Amy Tran'S Vietnamese Soup - cooking recipe

Ingredients

2 liter pkg. Knorr tamarind soup base
1 lb. shrimp, fish or chicken, cooked
10 c. water
1 lb. vegetables (snow peas, leeks, etc.)
celery or bean sprouts

Preparation

Mix all ingredients and boil until vegetables are tender. Serve over white rice, if desired.