Thai Indian Veggie Soup

Name: Thai Indian Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 1 medium onion (chopped); 2 cloves garlic (minced); 1 tablespoon ginger (freshly grated); 2 tablespoons Thai red curry paste; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 400 ml coconut milk; 500 ml vegetable broth; 2 cups mixed vegetables (carrots, bell peppers, zucchini, diced); 1 tablespoon lime juice (freshly squeezed); Salt to taste; Fresh coriander for garnish

45 min 4 servings Medium

All Recipes

A delightful fusion of Thai and Indian flavours in a comforting veggie soup.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Medium

Thai Indian Veggie Soup is a vibrant and aromatic dish that combines the best of both Thai and Indian cuisines. Bursting with fresh vegetables, spices, and herbs, this soup is perfect for those who enjoy a flavourful and hearty meal with a hint of exotic flair. This version of the soup is designed to cater to both vegetarians and those who love a bit of spice. By blending aromatic Thai curry paste with Indian spices, the soup offers a warm and comforting experience. Whether you're new to these flavours or a seasoned enthusiast, this soup is for you.

Instructions

Prepare the aromatics

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Pro tip: Stir frequently to prevent the onions from browning.

Add garlic and ginger

Add the minced garlic and freshly grated ginger to the pot. Cook for another 2 minutes until fragrant.

Pro tip: Avoid burning the garlic for a smoother flavour.

Incorporate spices

Stir in the Thai red curry paste, ground cumin, and ground coriander. Cook for 1 minute to release the spices' aromas.

Pro tip: This step enhances the depth of flavour.

Add liquids

Pour in the coconut milk and vegetable broth. Stir well to combine, bringing the mixture to a simmer.

Pro tip: Use full-fat coconut milk for a creamier texture.

Simmer with vegetables

Add the mixed vegetables to the pot. Simmer for 15-20 minutes or until the vegetables are tender.

Pro tip: Cut vegetables evenly for uniform cooking.

Finish the soup

Stir in the fresh lime juice and season with salt to taste. Remove from heat.

Pro tip: Taste and adjust the seasoning before serving.

Serve

Ladle the soup into bowls and garnish with fresh coriander.

Pro tip: Serve with lime wedges on the side for extra tang.

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Tips & Tricks

Use fresh vegetables for the best flavour.
Adjust the spice level to your preference by varying the curry paste amount.
Lime juice adds a fresh zing at the end, don't skip it!

Frequently Asked Questions

What is Thai Indian veggie soup?

Thai Indian Veggie Soup is a fusion dish combining Thai and Indian spices in a vegetable-based soup.

How many calories are in Thai Indian veggie soup?

There are approximately 250 calories per serving of Thai Indian Veggie Soup.

Can I make this soup vegan?

Yes, ensure the curry paste is vegan and use vegetable broth to keep the soup vegan-friendly.

How spicy is this soup?

The spice level is medium, but you can adjust it by adding more or less Thai red curry paste.

What can I serve with Thai Indian veggie soup?

Serve it with jasmine rice or naan bread for a complete meal.

How long does it take to prepare Thai Indian veggie soup?

It takes around 45 minutes total, including prep and cooking time.

Can I store leftover soup?

Yes, store in the fridge for up to 3 days in an airtight container.

Serving Suggestions

Serve this Thai Indian Veggie Soup hot, garnished with fresh coriander and a wedge of lime for an extra burst of freshness. It pairs wonderfully with a side of jasmine rice or naan bread, making it a complete meal. This soup can be made ahead and stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to adjust the consistency.

Nutrition per serving

250

Calories

Protein

16g

Fat

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