Coconut Lemongrass Soup

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Type: Thai

Key Ingredients:

A typical Thai soup made with coconut milk and lemon grass

Ingredients

Coconut milk 2 cups
Lemongrass stalk, cut into 2 pieces 1
Oil 1 tbsp
Garlic cloves, finely chopped 5 to 6
Fresh red chilli, finely chopped 1
Jalapenos, cut into roundels and halved 2
Kaffir lime leaves 4
Carrot, cut into thin strips 1 cup
Zucchini, cut into thin strips 1 cup
Lemon juice 1 tbsp
Vegetable stock 1 cup
Salt to taste
Cottage cheese (paneer), cut into small cubes 100 gms

Methods

Heat oil in a deep non-stick pan, add garlic, lemongrass, red chili, jalapenos and lime leaves and saute on low heat for 1 minute.
Add carrot and zucchini and continue to cook.
Add lemon juice, vegetable stock and coconut milk and mix well.
Add salt and cottage cheese, cover and cook on low heat for 15-20 minutes.
Pour into individual soup bowls and serve piping hot.

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