Thai Indian Veggie Soup Food

THAI-INDIAN VEGGIE SOUP

Steps:

• Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.
• Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.

THAI CHICKEN VEGETABLE SOUP

Steps:

• 1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
• 2. Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
• 3. Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.

THAI FRAGRANT VEGETABLE SOUP

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.

VEGGIE THAI CURRY SOUP

Steps:

• Prepare noodles according to package directions., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil., Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.

THAI VEGETABLE SOUP

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.