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Thai Style Soybean Soup

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Healthy (1677)      Vegetarian (1345)      Vegan (663)      Soup (231)      Lemon (87)      Eggplant (70)      Aubergine (11)      Pepper (8)      Soybeans (1)     
While not necessarily containing all the traditional ingredients for a green Thai soup; this recipe I made up imitates both the appearance, aroma, and taste.

Preparation Time: Overnight plus 25 minutes
Cooking Time: 3 hours
Serves: 2-3

Ingredients
140 g soybeans
1L water (plus extra for soaking)
1/2 lemon
1 green pepper
1 small onion
small aubergine (eggplant)
1 tbsp soy sauce
1 tsp salt
2 tbsp sunflower oil

Method
Soak the soybeans in warm water overnight.
Once they have doubled in size, drain the beans.


thai soup, soybean soup, soybeans

Bring one litre of water to the boil, stir in salt and sunflower oil, and then add the beans and simmer for three hours.
Slice the onion, aubergine (eggplant), pepper, and lemon (peel on) then put in a blender with three ladles of soybean stock and one ladle of soybeans.


thai soup, soybean soup, soybeans

Drain the remaining soybeans and then blend in the remaining stock to the vegetables.


thai soup, soybean soup, soybeans, blend, blender

Stir in the soy sauce and another ladle of soybeans.


thai soup, soybean soup, soybeans


The leftover soybeans can be used in curries, casseroles, chilli, or stew. You can also pat them dry, roast and in the oven at 120 ༠C/100 ༠C Fan/250 ༠F/ Gas for two hours unit they are golden brown. They make a great crunch snack.


thai soup, soybean soup, soybeans, blend, blender


Categories
#Soup
#Healthy
#Vegan
#Vegetarian
#Pepper
#Aubergine
#Eggplant
#Lemon
#Soybeans
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