Thai Style Quinoa Soup

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Serves : 2

Quinoa – 2/3 cup
Carrot – 1/3 cup
Capsicum – 1/3 cup
Green beans – 1/3 cup
Celery – 1/3 cup
Shitake mushroom – 4
Tofu chopped – 4 oz
Onion finely chopped – 1/2
Green chiles chopped – 2
Garlic cloves chopped – 3
Lemongrass finely chopped – 1 tbsp
Ginger / Galangal grated – 1 tbsp
Worcestershire sauce – 1 tsp *
Soy Sauce – 1 tsp
Coconut milk – 1/3 cup
Water – approx 3 cups
Red chile powder – 1 tsp
Dried basil leaves – 1 tsp
Jaggery – 1/2 tsp
Bouillon cube – 1
Spring onion – 1
Coriander leaves – for garnish
Salt – to taste

Steps to prepare Thai Style Quinoa Soup

Step I

I have finely chopped half of the carrot, celery, green beans, capsicum mentioned in the recipe to prepare the stalk and chopped the rest lengthwise to be added in Step III. If you prefer your veggies to be completely cooked and soft, then you can add all the veggies at this stage. I like some of my veggies to be crispy, which is why I add half portion towards the end.
Dry roast the quinoa for 4 to 5 minutes on medium to medium-low flame, or until you get a good aroma.

Step II

Add finely chopped onions in a pan and saute till it becomes soft. You can add a pinch of salt and sprinkle some water to help the onions saute faster.
Add ginger, garlic, green chiles, lemon grass and saute for another one minute.
Now add finely chopped carrot, celery, green beans, capsicum, shitake mushrooms, water and a bouillon cube and bring it to nice boil.

Step III

Add the quinoa, coconut milk, soya sauce, worcestershire sauce, red chile powder, dried basil leaves and salt to taste. Cover and cook until quinoa becomes translucent and sprouts. It took me about 15 minutes.
Now add the tofu and the remaining veggies that were chopped lengthwise and cook for 2 minutes. (If you are adding shrimp or any other fish, you may add it at this stage)
Thai style quinoa soup is now ready. Garnish it with coriander leaves and spring onions. Serve hot and enjoy.

Tip:

Vary the amount of spices as per your taste.
You can substitute dried basil leaves with fresh basil leaves and jaggery with brown sugar / sugar.

From jessicagavin.com