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Thai vegetable soup from the wok
 
 
4 ServingsPTM30 min

Thai vegetable soup from the wok


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Directions

  1. Heat the oil in the wok fruit and the chopped onion soft and glassy in about 10 minutes.
  2. After 5 minutes stir the ginger powder through the onion chips. Pour the stock into the woks and bring to the boil.
  3. Put the snow peas in the broth and cook for about 3 minutes.
  4. Add the mushrooms, the chicken cubes and the pak choi and bring to the boil again.
  5. After about 3 minutes stir the soy sauce and sambal through the soup.
  6. Stir in the carrot matches just before serving. Spoon the soup into large bowls.

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Nutrition

210Calories
Sodium0% DV0g
Fat15% DV10g
Protein38% DV19g
Carbs3% DV9g
Fiber0% DV0g

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