Ingredients

• For Stock:
• Lemon grass - 1 stalk
• Coriander leaves - 1 small bunch
• Galangal or ginger - 2 slices
• Lime leaves - 2
• Water - 1 liter
• Salt - 1/2 tsp
• For Chowder:
• Baby corn - 100 gm (weight after peeling)
• Carrot - 100 gm
• Button, oyster or straw mushrooms - 100 gm
• Snow peas - 100 gm
• Asian beans Sprout - 100 gm
• Oil - 2 tbsp
• Garlic - 2 tsp, chopped
• Corn flour - 1 tbsp
• Soya sauce - 2 tsp
• Pepper to taste
• Salt to taste

How to Make Asian vegetable Chowder

• For Stock:
• Cut lemon grass into 1 cm slices.
• Reserve the coriander leaves for garnish.
• Wash the roots and stems well and chop.
• Combine the above with the rest of the ingredients and simmer for 10 minutes.
• Keep covered for 30 minutes.
• Strain and discard the solids.
• For Chowder:
• Cut baby corn into 1 cm thick slices.
• Peel carrot, slit into half along its length and cut into thin slices.
• Slice mushrooms.
• Cut snow peas into 2 cm pieces.
• Trim the spouts.
• Heat oil and fry garlic till golden brown.
• Add the stock and all the vegetables.
• Simmer till the vegetables are tender.
• Mix corn flour with 2 tbsp of water and add to the simmering soup.
• Simmer for 2 more minutes.
• Add soya sauce, salt and pepper.
• Simmer for 1 more minute and remove from fire.
• Serve hot, garnished with reserved coriander leaves.