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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A famous healthy and spicy Thai vegetarian soup Ingredients:
1 medium carrot, diagonally sliced |
5 -6 mushrooms, quartered |
10 -12 straw mushrooms, quartered |
5 -6 florets broccoli |
1/2 inch piece 1/2 medium red capsicum |
2 dried lemon grass |
4 green chili peppers |
6 kaffir lime leaves |
1 teaspoon red curry paste |
salt |
1 lemon |
1 small carrot, cut into thin strips |
1 red chili pepper, deveined (fresh red chilli) |
Directions:
1. Take four to five cups of water in a deep pan. Crush the lemon grass stems and green chillies and add to the water and bring it to a boil. Add crushed kaffir lime leaves and boil for ten minutes. Strain the stock. Heat another pan, add red curry paste and the strained stock and mix well. Bring it to a boil.
2. Add carrot, mushrooms and straw mushrooms and cook for two minutes. Add salt, broccoli and red capsicum and continue to cook for two to three minutes more. Take the pan off the heat. Squeeze the juice of a lemon into the soup and add lemon skin too and stir well. Remove the lemon skin after a couple of minutes.
3. Serve the soup hot garnished with carrot strips and red chillies.
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