Fat Free Thai Style Vegetable Soup

A much tastier alternative to cabbage soup, a Thai flavoured vegetarian soup to keep those winter chills away.

• Ready In: 25 mins
• Serves: 2-3

Ingredients

• 1  liter water
• 1  large green chili, slit (add more if desired)
• 2  large tomatoes, grated (ripe)
• 1  teaspoon fresh ginger, grated
• 1  large carrot, julienned
• 1  cup Chinese cabbage, finely shredded
• 1⁄2 cup zucchini (julienned)
• 1  pepper (any colour,roughly chopped)
• 1  teaspoon tamarind paste
• 2  tablespoons soy sauce (dark)
• 1  teaspoon lemongrass (the chopped and bottled variety)
• 2  tablespoons  coriander (fresh)
• 1  teaspoon cumin seed (jeera)
• 1  teaspoon  coriander seed
• 1  teaspoon salt (to taste)
• 1  tablespoon lemon juice
• 2  fresh lime leaves (optional)

Directions

1. Bring water to boil.
2. Add salt, carrots, zucchini, cabbage, ginger, lemongrass and continue boiling for 5 minutes.
3. While the vegetables are cooking, roast cumin and coriander seeds on a griddle till aromatic and then coarsely crush. Add this and remaining ingredients to soup and simmer for further five minutes.
4. Serve with noodles or Thai jasmine rice.