Basil Soup

Basil Soup

A tasty soup popular in Chinese households in Malaysia. I learnt this recipe from my neighbor Mary Aunty.

Basil Leaves

Serves: 2

Ingredients

For the egg:

2 teaspoon oil (olive oil or sun flower oil)

2 eggs, beat well

Method

Heat oil in a pan on medium heat. Add beaten eggs and fry lightly for 2 – 3 minutes. Switch off the heat. Do not fry till brown. Keep aside.

Other ingredients

2 teaspoon oil

6 cloves garlic, crushed and chop well

Handful basil leaves or 1 cup, wash well and drain out water

2 soup bowls  of water (please measure in soup bow in which soup is serving)

Salt to taste (or 1/2 teaspoon)

¼ to ½ teaspoon white pepper powder or to taste

Shallow fried eggs

Method

Heat oil  in a deep  pan on medium heat.

Add chopped garlic and fry till golden brown.

Add basil leaves and fry for on a low heat for 2 minutes.

Add 2 soup bowls of water. Sprinkle salt to taste.

Cover with a tight lid and cook on a medium heat for 8 – 10 until basil tender and fragrant. Switch off the heat.

Finally add shallow fried egg and sprinkle white pepper powder. Serve hot.

Mushroom Soup

Mushroom Soup (no added butter and cream)

A low calorie soup, made mushroom, garlic, stock cube, milk and diluted corn flour. A quick recipe !!!

Serves: 2

Ingredients

8 mushroom, wash  and chop into ¼ - inch cubes (or any other shape)

8 garlic cloves, chopped

1 vegetable stock cube or chicken stock cube dilute in 200 ml water (Make a smooth solution and keep aside) or 200 ml homemade veg or chicken stock

100 ml / ½ cup milk

1 teaspoon corn flour dilute in 3 tablespoon water (make a smooth solution and keep aside)

 Pepper powder  to taste (or 2 pinches)

Method

In a bowl or saucepan, boil chopped mushrooms with chopped garlic and 200 ml vegetable stock or chicken stock (homemade or instant). Cover with a lid and boil for 7 minutes on a medium heat until soft. Keep aside to cool for 15 – 20 minutes and blend in a mixer or blender. No need to add extra salt. Stock cube contains salt.

Return to heat again and boil with 100 ml / ½ cup milk for 5 minutes.

Now add diluted cornflour solution and boil again for 3 minutes until all the ingredients well combined. Consume immediately. Sprinkle pepper powder if required.

Chicken Soup (A quick recipe with chicken stock)

Chicken Soup (A quick recipe with chicken stock)

A delicious soup, made of chicken stock !!!

Serves: 2

Ingredients

2 cups / 400 ml chicken stock or dilute 2 chicken stock cubes in 400 ml water

¼ teaspoon pepper powder (or to taste)

2 teaspoon lemon juice

¼ cup boiled and shredded boneless chicken pieces or beat 1 egg with 2 teaspoon water

1 teaspoon corn flour dilute in 3 teaspoon water and make a smooth paste

Method

In a bowl, boil 2 cups  chicken stock (or 2 chicken stock cubes diluted in 2 cups water) with pepper powder and lemon juice.

When it starts boiling nicely, add  boiled and shredded boneless chicken pieces or beaten  egg and boil again for 3 minutes.

Now add diluted corn flour paste and boil again for 2 – 3 minutes. Switch off the heat. Sprinkle chopped coriander leaves (optional). Serve hot.

Mulligatawny Soup

Mulligatawny  Soup

Recipe from Authentic Recipes from India by Brinder Narula and team.

The inspiration for this Anglo Indian soup was  Southern Indian ‘’ pepper water’’ or Rasam, which certainly did not include apple, curry powder and chicken. This flavorful soup is still a favourite among Westernized middle class Indians, who enjoy it in their private circles.

Serves: 4

Preparation time: 20 minutes

Cooking time: 1 hour

Ingredients

2 tablespoons oil

1 teaspoon minced ginger

3 cloves garlic, crushed

1 large onion, sliced

2 tablespoons chickpeas flour or besan

1 green apple (optional), peeled and diced

1 teaspoon cumin powder (jeera powder)

1 teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon clove powder

2 medium size tomatoes, blanched, peeled and diced

1 bay leaf or 1 teaspoon thyme

1 teaspoon coarsely ground black pepper

1 teaspoon ground red pepper

3 cups (750 ml) chicken stock or 2 chicken stock cubes dissolved in 3 cups (750 ml) boiling water

½ cup (125 g) coconut cream or 1 cup (250 ml) milk (optional)

2 teaspoon  cooked rice (optional)

1 cup (125 g) cooked chicken (shredded)

Lemon wedges to serve

Method

Heat oil in a saucepan, add the ginger and garlic and stir fry for 2 minutes. Add the onion and fry until onion is transparent.

Add the chickpea flour, apple, cumin, coriander, turmeric, cloves, tomatoes, bay leaf, black pepper, red pepper, chicken stock and coconut cream. Bring to a boil, cover, then reduce the heat to low.

Simmering for 45 minutes, then process in a blender. Transfer into  soup bowl.  Add the rice, if using and chicken, stir well and serve with lemon wedges.

Thukpa

Thukpa

A delicious noodles soup, popular in Nepal, Tibet, Sikkim, Arunachal Pradesh … Recipe adapted from The essential North East Cook book !!!

Serves: 2 - 3

Ingredients

500 g noodles

5 cups stock (vegetable or chicken)

2 cups cleaned and chopped mixed vegetables (like carrot, cabbage, French beans ..)

1 teaspoon salt (or to taste)

1 teaspoon chopped coriander leaves (optional)

Method

Prepare noodles as per the direction shown on the packet (or cook noodles in a large pan, with plenty of boiling salted water to which a few drops of oil are added, till just tender (al dente – with a bite. Drain and run cold water over noodles for 5 minutes. Drain again).

Heat stock in a pan and add vegetables. Stir well and add noodles.

Simmer over medium heat till vegetables are tender.

Mix in salt, garnish with chopped coriander leaves and serve hot.

Recipe suggestion - 2 cups shredded chicken can be added with the vegetables.

Cabbage Soup

Cabbage Soup

A low calorie healthy soup !!!!

Serves: 2

You will need

1 teaspoon butter
1 cup (200 g) finely shredded cabbage
1 onion or 2 tablespoons chopped onion
4 cloves garlic
1/2 teaspoon salt
2 cups of water ( 400 ml)
2 teaspoon chopped celery or 2 teaspoon chopped coriander leaves
Pepper powder to taste

Method

In a pan, heat butter on a low heat. Add finely shredded cabbage, chopped onion, garlic and salt. Stir well for 2 minutes.

Add 2 cups of water (400 ml). Cover with a lid and cook on a low to medium heat for 15 minutes.

Keep aside to cool for 15 minutes.

Transfer the cabbage mixture into a mixer bowl and make a smooth paste / blend well.

Heat again blended cabbage mixture for 3 minutes on a low heat.

Serve hot with chopped celery or coriander leaves and pepper powder to taste.

Cream of Mushroom Soup

Cream of Mushroom Soup

Recipe from The Blender Book

Serves: 2

You will need

6 - 8 mushrooms, sliced
1 teaspoon butter
275 ml milk
1 tablespoon sliced onion
1 teaspoon butter
2 teaspoons plain flour (maida/ all purpose flour)
1/4 teaspoon salt (or to taste )
1/4 teaspoon pepper (or to taste )

Method

Heat butter in a frying pan and saute mushrooms until tender.

Blend milk, onion, flour, butter, salt and pepper till smooth. Turn into frying pan, add mushrooms and heat, stirring until the soup boils.

Simmer for 2 - 3 minute till it slightly thickens. Serve piping hot. Sprinkle extra salt and pepper powder if required.

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Tomato Saar

Tomato Saar

Recipe credit - Sanjeev Kapoor’s Khazana of Indian recipes cookery book.

Serves: 3 serving bowl

Serve as a soup or goes well with rice.

You will need

Tomatoes, chopped , ripe and large - 3

Coconut, scraped -1 cup ( 100 g )

Garlic - 3 cloves

Cumin seeds ( jeera ) -1/2 teaspoon

Salt - to taste ( or 1/2 teaspoon )

Red chilli powder -1/2 teaspoon

Cooking oil / ghee - 2 teaspoon

Mustard seeds -1/2 teaspoon

Asafoetida ( hing ) - a pinch

Curry leaves - 1 spring

Green chillies, slit - 2

Sugar - 1 teaspoon ( optional )

Fresh coriander leaves, chopped -1 teaspoon

Method

Grind coconut, garlic and cumin seeds into a paste.

Add salt and red chilli powder to tomatoes. Transfer into a pan, add three cups of water and bring it to a boil. Simmer for fifteen minutes and puree when it is a little cool.

Heat ghee in a pan and add mustard seeds, asafoetida and curry leaves.

Add pureed tomato and slit green chillies and bring it to a boil and add sugar ( optional ).

Add coconut and spice paste. Cook on low heat for ten minutes. Adjust seasoning. Serve hot, garnished with coriander leaves.

How to cook Knorr Soupy Noodles ?

How to cook Knorr Soupy Noodles?

Serves - 1

Cooking Directions

1, Add noodles and entire contents of soup powder sachet to 2 cups of COLD WATER ( 300 ml ) and stir well.

2, Bring to a boil and simmer to 3 minutes. Optional: Add chopped boiled vegetables / boiled boneless meat for more nutrition.

3, Do not dry the noodles completely. Serve hot as soupy noodles.