Authentic Thai Vegetable Soup
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 can (13.66 fl oz) unsweetened coconut milk (i like thai kitchen brand)
  • 2 cup water
  • 1/2 cup pumpkin purée (optional)
  • 1/2 cup tofu, sliced
  • 1/4 cup onion, sliced
  • 1 roma tomato, sliced
  • 1 cup mushroom, sliced
  • 1 cup broccoli florets, chopped
  • 1/2 cup carrot, sliced
  • 1/4 cup galangal, sliced
  • 1 stalk lemongrass, sliced into 1-inch long pieces
  • 1 stem spring onion, finely chopped
  • 1/2 teaspoon crushed chile pepper
  • 2 tablespoon fish sauce or soy sauce
  • 2 tablespoon lime juice
  • 1 teaspoon brown sugar
  • sea salt to taste and cilantro for garnishing
Directions
  1. Mix coconut milk, water, and pumpkin purée in a saucepan, stir, and bring to a boil.
  2. Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan, cook over high heat for 2-3 minutes or until fragrant.
  3. Add tofu, tomato, and mushroom, bring to a boil again. Continue cooking until vegetables are done.
  4. Season with fish sauce, sugar, and a pinch of salt to taste.
  5. Turn off the heat. Stir in lime juice, spring onion, and crushed chiles.
  6. Dish and garnish with cilantro leaves. Enjoy!