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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Recipe from 'Young Times'. Ingredients:
3 cups vegetable stock |
2 fresh lime leaves |
1 stalk lemongrass |
1 inch ginger |
1 spring onion |
1 tablespoon oil |
1/2 cup carrot |
5 -6 mushrooms |
1/2 cup cream-style sweet corn |
2 -3 teaspoons green onions |
1 teaspoon green chili paste |
salt |
1 teaspoon lemon juice |
1 tablespoon coriander leaves |
Directions:
1. Take the vegetable stock in a pan.
2. Add lime leaves, lemon grass and ginger.
3. Bring to a boil and let it boil for 5-7 minutes.
4. Chop spring onion into thin slices.
5. Chop spring onion greens finely.
6. Slice mushrooms and carrots thinly.
7. Heat a little oil in a pan.
8. Add sliced onions and saute for 30 seconds.
9. Add carrots, mushrooms and saute for 2-3 minutes on high heat.
10. Strain the stock and pour it over the sauteed vegetables.
11. Add sweet corn and boil for 2-3 minutes.
12. Add salt to taste and green chilli paste.
13. Add spring onion greens and corriander leaves.
14. Add a little lemon juice for sourness and serve hot.
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