Thai Fragrant Vegetable Soup Recipes

THAI-INSPIRED VEGETABLE SOUP

Thai-Inspired Vegetable Soup image

A great soup to make from summer vegetables with a hint of coconut and curry.

Provided by HannahRose

Categories Vegetable Soup

Time 50m

Yield 5

Number Of Ingredients 18

Ingredients

¼ cup butter
6 tomatoes, peeled and quartered
3 zucchini, cut into chunks
1 yellow onion, cut in half and quartered
1 red bell pepper, chopped
3 cloves garlic, roughly chopped
¼ cup chopped fresh cilantro leaves
1 tablespoon chopped fresh basil (preferably Thai basil)
1 tablespoon lime juice
1 pinch salt
2 ½ cups milk
3 tablespoons coconut butter
1 tablespoon curry powder
¼ teaspoon ground turmeric
¼ teaspoon ground ginger
⅛ teaspoon ground cumin
1 bay leaf
5 tablespoons heavy whipping cream

Steps:

Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 22.9 g, Cholesterol 54.5 mg, Fat 22.4 g, Fiber 5.7 g, Protein 8.5 g, SaturatedFat 14.9 g, Sodium 146.8 mg, Sugar 13.7 g

THAI-INDIAN VEGGIE SOUP

Thai-Indian Veggie Soup image

This soup is full of Thai and Indian goodness. Lots of fiber and greens. It's great on a cold, fall evening. The key is to slowly add each ingredient and let each flavor develop before going on to the next addition. That will help distribute the flavors and ensure that the tofu has a nice taste.

Provided by Marci

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 17

Ingredients

2 teaspoons olive oil
¼ cup minced fresh ginger
5 cloves garlic, minced
½ cup diced onion
2 small carrots, sliced
1 tablespoon green curry paste
1 (10 ounce) can diced tomatoes with jalapeno peppers, drained
¼ teaspoon ground cumin
¼ teaspoon curry powder
½ cup diced tofu
1 cup shredded kale
1 (14 ounce) can coconut milk
3 cups vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
½ teaspoon kosher salt
3 scallions, sliced
1 dash sriracha sauce

Steps:

Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.
Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 23.5 g, Fat 19 g, Fiber 5.1 g, Protein 8.1 g, SaturatedFat 12.9 g, Sodium 803.2 mg, Sugar 3.2 g

THAI FRAGRANT VEGETABLE SOUP

Thai Fragrant Vegetable Soup image

Make and share this Thai Fragrant Vegetable Soup recipe from Food.com.

Provided by PalatablePastime

Categories Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons minced garlic
2 tablespoons peanut oil
6 cups chicken broth
1 tablespoon soy sauce
2 tablespoons fish sauce
3 cups coarsely shredded cabbage
2 medium carrots, thinly sliced
1 cup finely chopped celery
1 cup sliced mushrooms
1 stalk fresh lemongrass, pounded with cleaver,and finely minced
3 -5 fresh Thai red chili peppers, minced (or to taste)
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh basil

Steps:

In a deep saucepan, heat garlic in oil until fragrant; add broth, soy sauce, fish sauce, cabbage, carrots, celery, mushrooms, lemongrass, and chilies.
Bring mixture to a boil; then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
Adjust seasonings for soy sauce, and fish sauce; then add lime juice and basil; serve.
Note: As an option you may also add cooked chicken, cooked beef or pork, or raw shrimp to this soup at the end of cooking; for shrimp, just allow enough time for them to turn opaque and curl tight; for meat, just heat through.

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