Archive for August, 2007
Chinese Egg Drop Soup III
Serves 12
Ingredients
• 12 cups Water
• Eggs (well beaten)
• Chicken Bouillon Cubes
• 1/2 cup Finely Chopped Green Onions
• 1/3 cup Soy Sauce
Directions
1. Boil water in a pan and add bouillon cubes and stir until dissolved.
2. Add soy sauce and return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to […]
Chinese Egg Drop Soup V
Serves 4
Ingredients
• 4 cups Chicken stock
• 2 medium fresh tomatoes
• 2 small Eggs
• 1/2 tsp Sesame oil
• 2 tsp Light soy sauce
• 1 tsp Salt
• 1 tbsp Finely chopped scallions (white part only)
Directions
1. Bring chicken stock to a boil and simmer. Add light soy sauce and salt to the soup. Add chopped tomatoes and simmer for 5 minutes. Now add the scallions.
2. Beat eggs […]
Japanese Clear Soup
Serves 6
Ingredients
• 6 cups Chicken Broth
• 1/3 cup Dry Sherry
• 1/2 tsp Soy Sauce
• Thinly Sliced Lemon
Garnishes
• 6 Sliced Fresh Mushrooms
• 2 Green Onions and tops (Sliced diagonally)
• 1 Very Thinly Sliced Carrot
• a little butter
Directions
1. Bring broth to a boil. Add sherry and soy sauce; simmer 2 to 3 minutes.
2. Ladle soup into small bowls; float a lemon slice in each bowl.
3. Saute the garnishes […]
Mexican Bean Soup
Ingredients
• 250 gm turkey, ground/cooked
• 1/2 cup onions, chopped
• 1/2 cup bell peppers, chopped
• 1 pkg taco seasoning mix
• 1 cup taco sauce
• ¾ cup red beans, drained/rinsed
• ¾ cup kidney beans, drained/rinsed
• ½ cup tomatoes, crushed/undrained
Directions
1. In a skillet, cook turkey, onions, and peppers until vegetables are tender and meat is no longer pink.
2. Add taco seasoning mix, taco sauce, beans, and tomatoes. Simmer […]
Thai Hot & Sour Soup
Serves 4
Ingredients
• 350 gm chicken, or cleaned shrimp, shelled and deveined, or firm tofu, strained and cubed
• 3cups chicken or vegetable stock
• 3 pieces fresh lemongrass (tender bottom 2/3 inch of stalk only)
• 2-3 tbsp Fish Sauce
• 1/3 cup fresh lime juice
• 2 kaffir lime leaves (optional)
• 1” piece fresh galangal (Thai ginger) or Chinese ginger, sliced and bruised
• 2 tbsp sugar
• 1 tbsp […]
Thai Chicken Rice Noodle Soup
Serves 4
Ingredients
• 1 ½ cups cooked rice noodles
• 1 cup cooked chicken, shredded
• 2 tbsp green onions, chopped
• 2 tbsp cilantro, coarsely chopped
• 4 cups chicken broth
• 1 cup water
• ¼ cup carrots, thinly sliced
• ¼ cup mushrooms, sliced
• 3 tbsp Fish Sauce
• 1 tbsp sugar
• ¼ cup fresh lime juice
• white pepper (to taste)
Directions
1. Bring 8 cups of water to a boil. Cook rice noodles for 3 […]
Thai Hot & Sour Prawn Soup
Serves 4-6
Ingredients
• 500 gm prawns or large shrimp, shelled and deveined
• 6 cups fish stock, vegetable stock
• 1⁄4 cup rice vinegar
• 2 stalks fresh lemon grass, thinly sliced 1 tbsp fresh galangal (Thai ginger) or Chinese ginger, minced
• 4 kaffir lime leaves
• 1 tbsp Roasted Red Chili Paste
• 1 cup shiitake mushrooms, sliced
• 2 tbsp Fish Sauce
• 3 tbsp fresh lime juice
• 2 tbsp palm […]
Thai Chicken Noodle Soup with Cabbage
Serves 2-3
Ingredients
• cups chicken stock
• 2 tbsp Fish Sauce
• 1 tbsp Hot & Sour Soup Mix
• 1 clove garlic, finely chopped
• 1 tsp. vegetable oil
• 250 gm ground turkey, fat-free or low-fat
• 2 cups cabbage, coarsely chopped
• ½ cup Thin Rice Noodles
• Thai chili peppers (or any hot chili such as jalapeno)
• chopped fresh cilantro
Directions
1. Combine the chicken stock, fish sauce, tom yum hot & […]
Thai Pumpkin Bisque
Serves 6
Ingredients
• 625 gm pumpkin (or other winter squash)
• 2 cloves garlic, crushed
• 2 shallots, sliced
• 2 pieces fresh lemon grass, cut in half and bruised
• 2 cups chicken broth
• 2 tbsp Roasted Chili Paste
• 2 kaffir lime leaves, broken in half
• 1 ½ cup Coconut Milk
• 2 tbsp Fish Sauce
• 1 tsp. sugar
• white pepper to taste
• sprigs of fresh cilantro and 2 small red chilies, […]
Danish Cauliflower Soup
Serves 6
Ingredients
• 1 medium cauliflower
• boiling water
• salt
• 6 tbsp butter
• 4 tbsp flour
• 10 cups stock/bouillon
• 1 cup cauliflower water
• 3 egg yolks — beaten
• 1 tbsp cold water
• ¼ tsp white pepper
• 2 tbsp Parmesan cheese
Directions
1. Cook cauliflower covered with salted boiling water until tender, not too soft. Drain; save cooking water. Separate into flowerettes and keep for tureen.
2. Stir butter and flour together in pan. […]