Shokeen Mund@
VIP
Asian vegetable Chowder
Time Taken : 15-30 mins
Time Taken : 15-30 mins
Ingredients:
For Stock:
lemon grass - 1 stalk
coriander leaves - 1 small bunch
galangal or ginger - 2 slices
lime leaves - 2
water - 1 litre
salt - � 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
Method
For Stock:
For Stock:
lemon grass - 1 stalk
coriander leaves - 1 small bunch
galangal or ginger - 2 slices
lime leaves - 2
water - 1 litre
salt - � 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
Method
For Stock:
- Cut lemon grass into � cm slices.
- Reserve the coriander leaves for garnish.
- Wash the roots and stems well and chop.
- Combine the above with rest of the ingredients and simmer for 10 minutes.
- Keep covered for 30 minutes.
- Strain and discard the solids.
- 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.