Spicy Thai Soup By Ranveer Brar

Spicy Thai Soup

This herb infused soup is packed with vegetables, spicy Thai flavours, and creamy coconut milk.
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Serves

2

Cooking Time

15-20 Min

Meal Type

SNACKS

Preparation Time

20 Min

Difficulty

Medium

Rate This Recipe8

INGREDIENTS

  • 2 tbsp grape seed oil
  • 1 tbsp red Thai curry paste
  • 3 to 4 kaffir lime leaves
  • water
  • 2 Red chillies
  • slit
  • 7 to 8 chopped mushrooms
  • 1 cup shrimp stock
  • 1 cup rice noodles
  • soaked
  • ½ cup shrimps
  • 6 to 7 chopped cherry Tomatoes
  • ½ cup coconut milk
  • 1 tbsp brown sugar
  • 1 tsp tamarind paste
  • salt to taste
  • ½ cup green gram
  • sprouted
  • For Serving Crispy rice noodles
  • Pickled cucumber
  • For Garnish black pepper powder
  • Coriander sprigs
  • banana leaf

PREPARATION

  1. 1

    In a pan heat grape seed oil.
  2. 2

    Add Thai red curry paste kaffir lime leaves, water, red chillies, chopped mushrooms, shrimp stock, and rice noodles.
  3. 3

    Mix well.
  4. 4

    In a bowl, marinate the shrimps with salt and add them to the pan.
  5. 5

    Add chopped cherry tomatoes, coconut milk, brown sugar, tamarind paste, and salt.
  6. 6

    Stir well.
  7. 7

    In the serving bowl, add some sprouted green gram, pour the soup, and again add some sprouted green gram on top.
  8. 8

    Garnish the soup with black pepper and coriander sprigs.
  9. 9

    Serve hot with crispy rice noodles and pickled cucumber.
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