Thai Soup Recipe | Thai Food | Soup Recipe

Whole Food Plant Based Recipes

Fri Apr 24, 2020

Vegan Thai Soup Recipe

Delicious, aromatic, Thai soup in just fifteen minutes!

Whole Food Plant Based Thai Soup Recipe

Course: Soup, Snacks, Breakfast
Cuisine: Thai Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 People

INGREDIENTS

1 Carrot
1 cup Spring Onion chopped
10 White Buttom Mushrooms
1 plant Lemongrass
1 tsp Black Pepper Powder
1 tsp Date Syrup
4 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
Pulp of 1 Tender Coconut
2 tbsp Coriander Leaves
Juice of 1 Lemon

INSTRUCTIONS

  1. Chop carrots into thin square pieces. Remove roots and chop spring onions into 1cm long pieces. Chop white button mushrooms into quarters. Remove lemongrass leaves. Chop tender portion of the lemongrass bulb into thin slices.
  2. Cook all chopped vegetables with lemongrass in 3 cups of water.
  3. While this is being cooked, blend black pepper powder powder, 3/4 of the tender coconut pulp, date syrup, miso paste, and lemon juice with 3 tbsp water.
  4. Once vegetables are cooked, remove lemongrass leaves and mix in the blended nut and spice mix.
  5. Blend the remaining tender coconut pulp to make tender coconut cream. Garnish thai soup with tender coconut cream and coriander leaves. Serve fresh!

Plant Based Chef Pro Tips for Best Thai Soup Recipe

  1. Use other herbs to garnish, such as thai basil leaves for a wider range of flavour.

Nutrition Science Highlights for WFPB Thai Soup Recipe

  1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
  2. Why nuts instead of oil? Whole foods are healthier than processed foods. When nuts are pressed and oil is extracted, fiber and phytonutrients are lost, along with many other nutrients. Therefore, whole nuts are much healthier than oils, whether cold-pressed or refined. In addition, they provide the oil content we need to absorb fat-soluble phytonutrients from other whole plant foods! This may be why nuts are used to garnish nearly every traditional Indian dish!
  3. Why legumes? Legumes are the #1 number food associated with long life in many recent large studies! They also fuel your gut microbiome through their resistant starch content and slow down glucose absorption, keeping your blood sugar levels steady - even in the next meal! This has been called the Second Meal Effect. This recipe is one of the yummiest ways to include pulses and legumes in your daily diet.

Dr Achyuthan Eswar
Lifestyle Physician & Co-founder, NutritionScience.in, PHC Lifestyle Clinic & SampoornaAhara.com Plant-based Kitchen

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