Vegetable Thai Soup

VG | GF

I LOVE Thai food. Drunken noodles, basil Thai rice, Thai Iced tea and Pad Thai are some of the things I can think instantly BUT no Thai meal can start without a good Thai soup. Lemongrass soup is one famous Thai soup. Here I am sharing a different iteration of lemongrass soup that is pantry friendly without requiring a special visit to Asian grocery store. This soup is tangy with a hint of spice and tons of Thai flavors. Did I mention it is extremely healthy especially in winter because it has immune boosting ingredients like shitake mushrooms and Thai herbs.

Recipe for Vegetable Thai Soup

Serves: 2-3 | Prep Time: 10 min | Cook Time: 20 min

Ingredients:

• 1/2 cup long cut onion (~ 1/4 of onion)

• 1/2 cup long cut red pepper (~1/4 of pepper)

• 1/2 cup sliced shitake mushrooms

• 1 carrot, sliced long

• 1 tsp Thai green curry paste

• 1 tsp coconut oil

• 1 clove garlic, chooped finely

• 1/2 tsp ginger paste

• 2 cups Vegetable broth

• Salt and soy sauce per taste

• Lemon juice per taste

• Cilantro for garnish

Directions:

• In a pot, heat oil and add ginger/garlic

• Add onion and saute for about a minute

• Add carrots, peppers, mushrooms and green curry paste

• Saute for 2-3 min. Add some water or broth if needed

• Add vegetable broth, salt and a drop of lemongrass essential oil

• cover and simmer for ~10 min

• Taste and add lemon juice and salt.