Thai-style spicy vegetable soup

    15 min

    I made this recipe as I had some left over cabbage in the fridge, along with other bits and pieces.


    Devon, England, UK
    2 people made this

    Serves: 2 

    • 1 tablebspoon of sesame oil
    • 1 small onion, chopped finely
    • 2 cloves garlic, finely chopped
    • 1/4 inch piece of root ginger, finely grated
    • 1 chilli pepper (red or green), finely chopped
    • 1 stick of celery halved lengthways, finely chopped
    • 1 large handful of finely shredded cabbage
    • small handful of finely chopped broccoli
    • 50ml of white wine or dry sherry
    • 1 teaspoon KnorrĀ® Thai 7 Spice mix
    • 1L chicken or vegetable stock

    Prep:15min  ›  Ready in:15min 

    1. Heat sesame oil in a stock pot over medium-high heat; fry all the vegetables for 3 to 5 minutes.
    2. Add white wine or sherry to the pan; stir until the alcohol evaporates, about 1 minute. Add Thai spice mix and stir to coat vegetables.
    3. Add stock to the pan and bring to the boil. Reduce heat to a low simmer for about 10 minutes. If you notice that some of your vegetables seem a bit on the big size, at this point I used a hand blender to chop up some of the mix, but the idea is to leave most vegetables as small bite size pieces.
    4. Serve hot with crusty bread or brown toast.


    Freezes very well.

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    Simply love it!  -  07 Mar 2016