Difference between revisions of "Angkor Vegetable Soup"
RealRecipes (talk | contribs) m (Text replace - "[[Category:" to "<!-- Admin --> [[Category:") |
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
||
| Line 30: | Line 30: | ||
[[Category:Mint Recipes]] | [[Category:Mint Recipes]] | ||
<!-- Admin --> | <!-- Admin --> | ||
| − | + | ||
<!-- Admin --> | <!-- Admin --> | ||
[[Category:Rice noodle Recipes]] | [[Category:Rice noodle Recipes]] | ||
Revision as of 17:25, 1 April 2012
Description
- Serving Size : 6
Ingredients
- 8 Cups -clear broth
- 4 Cups -chopped vegetables, any number, any kind
Directions
- In a large pot bring the stock to a boil.
- Add the vegetables and cook to desired degree of firmness, and serve immediately.
- In several small dishes, serve any or all of the following for diners to add to their soup:Chopped fresh chiles (Serranos or Jalapeqos work fine),Paper-thin slices of raw Beef,Minced raw Shrimp or fish,Crabmeat,lime wedges,Fish sauce,cilantro, basil and mint leaves,Dried Shrimp,Cracked black pepper,Chopped scallions,bean sprouts,Roasted garlic
- Omit the vegetables and pour the broth over cooked rice noodles that have been dressed with the desired garnishes.
