Difference between revisions of "Angkor Vegetable Soup"
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# Omit the vegetables and pour the broth over cooked [[rice noodles]] that have been dressed with the desired garnishes. | # Omit the vegetables and pour the broth over cooked [[rice noodles]] that have been dressed with the desired garnishes. | ||
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[[Category:Basil Recipes]] | [[Category:Basil Recipes]] | ||
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[[Category:Mung bean sprout Recipes]] | [[Category:Mung bean sprout Recipes]] | ||
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[[Category:Cambodian Recipes]] | [[Category:Cambodian Recipes]] | ||
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[[Category:Cambodian Soups]] | [[Category:Cambodian Soups]] | ||
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[[Category:Lime Recipes]] | [[Category:Lime Recipes]] | ||
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[[Category:Rice noodle Recipes]] | [[Category:Rice noodle Recipes]] | ||
Revision as of 11:04, 31 March 2012
Description
- Serving Size : 6
Ingredients
- 8 Cups -clear broth
- 4 Cups -chopped vegetables, any number, any kind
Directions
- In a large pot bring the stock to a boil.
- Add the vegetables and cook to desired degree of firmness, and serve immediately.
- In several small dishes, serve any or all of the following for diners to add to their soup:Chopped fresh chiles (Serranos or Jalapeqos work fine),Paper-thin slices of raw Beef,Minced raw Shrimp or fish,Crabmeat,lime wedges,Fish sauce,cilantro, basil and mint leaves,Dried Shrimp,Cracked black pepper,Chopped scallions,bean sprouts,Roasted garlic
- Omit the vegetables and pour the broth over cooked rice noodles that have been dressed with the desired garnishes.
