Ingredients

• 4 cups - chicken broth
• 1 bunch - spring onions (finely chopped)
• 1 packet - baby corn (sliced)
• 1 packet - mushrooms (washed well and cut into quarters)
• 10 to 12 florets - broccoli
• 1 - carrot (cut diagonally)
• 6 to 8 - French beans (cut diagonally)
• 1/2 each - green, yellow and red bell peppers (cut into quarters)
• 2 stalks - celery (finely chopped)
• 4 cloves - garlic (sliced)
• 1 tsp - soy sauce
• 2 tsp - corn flour (dissolved in 1/2 cup water)
• Vinegar (as per taste)
• White pepper powder as per taste (optional)
• Salt to taste

How to Make Thai Vegetables in Chicken Broth

• In a wok heat the chicken broth. Give it a boil.
• Add all the vegetables along with the celery, garlic and spring onions.
• Cover and cook on a medium flame till the vegetables are done but crunchy.
• Add salt and white pepper powder.
• Add the soy sauce to the dissolved corn flour and add to the vegetables. Mix well.
• It becomes like a thick soup. Add vinegar.
• To serve:
• Place some steamed rice in a bowl and pour the vegetables on it. Serve hot.