THAI VEGETABLE SOUP
A fragrant blend of Thai herbs and spices with vegetables in a homemade bone broth.
Provided by Craig Fear
Categories Main Course Soup
Time 20m
Number Of Ingredients 11
Steps:
- Mix pork meatball ingredients together and form into small bite-sized meatballs
- Bring broth to a simmer and add the meatballs and veggies and simmer about 5 minutes. Add softer veggies like greens and cabbage towards the end so as not to overcook.
- Ladle into individual bowls and add seasonings, to taste. You can add any combination of the seasonings in any amount you want.
- Serve with a side of jasmine rice, optional.
- Enjoy!
THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES
There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.
Provided by Ali Slagle
Categories dinner, quick, weekday, soups and stews, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles according to package directions. Drain, rinse and set aside.
- While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
- Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
- Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.
SPICY THAI VEGETABLE SOUP
A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.
Provided by Krista
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 20
Steps:
- Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
- Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.4 g, Cholesterol 0.9 mg, Fat 7.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 748.7 mg, Sugar 5.4 g
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.
SIMPLE THAI-INSPIRED VEGETABLE SOUP
This is a sweet, mildly spicy, mildly sour Asian-inspired vegetable soup. I came up with the broth when I was sick and craved (but couldn't get) my favorite Tom Yum soup; the broth turned out to be exactly what I wanted, and I thought it would be wonderful as a vegetable soup base as well. You can use any vegetables you like; these were what I had on hand. All of the seasoning amounts can be modified to suit the chef's personal taste as well; I can't eat much spice these days (alas), so my version is heavier on the sweet. You can also use vegetable stock in place of the chicken to make a vegetarian soup.
Provided by heimoran
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.).
- Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.
- Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.
Nutrition Facts : Calories 209.6, Fat 3.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 611.4, Carbohydrate 34.9, Fiber 9.8, Sugar 12, Protein 11.3
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5/5 (12)Total Time 45 minsCategory SoupCalories 248 per serving
- Slice or tear tofu into bite-sized pieces. Head 1 Tbsp. of the oil in a large skillet over medium-high. Add tofu; cook 6 to 7 minutes, turing to lightly brown all sides. Season with 1/2 tsp salt, and transfer to a plate.
- Add remaining 2 Tbsp oil to pan. Add onion, bell pepper, and carrot; cook 5 minutes, until veggies start to soften. Add mushrooms, cook 6 to 7 more minutes, stirring occasionally, until mushrooms are golden.
- Stir in ginger, curry powder, garlic, lemongrass paste, and remaining 1 tsp. salt; cook 2 minutes, until aromatic.
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Estimated Reading Time 4 mins
- Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan; cook over high heat for 2 -3 minutes or until fragrant.
- Add tofu, tomato, and mushroom, bring to a boil again. Continuing cooking until vegetables are done.
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