Thai Soup
Ingredients
1 Large white onion (Chopped)
2 Carrots (Peeled and chopped)
1 Enoki mushrooms
1 Punet button mushrooms
2 Heads of broccoli and stems (Florets)
2 Zucchini (Peeled and chopped)
1 Lemon grass (Chopped)
2 cups Green beans
2 cups Spinach
1 Can corn nibblets
1 Can coconut milk
5 tbsp Chicken stock powder
4 tbsp Thai yellow curry paste
1 tsp Turmeric powder
1 tsp Rice vinegar
1 tsp Tomato paste
½ Lemon Juice
1012 cups Water
2 tsp Canola oil
Salt (For taste)
Pepper (For taste)
Directions
1
In a large pot, add oil
2
Once heated, saute onions until translucent
3
Add in the carrots and fry for about 8 minutes, until fork tender
4
Add in tomato paste, cook for 2 minutes
5
Add in water, chicken stock, and rice vinegar
6
Add in lemon grass, Thai yellow curry paste and turmeric
7
Once the liquid is simmering, add in broccoli, green beans, zucchini, corn, spinach and mushrooms
8
Add in coconut milk
9
Simmer for 1 hour
10
Add in lemon juice
11
Salt and pepper to taste
Ingredients
1 Large white onion (Chopped)
2 Carrots (Peeled and chopped)
1 Enoki mushrooms
1 Punet button mushrooms
2 Heads of broccoli and stems (Florets)
2 Zucchini (Peeled and chopped)
1 Lemon grass (Chopped)
2 cups Green beans
2 cups Spinach
1 Can corn nibblets
1 Can coconut milk
5 tbsp Chicken stock powder
4 tbsp Thai yellow curry paste
1 tsp Turmeric powder
1 tsp Rice vinegar
1 tsp Tomato paste
½ Lemon Juice
1012 cups Water
2 tsp Canola oil
Salt (For taste)
Pepper (For taste)
