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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (386g) Recipe makes 4 servings The following items or measurements are not included below: vegetables |
||
| Calories 90 | ||
| Calories from Fat 16 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2073mg | 86% | |
| Potassium 473mg | 13% | |
| Total Carbohydrate 10.8g | 3% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 9.3g | ||
| Protein 7.5g | 14% | |
Ingredients
- 3 tablespoons fish sauce
- 1 1/2 teaspoons gingerroot, grated
- 1 garlic clove, minced
- 2 cups vegetables
- 5 cups chicken broth
- 1 cup canned tomato
- 2 tablespoons orange juice concentrate
- 1 tablespoon sugar
- hot sauce, to taste
- vermicelli (optional)
Directions
1
In a large sauce pan, saute fish sauce, ginger, and garlic, approx 2 minutes.2
Add vegetables, saute until tender.3
Add broth, bring to boil. Reduce heat to low.4
Stir in other ingredients, except hot sauce. Simmer for approx 10 minutes.5
Stir in hot sauce.6
Add noodles if using, cook until soft.
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- Course > Soups > Clear
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
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