Fat Free Thai Style Vegetable Soup Recipes

THAI VEGETABLE NOODLE SOUP

Steps:

• In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

FAT-FREE VEGETABLE SOUP

Steps:

• In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
• Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

FAT FREE THAI STYLE VEGETABLE SOUP

Steps:

• Bring water to boil.
• Add salt, carrots, zucchini, cabbage, ginger, lemongrass and continue boiling for 5 minutes.
• While the vegetables are cooking, roast cumin and coriander seeds on a griddle till aromatic and then coarsely crush. Add this and remaining ingredients to soup and simmer for further five minutes.
• Serve with noodles or Thai jasmine rice.

FAT-FREE VEGETABLE SOUP

Steps:

• Into a large frying pan(12" or bigger) add the minced garlic and all the chopped veggies and dry-fry them until the have reduced to about half their original size.This will soften them up and allow flavour to come out.Don't use any oil to fry them,but you can use a small amount of the stock if you wish,to help them steam and reduce.
• Add 1 teaspoon each of salt and black pepper.You can also add any other herbs and spices you like to the mixture.
• Then transfer the mixture to a large deep pan,and add all the vegetable broth/stock(If you wish,you can add chicken stock,or beef stock instead,and you can add meat to the soup if you dont want it all veggie!.And if you cant find the tinned stock,you can make up the amount using stock cubes dissolved in hot water).
• Now add the 2 tablespoons of tomato puree/paste,and stir in,along with some salt and pepper,Worcester sauce,and hot sauce if you like a kick to it.These are down to personal preference,just add what you want until you get the flavour you like.
• Bring to a boil,then add the water,and bring back to the boil.Turn down heat and allow to simmer for 20 minutes,stirring occasionally.
• Turn off heat and stir.Allow soup to stand (with lid on)for 10 minutes before serving.
• Serve with crusty bread (butter optional!).

SPICY THAI VEGETABLE SOUP

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.

SIMPLE THAI-INSPIRED VEGETABLE SOUP

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.

THAI-STYLE CHICKEN VEGETABLE SOUP

Steps:

• Saute carrot, celery, onion, and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender.
• Stir in broth and remaining ingredients; bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes or until potato is tender.

VEGGIE THAI CURRY SOUP

Steps:

• Prepare noodles according to package directions., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil., Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.