Thai Mixed Vegetable Soup Recipe

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.

Recipe: (Serves 4)

30 ml/2 tablespoons groundnut (peanut) oil
15 ml/1 tablespoon crushed garlic, white pepper and coriander (cilantro) paste
90 g/3.5 oz Chinese cabbage, finely shredded
90 g/3.5 oz daikon, finely diced
1 medium cauliflower, coarsely chopped
4 celery sticks, coarsely chopped
1.2 liters/2 pints/5 cups vegetable stock
130 g/4.5 oz fried tofu, cut into 2.5 cm/1 inch cubes
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
45 ml/3 tablespoons light soy sauce

Method:

Heat the groundnut oil in a large, heavy pan or wok. Add the crushed garlic, white pepper and coriander paste and cook over a low heat, stirring frequently, until it gives off its aroma. Add the shredded Chinese cabbage, daikon, 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.

Add the sugar and soy sauce. Reduce the heat and simmer for 15 minutes, or until the vegetables are cooked and tender. Taste and add a little more soy sauce if needed. Serve hot.