You don't need hours of simmering to make a soup bursting with all the flavors of South East Asia that we love. This quick and easy Thai Noodle Soup can be on your table in 30 minutes and is sure to delight any lover of Thai food.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Wednesday, 15 June 2016
Saturday, 16 April 2016
Ultimate Tex-Mex Tater Soup
There's nothing more comforting than a big bowl of flavor-packed and slightly spicy soup on a cold evening (well, in summer too in our house!), and this Tex-Mex Tater Soup is sure to please any soup lover.
Monday, 18 May 2015
Cheesy Chicken Tortilla Soup
Cheese, Chicken, Spice, and a bit of crunch. This soup is jam packed full of deliciousness!
Thursday, 12 March 2015
Chicken and Shrimp Laksa
This Curry Laksa is a beautiful, coconut-based spicy soup that's both warming and fresh - making it a perfect year-round meal.
Sunday, 8 March 2015
Cheese and Potato Soup
I've seen a lot of potato-based soups floating around the web but never actually tried one myself. That needed to change so along came this beautiful recipe for Cheese and Potato Soup.
Tuesday, 3 February 2015
Sunday, 11 January 2015
Thai Green Curry Noodle Soup
I have two favorite types of food to make and eat: Thai and soup. This recipe encompasses both of my favorites into a perfectly delightful meal.
Sunday, 14 December 2014
Chicken and Shrimp Jalapeño Chili
If you're looking for a big bowl of comforting deliciousness then this is for you.
Wednesday, 19 November 2014
Chicken Tortellini Soup
Soup is just one of those things that I can't get enough of. I love coming up with new ways to enjoy soup. All year 'round too! I really don't stick to the "soup is for winter" rule.
Monday, 20 October 2014
Chinese Five Spice Chicken Noodle Soup
I am really excited about this Chicken Noodle Soup as this is my first ever post for the "Secret Recipe Club." How does this club work? This is a very large group of food bloggers who are each secretly assigned to another members blog every month. The last is to pick something from the assigned blog, cook, shoot, and blog about the recipe.
Monday, 28 July 2014
Seafood Chowder
Being winter, I love creating new winter warmer and comfort food dishes. And there's not much that beats a nice chunky chowder.
When I was young, whenever we would go out for a meal as a family my Mom would always jump straight to the seafood chowder. It was always her favorite thing to eat. I am always more weary about seafood. I only like it if it's cooked perfectly, always think I don't like most shellfish until I actually eat it, then remember "oh yeah, this is good." Because of these silly little habits I only ordered my first seafood chowder a few months back while Emmet and I were on the road, headed on a weekend trip away. I ordered a seafood chowder from a cafe at a small fishing village. It was delicious. I loved every mouthful of the thick, creamy chowder, packed full of seafood, fresh from the ocean. I knew then that I needed to create my own recipe.
I wanted to keep my recipe to the bare basics. I know a lot of chowders call for diced potato. If you want to add this too then by all means chuck that potato right on in.
Serves 4
1 onion, finely diced
3 cloves garlic, minced
4 Cups fish stock
1/4 Cup plain flour
1 dozen scallops
100 g prawns/shrimp
100 g mussels
300 g Hoki fillets (or any white fleshed fish), diced
1 Cup cream
1 tsp chopped thyme
1 tsp chopped dill
1. Heat a dash of oil or butter in a large saucepan over a medium-high heat. Fry the onion and garlic for about 5 minutes.
2. Add the fish stock and slowly whisk in the flour, making sure the broth is lump free. Bring to a simmer.
3. Add the seafood and cook for about 6 minutes (if the mussels are precooked, add these in the final minute or two).
4. Add the cream, thyme, and dill and stir until the chowder returns to a simmer and is thick. Season with salt and pepper to taste, and a dash of lemon juice if desired.
5. Serve with crusty bread.
I wanted to keep my recipe to the bare basics. I know a lot of chowders call for diced potato. If you want to add this too then by all means chuck that potato right on in.
Seafood Chowder
Serves 4
1 onion, finely diced
3 cloves garlic, minced
4 Cups fish stock
1/4 Cup plain flour
1 dozen scallops
100 g prawns/shrimp
100 g mussels
300 g Hoki fillets (or any white fleshed fish), diced
1 Cup cream
1 tsp chopped thyme
1 tsp chopped dill
1. Heat a dash of oil or butter in a large saucepan over a medium-high heat. Fry the onion and garlic for about 5 minutes.
2. Add the fish stock and slowly whisk in the flour, making sure the broth is lump free. Bring to a simmer.
3. Add the seafood and cook for about 6 minutes (if the mussels are precooked, add these in the final minute or two).
4. Add the cream, thyme, and dill and stir until the chowder returns to a simmer and is thick. Season with salt and pepper to taste, and a dash of lemon juice if desired.
5. Serve with crusty bread.
Sunday, 20 July 2014
Beef Pho
Enjoy the delicious flavors of Vietnamese Beef Pho at home and without any fuss with this simplified version of the classic noodle soup.
Tuesday, 8 April 2014
Seafood Gumbo
Who doesn't love a big bowl of soup on a cold evening? Soup is a fantastic comfort food and winter warmer - but don't think that stops me from making this type of recipe all year round!
Seafood gumbo is my number one favorite soup. I love the combination of the spicy tomato-based broth, spicy chorizo sausage and fresh seafood. Don't like seafood? Swap for chicken!
Tuesday, 28 January 2014
Mushroom Soup
I love all kinds of soup. I love soup so much that I always struggle to decide what kind to make, it's so much easier to just ask my boyfriend what kind he wants! This time he wanted mushroom (if you know him that will be no surprise to you at all!). So here it is! Mushroom soup.
Apparently this mushroom soup was perfect and I should definitely make it again. I don't think I will ever get used to such lovely compliments about my food. It's so nice to know that what you are making is so enjoyed by those you are making it for.
The nice thing about soups is that they are so easy to prepare. You don't have to spend much time at all preparing anything as nothing needs to be chopped nicely as it's only going to be blended up anyway. It's also very easy to manipulate the servings. If you want to serve more people, just use more stock (and maybe a few more mushrooms so that you don't lose the mushroomy goodness!)
600 g Mushrooms, roughly chopped (I used white button and Portabello)
2 Tbsp Oil (I used canola, whatever you prefer would work just fine)
1 Onion, chopped
4 cloves garlic, crushed
3 Cups Stock (Chicken or vegetable)
Salt and Pepper
1/2 Cup skim milk
To Serve
Cream/milk
Parsley
Chunky/crusty bread
1. Heat oil in a large saucepan over a medium heat. Fry onion and garlic for about 5 minutes. Add the mushrooms and cook for another couple of minutes.
2. Add the stock, salt, and pepper. Bring to the boil and simmer for 25 minutes, until the mushrooms are soft.
3. Stir in the milk. With a stick blender or food processor, blend the mixture to break down the vegetables resulting in a mixture of thick consistency.
4. Return to the heat briefly to ensure a good temperature. Serve with a chunky bread, and topped with a swirl of cream and chopped parsley, if desired.
Apparently this mushroom soup was perfect and I should definitely make it again. I don't think I will ever get used to such lovely compliments about my food. It's so nice to know that what you are making is so enjoyed by those you are making it for.
The nice thing about soups is that they are so easy to prepare. You don't have to spend much time at all preparing anything as nothing needs to be chopped nicely as it's only going to be blended up anyway. It's also very easy to manipulate the servings. If you want to serve more people, just use more stock (and maybe a few more mushrooms so that you don't lose the mushroomy goodness!)
Mushroom Soup
Serves 3-4600 g Mushrooms, roughly chopped (I used white button and Portabello)
2 Tbsp Oil (I used canola, whatever you prefer would work just fine)
1 Onion, chopped
4 cloves garlic, crushed
3 Cups Stock (Chicken or vegetable)
Salt and Pepper
1/2 Cup skim milk
To Serve
Cream/milk
Parsley
Chunky/crusty bread
1. Heat oil in a large saucepan over a medium heat. Fry onion and garlic for about 5 minutes. Add the mushrooms and cook for another couple of minutes.
2. Add the stock, salt, and pepper. Bring to the boil and simmer for 25 minutes, until the mushrooms are soft.
3. Stir in the milk. With a stick blender or food processor, blend the mixture to break down the vegetables resulting in a mixture of thick consistency.
4. Return to the heat briefly to ensure a good temperature. Serve with a chunky bread, and topped with a swirl of cream and chopped parsley, if desired.
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