Chicken, corn and egg drop soup

Ingredients:

500 ml  chicken stock

2 large eggs,beaten well

1 tbsp ground pepper powder

50 g  can creamy sweet corn

200 g boiled and cut in to dices

3 tbsp corn flour + 2 tbsp cold water dilute

salt to taste

handful cut scallion

Method:

1.      Sauté onion and garlic and add the stock in to boil

2:When the stock rolling boil add in cube chicken, creamy sweet corn ,ground pepper and corn flour dissolved.

 Keep stirring the soup until bubbly, then slowly pour in beaten eggs into the soup to make it look like flower. Stir again to mix all the ingredients well.

3:Remove stock pot from heat and check the seasoning. Add salt if needed. Dish out ,sprinkle with some scallion and serve warm.

Tomato and Basil Soup

Ingredients:

• 300 g fresh tomatoes, peeled, and chopped
• 2 tsp chopped ,onion, garlic and celery
• 200 lm chicken or vegetable stock
• 200 ml tomato juice
• 2 tsp tomato past
• 12 -14 basil leaves, washed fresh
• 100 ml fresh cream
• 50  g   butter
• salt
• 1/4 teaspoon cracked black pepper
• lemon juice (optional)

Directions:

            Sauté onion and garlic and celery for 1 minute

Combine tomatoes, juice/and or stock in saucepan.

Simmer 20 minutes.

Puree, along with the basil leaves, in small batches, in blender, food processor

 Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your bread or bread rolls

Tom yam soup

Ingredients

100 G  prawns 
350  ml fish stock
1 stalk fresh lemongrass, lightly pounded, cut into ½  inch long
3 table spoons fish sauce
30 g  sliced fresh galangal
100 g Button mushroom,
6-8 kaffir lime leaves
4 tablespoons lime juice
6 crushed fresh Thai chile peppers
2 tablespoons roasted chile in oil
Fresh cilantro for garnish

Method

Wash the prawns and shell them without removing the tails.

 Bring fish stock  to a boil. Add lemongrass, galangal and lime leaves.

 Bring back to a boil then add mushrooms, fish sauce, chilli oil and lime juice.

Add prawns and fresh chile peppers. As soon as prawns turn pink  serve garnished with cilantro.

Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste.

Curried Prawns Soup

Ingredients

70 g      margarine
3 tbsp   curry powder
50  g     Onion  finely chopped
 1          Apple peeled, quartered, cored and cut into dice
0  g       flour
600 ml   vegetable stock
300 ml    milk
400 g      peeled prawns
100 ml    natural yoghurt

Method

1. Melt the butter, add the curry powder and cook for 1 minute

2. Stir in the onion and apple and cook for a further 2 minutes

3. Stir in the flour and when well blended pour on the stock. Stir well and cook for a further 4 minutes on HIGH, or until thickened.

4. Leave to cool. Pour into a food processor or blender and puree until smooth.

5. Add the milk and cook for 1 - 2 minutes

6. Add the prawns and leave to stand for 2 - 3 minutes before serving. Top with natural yoghurt

Carrot and coriander soup

Ingredients 

500 g      carrots, chopped.

25  g       onion, finely chopped.

25 g        garlic chopped

500 ml    vegetable stock.

2 tbsp      freshly chopped coriander.

6 tsp        olive oil..

100 g       chopped sultanas 

Salt and pepper, to taste.

Method

1.     Heat the olive oil in large saucepan.

2.     Add the chopped onion, garlic and carrots; cook gently for 10 minutes.

3.     Stir in the crushed and ground coriander, then cook for one minute.

4.     Add three quarters of the vegetable stock, then cover and simmer for 15 minutes or until carrots are tender.

5.     Purée the soup in a blender or food processor.

6.     Add the remaining vegetable stock.

7.     Add the salt and pepper, and if your including them the chopped sultanas.

8.     Garnish with chopped coriander and serve.