Thai Fragrant Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Ingredients:
4 tablespoons minced garlic |
2 tablespoons peanut oil |
6 cups chicken broth |
1 tablespoon soy sauce |
2 tablespoons fish sauce |
3 cups coarsely shredded cabbage |
2 medium carrots, thinly sliced |
1 cup finely chopped celery |
1 cup sliced mushrooms |
1 stalk fresh lemongrass, pounded with cleaver,and finely minced |
3 -5 fresh thai red chili peppers, minced (or to taste) |
1 tablespoon fresh lime juice |
2 tablespoons finely chopped fresh basil |
Directions:
1. In a deep saucepan, heat garlic in oil until fragrant; add broth, soy sauce, fish sauce, cabbage, carrots, celery, mushrooms, lemongrass, and chilies.
2. Bring mixture to a boil; then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
3. Adjust seasonings for soy sauce, and fish sauce; then add lime juice and basil; serve.
4. Note: As an option you may also add cooked chicken, cooked beef or pork, or raw shrimp to this soup at the end of cooking; for shrimp, just allow enough time for them to turn opaque and curl tight; for meat, just heat through.
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