Recipe

HomeRecipeThaï soup

Thaï soup

Yields5 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins
 1 tbsp oil
 ½ tsp minced garlic (or 1 garlic scape, chopped)
 ½ tbsp lime juice (to taste)
 2 cups cabbage, chopped finely
 ¼ tsp red chili flakes
 ¼ tsp turmeric
 5 cups Water
 3 Cubes of vegetable bouillon
 3 Stalks of lemon grass (I often use lemongrass preserved in water)
 1 Inch peice of peeled fresh ginger or 1 tsp ground ginger
 1 Small pattypan squash cut in matchstick (OR another 1/2 zucchini OR 1 carrot)
 ½ Zucchini cut in matchstick
 2 Rabioles cut in matchstick (OR 1 kohlrabi, cubed OR a few broccoli florets)
 225 g firm tofu, chopped in long rectangular pieces
 2 tbsp chopped basil (or cilantro)
 1 ¾ cups unsweetened light coconut milk (15-ounce can)
 Optional add ins: sriracha
1

First, put oil in a pan on medium heat. When oil is hot, add garlic and sautée quickly. Add cabbage, lime, and hot chili pepper flakes. Sautée quickly (approx. 1-2 min- you want to make sure not to cook the cabbage all the way). Set aside.

2

Next, in a large pot, bring the water to boil. Add the vegetable broth cubes and mix well to make sure they dissolve. Add the lemongrass stalks, and the ginger. Let is simmer about 10 minutes then add in your, pattypan, zucchini, rabiole and cabbage and simmer another 5 minutes.

3

Next add in your coconut milk and tofu (optional).

4

Add the basil. Serve with a few drops of sriracha and chopped peanuts on top (optional). You can also serve with lime on the side.

5

NOTE: If you don't have genovese basil or thai basil, try using cilantro instead.

Category

Ingredients

 1 tbsp oil
 ½ tsp minced garlic (or 1 garlic scape, chopped)
 ½ tbsp lime juice (to taste)
 2 cups cabbage, chopped finely
 ¼ tsp red chili flakes
 ¼ tsp turmeric
 5 cups Water
 3 Cubes of vegetable bouillon
 3 Stalks of lemon grass (I often use lemongrass preserved in water)
 1 Inch peice of peeled fresh ginger or 1 tsp ground ginger
 1 Small pattypan squash cut in matchstick (OR another 1/2 zucchini OR 1 carrot)
 ½ Zucchini cut in matchstick
 2 Rabioles cut in matchstick (OR 1 kohlrabi, cubed OR a few broccoli florets)
 225 g firm tofu, chopped in long rectangular pieces
 2 tbsp chopped basil (or cilantro)
 1 ¾ cups unsweetened light coconut milk (15-ounce can)
 Optional add ins: sriracha

Directions

1

First, put oil in a pan on medium heat. When oil is hot, add garlic and sautée quickly. Add cabbage, lime, and hot chili pepper flakes. Sautée quickly (approx. 1-2 min- you want to make sure not to cook the cabbage all the way). Set aside.

2

Next, in a large pot, bring the water to boil. Add the vegetable broth cubes and mix well to make sure they dissolve. Add the lemongrass stalks, and the ginger. Let is simmer about 10 minutes then add in your, pattypan, zucchini, rabiole and cabbage and simmer another 5 minutes.

3

Next add in your coconut milk and tofu (optional).

4

Add the basil. Serve with a few drops of sriracha and chopped peanuts on top (optional). You can also serve with lime on the side.

5

NOTE: If you don't have genovese basil or thai basil, try using cilantro instead.

Thaï soup