Thai Mushroom Soup

VIEWS 1155

Energy (kcal)- 88

Protein (g) - 4.6

Carbohydrate (g)- 7.5

Fat (g) - 4.2

Khyati's Health-O-Meter Says:

This simple Thai vegetable soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. The traditional Thai spices and herbs add a  distinct flavor to the soup further enhancing the taste as well as improving digestive immunity as they have anti-bacterial properties. Tofu, bean sprouts and mushrooms enrich the protein requirements that are needed to repair muscle tissues.

  • Dry oyster mushrooms (soaked and chopped)- 1 cup 
  • Tofu (cubed)- 30 gms
  • Bean sprouts- 1 tbsp
  • Onion (chopped)- 2 medium
  • Lemongrass (sliced)- 3 stalk
  • Ginger (chopped)- 1 inch
  • Finely chopped Fresh basil leaves- 1 tbsp 
  • Fresh red chilies (sliced diagonally)- 2 
  • Vegetable stock /Plain water- 100 ml
  • Oil - 1/2 tsp
  • Salt- as per taste
Step 1 Heat oil in a non-stick pan, add onion, lemongrass, and ginger and saute them for 2minutes.  Step 2 Add vegetable stock/plain water, oyster mushrooms, tofu, and fresh red chilies and salt. Mix them well and cook for 1 minute.  Step 3 Add bean sprouts and fresh basil and stir to mix well.  Step 4 Once it begins to boil remove the pan from the flame.  Step 5 Pour the soup into a serving bowl and serve hot. 

Thai Mushroom Soup - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1155
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