Ingredients:
4 tablespoons minced garlic
2 tablespoons peanut oil
6 cups chicken broth
1 tablespoon soy sauce
2 tablespoons fish sauce
3 cups coarsely shredded cabbage
2 medium carrots, thinly sliced
1 cup finely chopped celery
1 cup sliced mushrooms
1 stalk fresh lemongrass, pounded with cleaver,and finely minced
3 -5 fresh Thai red chili peppers, minced ( or to taste)
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh basil
Directions:
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.
Servings: 8-10
Time preparation: 15 min.
Time total: 40 min.