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Thai Mushrooms and Spinach Clear Soup
Tarla Dalal
06 December, 2024
-12113.webp)
Table of Content
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
Preparation Time
15 Mins
Cooking Time
20 Mins
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
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
- 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
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