Thai Vegetable Soup
by Tarla Dalal
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Added to 10 cookbooks
This recipe has been viewed 14896 times
A mildly pungent and fragrant soup that will awaken your senses! Peppercorn, lemon grass and onions go into the stock and a host of veggies and chopped tofu are cooked in the stock with the flavors all blending in together. Serve hot!
- In a pot, simmer all the ingredients till they release their flavours. This should take about 10 to 15 minutes.
- Strain and keep aside.
- Heat the butter and sauté the spring onions and garlic. When onions turn translucent, add all the other ingredients and sauté for 3 to 4 minutes.
- Add the Thai vegetable stock and bring it to a boil. Serve hot.
Nutrient values (Abbrv) per serving
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