Hot and Sour Thai Prawn Soup

Hot and Sour Thai Prawn Soup

Ingredients:
Green prawns - 400 gms, medium sized
Spring onions - 2, finely chopped
Fish sauce - 6 tbsp
Coarsely chopped garlic - 1 tsp
Lime juice - 2 tbsp
Red Chillies - 4, finely chopped
Lemon grass - 1 stalk, thick base only, coarsely chopped
Dried or fresh kaffir lime leaves - 3
Fresh coriander - 1 tbsp, roughly chopped
Water - 6 cups
Oil - 1 tbsp
Salt - 3/4 tsp
Red chilli powder - as required

Method:
1. Shell and devein the prawns. Instead of throwing away the heads and the shells, reserve them.
2. Heat the oil in a frying pan. To the heated oil, add the prawn shells and heads and cook over high flame. Wait till they turn pink.
3. Now pour the water. Add garlic, lemon grass, chillies and lime leaves. Sprinkle salt as per taste. Bring it to boil.
4. Then reduce the flame to a simmer and cook for about 15 minutes, uncovered.
5. Take a clean pan and strain the stock into it. For straining, use a double thickness of paper towel placed in a sieve.
6. Now, add the prawns to it. Bring the blend to a simmer.
7. Keep cooking till prawns have turned pink. It will just take a few minutes. Remove from flame.
8. Add spring onion, coriander and chilli. Mix lime juice and fish sauce.

HOT AND SOUR CHICKEN SOUP

HOT AND SOUR CHICKEN SOUP

A delicious hot and sour chicken soup - Chinese style

Preparation Time : 25 minutes

Cooking Time : 30 minutes
Servings : 4


INGREDIENTS

Chicken, boiled and chopped1/4 cup
Bamboo shoots 1 slice
Cornflour/ corn starch 3 tablespoons
Onion , chopped 1 small
Garlic, chopped 2-3 cloves
Ginger, grated 1 inch piece
Celery, chopped 2 inch stalk
Carrot, grated 1/2 medium
Cabbage, chopped 1 small piece
Button mushrooms, chopped 2
Green capsicum, chopped 1/2 medium
French beans, chopped 2
White pepper powder 1/2 teaspoon
Salt to taste
Sugar 1/2 teaspoon
MSG 1/2 teaspoon
Soy sauce 2 tablespoons
Green chilli sauce 2 tablespoons
Chicken stock 4-5 cups
Vinegar 2 tablespoons
Spring onions with greens, chopped 1


METHOD
Boil the bamboo shoot slice in one cup of water for two to three minutes, drain, cool and finely chop. Blend corn flour in half a cup of water. Heat a non stick wok or a saucepan, add onion, garlic, ginger and roast briefly. Add celery, carrot, cabbage, bamboo shoot, mushrooms, capsicum and French beans. Roast for two to three minutes or until vegetables are almost cooked, stirring continuously. Add chicken and roast for one minute. Add white pepper powder, salt to taste, sugar, MSG, soy sauce, green chilli sauce and mix well. Stir in chicken stock and bring it to a boil. Stir in blended cornstarch and continue to cook for a minute or until the soup thickens. Stir in vinegar and serve piping hot, garnished with spring onion with greens.


Recipe Tip :
We have used tinned bamboo shoot slices, which are preserved in brine, hence they have to be boiled in water before use.

SWEETCORN CHICKEN SOUP

SWEETCORN CHICKEN SOUP

Nutritious chicken and sweet corn soup with egg white.

Preparation Time : 10-15 minutes

Cooking Time : 15-20 minutes
Servings : 4


INGREDIENTS

Chicken breasts, Skinless and boneless 2
Sweet corn ( cream style) 100 grams
Cornflour/ corn starch 1 tablespoon
Chicken stock 4 cups
Salt to taste
White pepper powder to taste
Egg whites, whisked 2


METHOD
Mix cornflour in a half a cup of water and keep aside. Cut chicken breasts into small pieces and cook in four cups of boiling chicken stock or water for five minutes. Add sweet corn and continue to boil. Add salt and white pepper powder. Boil for two minutes. Reduce heat and add the cornflour mixture. Stir continuously and bring the mixture to a boil again. Add the egg whites, gently stir and serve hot.

Recipe Tip :
Add Soy sauce to make it a little tasty.

VEGETABLE MANCHOW SOUP

VEGETABLE MANCHOW SOUP

A fabulous Chinese soup that is easy to make and quite filling.

Preparation Time : 30 minutes

Cooking Time : 15-20 mins
Servings : 4


INGREDIENTS

Carrot, finely chopped 1 medium
Cabbage, finely chopped 1/4 small
Green capsicum, seeded and chopped 1 medium
Tofu, finely chopped 50 grams
Mushroom, finely chopped 3-4
Oil 2 tablespoon + to deep fry
Noodles, boiled 1 cup
Spring onions, finely chopped 2
Garlic, finely chopped 10-12 cloves
Ginger, finely chopped 1/2 inch piece
Green chillies, finely chopped 2
Vegetable stock 4-5 cups
Salt to taste
White pepper powder 1/2 teaspoon
Red chilli sauce 1/2 tablespoon
Dark soy sauce 2 tablespoons
Cornflour/ corn starch 3 tablespoons
Vinegar 1 tablespoon
Spring onion greens, chopped 1 stalk


METHOD
Finely chop all the vegetables and keep asideHeat sufficient oil in a wok and deep fry the boiled noodles till golden and crisp. Heat two tablespoons of oil in a deep pan. Add spring onions, garlic, ginger and green chillies. Sauté for a minute and add carrot, cabbage, green capsicum, tofu, mushrooms and vegetable stock or water. Stir and add salt and let the soup come to a boil. Add white pepper powder, red chilli sauce, dark soya sauce and simmer the soup for two to three minutes. Blend cornflour in a little stock and add to the soup, stirring continuously. Cook till the soup thickens. Add vinegar and spring onion greens. Serve hot garnished with crushed fried noodles

TOMATO EGG DROP SOUP

TOMATO EGG DROP SOUP

A rich and healthy soup.

Preparation Time : 10 minutes

Cooking Time : 10-15 minutes
Servings : 4


INGREDIENTS

Tomatoes, finely chopped 4 medium
Eggs 2
Oil 2 tablespoons
Garlic, finely chopped 2-3 cloves
Ginger, finely chopped 1 inch piece
Onion , finely chopped 1/2 medium
Tomato ketchup 4 tablespoons
Salt to taste
Vegetable stock 4 cups
Cornflour/ corn starch 2 tablespoons
White pepper powder 1/2 teaspoon
White vinegar 1 tablespoon
Fresh coriander leaves, finely chopped 2 tablespoons


METHOD
Break eggs in a bowl and whisk well. Heat oil in a wok. Add garlic and sauté till golden. Add ginger and onion and continue to sauté. Add finely chopped tomatoes and sauté for two minutes. Add half the tomato ketchup and stir. Add salt and mix well. When the tomatoes are cooked and pulpy add vegetable stock or water and bring it to a boil. Dissolve cornflour in a quarter cup of vegetable stock or water. Add white pepper powder mixed in a little water so that they do not form lumps. Add blended cornflour and stir. Add the remaining tomato ketchup and stir. Cook till the soup is nice and thick. Drop the whisked egg in a thin stream and cook till it sets. Add vinegar and coriander leaves. Stir and serve piping hot.

THAI HOT AND SOUR VEGETABLE SOUP

THAI HOT AND SOUR VEGETABLE SOUP

Hot and sour soup prepared in thai style...spicy and tasty.

Preparation Time : 10 minutes

Cooking Time : 10-15 minutes
Servings : 4


INGREDIENTS

Snow peas, diagonally sliced 8-10
Straw Mushrooms, halved 5-6
Oil 1 tablespoon
Lemon grass, sliced 2 stems
Bamboo shoots 1 inch piece
Kaffir lime leaves 4
Red curry paste 1 tablespoon
Cabbage, 1 cm cubes 1/4 small
Salt to taste
Fresh red chillies, diagonally sliced 4
Lemon juice 2 tablespoons
Fresh coriander leaves a few sprigs


METHOD
Heat oil in a pan. Add snow peas, straw mushrooms, lemon grass and toss. Add bruised lime leaves and mix. Add red curry paste and stir. Add four cups of water and mix. Bring it to a boil and add cabbage and salt. Stir again and add fresh red chillies. Remove from heat and add lemon juice. Tear coriander leaves and add. Stir and serve piping hot.


Recipe Tip :
Add coconut milk to make it a little mild.

HOT AND SOUR VEGETABLE SOUP

HOT AND SOUR VEGETABLE SOUP

Preparation Time : 5 minutes

Cooking Time : 15 minutes
Servings : 4


INGREDIENTS

Carrot, chopped 1/2 medium
Cabbage, chopped 1/4 small
French beans, chopped 4-6
Green capsicum, chopped 1/2 medium
Bamboo shoots, sliced 1 medium
Cornflour/ corn starch 2 tablespoons
Oil 2 tablespoons
Garlic, chopped 2-3 cloves
Onion , chopped 1 medium
Ginger, chopped 1 inch piece
Mushrooms, chopped 2
Celery, chopped 2 inch stalks
Soy sauce 2 tablespoons
Sugar 1/2 teaspoons
MSG 1/2 teaspoon
Vegetable stock 4-5 cups
Green chilli sauce 2 tablespoons
Salt to taste
Vinegar 2 tablespoons
White pepper powder 1/2 teaspoon
Spring onion greens, chopped 1 stalk


METHOD
Boil bamboo shoot slice in one cup of water for two to three minutes. Drain and chop finely. Dissolve cornflour in quarter cup of water and set aside.Heat oil in wok on high heat. Add garlic, onion and ginger and stir-fry briefly. Add chopped French beans, carrot, mushrooms, bamboo shoot, celery and stir fry. Add soy sauce, sugar, MSG and mix. Add vegetable stock and mix. Add green chilli sauce, cabbage and green capsicum and continue to cook. Add the cornflour mix and let the soup thicken. Add salt to taste, vinegar and white pepper powder. Sprinkle finely chopped spring onion greens and take off the heat. Serve hot.

TOMATO SOUP

TOMATO SOUP

A red delicious tomato soup.

Preparation Time : 10 minutes

Cooking Time : 15-20 minutes

Servings : 4

INGREDIENTS 
Tomatoes 10-12 medium

Garlic 4 cloves

Carrot 1/2 medium

Celery 2 inch stalk(if available)

Onion 1 medium

Basil leaves a few

Sugar 1 teaspoon

Oil 1/2 teaspoon

Butter 1 tablespoon
Bay leaf 1
Peppercorns 4-6
Salt to taste
Peppercorns, crushed 1/2 teaspoon


METHOD
Wash and cut tomatoes into quarters. Peel, wash and chop garlic. Peel, wash and cut carrots into roundels. Wash and finely chop celery. Peel, wash and slice onion. Wash basil leaves and cut into thin strips. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent. Add the chopped garlic and celery, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the basil leaves.

LEMON AND CORIANDER SOUP

LEMON AND CORIANDER SOUP
An herbed flavour tangy soup.

Preparation Time : 1 minutes

Cooking Time : 15 minutes
Servings : 4


INGREDIENTS
Lemon juice 2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons
Oil 2 tablespoons
Onion , chopped 1 medium
Spring onion bulb , chopped 1 medium
Ginger, chopped 1 inch piece
Garlic, chopped 5 cloves
Gram flour (besan) 2 tablespoons
Vegetable stock 4 1/2 cups
Cabbage, chopped 1/4 small
Carrot, cubed 1 medium
Black peppercorns, crushed 7-8
Salt to taste


METHOD
Reserve the stems of coriander leaves. Heat oil in a pan. Add onion, spring onion bulb, ginger and garlic and sauté till translucent. Add gram flour and continue to sauté till you get a nice aroma. Add vegetable stock, coriander stems, cabbage and carrot cubes and bring to a boil. Add crushed peppercorns and continue to boil. Add half of the chopped coriander leaves and cook for five to ten minutes. Strain and keep aside cooked vegetables. Heat the strained soup. Add salt, lemon juice and bring to a boil again. Season with the remaining chopped coriander leaves and serve hot.

CHICKEN LAKSA SOUP

CHICKEN LAKSA

A tangy soup with a combination of noodles and vegetables.

Preparation Time : 2 minutes

Cooking Time : 20 minutes

Servings : 4


INGREDIENTS
Boneless chicken, cut into thin strips 500 grams
Ginger, peeled 1 inch piece
Garlic, peeled 3-4 cloves
Shallots, peeled 4
Lemon grass 2 blades
Sesame oil (til oil) 3 tablespoons
Chicken stock 3 cups
Red chillies, seeded 2
Curry powder 1 teaspoon
Snow peas, trimmed 100 grams
Salt to taste
Black pepper powder to taste
Lemon juice 1 tablespoon
Coconut milk 1/2 cup
Noodles, boiled 1 cup
Spring onions, shredded 2-3
Cucumber, sliced with skin1 medium
Fresh coriander leaves, chopped 1 tablespoon
Fresh mint leaves, chopped 1 tablespoon
Lemons, halved 2


METHODGrind ginger, garlic, shallots and lemon grass to a paste.Heat two tablespoons of sesame oil in a large frying pan or wok and cook the chicken over high heat until golden. Drain on absorbent paper. In the same pan heat the remaining oil, add the ground paste and sauté. Add chicken stock, red chilli slices and mix. Add curry powder and snow peas. Add salt and pepper powder and mix. Add lemon juice and coconut milk to the soup and bring to a boil. To serve take boiled noodles in serving bowls, add chicken, spring onions, cucumber, coriander and mint leaves. Pour hot soup into the prepared bowls, place half a lemon on the rim and serve immediately.