Hello everyone. How are you today? I hope all is well with you and your family. In this post I want to share an easy vegetable soup in northern Thai style. The soup in this post is a soup that my wife cook. This soup is a soup with mixed vegetables and pork rinds. The vegetables used for this dish, she picked all the vegetables from our home garden. Now in my home garden there are three types of vegetables that can cook this soup.
The first vegetable is gymnema inodorum. She uses the young gymnema inodorum leaves for cooking.
The second type of vegetable is Luffa cylindrical. This time cooking, For luffa cylindrical use young leaves for cooking too.
The third type of vegetable is Ivy gourd. Of course Ivy gourd also uses young leaves for cooking too.
Ingredients for soup with mixed vegetables and pork rinds in northern Thai style. Northern Thai style soup, the main ingredient of this soup is shrimp paste.
- young gymnema inodorum leaves
- young luffa cylindrical leaves
- young Ivy gourd leaves
- shrimp paste
- pork flavour seasoning powder
- pork rinds
- water
Some ingredients for this dish.
How to cook soup with mixed vegetables and pork rinds in northern Thai style : Put the pot on the stove, then add water in the pot. Boil for a while and add shrimp paste, then season the soup with pork flavour seasoning powder. Boil until the soup in the pot boils, Then add the young Ivy gourd leaves and young luffa cylindrical leaves in the pot.
Cover the pot and boil until the young Ivy gourd leaves and young luffa cylindrical leaves are cooked (about 4-5 minutes).
Then add the young gymnema inodorum leaves in the pot. And boil it until cooked.
Then add the pork rinds in the pot, stir and boil for a while, turn off the stove.
It's finished, soup with mixed vegetables and pork rinds in northern Thai style.
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📷 Take photo By Smartphone Vivo V30 and Smartphone Xiaomi Note 11 Pro.
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