Ingredients
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4 tablespoons minced garlic
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2 tablespoons peanut oil
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6 cups chicken broth
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1 tablespoon soy sauce
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2 tablespoons fish sauce
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3 cups coarsely shredded cabbage
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2 medium carrots, thinly sliced
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1 cup finely chopped celery
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1 cup sliced mushrooms
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1 stalk fresh lemongrass, pounded with cleaver,and finely minced
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3 -5 fresh Thai red chili peppers, minced (or to taste)
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1 tablespoon fresh lime juice
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2 tablespoons finely chopped fresh basil
Instructions
- In a deep saucepan, heat garlic in oil until fragrant; add broth, soy sauce, fish sauce, cabbage, carrots, celery, mushrooms, lemongrass, and chilies.
- Bring mixture to a boil; then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
- Adjust seasonings for soy sauce, and fish sauce; then add lime juice and basil; serve.
- Note: As an option you may also add cooked chicken, cooked beef or pork, or raw shrimp to this soup at the end of cooking; for shrimp, just allow enough time for them to turn opaque and curl tight; for meat, just heat through.