You are here: Home >  Cuisine  >  Thai Vegetarian  >  Thai Vegetarian Soups  >  Paneer and Mixed Vegetable Thai Soup

Paneer and Mixed Vegetable Thai Soup


by
Paneer and Mixed Vegetable Thai Soup

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 81 cookbooks   This recipe has been viewed 52851 times

The Paneer and Mixed Vegetable Thai Soup is a sumptuous Oriental soup that features a large assortment of sautéed veggies, greens, sprouts, herbs and paneer, cooked in a flavourful vegetable stock that has the refreshing aroma of lemongrass.


Kind of like a hot pot, this Paneer and Mixed Vegetable Thai Soup is very filling, and almost like a meal itself.

Add your private note

Paneer and Mixed Vegetable Thai Soup recipe - How to make Paneer and Mixed Vegetable Thai Soup

Preparation Time:    Cooking Time:    Total Time:     7Makes 6 to 8 servings
Show me for servings

Ingredients

For The Vegetable Stock
1 cup roughly chopped onions
1 cup roughly chopped carrot
1/4 cup chopped lemongrass stalks
6 peppercorns (kalimirch)
salt to taste

Other Ingredients
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/2 cup finely chopped spring onion whites and chopped spring onions whites
1/2 cup sliced mushrooms (khumbh)
salt to taste
1/2 cup shredded spinach (palak)
1/2 cup sliced and blanched baby corn
1 cup bean sprouts
1 tsp soy sauce
1/4 cup chopped coriander (dhania)
1/2 cup paneer (cottage cheese) cubes
Method

For the vegetable stock
    For the vegetable stock
  1. Heat 6 cups of water in a deep non-stick pan, add all the ingredients , mix well and cook on a medium flame for 15 minutes ,while stirring occasionally.
  2. Strain the water using a strainer and discard the vegetables.

How to proceed
    How to proceed
  1. Heat the oil in a deep non-stick pan, add the garlic and green chillies and sauté on a medium flame for a few seconds.
  2. Add the spring onions and sauté on a medium flame for 1 minute.
  3. Add the mushrooms and salt and sauté on a medium flame for 2 minutes.
  4. Add the spinach, baby corn and bean sprouts and sauté on a medium flame for 2 minutes.
  5. Add the vegetable stock, soy sauce, coriander and paneer, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
  6. Serve hot.

Accompaniments

Crispy Vegetables 
Gold Bags 
Mushroom Balls 
Spring Rolls ( Thai Cooking) 

Nutrient values (Abbrv) per serving
Energy91 cal
Protein2.9 g
Carbohydrates10.1 g
Fiber1.9 g
Fat4.7 g
Cholesterol0 mg
Sodium62.5 mg

RECIPE SOURCE : Thai CookingBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Paneer and Mixed Vegetable Thai Soup
5
 on 24 Nov 17 01:07 PM


Reply
| Hide Replies
Tarla Dalal    Hi..Happy to know.. you have liked the recipe. Do try more and more recipes and let us know how you enjoyed them... Happy Cooking !!
Reply
24 Nov 17 05:19 PM
Steam Boat Soup
5
Leena_Dhoot
 on 02 Jan 11 02:19 PM


Wow! its a grand idea! the subtle flavour of lemongrass is great1 i grow my own lemon grass, because of which it is more special! Great soup.
Reply