Asian vegetable Chowder

Recipe by
Total Time:
45-60 minutes
Serves:2
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Asian Recipe
Technique: Boil Recipe
Difficulty: Easy

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Rate This Recipe
5

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.