Thai Recipes
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| Ingredients |
| 1 |
Chickpeas, optional |
1 can |
| 2 |
Carrot, sliced |
1 |
| 3 |
Red bell pepper, diced |
2 |
| 4 |
Onion, diced |
1 |
| 5 |
Garlic Cloves |
3 |
| 6 |
Tomatoes, diced |
5 |
| 7 |
Coconut milk |
1 cup |
| 8 |
Peanut butter |
1 cup |
| 9 |
Olive oil |
4 tablespoons |
| 10 |
Cumin powder |
1 tablespoons |
| 11 |
Coriander seeds powder |
1 tablespoons |
| 12 |
Cayenne powder |
¼ teaspoon |
| 13 |
Vegetable broth |
½ cup |
| 14 |
Lime juice |
of 2 limes |
| 15 |
salt |
1 teaspoon |
| 16 |
Fresh basil, Chopped |
1/2 cup |
| Method |
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Heat oil in a large pan, add onions, peppers and garlic and cook for 5 mins,
until soft. Now except the basil, add all other ingredients, bring to a boil,
lower the heat and simmer for 1 hour. Now blend half of the soup either in
a food processor or by an immersion blender well and carefully. Return it
back to the pot, add basil, stir well and serve
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| Introduction
of the dish |
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It is a vegetarian version of Tom Kha Kai, its so comforting
for vegetarians.
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| Served
With... |
- With any appetizer or main course dishe
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