Recipe - Angkor Vegetable Soup

8 cup Clear broth
4 cup Chopped vegetables, any
Number, any kind

In a large pot bring the stock to a boil. Add the vegetables and cook to
desired degree of firmness, and serve immediately. In several small
dishes, serve any or all of the following for diners to add to their
soup:

~Chopped fresh chiles (Serranos or Jalapeños work fine) Paperthin slices
of raw beef (the broth will cook them) Minced raw shrimp or fish Crabmeat
~Lime wedges Fish sauce Cilantro, basil and mint leaves Dried shrimp
~Cracked black pepper Chopped scallions Bean sprouts Roasted garlic

Variation: Omit the vegetables and pour the broth over cooked rice noodles
that have been dressed with the desired garnishes.

Recipe By : Richard Sterling

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip