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Thai Vegetables in Chicken Broth Recipe

Thai Vegetables in Chicken Broth is a popular Indian Soups and Stews
Author :
On :
Thursday, 17 April, 2014
Category :
Non-Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

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


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