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?

53 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 :-) .

Also see categories;

Thai
Vegetable Soups

Also see recipes;

Country Vegetable Soup
Creamed Mixed Vegetable Soup
Basic Vegetable Soup
Creamy Vegetable Soup
Curried Vegetable Soup