Name: Southeast Asian Vegetable Soup
Yield: Serves 4–6
Cuisine: Asia
Ingredients: 2 teaspoons turmeric; 1 tablespoon salt; 900 ml (1½ pints) vegetable stock; 100 g (4 oz) Chinese long beans, runner or French beans, trimmed; 2 tablespoons curry paste; coconut milk; 50 g (2 oz) onions, finely chopped; 100 g (4 oz) carrots; 2 tablespoons finely chopped garlic; 100 g (4 oz) courgettes; 100 g (4 oz) Chinese leaves; 2 tablespoons finely chopped fresh lemon grass; 2 tablespoons oil, preferably groundnut; 100 g (4 oz) potatoes

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

I have savoured the fragrance and taste of curry ever since I was a small child. It was quite a surprise to me when I discovered that curry is based on Indian and not Chinese inventiveness. Here is a vegetable soup which is raised by its seasonings above the ordinary into something rather special; it is the curry which dominates (without suffocating) the other flavours.

Ingredients

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Ingredients

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