VEGETABLE & PANEER Tom Kha Soup | THAI CURRY Style Recipe | थाई करी जैसा आसान वेज सूप | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Blend the diced coconut with 2 cups water, then strain through a double-folded muslin cloth, squeezing well.
2. Blend the leftover pulp with 1 cup water, then strain and squeeze again to get the second coconut milk.
3. Mix the corn flour with the coconut milk to a smooth slurry and set aside.
4. Wash the galangal and slice it without peeling. Mash the lemongrass. Tear the kaffir lime leaves roughly. Slice the bird's eye chillies.
5. Put the aromatics in a pan with 1 litre hot water, bring to a high boil and boil for 10–12 minutes.
6. Meanwhile, peel the carrot, cut it diagonally into planks, then cut the planks into thin strips. Trim the french beans and cut them into long diagonal pieces. Trim the mushrooms so they separate. Cut the paneer into thin strips.
7. Strain the stock and discard the aromatics.
8. Add the carrot, beans and mushrooms to the stock with the vegetable stock cube, brown sugar, salt and light soy sauce, and mix well.
9. Cook the vegetables for 3–4 minutes, keeping them crunchy.
10. Turn the flame to low, stir the coconut milk well, add it with the slurry, and heat gently until it simmers.
11. Taste and add salt if needed.
12. Add the paneer, stir gently, then finish with lemon juice and mix once more. Adjust the taste if needed.

Summarized from Your Food Lab's video. Watch it for the details.

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