| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 95 | 4g | 0.5g | 12g |
| sugars | fibre | protein | salt |
| 5g | 3g | 3g | 1.2g |
Why I Love Thai Sour Vegetable Soup
There are dishes that traverse culinary borders and manage to perfectly encapsulate the flavors and spirit of an entire region. This Sour Vegetable Soup, a comforting classic from Thailand’s food culture, is one such dish. Crafted with an intricate blend of Thai veggies, aromatic herbs, and a satisfyingly sour kick, this soup, I assure you, is one to love.
Global Inspirations Meet Local Flavors
While my culinary roots reside in the heart of the Rocky Mountains, my passion for exploring international cuisines has always held a firm place within my kitchen practices. This Sour Vegetable Soup is defined by its balanced heat, herbaceous notes, and that enticing sour undertone, attributes that bring back memories of a tour through Thailand’s bustling food markets. I drew inspiration from Thai-native and fellow chef, David Thompson, who famously revitalized traditional Thai dishes using a delicate balance of flavors.
Wholesome and Versatile
The lovely thing about this soup is its versatility. Whether you’re seeking a warming dinner on a chilly night, or a refreshing, comforting light meal when it’s warm outside, this recipe has got you covered. Vegetables like bok choy, Thai eggplants, and bamboo shoots, invigorate this dish with a hearty texture that’s akin to chunky vegetable broths common in Western kitchens. Yet, the lashing of fiery Thai chilies, fresh herbs and tamarind paste introduce an exotic twist, transforming this soup into a feast of distinctly Thai flavors.
Should you choose to explore, this soup pairs very well with traditional Thai dishes like Pad Thai or a cooling Green Papaya Salad—a balance of noodles or fresh fruits against the intense sourness of the soup can be a delightful gastronomic experience.
There is a beautiful harmony involved in creating this Sour Vegetable Soup: you’re connecting with a rich culture while using ingredients that evoke memories of bustling Asian markets. From my kitchen here in the Rockies, this Thai classic has journeyed, being shared, savored, and enjoyed. I encourage you to experience this culinary journey yourself – it’s a testament to how food, in all its stunning diversity, truly brings us together.
What You’ll Need
- 6 cups vegetable broth
- 2 tablespoons of vegetable oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 inch of fresh ginger, peeled and minced
- 2 Thai chili peppers, sliced
- 2 cups of chopped mixed Thai vegetables (like bok choy, lemongrass, and Thai eggplants)
- 1 cup of sliced bamboo shoots
- 1/2 cup of fresh chopped cilantro
- 1/2 cup of fresh chopped Thai basil
- 2 tablespoons of fish sauce or soy sauce for a vegan substitute
- 1 tablespoon of tamarind paste
- 1 tablespoon of sugar
- Salt and pepper to taste
- 1 lime, sliced into wedges for serving
Method
Step One
Firstly, heat the vegetable oil in a large pot over medium-low heat. Add the thinly sliced onion and cook until it becomes tender and translucent which will take about 5-7 minutes. Keep stirring occasionally to prevent the onion from burning.
Step Two
Once the onions have softened, add the minced garlic cloves, minced fresh ginger and sliced Thai chili peppers. Sauté these for another 2-3 minutes, stirring frequently to prevent them from burning.
Step Three
Add your 2 cups of chopped mixed Thai vegetables and sliced bamboo shoots to the pot. Stir well and cook for another 2 minutes, allowing the vegetables to become slightly tender.
Step Four
Now, pour the vegetable broth into the pot. Increase the heat to bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let it simmer for approximately 15 minutes.
Step Five
After 15 minutes, add the chopped cilantro, chopped Thai basil, fish sauce or soy sauce, tamarind paste and sugar to the pot. Stir everything until mixed well.
Step Six
Season your Sour Vegetable Soup with salt and pepper according to your taste preference. Stir well and then remove the pot from the heat.
Step Seven
Serve your Sour Vegetable Soup hot, garnished with a wedge of lime. Enjoy this tasty and nutritious soup with your favourite Thai main dish.
