Spicy Thai Soup
This herb infused soup is packed with vegetables, spicy Thai flavours, and creamy coconut milk.
Chef Ranveer Brar's Spicy That Soup recipe
Cuisine

- Thai

Serves

- 2

Cooking Time

-15-20 Min

Difficulty

- Medium

Preparation Time

- 20 Min

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

HOW TO PREPARE SPICY THAI SOUP

  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.

About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar

Chef

>Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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