Mixed Vegetable Soup

Name: Mixed Vegetable Soup
Yield: Serves Four
Cuisine: Thai
Ingredients: 30 ml/2 tbsp groundnut (peanut) oil; 90 g/3½ oz mooli (daikon), finely diced; 90 g/3½ oz Savoy cabbage or Chinese leaves (Chinese cabbage), finely shredded; 15 ml/1 tbsp magic paste (see Cook’s Tip); 5 ml/1 tsp palm sugar or light muscovado (brown) sugar; 1.2 litres/2 pints/5 cups vegetable stock; 130 g/4½ oz fried tofu, cut into 2.5cm/1in cubes; 1 medium cauliflower, coarsely chopped; 4 celery sticks, coarsely chopped; 45 ml/3 tbsp light soy sauce

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

In Thailand, this type of soup is usually made in large quantities and then reheated for consumption over several days. If you would like to do the same, double or treble the quantities. Chill leftover soup rapidly and reheat thoroughly before serving.

Ingredients

30 ml/2 tbsp groundnut (peanut) oil
15 ml/1

Asia
Thailand
Soup
Vegan
South East Asia

Method

Heat the groundnut oil in a large, heavy pan or wok. Add the magic paste and cook over a low heat, stirring frequently, until it gives off its aroma. Add the shredded Savoy cabbage or Chinese leaves, mooli, cauliflower and celery. Pour in the vegetable stock, increase the heat to medium and bring to the boil, stirring occasionally. Gently stir in the tofu cubes.