Butter: 1 tbsp

Olive oil: 1 tsp

Green chilies, chopped: 1 – 2

Ginger, grated: 1″

Lemon grass, chopped: 1 tsp

Lime leaves, chopped: 3

Mushrooms, chopped: 1/2 cup

Baby corn, chopped: 4

Carrot julienne: 1/2 cup

French beans, chopped: 1/4 cup

Veg stock: 4 cups

Coconut milk: 1/2 cup

Red chilli flakes: 2 tsp

Black pepper powder: 1/2 tsp

Basil leaves, chopped: 1/2 tsp

White pepper powder: 1/4 tsp

Salt to taste

Lime juice: 1



1) In a pot, melt butter & olive oil. Let warm.

2) Add green chilies, ginger, lemon grass, lime leaves & mushrooms. Stir for 3 mins.

3) Add baby corn, carrots, french beans & saute for 4 mins more.

4) Add veg stock & let boil for 3 – 4 mins further.

5) Reduce heat & cook till it thickens.

6) Add coconut milk on slow flame & spice up the soup adding red chilli flakes, black pepper powder, salt & white pepper powder.

7) Sprinkle basil leaves & serve hot after sprinkling lime juice!

NOTE: This is a classic Chinese soup meant to be spicy, so should be tried by the brave hearts. The spice can be reduced easily as per choice. For the non vegetarians, veg stock can be replaced by chicken stock or fish stock & shredded, boiled chicken boneless or poached prawns can be added. Enjoy!!

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