Portbello Mushrooms-200gms( chopped)
Carrots-1/2cup( finely sliced)
Cabbage( finely sliced)-1/4cup
Cauliflower( tiny florets)-1/4cup
Ginger-1/2"( thickly sliced)
Garlic cloves-6( minced)
Green chilly-1( broken into 2 pieces)
Green onions( chopped)-4tbsp
Leeks stem (chopped)-4tbsp
Lime leaves( chopped)-2
Pepper and Salt to taste
Soy sauce-1tsp
Vegetable broth or Water-4 1/2cups
Lime juice-1tsp
Cornflour-1tsp( diluted in 2tsps of water)
Sesame oil-2tsp
Heat oil in a deep sauce pan.
Add ginger, garlic, green chilles, carrots, cabbage and cauliflower florets. Saute for few seconds and add the mushrooms, green onions, lime leaves and leeks.
Now add the vegetable broth and bring the soup to boil.
Season well with pepper, salt, soy sauce and lime juice.
Simmer the soup for 5 mins.
Finally add the diluted cornflour mixture to the soup and stir well.
Allow the soup to slightly thicken, check the seasoning and serve hot.
| Yield: | 4 servings | |
| Prep Time: | 0 hr 5 mins | |
| Cook Time: | 0 hr 10 mins | |
| Ready In: | 0 hr 10 mins | |
| Category: | Soup & Stews | |
| Main Ingredient: | Vegetables | |
| Cooking Method: | Boiling |
|
| Nationality: | China | |
| Special Diet: | Vegetarian | |
| Recipe Tags: | soup | chinese |
