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Posts Tagged ‘soup’

Whenever I want something light yet filling, I automatically look for my Red   Fish Curry recipe. One of my original kitchen experiments with all my favorite ingredients. A bit spicy, salty, sour, creamy, and healthy! This can be eaten with rice or as a soupy noodle dish. I used Thai rice noodles which you can easily find in supermarkets nowadays and cooks instantly- just pour in your piping hot soup and cover for about 5 minutes. You can find the ones available already individually portioned so I always buy those. I ran out of bean sprouts when I made this but feel free to throw in a handful at the end of cooking to have something fresh and crunchy in the dish. Best topped with some cilantro too, but the herb is not that easy to find in the common markets.

Ingredients:

2 tablespoons oil

3 garlic cloves

1/2 medium onion

2 medium tomatoes, cubed

2 fresh shiitake mushrooms, sliced

1/2 cup straw or button mushrooms

1 piece tanglad or lemongrass, crushed

2 pieces kaffir lime leaves

750 ml water

1 chicken cube

1 tablespoon red curry paste

2 tablespoons tom yum paste

1 tablespoon tamarind paste

1 fillet of cod fish, cut to 1 inch fillets

1/4 cup coconut milk

2 tablespoons patis or fish sauce

1 tablespoon salt

1 cup Chinese pechay, cut chiffonade

Fresh Basil leaves, for garnish

Thai flat rice noodles

Procedure:

Over high heat, sauté garlic, onion, and tomatoes. Add your mushrooms and lemongrass. Add lime leaves and water. Bring to a boil then add chicken cube. Lower heat to simmer and add all the pastes. Add the fish fillets and cook for 10 minutes. Add the coconut milk, patis, salt and cook for about 5 more minutes. Adjust saltiness according to taste. Serve this piping hot.

In individual serving bowls, add your pechay and rice noodles. Pour piping hot soup and cover for about 5 minutes or until noodles are cooked and soft. Top with fresh basil leaves.

* You can add bean sprouts, and garnish with some cilantro and lime wedges.

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Pea and Tofu Soup

I’m a big fan of creamy soups. I grew up eating nothing but instant Cream of Mushroom soups and mixing it with rice. I’m not sure how much MSG is in my kidneys after all those years of canned soups, but now that I know better- I make my soups from scratch. There’s nothing more comforting than a hot bowl of soup to warm me up during the rainy seasons. Just stock up on frozen peas and throw in whatever is leftover in the ref as topping. I was out of croutons when I made this recipe but go ahead and add some to balance out the creaminess and get some crunch.

Ingredients:

2 teaspoons butter

1 medium onion, chopped

2 stalks of leeks, chopped

4 1/2 cups frozen peas

1 medium potato, chopped

4 cups chicken broth

1/2 teaspoon dried tarragon

1/2 cup oyster mushrooms, chopped

1/2 cup tofu, chopped to small cubes

1/4 cup milk or cream

Salt, to taste

Pepper, to taste

Procedure: Saute onion in butter. Add leeks, frozen peas, and potatoes and sweat for about 2 minutes. Add chicken broth, bring to a boil then simmer for about 15 minutes or until potatoes are well cooked. Turn off heat and cool the soup a bit before pouring into a blender. Blend until smooth. Pour back into pot and add tarragon. Stir in mushrooms and tofu and let simmer for 5 more minutes. Add in milk or cream. Season with salt and pepper.

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Summer is officially over- well at least here in the Philippines. Not a day passes by without some afternoon rainshowers and occasional thunderstorms. The sun is up and shining in the mornings, but once the temperature drops around three I can already smell the rain in the distance. For me it’s the just perfect weather for this soupy dish. Who want’s to eat anything hot and spicy in the summer anyway?! This is Gumbo-inspired without the heavy mushy texture. Easy as usual. Serve it hot hot hot!

Ingredients:

2 tablespoons oil

6 cloves garlic, crushed

1/2 medium onion, chopped

1 medium carrot, chopped

1 medium potato, chopped or a handful of baby potatoes, halved

2 corn on the cobs, chopped

8 -12 pieces large prawns

6 pieces okra, chopped

1 medium eggplant, chopped

1 beef cube

1 tablespoon Cajun spice mix

1 tablespoon salt

1 teaspoon oregano

1 teaspoon thyme

Pepper, to taste

Procedure:

Sauté garlic and onion in a deep pan. Add carrots and potatoes and brown a bit. Add corn. Bring to a boil then simmer for about 15-20 minutes, or until vegetables are cooked. Add prawns and remaining vegetables. Add beef cube, spice, and herbs. Simmer for another 10 minutes. Add salt and pepper to taste.

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