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Thai Vegetable Soup

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Thai Vegetable Soup

Serves : 6
Preparation time : 15 minutes
Cooking time : 25 minutes

Ingredients :

1.5 litres chicken stock or water
1 stalk lemon grass, bruised
60ml fish sauce (nam pla)
1 carrot, peeled and cut into 3.5cm lengths
4 bird's eye chillies
500g bottle gourd (sponge gourd), peeled and cut into 5cm strips
150g fresh oyster mushrooms
8 baby corn cobs, cut into 3.5cm lengths
2 sprigs sweet basil leaves
salt
crisp-fried shallots
bird's eye chillies
red chilli, chopped

Finely Ground Paste
10 white peppercorns
2.5sq cm dried shrimp paste
3 tablespoons fish sauce (nam pla)
10 shallots, peeled
150g dried prawns (shrimps), soaked in water and drained

Method :

Bring the chicken stock or water to a boil, add the finely ground paste and lemon grass and simmer for 15 minutes.
Add fish sauce, carrot and bird's eye chillies and boil for 3 minutes.
Add the bottle gourd (sponge gourd), mushrooms and baby corn and boil for 5 minutes.
Stir in the sweet basil leaves. Season with salt.
Serve hot, garnished with crisp-fried shallots, bird's eye chillies and chopped red chilli.

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Last Updated: 07/10/08