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Becca T
Thai vegetable soup from the wok
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Ingredients
Directions
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Heat the oil in the wok fruit and the chopped onion soft and glassy in about 10 minutes.
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After 5 minutes stir the ginger powder through the onion chips. Pour the stock into the woks and bring to the boil.
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Put the snow peas in the broth and cook for about 3 minutes.
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Add the mushrooms, the chicken cubes and the pak choi and bring to the boil again.
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After about 3 minutes stir the soy sauce and sambal through the soup.
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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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