Home

Hot Thai Vegetable Soup

ingredients

2 pints (1 litre) Asian soup stock
8 oz (250 g) pickled pumpkin
7 oz (200 g) frozen peas and carrots
3 1/2 oz (100 g) baby corn (tinned or out of a jar)
3 1/2 oz (100 g) pickled onions
salt
pepper
1 tbsp ground curry
3 tbsp desiccated coconut

method

1. Pour the stock into a pot and place it on the heat. Add the pickled pumpkin including the liquid, peas and carrots.

2. Drain both the baby corn and pickled onions using a colander before adding them to the soup. Season with salt, pepper and curry powder.

3. Leave to simmer for about 10 minutes on a low flame. Serve in soup bowls and garnish with the desiccated coconut.

What did you think?

27 people have helped to review this recipe. Thankyou!

The soups how long?
posted by miz_cooking!!!!! @ 12:58PM, 1/14/08
The recipe is very nice, but all you need to add to make you web a lot nicer is how long it will take to make the soups ;-). it will help people know and fit in the time for the making off the soup.
Hot thai vegetable soup recipe
posted by miss_cooking!!!!!!!!!!!!! @ 01:09PM, 1/14/08
The things you have are realy nice but, i think what will make it better will be if you have a graph showing how many people liked this soup, and orther soups. then people would have an idea to now if they would like it :-) .
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved