Today we will be learning to prepare Thai Prawn Soup With Vermicelli And some other recipes as well.

THAI PRAWN SOUP WITH VERMICELLI

soup recipe photo

Ingredients

  • 200 gm rice vermicelli
  • 200 gm prawns, cleaned with the tail intact
  • 100 gm mushroom -dry or fresh
  • 100 gm spring onion chopped
  • 3-4 Lemon grass leaves-fresh or dry
  • 1’ ginger, sliced thinly
  • 1 liter water
  • 2 tbsp olive oil
  • 1 tbsp Thai red curry paste
  • 2 tbsp lemon juice
  • 1tsp corn flour
  • Coriander leaves, for garnishing

How To Prepare

  1. Soak vermicelli in hot water, drain and keep it aside.
  2. Marinate prawns in olive oil, corn flour and 1 tbsp lemon juice for 15 minutes.
  3. Heat oil in a pan and stir fry the prawns for 3 minutes.
  4. Soak mushrooms in hot water for 5 minutes and strain.
  5. Meanwhile take water in a pan, add lemon grass leaves and ginger, boil for 7-8 minutes
  6. Remove lemon grass leaves, add prawns, mushroom, curry paste dissolved in water, add salt and pepper to taste. Simmer for 3 minutes on medium heat
  7. Add lemon juice and chopped coriander.
  8. Place vermicelli along with spring onions in individual soup bowls and pour the prepared soup on top.
  9. Serve hot, garnished with coriander leaves.
  10. Note- shredded chicken or tofu can be used instead of prawns.

CHICKEN BALL /FISH BALL SOUP

chicken ball fish ball soup

Ingredients

  • For chicken/ fish balls
  • 200 gm boneless chicken /fish fillet
  • 1 egg
  • 1 tbsp ginger garlic paste
  • 2 slices of bread
  • Bouquet garni
  • 1 liter water
  • Salt and pepper to taste
  • For soup 4-5 tomatoes
  • 2 carrots cut in to thick slices
  • 1 small zucchini cut like carrots
  • 1 yellow bell pepper, cut into 1 ½” big pieces
  • ½› ginger sliced
  • ¼ tsp hot sauce (to taste)
  • 2 tbsp pine nuts
  • Salt and Fresh coriander for garnish

How To Prepare

  1. Put first five ingredients together with salt and pepper for chicken/fish balls in the processor to make smooth dough like.
  2. Meanwhile put a liter of water with bouquet garni to boil,
  3. Make small balls (smaller than walnut) from chicken dough/fish dough and put these in boiling water, let it simmer on slow flame for 5 minutes,till it is firm and knife comes out dry when you insert in the balls .
  4. Take out the balls from the water and keep aside. Use the stock for soup.
  5. Put the pan with the stock on the medium flame, add carrots, zuccini, ginger slices and seasonings, simmer for 2 minutes,
  6. Put tomatoes in boiling water for 3 minutes, peel and puree them.
  7. Put tomato puree in pan with vegetables, give a boil and add bell pepper, cornflour dissolved in 2 tbsp of water, chicken balls/fish balls and simmer for 3 minutes on slow flame.
  8. Adjust the seasoning; add hot sauce to taste, put pine nuts on top of individual bowls.
  9. Serve hot, garnished with fresh coriander
  10. Note -minced lamb can be used instead of chicken. Cook lamb balls for 10 minutes on slow flame.

VERMICELLI SOUP WITH EGG SHREDS

egg shreds

Ingredients

  • 3 tbsp olive oil
  • 1 liter stock
  • 100 gm vermicelli
  • 1 cup cabbage and carrots cut in strips
  • 1 cup cooked and shredded chicken breasts or tofu, cut into slices
  • 3 eggs
  • 50 gm fresh coriander or parsley, chopped
  • 1 tbsp soy sauce
  • 1 tbsp chili oil
  • Salt and pepper

How To Prepare

  1. Break the vermicelli into short pieces in a heavy-bottomed pan, add 2 tbsp olive oil and water and cook till almost tender. Strain and keep it aside.
  2. Beat eggs in a bowl, season well and add chopped coriander. Make 3 omelets, roll them and slice into shreds, and keep aside.
  3. Saute vegetables in 1 tbsp olive oil for 2-3 minutes on medium heat
  4. Add vegetables, chicken or tofu into the pan with vermicelli and stock, cook for another 3 minutes on medium heat. You may add more stock if required
  5. Add egg shreds, soy sauce and chili oil to taste
  6. Serve hot, garnished with coriander.
  7. Note-for chili oil boil 1 tsp of red chili powder in ½ cup of oil, cool and strain. Store in a bottle.

MEXICAN CHICKEN BEAN SOUP

mexican chicken bean soup

Ingredients

  • 200 gm red kidney beans, soaked in water for 4 hours
  • 1” ginger sliced
  • 1 red pepper or green pepper chopped
  • 500 gm fresh tomato chopped
  • 300 gm minced chicken
  • 1 large onion finely chopped
  • 1” cinnamon stick
  • 1 liter stock or water
  • 1 tbsp olive oil or butter
  • 2 tbsp coconut cream
  • Salt and chili powder to taste
  • Coriander or herbs of your choice for garnishing

How To Prepare

  1. Boil beans till tender, keep it aside
  2. Take olive oil or butter in a heavy bottom pan, sauté onion and ginger, add cinnamon stick and chicken mince, stir fry for 5 minutes, add tomatoes with their juices, beans, capsicum, seasoning and stock or water, give a boil, let it simmer for 7 -8 minutes.
  3. Let it to cool and then put it through liquidizer to puree the soup
  4. Reheat the thick soup before serving
  5. Serve garnished with coconut cream and herbs together with garlic bread
  6. Note –Avoid chicken to have vegetarian soup

FISH CHOWDER

fish chowder

Ingredients

  • 400 gm white fish fillet- cut into 2’’ big pieces.
  • 1 large onion, chopped in thick pieces
  • 300 gm potatoes – cut into ½” cubes
  • 150 gm mushrooms, cut into thick slices
  • 150gm Cauliflower cut in 2” florets
  • 2 green/red chili, chopped (optional)
  • 1.5 tbsp flour, roasted lightly
  • 200 ml coconut milk
  • 50 ml coconut cream
  • 2 tbsp olive oil
  • 2 inches cinnamon
  • 4-5 cloves
  • 2 tbsp lemon juice
  • ¼ tsp rosemary
  • Basil for garnish
  • Salt and pepper

How To Prepare

  1. Marinate the fish in 1 tbsp lemon juice, keep aside for 30 minutes.
  2. In a heavy bottomed pan, take olive oil and sauté onion with cinnamon and cloves. Add potatoes, mushrooms, 6 cups of water and bring to boil. Simmer on a low flame till potatoes are tender but firm.
  3. Add fish and rosemary to the pan
  4. Dissolve the flour in coconut milk and add to the pan mixture and simmer for another 5-7 minutes on slow flame till fish is done (flaky)
  5. Add coconut cream, simmer for a minute.
  6. Adjust seasoning with freshly ground pepper and lemon juice.
  7. Garnish with basil and serve the chowder with crisp bread croutons or toasted bread.

IRISH STEW / LAMB STEW

irish stew

Ingredients

  • 200 gm boneless lamb, fat trimmed and cut in 1”cubes
  • 3 medium onion wedges
  • 1 cup chopped tomatoes
  • 2 bay leaves
  • 2” cinnamon stick broken in small pieces
  • ½ tsp dried basil crushed
  • 2 potatoes medium, peeled and cubed
  • 3 carrots cubed as for potatoes
  • 100 gm cauliflower cut in florets (size of carrots)
  • 1”ginger sliced
  • 3 tbsp flour
  • 6 cups of water
  • ½ cup cold milk
  • ½ tsp garlic powder,
  • ½ tsp ginger powder
  • Pinch of nutmeg powder
  • Salt and freshly ground pepper
  • Fresh sweat basil or parsley for garnishing

How To Prepare

  1. Coat the lamb with 2 tbsp flour.
  2. In a large saucepan take olive oil, sauté lamb, onion and ginger on high heat. Add tomato, salt and 6 cups of water, bay leaf, cinnamon. Bring to boil, reduce heat, cover and simmer for 30 minutes. Or pressure cook for 10 minutes, till lamb is almost tender.
  3. Return the mixture to the pan, stir in potato, carrot, cauliflower, garlic powder and ginger powder.
  4. In a bowl stir flour in ½ cup milk, stir in to the meat mixture, Cover and simmer for 10 minutes on slow flame till vegetables are crisp and tender. Discard bay leaves.
  5. Add nutmeg and freshly Ground black pepper, check the seasoning and required consistency.
  6. Serve hot garnished with coriander, accompanied with bread of your taste or have it with brown rice

I hope you enjoyed learning these new recipes.