Name: Authentic Thai Vegetable Soup
Ingredients: 1 can (13.66 fl oz) unsweetened coconut milk (I like Thai Kitchen brand); 2 cups water; 1/2 cup pumpkin purée (optional); 1/4 cup galangal, sliced; 1 stalk lemongrass, sliced into 1 inch long pieces; 1/4 cup onion, sliced; 1 cup broccoli florets, chopped; 1/2 cup carrot, sliced; 1/2 cup tofu, sliced; 1 Roma tomato, sliced; 1 cup mushroom, sliced; 2 tablespoons fish sauce or soy sauce; 1 teaspoon brown sugar; Salt to taste; 2 tablespoons lime juice; 1 stem spring onion, finely chopped; 1/2 teaspoon crushed chili pepper; Cilantro leaves for garnishing

Servings4 servings

Instructions

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. Continuing cooking until vegetables are done.
4
Season with fish sauce, sugar and a pinch of salt to taste.
5
Turn off the heat. Discard the lemongrass and galangal. Stir in lime juice, spring onion, and crushed chilies.
6
Dish and garnish with cilantro leaves. Enjoy!

Authentic Thai Vegetable Soup

Instructions

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