Thai vegetable herb soup
A light, clear vegetable soup with lemongrass, galangal, lime leaves and mint
A light, aromatic Thai-style soup of mixed vegetables simmered in a clear broth with lemongrass, galangal, lime leaves, garlic, mint and soy sauce. It is fresh and fragrant rather than rich, and low in fat. Serve hot as a starter, sprinkled with fresh coriander.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 6
Ingredients
To garnish
Method
0/5 doneStep 1: Heat 2 tbsp oil in a large pan over a medium heat. Sauté 1 onion until brown, about 6 minutes. Tilt the pan and spoon off the excess oil.
6 minStep 2: Add 4 ¼ cups water and 1 tbsp lemongrass and bring to a boil.
4 minStep 3: Add 1 ⅛ lb mixed vegetables, 2 cloves garlic, 1 tsp galangal, 3 mint leaves, 4 tbsp soy sauce, 4 lime leaves, 2 tbsp fresh coriander, ½ tsp salt and ¼ tsp black pepper.
Step 4: Cook for 15 minutes, until the vegetables are tender. Taste for salt.
15 minStep 5: Sprinkle with 2 tbsp fresh coriander and serve hot.
Nutrition per serving
- Calories
- 80 kcal
- Protein
- 3 g
- Carbs
- 9 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thai vegetable herb soup take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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