Green Vegetable Soup

Name: Green Vegetable Soup
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 teaspoon shrimp paste; 1 lb 2 oz/500 g mixed green leaves (such as spring cabbage, spinach, bok choy, or any Asian leaves, mustard greens, watercress, etc.), coarsely chopped; 3½ oz/100 g dried shrimps; 5¾ cups weak chicken stock; 1 onion, peeled and very finely chopped; 2 or 3 garlic cloves, peeled and finely chopped; cilantro and mint leaves, to garnish; 2 or 3 fresh green chiles, very finely chopped; a dash of soy sauce; a dash of fish sauce; 1 stem of fresh lemongrass, chopped, or dried lemongrass

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Don’t be put off by the number of ingredients—this soup is quick and easy to make and it’s not only green, it’s very tasty. Dried shrimps and shrimp paste are usually both available in Asian supermarkets.

Ingredients

1 lb 2 oz/500 g mixed green leaves (such as spring cabbage, spinach, bok

Asia
Soup

Method

Bring the chicken stock to a boil, then add the onion, garlic, dried shrimps, shrimp paste, green chiles, and lemongrass and cook for 5 minutes or so.

Add the chopped green leaves and soy and fish sauces to taste and cook for 4-5 minutes.

Serve hot, garnished with cilantro and mint leaves.