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Mixed Vegetable Soup Recipe



In Thailand, this type of soup is usually made in large quantities and then reheated for consumption over several days.

This recipe servers 4.

Ingredients for Mixed Vegetable Soup:

  • 30ml or 2 tbsp groundnut (peanut) oil
  • 1 tbsp magic paste (see Cook's Tip)
  • 90g/31/2oz Savoy cabbage or Chinese leaves (Chinese Cabbage), finely shredded
  • 90g/31/2oz mooli (daikon), finely diced
  • 1 medium cauliflower, coarsely chopped
  • 1.2 litres/5 cups vegetable stock
  • 130g/41/2oz fried tofu, cut into 1 inch cubes
  • 1 tbsp palm sugar or light (brown) sugar
  • 3 tbsp soy sauce

Method for Preparation of Mixed Vegetable Soup:

01Heat the peanut oil in a large pan or wok.

02Add the magic paste and cook over low heat, stirring frequently, until it gives off its aroma.

03Add the shredded Savoy cabbage or Chinese leaves, mooli, cauliflower, and celery.

04Pour in the vegetable stock, increase the heat to medium and bring to a boil, stirring occasionally.

05Gently stir in the tofu cubes.

06Add the sugar and soy sauce. Reduce the heat and simmer for 15 minutes, until the vegetables are cooked and tender.

07Taste and add a little more soy sauce if needed. Serve hot.

Cook's Tip:

Magic paste is a mixture of crushed garlic, white pepper and coriander. Look for it at Thai markets.

 Your Mixed Vegetable Soup is ready!!!