Thanks to Meg Bayliss for her Thai soup recipe and thanks for your ongoing support Meg, we love your contributions.
4 cups vegetable stock
1 tbsp ginger, chopped fine
2 tsp garlic, minced
1 red chilli, chopped fine
1 cup mushrooms, sliced
1 cup broccoli florets
2 bok choy, chopped
1 shallot, chopped fine
- In large inner pot, bring stock, ginger, garlic and chilli to the boil.
- Add mushrooms, broccoli and bok choy to pot and simmer for 15 minutes, lid on.
- Transfer pot to Ecopot, with lid on.
- Cooking time 1 hour.
HINT … Garnish with freshly torn corianderleaf when serving.
