Description:
This Thai vegetable soup recipe is terrific any time of year, but is especially good when the summer (or autumn) vegetables are at their freshest. Quick and easy to make, this soup is also very versatile - substitute the vegetables you prefer, making use of whatever is fresh and available where you live (local vegetables are always the best!). No matter what veggies you choose, you won't be able to mistake the delicious quintessential Thai taste of this soup, which is always a taste-bud awakening experience. Healthy and low-fat, this soup is bound to become a lunch or light dinner favorite. Enjoy!
This Thai vegetable soup recipe is terrific any time of year, but is especially good when the summer (or autumn) vegetables are at their freshest. Quick and easy to make, this soup is also very versatile - substitute the vegetables you prefer, making use of whatever is fresh and available where you live (local vegetables are always the best!). No matter what veggies you choose, you won't be able to mistake the delicious quintessential Thai taste of this soup, which is always a taste-bud awakening experience. Healthy and low-fat, this soup is bound to become a lunch or light dinner favorite. Enjoy!
Ingredients:
6 cups good-quality chicken or vegetable stock
1/2 can coconut milk
1/2 cup fish sauce, OR vegetarian fish sauce (veg. version available at Vietnamese food stores)
1/4 cup freshly-squeezed lime juice
1 lemongrass stalk, minced, OR 1 Tbsp. frozen prepared lemongrass (for more about lemongrass, see below)
2-3 tsp. brown sugar (to taste)
1 red chili pepper, minced, OR 1-2 tsp. chili sauce (omit for very mild soup)
3 whole fresh or frozen kaffir lime leaves (whole lime leaves have 2 leaf sections)
3-4 cloves garlic, minced, OR 1 tsp. bottled pureed garlic
VEGETABLES: (or choose your own assortment of fresh local produce)
3 stalks celery, sliced
1 head broccoli, cut into florets
1 large carrot, sliced
1 cup green beans, cut into segments
handful of fresh shiitake mushrooms (or other type), sliced
1 red, green, yellow OR orange bell pepper, de-seeded and sliced
1/3 cucumber, cut lengthwise into "sticks"
handful of cherry tomatoes
1/4 cup fresh basil
optional: Nam Prik Pao Chili Sauce (see below for my homemade version)
optional: edible flowers to garnish, such as nasturiams
Directions:
Bring chicken or vegetable stock to a boil in a large pot.
Add the fish sauce, lemongrass, kaffir lime leaves, garlic, and chili. Turn down the heat to medium and allow to simmer while you prepare the vegetables and other ingredients.
Add the firmer vegetables first: celery, carrots, mushrooms, and green beans. Simmer for 5 minutes.
Follow with the softer vegetables: broccoli, bell pepper, and tomatoes (save the cucumbers for the end). Simmer another 3 minutes.
Turn down the heat down to low. Add the coconut milk and 2 tsp. brown sugar, stirring to incorporate.
Remove from heat. Add the lime juice and stir. Do a taste-test, adding more sugar if too sour for your taste, or more lime juice if too salty. Add more chili if you prefer it spicier, or more fish sauce (or vegetarian fish sauce) if you prefer it saltier (the saltiness of your soup will depend on how salty your stock was to start with.) Look for a balance of sweet and sour, salty and spicy.
Finally, add the cucumber plus half of the basil. For an extra kick of flavor and spice, add a tsp. or two of Thai Nam Prik Pao chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe (optional).
Ladle into bowls and sprinkle the rest of the basil over. If desired, top with edible flowers. (For more serving options, see below.) ENJOY!
More Serving Options:
If making this soup as a main entree at dinner, add a protein source such as slices of chicken breast, shrimp, tofu, or wheat gluten.
This soup is also excellent with Thai rice noodles (linguini thickness). Soak the noodles in boiling water for 5-7 minutes, then drain and add to bowls. Pour soup over and ENJOY!
Bring chicken or vegetable stock to a boil in a large pot.
Add the fish sauce, lemongrass, kaffir lime leaves, garlic, and chili. Turn down the heat to medium and allow to simmer while you prepare the vegetables and other ingredients.
Add the firmer vegetables first: celery, carrots, mushrooms, and green beans. Simmer for 5 minutes.
Follow with the softer vegetables: broccoli, bell pepper, and tomatoes (save the cucumbers for the end). Simmer another 3 minutes.
Turn down the heat down to low. Add the coconut milk and 2 tsp. brown sugar, stirring to incorporate.
Remove from heat. Add the lime juice and stir. Do a taste-test, adding more sugar if too sour for your taste, or more lime juice if too salty. Add more chili if you prefer it spicier, or more fish sauce (or vegetarian fish sauce) if you prefer it saltier (the saltiness of your soup will depend on how salty your stock was to start with.) Look for a balance of sweet and sour, salty and spicy.
Finally, add the cucumber plus half of the basil. For an extra kick of flavor and spice, add a tsp. or two of Thai Nam Prik Pao chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe (optional).
Ladle into bowls and sprinkle the rest of the basil over. If desired, top with edible flowers. (For more serving options, see below.) ENJOY!
More Serving Options:
If making this soup as a main entree at dinner, add a protein source such as slices of chicken breast, shrimp, tofu, or wheat gluten.
This soup is also excellent with Thai rice noodles (linguini thickness). Soak the noodles in boiling water for 5-7 minutes, then drain and add to bowls. Pour soup over and ENJOY!