Lotus stem Thai soup


    1. Oil 1 tbsp
    2. Chopped Spring onion 2 nos
    3. Thai red curry paste 2 tbsp
    4. Vegetable stock 4 cups
    5. Large leek thinly sliced 1 no
    6. Sliced dried mushrooms 5 nos
    7. Sliced, blanched lotus stem 1 cup
    8. Sliced leek stem 1 cup
    9. Tofu ¼ cup
    10. Carrot thinly sliced 1 no
    11. Salt To taste
    12. Grounded Pepper To taste
    13. Spring onion stem To garnish

preparation method

• Take oil in a pan and heat it.
• Add Thai red curry paste and cook it.
• You can add little water to disintegrate the raw paste.
• Add chopped spring onions, carrots, leek, (blanched) lotus stem, mushrooms and tofu and sauté it vegetables softens.
• Add vegetable stock in the pan.
• Simmer the soup for a while.
• Check the seasoning.
• Remove from heat and serve it in a bowl and garnish it with spring onion stem.

Serving Suggestions

    Serve 2
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:25 Mins Cook: 15 to 30 minutes

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