Empty My Fridge
Vegetable Soup Recipe - Indochinese style vegetable soup
Ingredients
- Oil½ tbsp
- Garlic½ tbsp
- Ginger¼–½ tbsp
- Scallion4 sprigs
- Carrot¼ cups
- Pea¼ cups
- Sweet corn¼ cups
- Green bean¼ cups
- Cabbage½ cups
- Cornstarch1 tbsp
- Salt¼ tsp
- Sugar½–1 tsp
- Vinegar1 tsp
- Chili flake · flakes¼–½ tsp
- Black pepper · powder¼–½ tsp
- Bay leaf1
Instructions
- Rinse the vegetables well and chop them finely.
- Chop or mince the ginger and garlic.
- Heat the oil in a pot.
- Fry the garlic, ginger, bay leaf (if using) and white parts of the spring onion for one minute.
- Add the other vegetables and sauté on high heat for 2 minutes.
- Add water or stock and cook covered until the vegetables are slightly tender.
- Mix the cornstarch with 1/4 cup water, then stir it into the boiling soup.
- Stir constantly until the soup turns slightly thick, then add pepper, salt and sugar. Turn off the heat and let it cool a little.
- Stir in the vinegar and chilli flakes, taste, and add more salt if needed.
- Serve hot or warm.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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