Name: Curried vegetable and rice soup
Cook time: 25 min
Total time: 25 min
Ingredients: 4 green onions, chopped; 1 small_piece (70g) carrot, sliced; 2 medium_piece (240g) zucchini, sliced; 1 1/4 cup (100g) chinese cabbage, shredded; 1/4 cup (50g) white long-grain rice; 2 chicken stock cubes; 1.5 litre (6 cups) water; 1 1/2 tablespoon red curry paste; 2 tablespoon fish sauce; 1 teaspoon tamarind sauce; 1 tablespoon caster sugar; 2 tablespoon coriander leaves, chopped fresh

Ingredients

4 green onions, chopped

1 small_piece (70g) carrot, sliced

2 medium_piece (240g) zucchini, sliced

1 1/4 cup (100g) chinese cabbage, shredded

1/4 cup (50g) white long-grain rice

2 chicken stock cubes

1.5 litre (6 cups) water

1 1/2 tablespoon red curry paste

2 tablespoon fish sauce

1 teaspoon tamarind sauce

1 tablespoon caster sugar

2 tablespoon coriander leaves, chopped fresh

Method

1.Combine ingredients in large saucepan, simmer, covered, about 15 minutes or until rice is tender.

Microwave Suitable
Note

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Ingredients

Method

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