Thai Vegetable Soup

The simplest soups are sometimes the best…warm, tangy and so good for the soul. This soup is simple and this soup is good and this soup is nourishing.

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It was ready is just 20 mins and made this chilly winter day just a little bright. The fridge was left with a depleting stock but I found the vibrant celery sticks and fresh carrots which inspired pulling this off. I had made some fresh lemongrass paste and had dried kafir lime leaves on hand so looked like a perfect day for soup.

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The color in the soup is obtained from fresh turmeric that I minced with the garlic and ginger. It adds an earthiness but if you don’t have it on hand then don’t fret….equally delicious with out it.

For the home made recipe of lemongrass paste check it out on my blog here.

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The vegetarian version of this soup uses a vegetarian broth, I bought an organic low sodium version but homemade would be great. If you are not a vegetarian then do use a good bone broth or beef broth that will bring intensity to the soup.

Thai vegetable Soup

  • Servings: 4
  • Difficulty: easy
  • Print

A Tangy Lemongrass and Kafir Lime flavored Vegatable Soup

Ingredients

  • 1 tablespoon coconut oil
  • 1 cup chopped celery
  • 1 cup chopped red onions
  • 1 cup chopped carrots
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp minced fresh turmeric (optional)
  • 1 tsp coriander powder
  • 1 tablespoon lemongrass paste
  • 4-5 Kafir Lime leaves ( fresh or dried)
  • Pink salt to taste
  • 3 cups of vegetable broth ( or chicken or beef for a non-veg version)
  • Cilantro and lemon juice for garnish

Directions

  • Add coconut oil to a heavy bottomed pan and sauté the onions and celery until translucent
  • Add the garlic, ginger, coriander and turmeric and continue to sauté for 3- 4 minutes.
  • Add the carrots, lemons grass paste and let them blend in for a minute.
  • Add the broth and salt to taste.
  • Add the broth comes to a boil add the a kafir lime leaves.
  • You can adjust the broth and seasoning at this point.
  • Let is cook on simmer for about 20 mins until fragrant.
  • Serve with a squeeze of lemon and cilantro leaves.

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This warm soup is joining the party at Fiesta Friday. Check out the co-hosts Linda @ La Petite Paniere  and  Jhuls @ The Not So Creative Cook

Published by Zeba@Food For The Soul

My life was nourished and nurtured in the beautiful vale of Kashmir painted with mountains, lakes, running streams and meadows that know no end. Now in another beautiful part of the world in the US, I cook for the love of good healthy food…that feeds the soul. I recreate recipes that shaped my history and culture. For the love of discovering life and all things that speak to you and urge you on to evolve, touches your soul and make your journey through life a fulfilling experience.

21 thoughts on “Thai Vegetable Soup

  1. Oh wow Zeba. All my favorite flavors in a soup. I recall we talked about making lemongrass paste, I’ll definitely have to give that a try. Kaffir lime leaves, I love too, but I don’t find them as often in the Asian grocery isle. Those flavors seem warm and tantalizing in the soup. Yeah!

    Like

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