On a warm day when you don't want to spend much time in kitchen and don't want to order food from outside , whats more comforting to prepare and have a big bowl of soup? Preparing Thai soup is delicious with fresh herbs and it's filling as well. Sharing a Thai coconut milk based soup recipe here, it's simple, it's quick and truly delish with simplest ingredients in the kitchen and totally worth trying.
Also taking coconut milk in summer keeps hydrated well through the day. It contains a good amount of vitamin C a nutrient that helps to boost our immunity.
Scroll to the bottom for the recipe....
Ingredients:
Button mushrooms - Half cup (steamed or blanched )
Baby corn pieces - Half cup (steamed or blanched)
Broccoli - Few florets (steamed or blanched)
1 small onion - cut into pieces
Lemon grass leaves - two stems. Crush the leaves in the grinder with little water strain and keep aside the water.
Big piece of ginger cut into fine julienne
Coconut Milk - Two - two and half cups
Cornflour - 1 tablespoon. Mixed in two tablespoons of water.
Oil - 1 tablespoon
Pepper powder for taste.
Salt to taste.
How to make:
In a pan add the oil and add the cut onions and fry for a minute, add the fine cut ginger julienne. When it becomes soft add the steamed veggies and stir fry them. Add the coconut milk and after few seconds add the lemon grass water to the pan. Mix it well. When about to boil add the corn flour starch. Stir it well and after few minutes switch off the fire. Transfer to soup bowls sprinkle pepper & salt before serving.
Tip: Veggies like colored bell peppers, carrot, cabbage, beans can be used.
For non veg preparation boiled chicken/prawns pieces can be added to this.
*********************
Comments
Post a Comment