SPICY CHICKEN SOUP WITH COCONUT MILK

Ingredients

200g boneless chicken meat, cut into bite-sized pieces

1cup button mushroom, quartered

4/5 lemongrass stalks, cut into 1 inch pieces

¼ cup galangal, sliced lengthwise

4/5 kefir lime leaves, torn

1½tbsp fish sauce (formula 1)

3tbsp lime juice

1tbsp sugar

1tsp salt

4 cherry tomatoes

1cup coconut cream

1cup coconut milk

4/5 bird's eye chillies crushed

½cup coriander, chopped

½cup saw leaf coriander

Method

In a medium pot, add coconut cream, lemongrass, and galangal, and bring it to boil. Then add coconut milk, chicken and mushrooms. Cook for approximately 5 minutes until the chicken is done. Next, add the cherry tomatoes. Add sugar, salt, lime juice, chillies, saw leaf coriander, and fish sauce. Simmer for 1 minute, and serve with coriander leaves sprinkled on top.  

MUSHROOM SOUP WITH POACHED QUAIL EGG

Ingredients

2tbsp olive oil

250g chicken thinly sliced

2tsp garlic powder

250g enoki or any kind of mushroom

Salt and pepper

3 cups chicken stock

1 cup tomato cube

500gm bok choy

1tbsp soya sauce

1tbsp oyster sauce

1tbsp white vinegar

1tsp sugar

12 quail eggs (chicken egg also applicable, but reduced numbers)

½ cup coriander leaf  

Method

Marinate the chicken with garlic powder, salt and pepper for 10 minutes. Sauté in olive oil for 4/5 minutes in medium heat. Add the Enoki or mushrooms. Sauté till there is no water left. In a soup pot, add the chicken stock and bring it to boil, then add the tomato and bok choy, soya sauce and oyster sauce. Let it simmer for 5 minutes. Add the sugar and vinegar, taste and adjust. Stir in the chicken, and gradually add the quail or chicken eggs, one by one. Remove from the heat after 2 minutes.

CLEAR SOUP WITH GLASS NOODLES, CHICKEN AND TOFU

Ingredients

100g glass noodles (soaked in water for 5 minutes, drained and cut into 1 inch pieces)

100g chicken, marinated

100g soft tofu in square bite-sized pieces

1tbsp soya sauce

1tsp salt

1tsp sugar

¼cup spring onion, chopped into 1cm pieces

¼cup coriander leaf, chopped

½cup carrot

½cup cabbage  

Chicken marinade-

100g chicken, minced

2tsp garlic crushed

2tsp coriander root, finely crushed

¼tsp white pepper powder

1tbsp soya sauce

Mix all ingredients well

Method

Add 3 cups water in a soup pot on high heat, and bring to boil. Make the chicken mix into small balls using half a tablespoon of the mixture. Add the chicken balls into the boiling water. When the chicken balls are cooked, add soya sauce, salt and sugar. Add noodles and tofu and simmer for 1 minute. Sprinkle the coriander leafs, spring onion, carrots and cabbage.

Photo courtesy: Shaheda Yesmin