Mixed Vegetable Soup

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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

Method

  1. 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.