Thursday, Dec 20 2007

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Fresh Ginger Soup

Ingredients:

1 1/4 litre vegetable stock or water
1/2 cup cabbage very finely chopped
1/2 cup carrot very finely chopped
1 spring onion with greens, very finely chopped
1 tbsp. fresh ginger very finely chopped
1 clove garlic very finely chopped
1 tbsp. fresh lemongrass shoots very finely chopped
1 green chilli very finely chopped
1 tsp. soya sauce
1 tsp. brown vinegar
1 tbsp. cornflour
salt and pepper to taste
1 tbsp. oil

Method:

1. Dissolve cornflour in 1 cup cooled stock, keep aside.
2. Heat oil in a saucepan, add ginger, chilli, garlic, lemongrass.
3. Add all chopped veggies, stir fry for 2 minutes on high flame.
4. Add hot stock or water, bring back to a boil.
5. Add dissolved cornflour, sauce, vinegar, salt and pepper to taste.
6. Serve hot and fresh with light garlic buttered rolls or breads.

Making time: 20 minutes
Makes: 5 servings
Shelflife: Best piping hot and fresh

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