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I make this creamy, umami and Purely vegetarian as chicken stock is not used in this recipe.
You can use veg stock instead of water.
Ingredients of Creamy Thai Veg Soup
- Prepare 400 ml of vegetable stock.
- Prepare 1 tin of coconut milk.
- Prepare 1/2 bunch of spring onions, finely chopped.
- Prepare 100 g of mushrooms, sliced.
- It's 1 of small carrot, finely sliced lengthways (use a potato peeler).
- It's 1 head of little gem lettuce, shredded.
- It's 2 cloves of garlic, crushed.
- You need 1 tsp of ground ginger.
- Prepare 2 tbsp of Thais Green Curry paste.
- Prepare of salt & pepper.
Creamy Thai Veg Soup step by step
- Heat 2 tbsp oil in a large saucepan over a medium heat. Cook the onion & garlic for 1 minute before adding the mushrooms. When the mushrooms are just starting to colour stir in the ginger & curry paste. Cook for about 1 minute, stirring. Add the coconut milk & stir, allow it to melt down..
- Gradually pour in the stock then add the carrot & lettuce. Allow the soup to simmer for about 15-20 minutes. Season with a little salt & pepper to taste. Serve hot..
You only need one pot to make this delicious vegan Thai soup. It's made with easy to get ingredients and you can add your favorite veggies. We love Thai food, especially Alberto, he wants to go to South East Asia badly because of the weather, landscapes and of course because of the food. Thai soups feature incredible flavors and are ultra comforting — guaranteed to lift your spirits and brighten your mood. In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees.
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