Shrimp Soup Thai Style
Global • Eggetarian
How to Make Vegetarian Thai-Style Soup (Traditional & Healthy Version)
Vegetarian Thai-Style Soup, inspired by the popular Thai flavors but adapted for Indian palates, is a light and aromatic snack perfect for those seeking a healthy yet flavorful dish. Traditionally, soups with fresh herbs and spices are enjoyed across India, especially during monsoon and winter months, to warm the soul and boost immunity. This vegetarian twist replaces shrimp with tender paneer (cottage cheese), making it suitable for a vegetarian diet while retaining all the zesty notes of lemongrass, ginger, and fresh lime. This soup combines the best of Indian and Thai culinary traditions, using ingredients like galangal, lemongrass, and fresh vegetables readily available in Indian markets. It delivers a tangy, mildly spicy, and aromatic profile, making it a favorite during festival times such as Navratri, when light and sattvic foods are preferred. Whether served as a snack or a starter for a festive meal, this healthy soup is easy to digest and bursts with vibrant flavors, making it an ideal choice for families across the country.
Ingredients(for 1 medium bowl)
- 100 grams Paneer (cottage cheese) (cut into small cubes)
- 1 stalk Fresh lemongrass (crushed)
- 1 inch Ginger (adrak) (sliced)
- 1 inch Galangal (optional) - optional
- 1-2 Green chilies (slit)
- 1/2 cup Mushrooms (sliced)
- 1 small Carrot (julienned)
- 2 Spring onions (chopped)
- 2 tbsp Fresh coriander (dhaniya) (chopped)
- 1 tbsp Lime juice (freshly squeezed)
- to taste Salt
- 3 cups Water or vegetable broth
- 1 tsp Soy sauce (low sodium) - optional
Instructions
- 1
Heat water or vegetable broth in a pan. Add crushed lemongrass, sliced ginger, and galangal. Allow it to simmer for 7-8 minutes to infuse the flavors.
8 minutes
Bruise the lemongrass stalk for maximum flavor extraction.
- 2
Strain the broth to remove the lemongrass, ginger, and galangal. Return the clear, aromatic broth to the pan.
2 minutes
Straining ensures a smooth soup base without fibrous bits.
- 3
Add sliced mushrooms, carrot, and green chilies to the simmering broth. Cook on medium heat until vegetables are just tender.
5 minutes
Do not overcook; keep veggies slightly crunchy for texture.
- 4
Add paneer cubes and spring onions. Simmer for another 3-4 minutes until paneer is heated through.
4 minutes
Add paneer at the end to keep it soft.
Why This Dish is Healthy
This dish harnesses the natural flavors of herbs and fresh vegetables, eliminating the need for excess fats or artificial flavors. The inclusion of paneer provides plant-based protein, making it suitable for vegetarians. Minimal salt and a focus on whole ingredients ensure it’s heart-friendly and supports weight management goals. This light, clear soup is gentle on the stomach and perfect for regular consumption.
This vegetarian Thai-style soup is rich in high-quality protein from paneer and packed with vitamins from carrots, mushrooms, and spring onions. Lemongrass and ginger aid digestion and have anti-inflammatory properties, while coriander adds antioxidants. With minimal oil and no cream, this soup is low in calories, making it an ideal snack for those monitoring their intake. The soup also offers a good balance of micronutrients like vitamin C, calcium, and dietary fiber.
Pro Tips
- 💡Tip 1: Use homemade paneer for the freshest taste and best texture.
- 💡Tip 2: Adjust the level of chili to suit your spice tolerance.
- 💡Tip 3: Add a few kaffir lime leaves if available for an extra aromatic punch.
Storage & Serving
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove; add fresh coriander and lime juice before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 140.0 kcal |
