Thaï soup

Main Dishes

Thaï soup

Our Little farm - Notre Petite Ferme

Temps de préparation

30

Temps de cuisson

20

Nombre de portions

4 à 6

Ingredients Quantities
oil 1 tablespoon
minced garlic (or 1 garlic scape, chopped) 1/2 tsp
lime juice (to taste) 1/2 tablespoons
cabbage, chopped finely 2 cups
red chili flakes 1/4 tsp
turmeric 1/4 tsp
of water 5 cups
vegetable bouillon 3 cubes
lemon grass (I often use lemongrass preserved in water) 2-3 stalks
peeled fresh ginger or 1 tsp ground ginger 1-inch piece
cut in matchstick (OR another 1/2 zucchini OR 1 carrot) 1 small pattypan squash
cut in matchstick 1/2 zucchini
cut in matchstick (OR 1 kohlrabi, cubed OR a few broccoli florets) 2 rabioles
firm tofu, chopped in long rectangular pieces 225 g (1/2 package)
chopped basil (or cilantro) 2 tablespoons
unsweetened light coconut milk (15-ounce can) 1 3/4 cups
Optional add ins: sriracha

Préparation

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.

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.

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

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.

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

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