Soups and Stews - Veggies simmered in broth




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kaplods
06-27-2014, 12:33 AM
Today I made a huge batch of veggies simmered in broth. It turned out so well I thought I'd share it. A couple of the ingredients may be a bit hard to find if you don't have a local asian market, but definitely worth the trouble.

1/2 cabage shredded finely
2 cups sliced carrots
(Or one bag coleslaw mix)
1 medium to large onion, thinly sliced
2 tablespoons canola oil


In a dutch oven or soup pot, saute veggies in oil until they smell really good and crisp-tender

Add 2-3qts broth (or water and bouillon or soup base), I used chicken soup base.
1 - 2 tablespoons of Thai, Korean, or Viatnamese fish sauce ( I used 3 crabs brand)
2 tsp fish powder with chili ( Pantai brand).

Simmer until veggies are as soft as you'd like.

Add snow or snap pea pods and sliced green onion (if you want them) only a few minutes before removing from heat.


You can eat as a soup or drain the veggies and eat them as a side dish. I tend to run out of broth before I run out of veggies, so I don't usually have to drain the veggies intentionally - I just eat them as a side dish after I run out of broth (or I'll make and add more broth).


maddierep
06-27-2014, 01:18 AM
sounds fab - thanks