American Recipes
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| Ingredients |
| 1 |
Carrots, shredded |
1 cup |
| 2 |
Cabbage , shredded |
1 cup |
| 3 |
Spring onions, chopped |
10 stems |
| 4 |
Fresh ginger , grated |
1 teaspoon |
| 5 |
Soy sauce |
1+ 1/2 tablespoons |
| 6 |
Balsamic vinegar |
2 teaspoons |
| 7 |
Corn flour, mixed with 1/2 cup of cold water |
1 + 1/ 2 tablespoons |
| 8 |
Red chili flakes |
1 teaspoon |
| 9 |
Oil |
2 teaspoons |
| 10 |
Pepper powder |
1 teaspoon |
| 11 |
Salt |
to taste |
| 12 |
Sugar |
1/2 teaspoon |
| 13 |
Ajinomoto , optional |
a pinch |
| 14 |
Thai peanut sauce |
1 teaspoon |
| Method |
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Heat oil in a large pan over high heat. Now add all the vegetables and fry for
2 mins. Now add red chili flakes, sugar, ginger, salt, pepper and ajinomoto,
stir. Then add soy sauce, corn flour mixture, 2 cups of water and Thai peanut
sauce, stir, bring to a boil, cover and simmer for 20 mins .Serve hot.
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| Servings - 5 |
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| Introduction
of the dish |
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This tangy and spicy soup is Thai inspired soup, which is
vegetarian and nutritious at the same time.
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