Thai Vegetable Soup

Thai Vegetable Soup

Thai Vegetable Soup

Ingredients

• 1 cup uncooked brown rice
• 2 cups of water
• 3 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/4 cup ginger root, chopped
• 1 cup carrot, chopped
• 1 cup broccoli, chopped
• 1 red bell pepper, diced
• 2 small cups coconut milk
• 6 small cups vegetable broth
• 1 small cup white wine
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 3 Thai chili peppers
• 2 tablespoons lemon grass, chopped
• 1 tablespoon Thai pepper garlic sauce
• 1 teaspoon saffron
• 3/4 cup plain yogurt
• Fresh coriander, for garnish 

Method

1. Bring the rice and water to a boil over medium heat. Cover the vessel and let it cook for about 20 minutes.
2. Now, heat the olive oil in a large pot over medium heat and cook the onion, garlic, ginger and carrot for about 5 minutes. Then, mix in the broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Let it cook for about 20 minutes.
3. Once cooked, pour the soup in batches into a blender or food processor and blend, until smooth and creamy. Return to the pot and mix in the yogurt and cooked rice. Garnish it with some coriander.

Chicken Hot and Sour Soup

Chicken Hot and Sour Soup

 Chicken Hot and Sour Soup

Ingredients

• 3 cups chicken stock
• 1 tablespoon tom yum paste
• 1/2 clove garlic, finely chopped
• 3 stalks lemon grass, chopped
• 2 kaffir lime leaves
• 2 skinless, boneless chicken breast halves, shredded
• 4 ounces fresh mushrooms, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon chopped green chili pepper
• 1 bunch fresh coriander, chopped
• 1 sprig fresh basil, chopped 

Method

1. In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan and cook for 5 minutes.
2. Now, mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking, until well blended. Remove from heat, and serve warm, garnished with some coriander and basil.

Macaroni Chili Soup

Macaroni Chili Soup

Macaroni Chili Soup

Ingredients

• 1 lb. ground beef
• 1/4 c. chopped onion
• 1 can black beans, drained
• 1 can sweet corn, drained
• 3 cans diced tomato, undrained
• 1 can tomato soup
• 1 T. chili powder
• 1 can chopped green chili
• 2 t. cumin
• 1/2 box of macaroni, cooked and drained

Method

1. Cook and drain the macaroni according to box instructions. Then in a skillet, brown beef with the chopped onions. 
2. Put all ingredients in a soup pot over the stove and heat until boiling. 
3. Top with shredded cheese and corn chips. 

Chicken Corn Soup

Chicken Corn Soup

Chicken Corn Soup

Ingredients

• 100 gm boneless chicken (small pieces)
• 1 egg
• 4 tbs corn flour
• Salt to taste
• 1/4 ts black pepper
• 1/4 ts white pepper
• 3 cups chicken broth
• 1 carrot
• 1/2 onion
• 1 green onion
• 1 cup sweet corns

Method

1. Add boneless chicken  in 3 cups broth, add onion, carrot and green onion, cook it for 10-15 minutes or till the chicken is tender, cook it covered with lid.
2. Now take out the vegetables from the broth.
3. Add salt,sweet corns, black and white pepper in the broth.
4. Dissolve corn flour in 1/2 cup water and pour that in soup, stir continually to avoid lumps.
5. Beat the egg and add it in soup.stirring continually.
6. Serve soup with chili sauce, vinegar and green chilies.

Tomato Soup

Tomato Soup

Tomato Soup

Ingredients

• Tomato-1kg
• Corn Floor-2tbsp
• Sweet corn-1 tin
• Chicken cube mix Floor (Maida)-1tbsp
• Black pepper-1tsp
• Tomato Ketchup-half cup
• Brown sugar-1tsp
• Bread-3 pieces (cut in Cubes)
• Salt-as required
• Fresh cream-1packet

Method

1. Take a bowl put 4 cups of water in it and Tomatoes, now boil it in a light flame. 
2. When tomatoes got boiled then get it cold and blend it on the same boiled water.
3. After that take a bowl and put salt, corn floor, ketchup, floor, black pepper and brown sugar in it and cook them into 5 to 10 minutes.
4. When the soup becomes thick than take off the flame.
5. Now deep fry bread cubes when they become golden brown then take it off in the paper.
6. When you want to serve the soup first of all put 1 tbsp sweet corn in a serving bowl now soup and in the end Garnish with bread cubes n 1 tsp fresh cream.