Paneer and Mixed Vegetable Thai Soup
by Tarla Dalal

The Paneer and Mixed Vegetable Thai Soup is a sumptuous Oriental soup that features a large assortment of sautéed veggies, greens, sprouts, herbs and paneer, cooked in a flavourful vegetable stock that has the refreshing aroma of lemongrass.

Kind of like a hot pot, this Paneer and Mixed Vegetable Thai Soup is very filling, and almost like a meal itself.

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Paneer and Mixed Vegetable Thai Soup recipe - How to make Paneer and Mixed Vegetable Thai Soup

For The Vegetable Stock
1 cup roughly chopped onions
1 cup roughly chopped carrot
1/4 cup chopped lemongrass stalks
6 peppercorns (kalimirch)
salt to taste

Other Ingredients
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/2 cup finely chopped spring onion whites and chopped spring onions whites
1/2 cup sliced mushrooms (khumbh)
salt to taste
1/2 cup shredded spinach (palak)
1/2 cup sliced and blanched baby corn
1 cup bean sprouts
1 tsp soy sauce
1/4 cup chopped coriander (dhania)
1/2 cup paneer (cottage cheese) cubes

Method
For the vegetable stock

Heat 6 cups of water in a deep non-stick pan, add all the ingredients , mix well and cook on a medium flame for 15 minutes ,while stirring occasionally.
Strain the water using a strainer and discard the vegetables.

How to proceed

Heat the oil in a deep non-stick pan, add the garlic and green chillies and sauté on a medium flame for a few seconds.
Add the spring onions and sauté on a medium flame for 1 minute.
Add the mushrooms and salt and sauté on a medium flame for 2 minutes.
Add the spinach, baby corn and bean sprouts and sauté on a medium flame for 2 minutes.
Add the vegetable stock, soy sauce, coriander and paneer, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
Serve hot.