Thai Fragrant Vegetable Soup Food
THAI COCONUT & VEG BROTH
Get a taste of Thai with this quick and easy noodle soup cooked all in one pan
Provided by Good Food team
Categories Dinner, Main course, Soup
Time 25m
Number Of Ingredients 13
Steps:
- Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
- Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.
Nutrition Facts : Calories 338 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.19 milligram of sodium
THAI FRAGRANT VEGETABLE SOUP
Make and share this Thai Fragrant Vegetable Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a deep saucepan, heat garlic in oil until fragrant; add broth, soy sauce, fish sauce, cabbage, carrots, celery, mushrooms, lemongrass, and chilies.
- Bring mixture to a boil; then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
- Adjust seasonings for soy sauce, and fish sauce; then add lime juice and basil; serve.
- Note: As an option you may also add cooked chicken, cooked beef or pork, or raw shrimp to this soup at the end of cooking; for shrimp, just allow enough time for them to turn opaque and curl tight; for meat, just heat through.
THAI VEGETABLE SOUP
Make and share this Thai Vegetable Soup recipe from Food.com.
Provided by triciaputvin
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Combine broth, lime juice, ginger, tomato, soy sauce and garlic in small saucepan. Cook over medium to low heat for 10 minutes.
- Stir in spinach, carrot and cilantro and return to a simmer and cook just until spinach is wilted. Remove ginger and garlic. Serve immediately.
THAI COCONUT CHICKEN SOUP
This easy, delicious Thai coconut chicken soup recipe is light and fragrant flavored with ginger, garlic, soy and lime.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven set over medium-high heat, add a few tablespoons of vegetable oil and cook the shallot, garlic and ginger until fragrant.
- Pour in the chicken stock, coconut milk and a teaspoon or two fish sauce then bring to a simmer. Allow to cook for 5 minutes.
- Add the slices mushrooms, shredded chicken, soy sauce and lime juice. Bring to a simmer and allow to cook for 10 minutes. Season to taste.
- Cook the noodles according to package instructions then drain.
- Place noodles in large serving bowls.
- Ladle over the soup then garnish with fresh sliced chillies and cilantro/coriander.
Nutrition Facts : Calories 349 kcal, Carbohydrate 47 g, Protein 21 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 53 mg, Sodium 824 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- Heat oil in a Dutch oven over medium-high. Add the garlic and chili powder; cook until fragrant (about 30 seconds). Do not let the garlic burn. Pour in the water and bring to a boil; then reduce heat and simmer 3 minutes.
- To the simmering water, add the beef, ginger, green onions, carrots, tomatoes, brown sugar, sambal oelek, soy sauce; season with salt and pepper to taste. Add the spice pack (see note). Bring the soup back to a boil; partially cover, and reduce heat to medium-low to maintain a simmer. Cook the soup until the beef is tender; about an hour to 1-1/2 hours. Discard the spice pack.
- Meanwhile, before the soup has finished; cook the pad Thai noodles, according to package instructions, in a separate pan. Do not cook the noodles in the soup.
- Place the noodles and spinach in each bowl. Pour in the broth and vegetables; then place the beef on top. Garnish with fresh coriander, cilantro or parsley, a drizzle of sriracha sauce for additional heat if needed, and red pepper flakes if desired.
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