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Wednesday, December 19, 2012,8:44 PM by

J.Sujatha

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Thai Vegetable Soup

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THAI VEGETABLE SOUP

Serves :

8

Preparation Time :

45 minutes

Cooking Time :

40 minutes

Preparation Method :

To make peppery mixture: In a mortar, thoroughly pound peppercorns.
Add both parts of wild ginger, garlic, shallots and hot chilies, pound to a fine paste.
Add mushrooms, pound finely after each adding.
Add shrimp paste and fermented soybean; continue pounding until a fine mixture is obtained.
Place a pot of water over medium heat and bring to the boil.
Add salt and the peppery mixture, stir well.
When the soup is boiling add pumpkin, bottle gourd and corn kernels.
Boil until all vegetables are cooked. Diagonally slice banana blossom and quickly add into the pot.
Press the banana blossom to immerse in the soup in order to prevent them from discoloration.
When it is heated through, add angle gourd. Season with seasoning sauce, light soy sauce and palm sugar.
When it boils again, add ivy gourd, phak waan, acacia leaves, hairy basil leaves and turn off the heat.
Dip out into a serving bowl and enjoy while hot.

INGREDIENTS

2 liters water
2 teaspoons sea salt
200 grams pumpkin, cut into pieces
2 bottle gourds, cut into pieces
200 grams corn kernels
1 head banana blossom
250 grams angle gourd, cut into pieces
3 tablespoons seasoning sauce
3 tablespoons light soy sauce
1 teaspoon palm sugar
500 grams ivy gourd, tips and leaves only
300 grams phak waan,tips and leaves only
300 grams acacia leaves
300 grams hairy basil leaves

Peppery mixture

1 tablespoon black peppercorns
2 wild ginger head
10 wild ginger roots, sliced
10 cloves Thai garlic, peeled
10 shallots, sliced
20 green and red hot chilies
10 straw mushrooms, halved
50 grams abalone mushrooms, torn
50 grams oyster mushrooms, torn
2 tablespoons vegetarian shrimp paste
4 tablespoons dark fermented soybean

13 comments for “Thai Vegetable Soup”

Posted Saturday, February 11, 2023 at 10:53:05 PM

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