Thai Vegetable Winter Soup
By Stacey Amagrande
A great protein to add to the soup is a garnish of sliced hard boiled eggs or some cooked shrimp! Makes about 6 adult servings! Enjoy!
Preheat a large pot over medium high heat.
Drizzle in the olive oil then add the onion, carrot, celery, and yams. Add some salt and pepper. Cook for 8 minutes stirring occasionally.
Add the garlic ,ginger and lime zest, stir it in and cook 2 minutes
Add the cabbage, kale, soy sauce and lime juice, cook 5 minutes.
Add the broth, water, lemon grass, ½ of the cilantro and chili sauce if using. Bring to a boil.
Turn the heat down and simmer 10 minutes. The soup is done! Add the rest of the cilantro after you have pulled the pot off of the heat. Serve hot and enjoy!
Ingredients
Directions
Preheat a large pot over medium high heat.
Drizzle in the olive oil then add the onion, carrot, celery, and yams. Add some salt and pepper. Cook for 8 minutes stirring occasionally.
Add the garlic ,ginger and lime zest, stir it in and cook 2 minutes
Add the cabbage, kale, soy sauce and lime juice, cook 5 minutes.
Add the broth, water, lemon grass, ½ of the cilantro and chili sauce if using. Bring to a boil.
Turn the heat down and simmer 10 minutes. The soup is done! Add the rest of the cilantro after you have pulled the pot off of the heat. Serve hot and enjoy!