Lung fung soup/ chinese vegetarian soup

Main Dish
4 servings
5 min
10 min
Very Easy


Number of serving: 4
White Mushrooms-200 g ( chopped)

Carrots-1/2cup( finely sliced)

Cabbage( finely sliced)-1/4cup

Cauliflower( tiny florets)-1/4cup

Ginger-1/2"( thickly sliced)

Garlic cloves-6( minced)

Green chilly-1( broken into 2 pieces)

Green onions( chopped)-4tbsp

Leeks stem (chopped)-4tbsp

Lime leaves( chopped)-2

Pepper and Salt to taste

Soy sauce-1 teaspoon

Vegetable broth or Water-4 1/2cups

Lime juice-1 teaspoon

Cornflour-1 teaspoon ( diluted in 2tsps of water)

Sesame oil-2 teaspoons


  • Heat oil in a deep sauce pan, add ginger, garlic, green chilles, carrots, cabbage and cauliflower florets.
  • Saute for few seconds and add the mushrooms, green onions, lime leaves and leeks. Now add the vegetable broth and bring the soup to boil.
  • Season well with pepper, salt, soy sauce and lime juice. Simmer the soup for 5 minutes.
  • Finally add the diluted cornflour mixture to the soup and stir well.
  • Allow the soup to slightly thicken, check the seasoning and serve hot.


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