Lotus Stem Thai Soup

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Top Rated Recipe

Chef Amrita Raichand

Last Updated: Sep 03, 2019

Lotus Stem Thai Soup

About Lotus Stem Thai Soup

Table of Contents

Lotus stem soup flavoured with Thai red curry paste

  • Lotus stems, blanched and sliced 1 cup
  • Oil 1 tbsp
  • Thai red curry paste 2 tsps
  • Spring onions, chopped 2
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  • Heat oil in a non-stick pan, add Thai red curry paste and saute. Add a little water, mix and continue to saute.
  • Add spring onions, carrot, leek, lotus stem, mushrooms and tofu, mix and saute till the vegetables soften.
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Ingredients

  • Lotus stems, blanched and sliced 1 cup
  • Oil 1 tbsp
  • Thai red curry paste 2 tsps
  • Spring onions, chopped 2
  • Medium carrot, thinly sliced 1
  • Leek stems, sliced 1
  • Dried mushrooms, thinly sliced 5
  • Tofu cubes ¼ cup
  • Vegetable stock 4 cups
  • Salt to taste
  • Black pepper powder to taste
  • Spring onion stem, cut into ½ inch pieces 1

How to Make Lotus Stem Thai Soup (Stepwise Photos)

Method

  1. Heat oil in a non-stick pan, add Thai red curry paste and saute. Add a little water, mix and continue to saute.
  2. Add spring onions, carrot, leek, lotus stem, mushrooms and tofu, mix and saute till the vegetables soften.
  3. Add vegetable stock, mix and simmer for 3-4 minutes. Add salt and black pepper powder and mix well.
  4. Pour the soup into serving bowl, garnish with spring onion stems and serve hot.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Key Details:

Prep:15 minutes

Cook time: 15 minutes

Difficulty Level: Easy

Course: Soup

Cuisine: Thai

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