Thai Garlic Soup

4 to 5 tablespoons minced garlic
2 tablespoons olive oil
6 cups light stock or water ( I used homemade chicken broth)
1 scant teaspoon salt
1 stalk celery, chopped
2 medium-sized carrots, cut on the diagonal in 1-inch lengths
3 cups coarsely shredded cabbage ( can be added the last few minutes if you like a crispier cabbage)
crushed red pepper to taste
optional: 1 tsp of molasses to replace the soy sauce (has approx 5 carbs
But this makes a full 3 qts. of soup so it is minimal)

In a deep saucepan or Dutch oven, saute the garlic in oil over medium heat until it starts to turn brown. (this will only take a few minutes).

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.

Oh, interesting recipe!

Have you thought about using fish sauce to replace the soy sauce? I think it'd be a closer match.

This soup is very good......I made it almost like the recipe...I don't think I ever made a recipe exactly like the recipe.LOL. I did use fish sauce in addition to the soy sauce and I served with it some fresh herbs like mint and basil so everyone could add their own and some fresh lime wedges. This reminds me of the broth that comes with the noodles the street hawkers sell in Thailand.......So good.