VEGETABLE & PANEER Tom Kha Soup | THAI CURRY Style Recipe | थाई करी जैसा आसान वेज सूप | Sanjyot Keer

Vegetarian Tom Kha 🥥🌿 A rich, creamy and fragrant Thai coconut soup loaded with veggies and paneer. It’s super easy to make, completely vegetarian, and packed with those beautiful Thai flavours we all love. If you’re a Thai curry fan, you definitely need to try this one! Enjoy it as a comforting soup on its own or pair it with some rice for a wholesome meal. Do give it a try. Happy Cooking! ❤️🥣✨ Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀 Happy shopping! 🛍️ 🛒 Buy on Amazon: https://amzn.in/d/00oVb9g 🌐 Curaa Website: https://curaahome.com/products/blendl... Veg Tom Kha Prep Time: 15-20 minutes Cooking Time: 20–25 minutes Serving: 4-5 people Ingredients: Home-made Coconut Milk COCONUT | नारियल 1 MEDIUM SIZED (DICED) WATER | पानी 2 CUPS WATER | पानी 1 CUP CORN FLOUR | कॉर्न फ्लोर 1 TBSP COCONUT MILK | नारियल का दूध 2–3 TBSP Veg Tom Kha GALANGAL | गलांगल 50 GRAMS LEMONGRASS | लेमनग्रास 2 STALKS KAFFIR LIME LEAVES | कैफिर लाइम पत्ते 8–10 NOS. BIRD'S EYE CHILLI | बर्ड्स आई मिर्च 2 NOS. HOT WATER | गरम पानी 1 LITRE CARROT | गाजर 1 MEDIUM SIZED FRENCH BEANS | फ्रेंच बीन्स 15 NOS. MUSHROOM | मशरूम 150 GRAMS (SHIMEJI OR BUTTON) PANEER | पनीर 150–200 GRAMS VEGETABLE STOCK CUBE | वेजिटेबल स्टॉक क्यूब 1 NO. BROWN SUGAR | ब्राउन शुगर 1 TSP SALT | नमक TO TASTE LIGHT SOY SAUCE | लाइट सॉय सॉस 2 TSP SALT | नमक IF REQUIRED LEMON JUICE | नींबू का रस OF 1/2 LEMON Plating CHILLI OIL | चिली ऑयल (OPTIONAL) BIRD'S EYE CHILLI | बर्ड्स आई मिर्च FRESH CORIANDER | हरा धनिया Method: Start by making the coconut milk. In a blending jar, add coconut and water. Blend it well. Now place a strainer over a bowl and lay a double-folded muslin cloth over it. Pour the coconut mixture in and squeeze it out well. You'll see only the dry coconut pulp left behind. Add this pulp back into the blending jar along with water and blend once again. Strain and squeeze this well too. Now only the coconut pulp remains, all the goodness and flavour has gone into the coconut milk. For the slurry, take a bowl and add cornflour. Add coconut milk and mix into a smooth slurry. This slurry will keep the coconut milk from splitting and will give the soup a nice thickness. Set it aside. Now prepare the aromatics. Wash the galangal well and cut it into slices without peeling. Mash the lemongrass. Roughly tear the kaffir lime leaves. Slice the bird's eye chillies. Once these are prepped, take a kadhai and add all of it in. Pour in hot water, turn the flame to high, and bring it to a boil. Let it boil well for 10–12 minutes. By the time this boils, prep the vegetables. Peel the carrot, then cut it diagonally into planks. Arrange the planks and slice them into thin strips to get fine juliennes. Tom Kha usually has diced vegetables, but juliennes work beautifully too. Hold the french beans together and level the ends, then trim them. Holding them the same way, cut them into long diagonal pieces. Trim the mushrooms from the end so they separate naturally. Shimeji mushrooms work well here, but button mushrooms are just as good. Cut the paneer into thin strips as well. This is your basic prep — feel free to add in any vegetables of your choice. Once the stock has infused well, you'll notice a lovely aroma coming through. At this stage, strain it out and discard the aromatics. Add the carrot, beans, and mushrooms into the strained stock. Add the vegetable stock cube, brown sugar, salt, and light soy sauce, and mix well. Cook the vegetables for just 3–4 minutes, you don't want to overcook them, keep them crunchy. Lower the flame completely and add the coconut milk. Give the coconut milk a good stir before adding it in, then bring it to a gentle simmer on low flame. You'll see how beautiful the soup looks at this stage. Taste the soup and add salt if required. Finally, add the paneer and stir it through gently. Finish with lemon juice and give it one last mix. Taste and adjust if needed. Our warm, coconutty, fragrant Veg Tom Kha is ready. Serve it hot, topped with chilli oil, a few slit bird's eye chillies, and fresh coriander. #yfl #SanjyotKeer Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 How to make Coconut Milk 1:35 Tip for Coconut Milk Aromatic Soup Base 4:15 Vegetable Prep 5:39 Further Cooking of Soup 7:06 Plating 9:25 Outro 10:29