| Prep: 25 mins | Cook: 35 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 100 | 5g | 1g | 10g |
| sugars | fibre | protein | salt |
| 5g | 3g | 6g | 1.25g |
Why I Love Thai Mixed Vegetable Soup
When it comes to home cooking, I often find myself retreating to my Southern roots – crispy fried chicken, warm, fluffy biscuits and distinct coastal seafood flavors. That being said, every now and again, my palate yearns for something a touch different, a culinary escapade if you will, which leads me to one of my other favorites – Thai cuisine.
Meet the Mixed Vegetable Soup, a Thai recipe that beautifully marries an assortment of vegetables with quintessential Thai spices, creating a wholesome and delectable dish. This recipe is one I often turn to after a day of surfing or a night at the movies. It’s light yet satisfying, with a symphony of flavors that never fail to invigorate my senses.
Unearthing the Magic in the Ingredients
The Mixed Vegetable Soup recipe starts with a humble base of vegetable broth, which is given a Thai twist by the addition of fresh ginger and red chili peppers. Warming and aromatic, the ginger adds a lovely hint of spice while the chilies kick things up a notch – but fear not, these are optional and can be adjusted according to your tolerance level!
The soup celebrates the beautiful resilience of vegetables. From onions and garlic, red bell pepper, carrots, zucchini, chopped cabbage, mushrooms, and snap peas – there’s a variety of textures and flavors in every spoonful. Healthy tofu also makes an appearance, contributing a hearty dose of plant-based protein.
To flavor this pot of goodness, Thai basil leaves, soy sauce, lime juice, sugar, and salt team up to create the signature Thai taste – sweet, sour, and tangy, all at once. Finally, the soup is garnished with fresh cilantro, adding a dash of fresh, herbal note that ties everything together.
A Nod to My Culinary Inspirations
Though I didn’t have a direct Thai cuisine mentor, coming up with this recipe, I was inspired by the teachings of various chefs I’ve followed over the years. A notable one is Chef David Thompson, a renowned expert in Thai cuisine. His passion for traditional Thai flavors and techniques greatly influenced how I approach this vibrant cuisine in my kitchen. In other words, he guided me towards authenticity in my exploration of Thai food.
Give my Mixed Vegetable Soup a try. It’s comforting, flavorful, and in some ways, a vibrant reflection of the diverse world of food that I, Emily Davis, so enjoy exploring.
What You’ll Need
- 6 cups of vegetable broth
- 2 tablespoons of vegetable oil
- 1/2 cup of diced onions
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 1 red bell pepper, sliced into thin strips
- 2 medium carrots, sliced
- 1 zucchini, sliced
- 2 cups of chopped cabbage
- 1 cup of sliced mushrooms
- 1 cup of snap peas
- 1 cup of diced tofu
- 1/2 cup of Thai basil leaves, loosely packed
- 2 tablespoons of soy sauce
- 2 tablespoons of lime juice
- 1 tablespoon of sugar
- 1-2 red chili peppers, sliced (optional)
- Salt to taste
- Fresh cilantro leaves for garnish
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the diced onions, minced garlic, and grated ginger. Cook until the onions are translucent, stirring frequently to avoid burning the garlic.
Step Two
Add the red bell pepper, sliced carrots, and sliced zucchini to the pot. Sauté the vegetables until they begin to soften, stirring occasionally.
Step Three
Stir in the chopped cabbage, sliced mushrooms, snap peas, and diced tofu. Cook until the cabbage wilts and the tofu starts to brown, stirring frequently.
Step Four
Add the vegetable broth to the pot and increase the heat until the soup begins to boil. Once it’s boiling, reduce the heat and let the soup simmer.
Step Five
While the soup is simmering, add the Thai basil leaves, soy sauce, lime juice, and sugar. If you want some heat, also add in the optional sliced red chili peppers. Taste and add salt as needed.
Step Six
Let the soup simmer for at least 15 minutes, or until all the vegetables are tender to your liking. Adjust seasonings if necessary.
Step Seven
Once the soup is done, ladle it into bowls, garnish with fresh cilantro leaves, and serve hot. Enjoy your Mixed Vegetable Soup!
