You are here: Home > Cuisine > Thai > Thai Soups > Paneer and Mixed Vegetable Thai Soup Paneer and Mixed Vegetable Thai Soup by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Kind of like a hot pot, this Paneer and Mixed Vegetable Thai Soup is very filling, and almost like a meal itself. Paneer and Mixed Vegetable Thai Soup recipe - How to make Paneer and Mixed Vegetable Thai Soup Tags Thai SoupsChunky Indian SoupsOne Dish Vegetarian MealsNon-stick PanHealthy Clear SoupsHigh Protein SoupsEasy, Simple Indian Soup Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 7Makes 6 to 8 servings Show me for servings Ingredients For The Vegetable Stock1 cup roughly chopped onions1 cup roughly chopped carrot1/4 cup chopped lemongrass stalks6 peppercorns (kalimirch) salt to tasteOther Ingredients1 tbsp oil2 tsp finely chopped garlic (lehsun)1 tsp finely chopped green chillies1/2 cup finely chopped spring onion whites and chopped spring onions whites1/2 cup sliced mushrooms (khumbh) salt to taste1/2 cup shredded spinach (palak)1/2 cup sliced and blanched baby corn1 cup bean sprouts1 tsp soy sauce1/4 cup chopped coriander (dhania)1/2 cup paneer (cottage cheese) cubes Method For the vegetable stockFor the vegetable stockHeat 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 proceedHow to proceedHeat 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. Nutrient values (Abbrv) per servingEnergy91 calProtein2.9 gCarbohydrates10.1 gFiber1.9 gFat4.7 gCholesterol0 mgSodium62.5 mgClick here to view calories for Paneer and Mixed Vegetable Thai Soup