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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.

8.6

2 comments 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 :-) . Heading: Comments: Name:

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