Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Tom Yum Soup

tom yam soup, tom yum soup

Tom yum soup is a Thai soup which is popular in the south Asian belt . It is a sea food hot and sour soup made with shrimps. 

Ingredients

  • Veg stock: 4 cup (Can use Stock Cubes)
  • Prawns: 10 pcs
  • Lemon grass: 1 stalk( smash slightly)
  • Ginger: 6-7 thin slices
  • Lime leaves: 4-5
  • Red chillies :2 Or thai red chilli /curry paste/:2 tsp
  • Fish sauce :1 tsp
  • Soy sauce: 1 tsp
  • Lime Juice : 1 small cup
  • Sugar : As per taste


For Thai red chilly paste:

  • Dry red chilly: 6(soak in water).
  • White pepper: 2 tsp
  • Cumin powder: 1/2 tsp
  • Shallot: 5
  • Lemon grass:1 stalk ( smash and cut into small)
  • Lemon zest: 1 lemon
  • Ginger:1 tbsp
  • Coriander powder:1/2 tsp
  • Salt
  • Garlic: 6 pcs


Method

  1. Grind all the above ingredient for the thai paste into a smooth paste and keep aside
  2. Take a pan and pour 4 cup veg stalk and once it comes to a boil add the prawns and further boil for 2 minutes.
  3. Then add lemon grass followed by ginger and lime leaves.
  4. Cook until prawns is done and then add the fish sauce and soy sauce and salt
  5. Add the thai paste that was ground and finally add the lime juice
  6. Add a bit of sugar to balance flavors
Note: The chilli paste is very spicy so add according to taste after grinding.
Lemon grass and lime leaves are optional
Prawns can be substituted with chicken too

Happy Slurping!!
Shabana



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Egg drop Soup


Egg drop Soup...In this cold winter days, warm up with this chinese soup which takes only 3 ingredients and 5 minutes to prepare....

Ingredients

 Serves 2-3

Water: 4 cups ( 1cup measures 225 ml)
Chicken or vegetable stock cube: 1
Egg: 1 beaten
Sweet corn: 4 tbsp (canned)
Corn flour: 1 tbsp mixed in little water
Pepper to taste


Method

  1. Boil water in a pan and add the stock cube and mix until well dissolved
  2. Add the sweet corn kernels and allow to boil for 1-3 minutes
  3. Pour the slurry and allow the soup to thicken. This will take about 4-5 minutes
  4. Pour the beaten egg and stir slowly so that egg forms big chunks.
  5. Add pepper and serve hot and spicy!
Note: Check taste before adding salt as the stock has salt. 
You can omit the corn if you don't have or don't prefer. 
If you prefer bigger pieces of eggs then you can wait for a minute after adding the egg and then stir the soup. But I think slow stirring along with adding the egg gives perfect texture. 

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Happy slurping!
Shabana


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Rasam

Rasam - Kerala style is a South Indian tangy soup which is served as a side dish for rice. This is an easy rasam recipe made without the store bought rasam powder.
Ingredients
  • Small onion: 2
  • Garlic: 1-2 pods
  • Whole pepper: 1 tsp
  • Red chilli powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Salt to taste
  • Tamarind pulp: size of a small lime
  • Water: 2-3 cups
  • Chopped Tomatoes: 2-3 nos
  • Fresh chopped coriander
  • Oil: 2 tbsp
Method
  1. Pour some water to the tamarind pulp and keep aside
  2. Add ingredients 1-7 to a blender and grind coarsely. Just one or two pulse is sufficient
  3. Heat oil and add the ground ingredients and saute on medium flame for a minute.
  4. Immediately add the chopped tomatoes and saute until tomatoes are nicely soft and cooked
  5. Meanwhile squeeze the tamarind pulp and extract as much as juices are possible.
  6. Add this juice to the cooked tomatoes leaving aside the pulp and seeds.
  7. Add chopped coriander leaves, salt and water and allow to boil.
  8. Once the rasam is thick enough switch off the flame and serve it hot with rice or have it as it is as a soup!
Happy cooking!!
Shabana

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Shorba







Ingredients

  • Oats : 3/4 cup
  • Water : 4-5 cups
  • Onion : 1 small sliced
  • Tomato : 1 small sliced
  • Chicken or mutton pieces with bone : 3-4
  • Chicken cube : 1
  • Garlic : 3-4 cloves
  • Dried lemon : 1
  • Olive oil : 3 tsp
  • Carrot : 1 small grated
  • Salt to taste


Method

  1. Add olive oil to a pressure cooker and saute the onions, garlic and chicken cube. After the onions slightly change colour add the chicken pieces and dried lime and cook in high flame for 3-4 minutes
  2. Add the water followed by the oats
  3. Add the tomato and carrot to this water. Add salt to taste
  4. Close lid and once steam comes put the whistle and cook in medium flame for 6-7 whistles
  5. Once steam is completely released check for the consistency.
If the soup is thin put it on high flame with lid open so that it gets thicker. You can add coriander leaves and have it hot.

Happy cooking!!
Shabana 
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Hot and sour chicken soup

A light and brothy soup full of spice, flavour and goodness. This is an Indo-Chinese soup which was a crowd winner when I tried it at home. So here's what you will need for this yummy soup.





Ingredients
  • Chicken stock : 2 cups ( you can use chicken cube for the stock)
  • Shredded cabbage : 15 gms
  • Shredded carrots : 15 gms
  • Shredded capsicum : 15 gms
  • Cooked and shredded boneless chicken : 30 gms
  • Soya sauce : 1 tbsp
  • Vinegar : 2 tbsp
  • Green chilli : 1 finely chopped
  • Salt to taste
  • Corn flour : 4 tbsp mixed in some water
  • One beaten egg




Method

  1. In a small bowl mix the soya sauce , vinegar and green chilli and keep aside.
  2. Boil the chicken stock and add the vegetables and chicken and allow to boil for 5 mins
  3. Add the soya sauce mix to this and stir well . Add salt
  4. Add the corn flour slurry 2tsp at a time and check for consistency . Keep pouring all the slurry but little at a time.
  5. Once the soup starts to thicken add the beaten egg while continuously stirring with the other hand. Switch off flame once egg mixes well with the soup and the soup thickens.

Served hot nothing can beat this appetizer!
Happy slurping !

Shabana.





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