Ingredients

The following ingredients have 4 Servings
  • 5 cups vegetable stock
  • 2 1/2 cups fresh bean sprouts
  • 1/4 yellow onion sliced
  • 4 baby carrots shredded
  • 2 green onion stalks chopped
  • 3 slices of fresh ginger shredded
  • 2 small gloves of garlic whole
  • 1 table spoon extra virgin olive oil
  • 1 teaspoon sesame oli
  • 5 Thai basil leaves shredded
  • 5 Thai basil leaves whole
  • 2 table spoons of sesame seeds
  • 4 tea spoons of light soy sauce
  • Salt and pepper to taste

Instruction

  • Drizzle olive and sesame oil into a soup pot
  • Heat slightly as not to burn the oil and throw in onions and carrots
  • Toss in bean sprouts, ginger, garlic
  • Add a pinch of salt and pepper
  • Saute till onions are translucent
  • Pour in 5 Cups of vegetable stock
  • Let simmer for about 10 minutes
  • Place soup in bowls
  • Add 1 teaspoon of soy sauce to each bowl
  • Sprinkle a pinch of chopped green onion
  • Garnish with shredded basil and whole basil leaf