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
-
20 minLunchpine nuts, white asparagus, green asparagus, tortilla wrap, Red pepper, cheese spread,asparagus wraps
-
20 minLunchWhite bread, dark chocolate, marshmallow, milk, butter, chocolate cookie, cream cheese,s'mores-tosti with biscuit dip
-
5 minLunchsweet vegetable cucumber, pickle, farmer's corn bread sesame, halvanaise, smoked chicken fillet,chicken-cucumber sandwich
-
35 minLunchself-raising flour, baking powder, cold butter, fresh chives, semi-sundried tomatoes, Cheddar Tophat, milk, flour,cheddarscones
Nutrition
210Calories
Sodium0% DV0g
Fat15% DV10g
Protein38% DV19g
Carbs3% DV9g
Fiber0% DV0g
Loved it