Colourful Thai Soup
This tasty soup will make you dream of visiting Thailand. Every time I enjoy it, I am embraces in the warm culture of Northern Thailand.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 serving 1x
- Category: Soup, Gluten free, dairy free, sugar free
- Cuisine: Thai
Ingredients
Scale
- 4 slices Ginger
- 1 stalk Lemongrass, bulb end cut off
- 20 stems Cilantro
- 4 small Chili peppers, tops removed
- 1 inch round bunch Enoki mushroom, root removed
- ¼ cup Red onion, diced
- ½ cup Carrot, shredded
- 1 cup Firm tofu, diced
- 8 Cherry tomatoes, halved
- 1 medium Green onion, diced
- 1 handful Cilantro leaves
- 1 Lime, zested
- 1 can (398ml) Coconut milk
- 2 cups Vegetable broth
- 2 tsp Thai Fish Sauce or Tamari
Instructions
- Base ingredients: Ginger, lemongrass, lime zest, chili peppers and cilantro stems. Crush lemongrass and peppers to help release flavour.
- Soup Ingredients: Mushrooms, ½ of lime, red onion, tofu, carrots and cherry tomatoes.
- Garnish: Green onions, ½ of lime cut into wedges and cilantro leaves.
- In a pot, add the coconut milk and vegetable broth. Heat on high for one minute. When totally combined, add the base ingredients. Cook for 2 minutes on high heat. Watch to ensure it does not boil over.
- Add the tofu and cook for one minute then turn down heat. Add remaining soup ingredients except lime. Then add the juice of ½ lime and fish sauce or Tamari. Cook for 5 minutes or until the tomatoes are dented and the onions have changed colour.
- Remove ginger, lemon grass and chilli peppers before eating.
- Pour into bowls. Garnish green onion, cilantro and fresh squeezed lime juice.