Thai Mushrooms And Spinach Clear Soup Recipe

Ingredients

• 1/2 cup roughly chopped onion
• 1 cup roughly chopped carrot
• 1 lemongrass stalk, washed and chopped
• 3 peppercorns (kalimirch)
• 1/2 tbsp butter
• 1/4 cup chopped spring onions
• 1 tbsp finely chopped garlic (lehsun)
• 1/4 cup sliced mushrooms (khumb)
• 1/4 cup chopped coriander (dhania)
• 1/4 cup chopped spinach (palak)
• 1/2 cup bean sprouts
• 1/4 cup sliced and blanched baby corn
• 1 tsp soy sauce
• salt (namak) to taste

Steps

1. Combine all the ingredients in a deep pan 6 cups of water and mix well.
2. Simmer for approx. 20 minutes or till they release flavour.
3. Strain using a strainer. Keep the stock aside and discard the vegetables.
4. Heat the butter in a broad non-stick pan, add the spring onions and garlic and sauté on a medium flame for 1 minute.
5. Add the mushrooms, coriander, spinach, bean sprouts and baby corn and sauté on a medium flame for 2 to 3 minutes.
6. Add the paneer, thai vegetable stock, soy sauce and salt, mix well and cook on a medium flame for 4 to 5 minutes,while stirring occasionally.
7. Serve hot.