Green leaf soup

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

2 cm piece white radish (mooli), finely sliced (optional)
2 spring onions or some garlic chives, chopped

Asia
Vietnam
Soup
Vegan
Gluten-free

Method

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.