1 tablespoon olive oil
1 tablespoon unsalted butter
6 large onions, chopped
2 teaspoons chili paste
4 cubes chicken bouillon
6 cups water
1 (3 ounce) package dry mixed vegetables
1 cup tall diced tomatoes
1 cup Thai chives - peeled, chopped and finely chopped
4 large tomatoes (optional)
3 leaves mint, halved
3 cloves garlic, peeled, sliced
1 stalk cardamom
salt and red pepper to taste
1 tablespoon finely chopped pecans (optional)
In a large bowl, heat oil and add butter. Saute onions and chili paste in small bit of chunks until tender, about 1 minute. Stir in bouillon cube, water and tomatoes. Stir in peeled tomatoes and chives. Cook, stirring, until tomatoes are tender, 20 minutes. Remove lid, fill with water to cover and stir in onions and garlic. Cook, stirring, another 10 minutes. What's left will form the bottom of the soup pot and will be of thin consistency; cool before serving.