Thai-Inspired Vegetable Soup
For a soup that’s good for the soul—light, healthy, and delicious—season a simple broth with Asian flavourings and add slivered vegetables. Include shrimp, tofu, chicken, or beef, if you like. You could also place some cooked rice noodles in each bowl and ladle soup overtop.
- Serves: 4
- Course: Dinner
- 4 cups (1 L) vegetable stock
- 2 cloves garlic, slivered
- 1 stalk lemongrass, finely chopped
- 1 slice fresh ginger, ¼
- 1 small Thai chile or pinch hot pepper flakes
- 4 oz (125 g) fresh shiitake mushrooms (remove stems and reserve), thinly sliced
- 2 cups (500 ml) slivered vegetables (such as snow peas, bok choy, and carrots)
- 1 tsp (5ml) sesame oil
- Kosher or sea salt
- 2 green onions, finely sliced
- 1 tbsp (15 ml) fresh coriander leaves
- In a saucepan, mix stock with garlic, lemongrass, ginger, chile, and mushroom stems. Bring to a boil, reduce heat to low, and simmer for about 10 minutes. Strain stock and reserve. Discard flavourings.
- Reheat stock over medium heat. Add sliced mushroom tops and slivered vegetables and simmer until vegetables are just tender, about 5 minutes. Stir in sesame oil and salt to taste.
- Serve in warm bowls garnished with green onions and coriander.
- - As well as snow peas, bok choy, and carrots, try bean sprouts, celery, napa cabbage, or enoki mushrooms in this adaptable soup
- - If adding shrimp, tofu, or shredded chicken or beef, marinate for 30 minutes or so in a little chopped garlic, lemongrass, and ginger, plus a dash of sesame oil. Add with the vegetables and cook for about 5 minutes.