Asian Veggie Soup

Asian Veggie Soup

This is my first Asian dish, how exciting. As I said in the intro Asian cuisine is one of my favors and I’ve been wanting to push myself and try it out for myself and I’ve finally done it and it paid off. It was good, like really good. Firstly I should say this was a trial and error kinda thing, I looked up Asian soups and saw the ingredients other people put in and what the normal is and then adapted it to what I wanted, trying different flavor’s so it would be the best I could make. I really wasn’t expecting to be able to eat the whole thing I made… it was meant for three, but its soup so it doesn’t count right? I was really surprised by how easy this was and how good it tasted at the same time. Now that I’ve taken the plunge and done my first Asian inspired dish, hopefully, there’ll be many more.


  • 4 Garlic Cloves
  • 2 Fresh Chilies
  • Small blob ginger
  • 5 leaves of Thai basil
  • 1 stick of lemon grass
  • 2 spring onions
  • 800ml veg stock
  • 1 teaspoon fish Sause
  • 1 lime
  • 3 leaves of cabbage
  • Handful Cavolo Nero

Firstly, finely chop the garlic, ginger, chili, and herbs. Using the back of a knife crush the stick of lemongrass. Put all the above into a pan and turn on the heat, slightly cooking them. Add the veg stock and bring to the boil, once its boiled simmer for 30 mins. Once its been simmering for 30 mins add the cabbage and Cavolo Nero- by leaving this till the end it still has a crunch. To serve had some fish sauce, spring onions and one of the chilis.

I really hope you enjoy this soup as much as me, and really see how easy it is to make great Asian food!

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