Thai Mushrooms and Spinach Clear Soup
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 34035 times
Thai soups are either coconut-milk based or thin and clear flavoured with lemon grass and pepper. This thin clear soup is well-endowed with taste as well as therapeutic properties-especially if you have a cold or a sore throat.
Soya sauce, garlic, and pepper add a nice tarty flavour making it an ideal soup to soothe your bad throat. If you are serving a Thai -based meal, begin with this thin soup dotted with paneer and vegetables, and your family will enjoy it.
- Combine all the ingredients in a deep pan 6 cups of water and mix well.
- Simmer for approx. 20 minutes or till they release flavour.
- Strain using a strainer. Keep the stock aside and discard the vegetables.
- Heat the butter in a broad non-stick pan, add the spring onions and garlic and sauté on a medium flame for 1 minute.
- Add the mushrooms, coriander, spinach, bean sprouts and baby corn and sauté on a medium flame for 2 to 3 minutes.
- Add the paneer, thai vegetable stock, soy sauce and salt, mix well and cook on a medium flame for 4 to 5 minutes ,while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||533.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||6 mg|
|Folic Acid||10.3 mcg|
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