Thai Vegetables in Chicken Broth

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 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.