Cold winter winds are blowing in the Northern Hemisphere. I could here some rumbling noises in the belly too . 😉 What’s better than to serve hot-hot soup to your hubby when he returns home from work? So thought of trying my hands on a nutritious Thai soup with a little twist .
Thai vegetarian soup is a fulfilling starter in its own. You can go on to add any vegetables of your choice. It detoxifies your body and helps in weight loss. I usually add blanch vegetables to it, but if you like them raw or partially cooked you may add them while the soup is boiling. It doesn’t need any grinding or mincing.
It could be stored in refrigerator on cooling for two days without any harm. So lets proceed to this recipe now…

INGREDIENTS:
1. Broccoli – 4-5 florets
2. Lemongrass cut in big pieces – 1 whole
3. Red Bell Pepper (any color pepper) cut into small squares – ¹⁄₄ cup
4. Pasilla peppers (chopped into small squares) – 2 whole (optional)
5. Carrots chopped in small pieces – ¹⁄₂ cup
6. Tomatoes chopped into fine pieces – 1 cup
7. Onions finely chopped – ¹⁄₄ cup
8. Garlic peeled and grated – 2 tsp
9. Ginger grated – 1 tsp
10. Zucchini or yellow summer squash (chopped in small pieces) – ¹⁄₂ cup
11. Coconut milk – 1 can or ¹⁄₂ cup
12. Swanson Vegetable broth – 4 cups
13. Water – 2 cups or as needed
14. Yogurt – 4 tbsp
15. Salt – 1 tsp or to taste
16. Red Pepper powder – ¹⁄₂ tsp or to taste
17. Soy Sauce – 2 tsp or to taste
18. Cooking oil – 1 tsp

METHOD:

| Preparation time : 15 mins | Cooking time : 15 mins | Makes 4 large bowls of soup |

1. Chop all the vegetables you wish to add in proportionate size. The tender veggies could be chopped in large chunks, but the firm ones need a little more bit chopping. But don’t chop the lemongrass in fine pieces or small pieces. I did this mistake. Lemon -grass is un-chewable and is only added for flavoring. Hence , it is added in as big as 1 -2 inches long stem pieces. So that it gets easier to separate them while having soup.
   

2. Take a pan , add water with the vegetable stalk or broth in it. Add a pinch of salt too ,if the broth is unsalted. Let the water come to a rolling boil.
   

3. Now add the chopped vegetables which need to be par-boiled. Let them cook for 2-3 mins and then turn off the heat.
   

4. In a separate wok or pan, add little oil and turn on the heat. Add ginger, garlic and onion in it. Saute them on medium heat.
   

5. Once they are cooked and change color, add the par-boiled vegetables to it with the broth. If you are left with a lot of broth, you can reduce it first on high heat in the pan, and then add it to the wok.

6. Now add the coconut milk to it and give it a single boil.
   

7. In the end, add the beaten curd. Turn off the heat. Add soy sauce and spices of your choice. Serve it hot,without straining. For kids,strain the soup and serve them the liquid portion. You may add little lemon juice in the end to enhance its flavor.
   

This warm soup would surely melt the heart of your loved ones. Serve it with your favorite snacks in the evening!
Thank you for reading this recipe! Stay warm and dry this winters! Please write to me in case of any doubts or suggestions!
Till then keep cooking..
🙂