Thai Vegetable Soup

A mildly pungent and fragrant soup that will awaken your senses! Peppercorn, lemon grass and onions go into the stock and a host of veggies and chopped tofu are cooked in the stock with the flavors all blending in together. Serve hot!


Ingredients
For the Thai vegetable stock
2 ltrs water
6 black peppercorns 
1 cup roughly chopped onions
2 cups chopped carrots
2 lemon grass stalks - chopped
salt to taste


Other Ingredients 
1/2 cup tofu 
cubes or paneer (cottagte cheese) cubes
1/2 cup chopped spring onions
1/2 cup sliced mushrooms (khumbh)
1/2 cup chopped coriander (dhania)
1/2 cup shredded spinach (palak)
1/2 cup sliced and blanched baby corn
1 cup bean sprouts
2 pcs green Chillies In Vinegar
10 garlic flakes, chopped
2 tbsp soy sauce
chilli powder to taste
1 tbsp butter


Method
For the Thai vegetable stock 
In a pot, simmer all the ingredients till they release their flavours. This should take about 10 to 15 minutes.
Strain and keep aside.


Further Direction
Heat the butter and sauté the spring onions and garlic. When onions turn translucent, add all the other ingredients and sauté for 3 to 4 minutes.
Add the Thai vegetable stock and bring it to a boil. Serve hot.