Give your family a taste of eastern cuisine with this spread of Thai dishes

Thai Vegetable Soup

Ingredients

5-6 dry oyster mushrooms, soaked and choppedu00a0u00a0
200 gm tofu, cubedu00a0u00a0u00a0
1 tbsp olive oilu00a0u00a0u00a0u00a0
10-12 medium shallots, halvedu00a0u00a0
1 medium onion, choppedu00a0u00a0u00a0
3 lemon grass stalks, slicedu00a0u00a0
1-inch piece galangal, slicedu00a0u00a0
4 cups vegetable stocku00a0u00a0u00a0
2 fresh red chillies, diagonally slicedu00a0
Salt to tasteu00a0u00a0u00a0u00a0
2 tbsp bean sproutsu00a0u00a0u00a0
3/4 cup coconut milku00a0u00a0u00a0
2 tbsp chopped fresh basil leavesu00a0
1 tbsp chilli oilu00a0u00a0u00a0
2 tbsp crushed roasted peanuts
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Method

Heat oil in a non-stick pan. Add shallots, onion, lemon grass and galangal and sautu00c3u00a9 for two minutes.
Add vegetable stock. Add oyster mushrooms, tofu and fresh red chillies and salt. Mix and cook for one minute.
Add bean sprouts, coconut milk and fresh basil and stir to mix well.

Take it off the heat once it begins to boil.
Pour the soup into a serving bowl.u00a0 Drizzle chilli oil, sprinkle roasted peanuts and serve immediately.



Egg Nestsu00a0