Thai Vegetable Soup


Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

This is a subtle, clear vegetable soup that is easy to make. It is a light opener to any meal. Use vegetable stock to make the soup suitable for non-meat-eating friends.


  • 110 g (4 oz) Chinese leaves (Peking cabbage)
  • 110 g (


Cut the Chinese leaves into fine shreds. Finely slice the mushrooms and courgettes. Split the baby corn in half and string the beans.

Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, salt and pepper and stir-fry for 30 seconds. Then add the Chinese leaves and stir-fry for 1 minute. Then add the mush