Thai Soup

Ingredients

Egg plant – ¼ cup chopped into chunks

Broccoli – ¼ cup florets

Zucchini – ¼ cup chopped into chunks

Yellow or red bell pepper – ½ no chopped into chunks

Shallots or white onion – ½ no chopped

Garlic – 1 clove

Galangal or ginger – ½ inch piece

Coriander – 8-10 sprigs

Green chilly-1/2 or as per taste

Coconut milk – 3-4 tbsp (50-60 ml)

Olive oil – 1 tsp

Salt and pepper – to taste

Method

Grind coriander, chilly, garlic and ginger into paste using water. Heat oil in a pan, saute all veggies till semi soft. Add green paste, saute for 2 minutes. Add coconut milk and water depending on required consistency. Simmer for 2 minutes. Add seasonings and serve hot.