Thai Sweet And Sour Basil Soup Recipe

About this recipe

Thai Sweet and Sour Basil Soup is a delightful, garden-fresh dish that combines the vibrant flavors of Thai cuisine with comfort and simplicity. This Jain-friendly, diabetic-conscious recipe features fragrant herbs and fresh vegetables in a light, tangy broth without root vegetables or strong spices, making it ideal for solution seekers looking for a warm and satisfying meal. Perfect for a crowd or an intimate dinner, this budget-friendly soup balances sweetness and sourness, delivering a wholesome taste of Thailand to your table. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Biona Organic Whole Cherry Tomatoes
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Ktc Coconut Milk 400ml
• - Por Kwan Tamarind Paste
• 50 G Vandevi Asafoetida 50g
• - Rajah Whole Red Chillies
• 500G Natco Unrefined Jaggery, 500G
• 114G Thai Taste Basil Leaves, 114G
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• 1 Ltr Ktc Sunflower Oil
• - Tata Salt
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Heat the sunflower oil in a large saucepan over medium heat. Add asafoetida and let it cook for 30 seconds to release its aroma.
2. 2. Add the cherry tomatoes, red bell pepper, green beans, and zucchini to the pan. Stir-fry for 3-4 minutes until slightly softened.
3. 3. Pour in the coconut milk, soy sauce, tamarind paste, and jaggery. Mix well and bring the mixture to a gentle simmer.
4. 4. Add salt, black pepper, and the optional red chili for heat. Stir and let the soup simmer for 10-12 minutes until the vegetables are tender.
5. 5. Tear the Thai basil leaves and add them to the soup. Cook for an additional 2 minutes to infuse the flavors.
6. 6. Serve the soup hot in bowls, garnished with extra basil leaves if desired. Enjoy the sweet and sour harmony of flavors.