Green leaf soup

Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Leaf soups are the lightest of broths, and are often made with water - for the flavour is about green things. You could use a very light chicken or pork stock. Prawns can be popped in too. A spot-on counter-balancer to the rich. Burma likes this too, though a bitter edge from a lemony herb and a dab of MSG would be dropped in.


  • 2 cm piece white radish (mooli), finely sliced (optional)
  • 2 spring onions or some garlic chives, chopped
  • 2 good handfuls Asian cabbage leaves, such as water spinach or choi-sum
  • handful of shreds of white cabbage or Chinese leaves
  • salt and MSG (optional)
  • good pinch of caster sugar
  • handful of coriander leaves and stems, roughly chopped


Heat 1.5 litres water in a pan, and chuck in everything but the coriander, seasoning it extra well. Give it a taste. Allow the greens to wilt for about 3 minutes, then chuck in the coriander and serve.