You should definitely try this one out. But don't forget to prepare milk as a beverage. This is one spicy recipe. You've been warned!
Thai Garlic Soup
40 cloves of garlic, minced
2 tsp oil, peanut, canola or vegetable
3 quarts water or light stock
4 tbsp soy sauce
6 cups cabbage, coarsely shredded (about 1/2 head of cabbage)
4 medium carrots, diagonally cut into 1-inch pieces
2 stalks celery, chopped
"a few" mushrooms, sliced
1/8 to 1/4 tsp red pepper (to taste)
In a deep saucepan, Dutch oven or soup kettle, saute garlic in oil over medium heat until it starts to become brown. Add remaining ingredients and bring to a boil. Lower the heat and simmer, covered, about 10 minutes or until all the vegetables are tender. Taste and adjust seasonings. Serve immediately, or store for reheating later. It reheats and freezes well.
