Thai Mushrooms And Spinach Clear Soup Recipe
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Tarla Dalal
• Updated : Dec 06, 2024
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Table of Content
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.
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.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
5 servings
Ingredients
For The Thai Vegetable Stock
- 1/2 cup roughly chopped onion
- 1 cup roughly chopped carrot
- 1 lemongrass stalk , washed and chopped
- 3 peppercorns (kalimirch)
Other Ingredients
- 1/2 tbsp butter
- 1/4 cup chopped spring onions
- 1 tbsp finely chopped garlic (lehsun)
- 1/4 cup sliced mushrooms (khumb)
- 1/4 cup chopped coriander (dhania)
- 1/4 cup chopped spinach (palak)
- 1/2 cup bean sprouts
- 1/4 cup sliced and blanched baby corn
-
1/4 cup tofu or paneer (cottage cheese) , cubes
- 1 tsp soy sauce
- salt to taste
Method
For the thai vegetable stock
- 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.
Thai Mushrooms and Spinach Clear Soup recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 43 Calories |
| Protein | 1.7 g |
| Carbohydrates | 6.5 g |
| Fiber | 1.7 g |
| Fat | 1.3 g |
| Cholesterol | 0 mg |
| Sodium | 86 mg |
Click here to view Calories for Thai Mushrooms and Spinach Clear Soup
The Nutrient info is complete
