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Rice Vegetables Soup

Serves 4
Prep Time: 10 mins
Cook Time: 6 hours on LOW or AUTO

Light Soy Sauce


    • 150g of rice
    • 1.5 liters of poultry stock
    • 4 tablespoons of AYAM™ Light Soy Sauce
    • 2 tablespoons of vegetable oil
    • 1 small onion
    • 2 crushed garlic cloves
    • 1 large zucchini, cut into cubes
    • 150g chopped Chinese cabbage
    • 200g fresh or frozen peas
    • 400g white beans, drained



  1. Cook the rice according to the instructions on the package.
  2. Meanwhile, heat the oil in a saucepan and brown the onion and garlic. Add the chicken stock and the other ingredients. Bring to a boil, reduce heat and simmer for 2 minutes or until the vegetables are cooked through.
  3. Serve the rice in bowls and cover with the soup and vegetables.



Tags: _ Chicken_ Lunch_ Dinner_ Latest recipes_ All recipes-Asian Sauces--Asian sauces-

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