Thai Coconut Milk Soup | Thai Style Soup with Pasta and Paneer

This Thai Coconut Milk Soup can be served as a lunch or dinner. It has all elements to satisfying your hunger. You have chunks of carrot to taste, cubes of fried paneer to munch, whole wheat pasta as a healthy carb and spinach for nutrition. The coconut milk, bay leaf and spices give a nice flavor. Moreover, it is a One Pot Soup Recipe which can be made very easily. If you wish to try some soup of different cuisine, this one is a good choice.

The original recipe calls for adding Thai Green Curry Paste. But I have skipped it, as most of us do not have it at home. I have used only the ingredients available at home. I have used Whole wheat pasta. You can replace with with usual pasta or noodles. I have used Paneer, which you can replace with Tofu. If you are on a weight loss diet, you can try this soup as a wholesome dinner or lunch.

Thai Coconut Milk Soup | Thai Style Pasta Soup

Prep Time: 20 minutes	Cooking Time: 20 minutes
Yield: 2 cups	Svg Size: 2 cup
Average Rating: 5 for 5	Calories per Serving: 250 to 300
Posted By: Sabari	Cuisine: Thai

Ingredients

Main Ingredients

1 cup cooked pasta
1 small carrot
A handful of spinach
Small piece of paneer/cottage cheese
1/2 cup coconut milk

To Sauté

1 tsp coconut oil
Bay leaf
1 tsp minced ginger garlic
1/4 onion finely chopped
2 green chillies

For Flavor

A pinch of turmeric powder
1/2 tsp curry powder
Salt

Quick Procedure

Chop all the vegetables and make it ready.
Heat a pan and add coconut oil. Add the ingredients given for sauté. Sauté for 2 minutes or till the onion becomes soft.
Add carrots and spinach and sauté till the raw smell goes off. Add pasta, the masala powder and salt. Sauté once or twice.
Add coconut milk and water. Cover and cook till the vegetables become soft. The soup is ready.
Heat some oil in a pan. Add paneer cubes and sauté till they turn brown. Add this to the top of soup. Serve it hot.

Stepwise Pictures

Chop all the vegetables and make it ready.