Angkor Vegetable Soup
Ingredients
Directions
Make the soup
In a large pot bring the stock to a boil.
Add the vegetables and cook to desired degree of firmness, and serve immediately.
Garnish and serve
In several small dishes, serve any or all of the following for diners to add to their soup: chopped fresh chiles (Serranos or Jalapeños), paper-thin slices of raw beef, minced raw shrimp or fish, crabmeat, lime wedges, fish sauce, cilantro, basil and mint leaves, dried shrimp, cracked black pepper, chopped scallions, bean sprouts, roasted garlic.
Omit the vegetables and pour the broth over cooked rice noodles that have been dressed with the desired garnishes.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Clear broth
- Forms the liquid base and carries the flavor of the whole soup.
- Chopped vegetables
- Add texture and body; cooking time sets whether they stay crisp or soften.
The step that matters
Cooking the vegetables to the desired firmness. Vegetables keep cooking in the hot broth after they leave the pot, so pulling them early preserves crispness, while overcooking softens cell walls and dulls color. Serving immediately keeps their texture at the chosen point.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.