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 form fine threads.
3. Stir in green onions. Serve immediately.
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 well until frothy and add to the soup stirring constantly.
3. Serve hot garnished with scallions tops.
Note
Stirring eggs in figure 8 works well in egg drop soups.
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 with little butter in a pan arrange them on tray to add to the soup as desired.
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 for 30 minutes.
3. Serve hot.
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 Roasted Red Chili Paste
• 400 gm straw mushrooms, drained
• Optional garnish: sprigs of fresh cilantro
Directions
1. Bone and skin the chicken; cut into large pieces.
2. In a large pot, combine the stock, lemongrass, fish sauce, lime juice, kaffir lime leaves, galangal and sugar. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
3. Add roasted red chili paste and stir well to incorporate.
4. Add the mushrooms and the chicken and simmer for an additional 10 to 15 minutes until chicken is cooked. (If using shrimp or tofu, simmer for an additional 10 minutes then add into soup. Cook until shrimp turns orange-pink in color or tofu is tender, about 1 to 2 minutes.)
5. Remove lemongrass, kaffir lime leaves and galangal from soup before serving.
6. Garnish with cilantro.
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 to 4 minutes or until soft. Drain; rinse with cold water to cool. Divide noodles into four bowls.
2. In each bowl, place over noodles an even amount of chicken, green onions and cilantro.
3. In a pot, bring chicken broth, water, carrots, mushrooms, fish sauce, sugar and lime juice to a boil. Add a pinch of white pepper to taste.
4. Pour even amounts of soup into each bowl of noodle mixture. Serve immediately.
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 sugar or brown sugar
• 2 tbsp fresh cilantro, chopped
Optional garnishes
• 1 to 2 Thai chilies, sliced, and sprigs of fresh cilantro
Directions
1. Peel and devein prawns.
2. In a large stockpot, combine stock and vinegar; bring to a boil. Reduce heat and bring to a simmer. Stir in lemon grass, galangal, kaffir lime leaves and roasted red chili paste; reduce heat and simmer for 5 minutes.
3. In a bowl, combine fish sauce, lime juice and sugar; blend well to dissolve sugar. Add prawns, shiitake mushrooms and fish sauce mixture to stockpot and simmer until prawns are just cooked or turn orange-pink in color, about 1-2 minutes.
4. Remove lemon grass and kaffir lime leaves before serving.
5. Serve garnished with chopped cilantro and chilies.
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 & sour soup mix and garlic in a large saucepan and bring to a simmer over medium heat.
2. In a small frying pan or wok, heat the oil and add the ground turkey. Cook over medium high heat until thoroughly cooked and no pink is left in the meat, about 5-7 minutes.
3. Add the turkey, chopped cabbage and noodles to the soup and simmer for 10 minutes.
4. Serve immediately with optional garnishes on the side.
Note
For less starchy noodles that do not clump and stick together, soak noodles in hot tap water for 5 minutes. Rinse with cold water. Drain all water before adding to soup for cooking.
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, seeded and thinly sliced for garnishing
Directions
1. Peel pumpkin and cut into 1⁄2” cubes.
2. In a food processor, or with mortar and pestle, grind garlic, shallots and lemon grass into a paste.
3. In a wok or large skillet, bring chicken broth to a boil. Add garlic mixture, chili paste and kaffir lime leaves; stir to dissolve chili paste. Add pumpkin and simmer for 15 minutes or until pumpkin is tender. Stir in coconut milk and return to a simmer.
4. Add fish sauce, sugar and white pepper. Simmer for an additional 5 minutes. Remove any large pieces of lemon grass and kaffir lime leaves. Cool slightly and puree in a food processor or blender. Serve warm or chilled. Garnish with red chilies and sprigs of fresh cilantro leaves.
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. Add liquids and boil 3-5 minutes.
3. Add egg, water, pepper and cheese. Pour over cauliflower in tureen.