Coconut Lemongrass Soup

Coconut Lemongrass Soup

By  Chef Shilarna Vaze (Chinu)
From   Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Type: Thai

Key Ingredients:

A typical Thai soup made with coconut milk and lemon grass

Ingredients

  • Coconut milk 2 cups
  • Lemongrass stalk, cut into 2 pieces 1
  • Oil 1 tbsp
  • Garlic cloves, finely chopped 5 to 6
  • Fresh red chilli, finely chopped 1
  • Jalapenos, cut into roundels and halved 2
  • Kaffir lime leaves 4
  • Carrot, cut into thin strips 1 cup
  • Zucchini, cut into thin strips 1 cup
  • Lemon juice 1 tbsp
  • Vegetable stock 1 cup
  • Salt to taste
  • Cottage cheese (paneer), cut into small cubes 100 gms

Methods

  • Heat oil in a deep non-stick pan, add garlic, lemongrass, red chili, jalapenos and lime leaves and saute on low heat for 1 minute.
  • Add carrot and zucchini and continue to cook.
  • Add lemon juice, vegetable stock and coconut milk and mix well.
  • Add salt and cottage cheese, cover and cook on low heat for 15-20 minutes.
  • Pour into individual soup bowls and serve piping hot.

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Sweet Corn Chicken Soup

Sweet Corn Chicken Soup

By Chef Saransh Goila
By Health Challenge

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Soup

Type: Thai

Key Ingredients:

  • Sweet corn kernels
  • Boiled boneless chicken

Sweet corn chicken soup made healthier

Ingredients

  • Sweet corn kernels, boiled 1 cup
  • Boneless chicken, boiled and shredded 1 cup
  • Chicken stock 3½ cups
  • Olive oil 1 tbsps
  • Garlic, chopped 1 tsp
  • Spring onions, chopped 2
  • Leek, chopped 1 tbsp
  • Carrot, chopped 1 tbsp
  • Cabbage, chopped 1 tbsp
  • Tomato ketchup 1 tbsp
  • Soy sauce 2 tsps
  • White pepper powder 1 tsp
  • Egg white 1
  • Spring onion greens 1 stalk

Methods

  • To make sweet corn chicken soup the healthier way, put boiled corn and ½ cup chicken stock into a mixer jar and blend into a puree.
  • Heat olive oil in a non-stick pan, add garlic, spring onions, leek, carrot, cabbage and chicken and saute for 2-3 minutes.
  • Add corn puree, tomato ketchup, soy sauce, remaining chicken stock, salt, pepper powder and egg white, mix well and let the mixture come to a boil.
  • Pour into serving bowls, garnish with spring onions greens and serve piping hot.

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Thukpa

Thukpa

By Chef Shantanu Gupte
By India Unlimited

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Type: Thai

Key Ingredients:

  • Chicken mince
  • Chicken stock

Chicken ball soup – a favourite of the Sikkimese. Very refreshing especially during cold winter days

Ingredients

  • Chicken mince 250 gms
  • Chicken stock 1⅔ cups
  • Garlic cloves, crushed 8
  • Green chillies, chopped 4
  • Spring onions (hare pyaaz), chopped 2
  • Large carrot 1
  • Egg 1
  • Spring onion greens, chopped 3 stalks
  • Salt to taste
  • Broccoli florets 4 to 5
  • Noodles 100 gms
  • Thin strips of red capsicum for garnish
  • Thin strips of yellow capsicum for garnish

Methods

  • Heat a deep non-stick pan, add chicken stock and bring it to a boil. Add half the garlic, half the green chillies, spring onions and cook for 2 minutes.
  • Peel carrot, cut into small pieces and add to the stock.
  • Take chicken mince in a bowl, add egg, spring onion greens, remaining garlic, remaining green chillies and salt and mix well.
  • Divide this mixture into small balls and drop into the boiling stock. Add broccoli florets.
  • Add noodles and a little water and let it come to a boil. Adjust salt. Cook till the noodles and chicken are done.
  • Transfer into a serving bowl, garnish with spring onion greens, red and yellow capsicum strips serve hot.

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Gazpacho

Gazpacho

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 20 minutes

Cook: 0 minutes

Method: Easy

Course: Soup

Type: Thai

Key Ingredients:

  • Tomatoes
  • Green capsicums
  • Cucumbers

Chilled and refreshing, this soup is sure to rejuvenate you

Ingredients

  • Medium tomatoes, blanched, peeled and finely chopped 6
  • Medium green capsciums, finely chopped 2
  • Medium cucumbers, peeled and finely chopped 2
  • Medium onion, finely chopepd 1
  • Garlic cloves, finely chopped 3
  • Bread slices, edges trimmed 2
  • Olive oil/Vegetable oil 3 tbsps
  • Vinegar (sirka) 2 tbsps
  • Salt to taste
  • Bread slices, cubed and deep fried (croutons) 2

Methods

  • Put tomatoes, green capsicums, cucumbers, onion and garlic in a mixer and grind to a thin smooth paste (ensure that there are no lumps).
  • Soak the bread slices in 2 tbsps water, squeeze dry and tear into pieces. Add the pieces to gazpacho in the mixer and grind. Transfer into a bowl.
  • Add 1 cup of water to make the gazpacho thin and add olive oil, vinegar and salt. Mix well.
  • Cover the gazpacho with a plastic wrap or lid and chill in the refrigerator for 1 hour.
  • Pour into serving bowls, top with croutons and serve cold.

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Chin Hin Sour Soup

Chin Hin Sour Soup

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 5 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Type: Thai

Key Ingredients:

  • Green tomatoes
  • Spinach

A popular Burmese sour soup – very refreshing

Ingredients

  • Green tomatoes 3 to 4
  • Sesame (til) oil 2 tsps
  • Garlic cloves, finely chopped 2
  • Onions (halved vertically and sliced horizontally) 1 cup
  • Red chilli powder ½ tsp
  • Turmeric powder ¼ tsp
  • Salt to taste
  • Spinach, finely chopped 1 cup

Methods

  • Heat sesame oil in a deep non-stick pan, add garlic and onion and saute on high heat.
  • Add 4 cups water, red chilli powder, turmeric powder and salt and mix well. Cook on low heat.
  • Finely chop tomatoes and add to the soup, mix and cook for 10 minutes.
  • Add spinach and mix well. Cook for 2 minutes.
  • Serve piping hot.

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Rice Vermicelli Soup

Rice Vermicelli Soup

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Soup

Type: Thai

Key Ingredients:

  • Rice vermicelli
  • Banana flower

This unusual vermicelli soup with banana flower heart

Ingredients

  • Rice vermicelli, soaked in hot water for 10 minutes 1 packet
  • Banana flower 1
  • Large onion, finely chopped 1
  • Garlic cloves, finely chopped 3
  • Ginger, finely chopped 2 tbsps
  • Turmeric powder ½ tsp
  • Red chilli powder ½ tsp
  • Green chillies, finely chopped 2
  • Oil 1 tbsp
  • Sesame (til) oil 2 tsps
  • Readymade coconut milk 2 cans
  • Salt to taste
  • Gram flour (besan) 3 tbsps
  • Cottage cheese (paneer), cubed 100 gms
  • Lemon juice 2 tbsps

Methods

  • Separate the heart (the innermost part) into round slices and soak in a bowl of water so that the stickiness wears off.
  • Put onion, garlic, ginger, ¼ tsp turmeric powder, ¼ tsp red chilli powder and green chillies in a mixer jar and grind into a paste.
  • Heat oil and sesame oil in a non-stick pan. Reduce heat, add the paste and saute on high heat till fragrant. Add coconut milk and mix well.
  • Add remaining turmeric powder, remaining red chilli powder and salt and mix well.
  • Drain the banana heart slices and add to the soup.
  • Take gram flour in a bowl, add 4 tbsps water and mix to make a smooth paste. Add to the soup and mix well.
  • Add cottage cheese, mix gently and cook for 5 minutes.
  • Take the pan off the heat and add vermicelli and lemon juice and mix gently.
  • Serve hot.

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