A healthy and aromatic Thai soup made with a spicy broth and a variety of fresh vegetables. This dish is light yet flavorful, making it perfect for a wholesome meal.
Ingredients
For the Broth:
- 6 cups water or vegetable stock
- 2 tbsp shrimp paste (or miso for vegetarian option)
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 2 cloves garlic, minced
- 2 red chilies, finely chopped
For the Vegetables:
- 1 cup pumpkin, diced
- 1 cup zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup spinach or morning glory leaves
- 1/2 cup baby corn, sliced
For Garnish:
- Fresh basil leaves
- Fresh cilantro
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Prepare the Broth:
- In a large pot, bring the water or vegetable stock to a boil. Add shrimp paste, fish sauce, sugar, garlic, and chilies. Simmer for 5 minutes to infuse the flavors.
- Add the Vegetables:
- Add the pumpkin and cook for 5 minutes. Add the zucchini, mushrooms, and baby corn. Simmer for another 5-7 minutes until the vegetables are tender.
- Add the Greens:
- Stir in the spinach or morning glory leaves and cook for 1-2 minutes until wilted.
- Taste and Adjust:
- Taste the soup and adjust seasoning with more fish sauce, sugar, or chilies as needed.
- Serve:
- Ladle the soup into bowls. Garnish with fresh basil leaves and cilantro.
Nutritional Information (Per Serving):
- Calories: 150 kcal
- Protein: 5g
- Carbohydrates: 20g
- Fat: 5g
- Sodium: 400mg
Notes
- Substitute shrimp paste with more garlic and soy sauce for a fully vegetarian version.
- Add tofu or chickpeas for extra protein.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊