Soups

All posts in the Soups category

Hot and Sour Soup

Published June 20, 2011 by crazyphoenix

Ingredients:

  • 6½ cups chicken stock
  • 1 heaping tablespoon torn yam hot and sour paste
  • 4 kaffir lime leaves, finely chopped, optional
  • 1 stick lemongrass, tender inner part only, roughly chopped
  • Juice of 1 lime
  • 4 tablespoons fish sauce (nam pla)
  • 2–3 small jalapenos or fresh red or green chillies, finely chopped
  • 1 teaspoon sugar
  • 1½ cups plus 2 tablespoons straw or button mushrooms, halved or quartered according to size
  • 1 pound 2 ounces peeled raw shrimp, thawed if frozen
  • 5 small scallions, cut into short lengths and then into strips
  • Small bunch cilantro, chopped

Directions:

  1. Heat the stock and torn yam paste in a decent-sized saucepan with the lime leaves, lemongrass, lime juice, fish sauce, chillies and sugar.
  2. Bring to the boil, add the mushrooms and simmer for a couple of minutes, then add the shrimp and scallions and cook for a further 2–3 minutes, or until the shrimp are cooked but still tender.
  3. Sprinkle with a little cilantro and put more on the table for people to add themselves as they want.

 

Chicken Noodle Soup

Published June 20, 2011 by crazyphoenix

Ingredients:

  • 2 cups chicken stock (good-quality instant or canned is fine)
  • 1 boneless chicken breast, about 5oz, cut into strips
  • 1 tablespoon soy sauce
  • ¼ cup (about 4 or 5) baby corn, cut into 1 inch pieces
  • 8oz fresh or ready-cooked udon noodles
  • ½ cup sugar-snap peas
  • ½ cup slender green beans

Directions:

Heat the chicken stock in a saucepan. In a frying pan, cook the strips of chicken without any oil until they have lost their rawness, giving them a stir frequently, and then add the soy sauce to the hot pan of chicken, letting it boil gently a little before tipping the contents of the skillet into the saucepan of hot stock.

Bring the pan to the boil and add the baby corn, noodles, sugar-snaps and fine beans cut in half.

Let the pan come back up to boiling point and cook for a minute or so, so that the noodles are warmed through and the vegetables tender but still crisp.

Notes:

I think if you’re making this a grown-up meal, you do need to add some finely sliced hot red chilli and minced ginger to the broth, squeeze with limo and sprinkle with fresh cilantro as you serve.