Thai Fragrant Vegetable Soup

• 4 tablespoons minced garlic
• 2 tablespoons peanut oil
• 6 cups chicken broth
• 1 tablespoon soy sauce
• 2 tablespoons fish sauce
• 3 cups coarsely shredded cabbage
• 2 medium carrots, thinly sliced
• 1 cup finely chopped celery
• 1 cup sliced mushrooms
• 1 stalk fresh lemongrass, pounded with cleaver,and finely minced
• 3 -5 fresh Thai red chili peppers, minced (or to taste)
• 1 tablespoon fresh lime juice
• 2 tablespoons finely chopped fresh basil

1. In a deep saucepan, heat garlic in oil until fragrant; add broth, soy sauce, fish sauce, cabbage, carrots, celery, mushrooms, lemongrass, and chilies.
2. Bring mixture to a boil; then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
3. Adjust seasonings for soy sauce, and fish sauce; then add lime juice and basil; serve.
4. Note: As an option you may also add cooked chicken, cooked beef or pork, or raw shrimp to this soup at the end of cooking; for shrimp, just allow enough time for them to turn opaque and curl tight; for meat, just heat through.

garlic, peanut oil, chicken broth, soy sauce, fish sauce, cabbage, carrots, celery, mushrooms, fresh lemongrass, red chili peppers, lime juice, fresh basil

Taken from www.food.com/recipe/thai-fragrant-vegetable-soup-34154 (may not work)