Lotus Stem Thai Soup

About Lotus Stem Thai Soup

Ingredients

• Lotus stems, blanched and sliced 1 cup
• Oil 1 tbsp
• Thai red curry paste 2 tsps
• Spring onions, chopped 2
• Medium carrot, thinly sliced 1
• Leek stems, sliced 1
• Dried mushrooms, thinly sliced 5
• Tofu cubes ¼ cup
• Vegetable stock 4 cups
• Salt to taste
• Black pepper powder to taste
• Spring onion stem, cut into ½ inch pieces 1

How to Make Lotus Stem Thai Soup (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add Thai red curry paste and saute. Add a little water, mix and continue to saute.
2. Add spring onions, carrot, leek, lotus stem, mushrooms and tofu, mix and saute till the vegetables soften.
3. Add vegetable stock, mix and simmer for 3-4 minutes. Add salt and black pepper powder and mix well.
4. Pour the soup into serving bowl, garnish with spring onion stems and serve hot.

Additional Tips and Tricks

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Chef Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps