A flavorful and spicy Thai-inspired soup packed with a variety of fresh vegetables and herbs. Perfect for a light, healthy meal.
Preparation time
15min
Cooking time
20min
Ingredients
4 Servings
- 100 grams baby corn
- 1 carrot
- 200 grams cherry tomatoes
- 1 bunch cilantro
- 2 inches galangal
- 2 green onions
- 5 kaffir lime leaves
- 2 lemongrass stalks
- 2 tablespoons lime juice
- 200 grams mushrooms
- 2 tablespoons soy sauce
- 2 Thai bird's eye chilies
- 200 grams tofu
- 4 cups vegetable broth
Directions
Step 1
In a large pot, bring the vegetable broth to a boil.
Step 2
Add the lemongrass, kaffir lime leaves, and galangal. Let it simmer for 5-10 minutes to infuse the flavors.
Step 3
Add the mushrooms, cherry tomatoes, baby corn, carrot, and tofu. Cook for about 5-7 minutes until the vegetables are tender.
Step 4
Add the Thai bird's eye chilies and soy sauce. Stir well.
Step 5
Remove from heat and add the lime juice. Adjust seasoning to taste.
Step 6
Garnish with chopped cilantro and green onions before serving.