Vegetable Thai Soup

A nice warm soup is my only way to enjoy this harsh winter we are having in Toronto this year. What better than a healthy, loaded with vegetables and full of flavour Thai soup. A quick and easy preparation, it can be made with the simplest ingredients available in your pantry.

Veg Thai Soup

Ingredients

• A mixed bowl of finely chopped vegetables, green beans, carrots, sweet corn, mushrooms 
• 1 cup Tofu or Paneer, cut into cubes 
• 4 cloves of garlic finely chopped 
• 1/2 cup coriander leaves, finely chopped 
• 2-3 Basil leaves, finely chopped 
• 1 tbsp of red chilli flakes 
• 3-4 lemongrass stems 
• 3-4 Lemon Kafir leaves (Use lime juice if not available) 
• Salt and pepper to taste 
• 1 tbsp Oil 
• 1/2 tsp Cornflour 
• Water as required

Method

• Heat oil in a pan, and add the garlic, coriander leaves, basil leaves and red chilly flakes 
• Add the veggies, salt and pepper and fry well 
• Add water, salt and pepper and mix well 
• Bring to a boil and add the lemongrass and kafir leaves 
• Mix cornflour in water and add to the soup. 
• Bring to a boil. 
• Remove the lemongrass stems and kafir leaves before serving. 
• Serve hot.