Filter
Reset
Sort ByRelevance
Becca T
Thai vegetable soup from the wok
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in the wok fruit and the chopped onion soft and glassy in about 10 minutes.
-
After 5 minutes stir the ginger powder through the onion chips. Pour the stock into the woks and bring to the boil.
-
Put the snow peas in the broth and cook for about 3 minutes.
-
Add the mushrooms, the chicken cubes and the pak choi and bring to the boil again.
-
After about 3 minutes stir the soy sauce and sambal through the soup.
-
Stir in the carrot matches just before serving. Spoon the soup into large bowls.
Blogs that might be interesting
-
10 minLunchoil, vine tomato, Italian spices, egg, avocado,fried egg with tomato and avocado
-
30 minLunchfresh pizza dough, small sprouts, onion, creme fraiche, slightly spicy chorizo, caraway seed, olive oil,Brussels sprouts flammkuche with chorizo
-
25 minLunchmayonnaise, White wine vinegar, mustard, celery, fennel bulb, green apple, walnut,celery salad with fennel and apple
-
20 minLunchQuinoa, turkey fillet, sunflower oil, root, fresh red cabbages, chilled edamame soybeans, vegetable oil, liquid honey, soy sauce, sesame oil, unroasted almonds, mild sprout, Sesame seed,rainbow quinoa salad with grilled turkey and almonds from dafne skippers
Nutrition
210Calories
Sodium0% DV0g
Fat15% DV10g
Protein38% DV19g
Carbs3% DV9g
Fiber0% DV0g
Loved it