Course : Appetizer

Cuisine : Thai

Serving : 7- 8- pax

Prep Time : 10 minutes

Cook Time : 15 minutes

Total Time : 25 minutes

Ingredients:

• 6 cups vegetable stock or water

• 1 small carrot

• 1 small zucchini

• 1 cup broccoli florets

• 1 cup babycorn cut into small cubes

• 1 cup white mushroom cut into big cubes

• 1 cup tofu cut into cubes

• 4 tbsp red Thai paste

• 1 red Thai chilli cut into big pieces

• 10 lime leaves

• 2 lemon grass sticks cut into big pieces

• 1-2 tbsp soya sauce

• 2-3 tbsp vinegar

• salt as per taste

Method:

1. Peel, wash and cut the carrot into 1 and half inch long pieces.

2. Wash and chop the zucchini also into 1 and a half inch long pieces.

3. In a pot add the vegetable stock or water along with Thai paste, lime leaves and lemon grass. Boil it for 5-10 minutes.

4. Add all the chopped veggies ( excluding the tofu ), red chili, soya , vinegar and salt.Cook again on medium to low flame till all the veggies are soft but crunchy.

5. Remove from flame and then add the tofu.

6. Taste and adjust the soya and vinegar according to taste.

7. Pour in soup bowl and remove the lime leaves and lemon grass before serving.

Enjoy this healthy spicy and tangy soup.