Tag Archives: Soup

Tom Yam Goong – A spicy prawn and lemongrass soup

This delicious soup is the perfect addition for your Thai Banquet – it is spicy, fresh and tangy, how tangy depends on how you like it – how much lime juice you use. How spicy depends on how spicy you like it and how much chilli you add…

Tom Yam Goong - Feature Image

We often enjoy this soup for a light meal on a hot summers’ night – it is absolutely perfect, light, fresh and flavoursome.

Tom Yam Goong (Spicy Prawn & Lemongrass Soup)

Tom Yam Goong should be spicy, fresh and tangy - how tangy depends on how you like it - how much lime juice you use...

Ingredients

  • 500 ml chicken stock
  • 20 g shallots (peeled & sliced)
  • 20 g galangal (chopped)
  • 20 g lemongrass (bashed)
  • 20 g small hot chilies (whole)
  • 4 kaffir lime leaves
  • Fresh lime juice
  • 1 tsp fish sauce
  • 1 tsp palm sugar
  • 6 green prawns – tiger if you can get them
  • 20 g straw mushrooms (cut into halves)
  • 1 spring onion – green part only, finely shredded on the angle
  • 6 snow peas – cut into julienne

To garnish

  • 2 Kaffir lime leaves cut into fine chifonade,
  • Fresh coriander leaves

Directions

  1. Peel & devein the prawns. Set aside
  2. Gently sautee the galangal, shallots, lemongrass & chillies to release their flavours.
  3. Cover with chicken stock and add the kaffir lime leaves. Simmer gently for 2 minutes.
  4. Season with the fish sauce and palm sugar and adjust the flavour with the lime juice.
  5. Strain the broth, discard the solids and return the broth to a clean saucepan.
  6. Bring the broth to a simmer, add the prawns and straw mushrooms and simmer gently for two minutes.
  7. Divide the snow peas and spring onion between two serving bowls, top with the the prawns and straw mushrooms and pour over the broth.
  8. Divide evenly between two serving bowls
  9. Sprinkle the kaffir chiffonade and coriander leaves to garnish.
  10. Serve hot.

Notes:

  • You may substitute diced chicken for the prawns.  The dish is then called Tom Yam Gai.  I believe that fresh fish would also work wonderfully .
  • Adapted from’Thai Country Cooking from Laguna Beach Resort’ (2002) p57.
  • I like to add some fresh seasonal vegetables when I can.

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Until next time…

Happy Cooking & Bon appétit!

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Links

Chard, Chicken and Potato Soup

I love this soup, the chard stalk in this soup gives it a little texture and the leaves add a lovely rich green fleck through it. This is also a great way to use up left over roast chicken, but if you do not have any left over cooked chicken, you could poach some chicken thigh fillets in the stock and then shred or chop them up and add to the soup.

Chard, Chicken and Potato Soup

A delicious soup that can be enjoyed all year round.

Ingredients

  • 2 tbs olive oil
  • 250 g cooked chicken, chopped or shredded
  • 125 g bacon rashers, cut into fine julienne
  • 125 g onion, diced
  • 125 g celery, finely diced
  • 1 clove garlic, crushed
  • 500 g potatoes, cut into 1 cm dice
  • 2 litres chicken stock
  • 10 swiss chard/silverbeet leaves, washed
  • Salt
  • Freshly ground black pepper

Directions

  1. Remove the swiss chard leaves from the stalks. Finely chop the stalks and set aside, then finely chop the leaves and set aside.
  2. Heat oil in a large saucepan, add the bacon and gently fry, stirring, until slightly crisp.
  3. Add chard stalks, onion, celery, garlic and potato, stir, put the lid on the pan and cook gently until onion is soft, stirring occasionally.
  4. Add the stock, bring to the boil and simmer, until the potato is just tender.
  5. Add the cooked chicken and swiss chard leaves, simmer for 5 minutes.
  6. Serve hot.

Notes:

  • The broth keeps the soup nice and light.

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Links

Chard, Chicken and Potato Soup

Swiss Chard AKA Silverbeet

A wintery blast!

Wow, what a cold, cold week we’ve had, I barely poked my nose out the door, so there was plenty of creative time in the kitchen to keep warm…

This week’s big hits were Duck and Quince Pies and Cream of Celeriac and Parsnip Soup

The Duck and Quince Pies were made from leftover meat from the duck necks I’d been working with. Can you believe that from six duck necks, I used the skin as the casing for pork, garlic and red wine sausages, duck stock and duck ravioli as well as these delicious pies, not bad, hey!!!?

In the pantry I have jars of deep burgundy coloured quinces that I’d preserved and thought they would go amazingly with the duck. So got to it, making sure that I made note of everything I used and how much of each. The end result was amazing, we got two good sized individual pies together with quite a few cocktail sized pies which always come in handy, either as a canapé, or an addition to some duck dish, just to add a little interest, flavour and/or texture.

Then there was soup and sweet night… Don’t you love that. Nice warm soup and then later as we sat in front of the roaring open fire, delicious sweet treats for dessert. I had purchased a lovely celeriac to make a mash from, but with the weather so bleak and cold, we needed soup. I had plenty of parsnips in the fridge, so this soup, topped with parsnip crisps was perfect. I absolutely love parsnip crisps, so made sure I made extra as a cook’s treat.

 

Cream of Celeriac and Parsnip Soup

As for the sweet treats,

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Who could beat Chocolate Fondant!

With the weather on the improve, I finally got back into The Corner Patch and did a stocktake of what needs to be planted – there’s a lot of work to be done!!

And then escaped to the flower garden where I discovered a little bit of sunshine.

Until next time…

Bon appétit!

 Links:

Cream of Celeriac and Parsnip Soup.

Duck and Quince Pies

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