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Lotus Stem Thai Soup

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Top Rated Recipe

Chef Amrita Raichand

By Chef Amrita Raichand From Mummy Ka Magic

Last Updated: Apr 17, 2024

2/5

(9 votes)

Lotus Stem Thai Soup

About Lotus Stem Thai Soup

Table of Contents

1. About Lotus Stem Thai Soup

Lotus stem soup flavoured with Thai red curry paste

2. Ingredients

  • Lotus stems, blanched and sliced 1 cup
  • Oil 1 tbsp
  • Thai red curry paste 2 tsps
  • Spring onions, chopped 2
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3. How to Make Lotus Stem Thai Soup (Stepwise Photos)

4. Method

  • Heat oil in a non-stick pan, add Thai red curry paste and saute. Add a little water, mix and continue to saute.
  • Add spring onions, carrot, leek, lotus stem, mushrooms and tofu, mix and saute till the vegetables soften.
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5. Additional Tips and Tricks

Ingredients

  • Lotus stems, blanched and sliced 1 cup
  • Oil 1 tbsp
  • Thai red curry paste 2 tsps
  • Spring onions, chopped 2
  • Medium carrot, thinly sliced 1
  • Leek stems, sliced 1
  • Dried mushrooms, thinly sliced 5
  • Tofu cubes ¼ cup
  • Vegetable stock 4 cups
  • Salt to taste
  • Black pepper powder to taste
  • Spring onion stem, cut into ½ inch pieces 1

How to Make Lotus Stem Thai Soup (Stepwise Photos)

Method

  1. Heat oil in a non-stick pan, add Thai red curry paste and saute. Add a little water, mix and continue to saute.
  2. Add spring onions, carrot, leek, lotus stem, mushrooms and tofu, mix and saute till the vegetables soften.
  3. Add vegetable stock, mix and simmer for 3-4 minutes. Add salt and black pepper powder and mix well.
  4. Pour the soup into serving bowl, garnish with spring onion stems and serve hot.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Comments

Recipe Rating:

QkShNEKr

555

Key Details:

Prep:15 minutes

Cook time: 15 minutes

Difficulty Level: Easy

Course: Soup

Cuisine: Thai

Key Ingredients:

Lotus stem

Spring onions

Thai red curry paste

Carrot

Leek

Dried mushrooms

Tofu

Vegetable stock

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