Lotus Stem Thai Soup

Lotus Stem Thai Soup

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Soup

Type: Thai

Key Ingredients:

Lotus stem soup flavoured with Thai red curry paste

Ingredients

Lotus stems, blanched and sliced 1 cup
Oil 1 tbsp
Thai red curry paste 2 tsps
Spring onions, chopped 2
Medium carrot, thinly sliced 1
Leek stems, sliced 1
Dried mushrooms, thinly sliced 5
Tofu cubes ¼ cup
Vegetable stock 4 cups
Salt to taste
Black pepper powder to taste
Spring onion stem, cut into ½ inch pieces 1

Methods

Heat oil in a non-stick pan, add Thai red curry paste and saute. Add a little water, mix and continue to saute.
Add spring onions, carrot, leek, lotus stem, mushrooms and tofu, mix and saute till the vegetables soften.
Add vegetable stock, mix and simmer for 3-4 minutes. Add salt and black pepper powder and mix well.
Pour the soup into serving bowl, garnish with spring onion stems and serve hot.

Welcome to www.foodfood.com ("Website"). This Website is owned and operated by Turmeric Vision Private Limited.

Follow Us