Cambodian Angkor Vegetable Soup

Ingredients:

8 cups Clear broth

4 cups Chopped vegetables, any number, any kind

Chopped fresh chiles (serranos or jalapeños work fine)

Paper-thin slices of raw beef (the broth will cook them)

Raw shrimp (or fish) (minced)

Crab meat

Lime wedges

Fish sauce

Cilantro, basil, and mint leaves

Dried shrimp

Cracked black pepper

Green onions (chopped)

Bean sprouts

Roasted garlic

Cooking Instructions:

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 Jalape�os work fine), Paper-thin 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.

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