Vegetable Shrimp Soup Thai Style

Ingredients

• 150 g sugar snap peas
• 2 stalks celery
• 150 g cauliflower florets
• 150 g broccoli florets
• 200 g white cabbage
• 2.5 cm fresh ginger
• 1 Garlic clove
• 150 g baby corn (canned)
• 400 g shrimp (pre‑shucked and deveined)
• 2 tbsp sesame oil
• 1 l vegetable broth
• 2 tbsp fish sauce
• light soy sauce
• pepper (ground)
• 1 tsp rice vinegar

Instructions

1. 1.

   Wash and trim the vegetables. Halve the sugar snap peas diagonally, slice the celery into thin strips, cut cauliflower and broccoli florets into bite‑sized pieces, and shred the cabbage.

2. 2.

   Peel and thinly slice the ginger and garlic. Trim the lemongrass and cut into fine rings. Drain the baby corn well. Pat the shrimp dry with paper towels.

3. 3.

   Heat the oil in a pot and sauté the garlic and ginger. Add the broth, vegetables (except the corn), and lemongrass; simmer for 10–15 minutes over medium heat. Then add the shrimp, corn, and fish sauce; simmer another 3–4 minutes. Season with soy sauce, pepper, and rice vinegar.

4. 4.

   Serve hot in a bowl.