Potato and Spring Onion Soup

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This soup has a slightly oriental feel about it, perhaps because of the choice of veggies like mushroom and spring onions, and flavourings like soy sauce and seasoning cubes. It is also quite filling, as potatoes are quite starchy and give the soup a sumptuous texture. Cook in a closed vessel to retain the colour, flavour and aroma of the vegetables.

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Preparation Time:    Cooking Time:     Preparation Time:  10     Cooking Time:  10 min.    Makes 4 servings
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1 vegetarian seasoning cube
2 to 3 potatoes , cut into 25 mm. (1") fingers
1 large carrot , cut into slices
1 tsp cornflour
3 spring onions , sliced
2 shitake mushrooms , soaked , drained and finely chopped. (optional)
2 pinches chilli powder
1 tsp sugar
1 1/2 tsp soy sauce
2 tsp lemon juice
2 red chillies or , slightly crushed
10 basil leaves
2 pinches pepper powder
salt to taste

For The Garnish
1 tsp chopped coriander (dhania)

  1. Boil 4 cups of water with the seasoning cube, potatoes and carrot and then simmer for 5 to 7 minutes until the vegetables are soft.
  2. Mix the cornflour in a little water and add to the soup. Simmer for a few minutes.
  3. Add the spring onions, chinese mushrooms, chilli powder, sugar, soya sauce, lemon juice, chillies, basil leaves, pepper and salt and simmer for a few minutes.
  4. Serve hot and garnished with coriander.

  1. This soup should be ideally cooked in a vessel with a lid on since that helps to draw out the flavours from the vegetables.

RECIPE SOURCE : Thai CookingBuy this cookbook
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 on 21 Dec 10 11:54 AM

very good idea of mixing potatoes with spring onions. its delicious and filling. the mushrooms add to the texture. thanks for the recipe :)