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Soups

Winters setting in… Cloudy Chicken soup with Thai flavours..

Cloudy Chicken soup with Thai flavours..

The weather here in Glasgow has begun to be a mix of dry cloudy days, sun shining in glimpses, followed by some drizzle for a while & then it gets cold at nightfall.. with the cold wind blowing on & off  you sure want to warm yourself up.. !! Sometimes there are still nights too.. with the eerie silence! Guess what??? I stay very close to the “Necropolis”. Scary aye? What do such days/nights call for?? For those who thought of a bowl of steaming soup which leaves you with a nice warm feeling, you thought right..!!! Why the hell do I ask such questions?? The title of this post & the pictures are a giveaway to the answer anyways..!

Cloudy Chicken soup with Thai flavours..

A friend had mentioned to me that I had not posted recipe’s of soup with chicken.. I pondered for a minute & then it dawned on me that wow that’s true.. how could I have missed posting some.. because I do make soups with chicken. My latest conquest when I went to the grocers this time was a bottle of Sriracha sauce..

Conquest because K calls me “Crime Master Gogo”. If any of you have watched the hilarious Bollywood movie called “Andaaz Apna Apna” you would get the context. For those who have not… Gogo is a character from the movie who is the villain & he has a statement which he uses often in the movie.. “Aaya hoon toh kuch leke jaaonga”.. which translates to ” I’ll make sure I steal/snatch something since I’m here !!!” According to K, I’m always scanning to buy stuff…& I have traits of Gogo.. Since, I just cannot leave a store without buying something, ..! Whenever I tell him I was loitering about in the city centre, his immediate question would be.. “So, what did you buy?” & sadly there have been only a couple of instances when I replied back with a nothing..!

Sriracha is a hot chilli sauce of Thai origin.. Try a bit of this sauce you would not realise it is hot.. only when it trickles down your throat will you get to know that it is actually hot… it also has a hints of sweetness to it.. & some garlic too.. so to summarise it’s a sauce which leaves you with an awesome after taste. If you’re a fan of such sauces then, You will also love this sauce as a dip with some spring rolls for sure… Soon, you would see me posting some more recipes using this wonderful sauce.. 🙂

Cloudy Chicken soup with Thai flavours..

Ingredients: (Serves 4)           Preparation Time: 10 -15 mins
Minced chicken – 100 gms
Ginger – a small piece, finely chopped
Garlic – 2 cloves, finely chopped
Green Chilli’s – 2 medium-sized, finely chopped
Water – 1 litre
White Rice Vinegar – 1.5 tsp
Light soy sauce – 1 tsp
Hoisen Sauce – 1/2 tsp
Sriracha Chilli sauce – 1 tsp
Chicken Stock cubes – 2 cubes
Thai Basil – 1/4 tsp, dried
Egg – 1, beaten
Lemon Juice – 1 tbsp, freshly squeezed
Kafir Lime leaves – 2 small, roughly torn
Coriander leaves – 2-3 sprigs, finely chopped

Method:
Heat about a litre of water. When the water begins to bubble, throw in the stock cubes, lower heat. Mix till the cubes dissolve. Add the green chilli’s, ginger & garlic. In a minute add the vinegar & soy sauce along with the Sriracha sauce. Mix well.

You will begin to smell the heavenly spicy flavours.. 🙂 Add the minced chicken pieces. Mix. Now go ahead & add the Kaffir Lime leaves & the Thai Basil. Let the chicken cook & absorb all the flavours. You don’t need to add any additional salt. But do have a check & adjust if required.

When the chicken is cooked, turn off the heat, add the eaten egg & mix as you add to form strands. Next add the lemon juice, mix.

Note: For the Vegetarian option, substitute minced chicken with mushrooms or some bamboo shoots.. 🙂

Garnishing:
Garnish with chopped coriander leaves.

Cloudy Chicken soup with Thai flavours...

Serving Suggestions:
Serve hot on a cold winters day… 🙂 or when your under the weather.. this one will cheer you up for sure. I sure felt warm & loved after this soup.. 🙂 Chicken soup for the winter… 🙂

Cloudy Chicken soup with Thai flavours..

If you like this recipe, then you may also like – Gingery Sour Soup with Oriental flavours…,  Lemon, Mushroom Noodle SoupCreamy Lemon Coriander Soup… etc.

 


Creamy Lemon Coriander Soup…

Creamy Lemon Coriander Soup...

The weather is changing, summer is ending… its getting colder…So I was treating myself with strawberries & cream.. some of the last strawberries from the summer here in the UK… there was some cream leftover… Why waste it.????. I so hate wasting food.. so using up that bit of leftover cream was on my mind.. K was lazing around in front of the TV, as it was his day off..

K said he was interested in some soup…he wanted something on the lines of lemon coriander soup.. I thought why not use up that leftover cream & make this soup a little different from the usual soup I make..…

Creamy Lemon Coriander Soup...

I always have fresh coriander leaves at home as it is an integral part of Indian cooking & I love the flavour it adds to food…

I wanted to throw in some veggies too into the soup.. but K hates cooked carrots.. so carrots were out of the question..along with carrots I had picked up some fresh mushrooms, spring onions & a bunch of super fresh coriander leaves from the grocers.. I love mushrooms.. been long since I used mushrooms in my cooking… they always impart a lovely flavour to soups.. so I just couldn’t help but throw in some diced mushrooms into the soup.. Voila this soup was so refreshing & scrumptious.. it was perfect… K & I loved it…

Ingredients: (Serves 2)         Preparation Time: 10 -15 mins
Button mushrooms – 2-3 medium-sized, washed & diced
Spring Onions – 1, finely chopped, separate the onions bits & the greens
Garlic – 1 clove, finely chopped
Lemon juice – 1 tsp freshly squeezed, use more if you like a loads of tangy flavour in your soup..
Chicken stock cube – 1, use veg stock cube if you’re a vegetarian
Coriander leaves – 2 sprigs, finely chop them, do not throw away the tender bits of the stem, finely chop them & keep them aside.
Double Cream – 1.5 tbsp
Olive oil – 1 tsp
Tip: You can use butter instead of olive oil if you wish to.
Black pepper – freshly crushed, use as per your taste
Salt to taste

Some of the ingredients..

Method:
Bring about 400 ml of water to a boil in a kettle & keep aside. While the water is boiling, heat olive oil in a saucepan, set heat to medium. Add the finely chopped garlic & sauté just for a few seconds/till the aroma of garlic fills the area around.. Add one half of the onion part of the spring onions & sauté for a minute. Next add the water. Next add the stock cube, mix well till it dissolves. Let the water bubble for a couple of minutes.

Next add the cream, mix well. Let the water bubble for another couple of minutes. Now throw in the diced mushrooms & the finely chopped tender stems of the coriander leaves. Add the other half of the onions bit of the spring onion. Let the soup bubble for another couple of minutes & let the cream cook.

Add one half of the coriander leaves & let the soup bubble for another minute.

Check & adjust the salt.. Turn off heat. Add the freshly squeezed lemon juice & mix.

Garnishing:
Transfer to 2 soup bowls. Garnish with the greens of spring onions & the rest of the coriander leaves.

Creamy Lemon Coriander Soup...

Sprinkle some freshly ground black pepper & serve with a lemon wedge.

Serving Suggestions:
Serve hot.

Creamy Lemon Coriander Soup...

If you like some garlic bread/croutons by the side go ahead & indulge.. 🙂

If you like this recipe, then you may also like – ,Roasted Zucchini/Courgette Soup…, Soupy days – Spinach Soup with PotatoCoconuty Mushroom Lemongrass soup, Crabstick Soup etc.


Roasted Zucchini/Courgette Soup…

Roasted Zucchini/Courgette Soup...

Zucchini/Courgette is a fruit… it’s a summer squash.. just like the tomato in the culinary world, this is treated as a vegetable.. !! Zucchini can be boiled, steamed, fried, grilled, stuffed, baked or even barbecued.. The fruit which is available in the market is usually immature.. & harvested when it’s half the size of a fully mature fruit.

Courgette/Zucchini...

Zucchini flowers are a delicacy & its sold in markets at high prices.. Zucchini is a key ingredient in ratatouille.. Zucchini is low is calories.. & contains useful folate.., potassium & vitamin A…

K was at home, it was his day off.. we woke up late as we were back home late night from a friends bday… & instead of having breakfast I thought we will have a nice & filling soup for brunch..! I know it’s summer & soup is not for a hot summer day.. but then this is a summer fruit.. 🙂

Roasted Zucchini/Courgette Soup...

We watched Iron Man 3.. 🙂 what a brilliant movie.. simply loved it.. I’m in love with Robert Downney Jr. 🙂 I really don’t know how I missed watching Sherlock Holmes.. Planning to watch it today.. 🙂

Ingredients: (Serves 2)      Preparation Time: 20 mins
Zucchini/Courgette – 1 medium-sized, thinly sliced as shown..
Garlic cloves – 2, peeled & finely chopped
Potato – 1 small, peeled & cubed
Onion – 1 medium-sized, cut into 6 pieces
Milk – 60 ml
Water – 200 ml
Crushed black pepper – as per taste
Single cream (optional)- 1 tsp, for garnishing
Olive Oil – 1 tsp
Salt to taste

Sliced Courgette/Zucchini...

Method:
Heat oil in a fry pan set to medium heat.. When the oil is hot, toss in the sliced courgette, sauté them till they begin sweating.. Now add the chopped garlic.. we don’t want the garlic to burn, hence we add the garlic once the courgette begins to sweat.. Once they are all golden brown, take them out & keep them aside.

Now in the same fry pan add the cubed potatoes. Add some water, about 100 ml.. maintain the heat at medium once the water begins to boil, lower heat & let the potatoes cook… once the potatoes are soft & the water has evaporated add the onions. Turn the heat to medium again & fry both the onion & the potatoes till the onions turn a light golden brown. Now add the milk & let the milk get hot… add the courgette back to the fry pan. Mix well.. Turn off the heat.

Let the veggies cool & attain room temperature.. Transfer them to a blender & grind them till smooth.. Add water to help grind into a smooth paste as the mixture is thick.. Add water accordingly..the soup is supposed to be eaten thick..

Before you plan to serve the soup, transfer the contents from the blender to a milk pan. Bring it to a boil; add some more water if required to obtain the required constancy. Check & adjust salt… Transfer to 2 serving bowls..

Garnishing:
Garnish hot with a dash of freshly crushed black pepper & some cream…

Transfer to soup bowls/cups & garnish...

Serving Suggestions:
Serve hot with some soup croutons/soup sticks/Garlic bread…

Roasted Zucchini/Courgette Soup...

Enjoy..

If you liked this recipe, you may also like – Lemon, Mushroom Noodle SoupSoupy days – Spinach Soup with PotatoCreamy Lemon Coriander Soup… etc.


Lemon, Mushroom Noodle Soup

Lemon Mushroom Noodle Soup

Yes, there you go, something that you can prepare using a microwave. 🙂 For all those people who want something easy to prepare without switching on your stove & for those others who prefer to use the stove, follow the recipe on the stove.

Yet another day for me without the hob to cook food.The stove not working could not have come up at a better time. Been catching up with schoolmates with whom I had lost touch for over 15 years. We all have been furiously catching up over the phone on what’s ap. So had the hob been working I would have anyways retorted to fixing up quick meals as there is so much to catch up on. 😉 It’s been wonderful.

It snowed last evening in Glasgow. It’s been cloudy and gloomy day & yes of course its been cold.. What’s more comforting than a hot mug/bowl of soup.

Lemon Mushroom Noodle Soup

Tip: You can prepare this in your own way adding some seafood too if you wish to. I have prepared this soup earlier on the stove of course by adding some crabsticks/seafood sticks/minced chicken to this recipe. The soup prepared in the microwave tastes just as good cooking it in the stove. Also I have used 2 stock cubes, one chicken and one veg, vegetarians can skip the chicken stock cube and use 2 veg cubes. But you would need to use vegetarian oyster sauce as a substitute for the actual oyster sauce. But there is no fair vegetarian substitute for fish sauce. So you will have to do without the fish sauce.

Ingredients: (Serves 2-3)       Preparation Time: 10-15 minutes
Mushrooms – 1 cup diced.
Veg stock cube – 1
Ginger – 1 inch piece, finely chopped
Garlic cloves – 2 medium-sized, finely chopped
Green chilli’s – 2 medium-sized & medium spicy variety, finely chopped, you don’t want to bite into a piece when you eat the noodles
Rice noodles/ any noodles of your choice – half of a nest
Chicken stock cube – 1
Corn starch – 1 tbsp dissolved in some water
Dark soy sauce – 1/2 tbsp
Oyster sauce – 1/2 tsp
Fish sauce – 1/2 tsp
Lemon juice – 1/2 tbsp
Water – 1 litre
Salt to taste

Method:
Note: I’m describing the method to prepare this soup in the microwave. You can prepare it in the usual way on the stove.

Set the microwave to its highest wattage. I set it to full power. My microwave is a 800 W one. Heat the water for a minute in microwave bowl/mug. Add both the stock cubes & put it back in the microwave for another minute or two.

Meanwhile you can use this time to chop up the ginger & garlic if you have not chopped them earlier.

If you plan to add some seafood/chicken add now and cook for a couple of minutes. Next add the ginger, green chilli’s & garlic along with the dark soy sauce and cook for another 2-3 minutes. Next add the mushrooms, the oyster sauce & the fish sauce. Add the noodles & let this cook for another minute. Add the corn starch mixed in water. Add salt to taste and cook till the noodles are done.

Once done add the lemon juice, mix well.

Garnishing:
You can garnish with some chopped coriander if you wish to and serve hot – that goes without saying. 😉

Lemon Mushroom Noodle SoupIf  you like soups do check out my other soup recipe’s.


Soupy days – Spinach Soup with Potato

Spinach Soup with Potato

As usual I was snuggling in my duvet on the couch, to keep myself warm this quiet, gloomy afternoon with a novel. Keshav had stepped out for some work. I felt lazy to fix up a meal. I did not want something very heavy, but something which fill me up and satisfy my hunger. Had some fresh baby spinach leaves which would wilt away soon if I did not use them. So put together this easy peasy soup.. it is a very healthy soup, no oil or butter. The basil used for garnishing adds a nice aroma to this soup.

A closer look..

Spinach is highly nutritious. It known to be rich in various kinds of vitamins and iron. If spinach is boiled a little too much that would halve its folic acid content, but microwaving it does not. Hence I have used the microwave to cook the soup & keep the maximum nutrients intact.

Ingredients: (Serves 1) Preparation Time: 10 mins
Spinach – 1 cup of washed spinach leaves
Tip: Use one cup per serving, increase all the ingredients in proportion if you wish to make more.
Garlic – 1 small cloves, chopped
Potato – 1 medium-sized,peeled and cubed
Water – half a cup
Milk – 30 ml, I used whole milk, you can use skimmed milk if you wish to.
Back peppercorns – add as much as you like, but remember to use freshly crushed pepper
Basil – 1 leaf, chopped
Salt to taste

Method:
Add the leaves to a microwave bowl, add the water along with the potatoes. Add some salt to taste. Boil this in the microwave for 6 minutes. Midway just stir the contents. Let it stand in the microwave for a minute once done. Take the bowl out and add the chopped garlic. Let the contents cool to room temperature.

Microwave boiled spinach N potato

Now add cooled boiled, contents to a food processor or mixer jar. Do not add the water that is in the bowl. Keep it aside for later use. Grind this to a course paste. The spinach will be a paste but the potatoes should remain as small chunks/bits.

Ground spinach, potato n garlic

Add the ground spinach and potato mixture back to the bowl which has the water kept aside. Add the milk and crushed pepper and bring the mixture to a boil back in the microwave.

Yummy soup..

Garnishing:
Garnish with some chopped basil.

Serving suggestions:
Serve hot along with some bread sticks/croutons/some hot garlic bread by the side.

Spinach Soup with Potato

Tip: For those who do not mind a few extra calories, add some cream/ a little butter on top for that extra flavour.

If you like this recipe you may also like my other soup recipes.

 


Coconuty Mushroom Lemongrass soup

Coconuty Mushroom Lemongrass soup

In contrast to the bright clear skies we had yesterday today it is very gloomy and cloudy. So I’m again in the mood for some hot soup. This soup has a Thai touch to it because of the coconut and the lemongrass. Thai dishes are really aromatic and flavourful. I feel, many Indians like Thai cuisine. The reason could that many dishes have a coconut base to them, just like they do in India.

Mangalore being a small town did not have a variety of cuisines to offer back then. As a kid did not get to travel much as my dad could not take much time off work. So, never had the opportunity to try out Thai cuisine till I moved to Bangalore saying bye-bye to studies, welcoming my job and the joys that come from being financially independent.

Bangalore being a very diverse city had lots of cuisines to offer and exposed me to different cultures. People from all over India come to Bangalore to work. Bangalore is known as the Silicon valley of India.

Ingredients: (Serves 2)       Preparation Time: 15 mins
Baby button mushrooms – 75 gms, about 10 – 12 roughly
Vegetable stock cube – 1
Button mushrooms – 3 small-sized, diced – Optional, if you want to add more munches to the soup, omit this if you want more broth. I added, since I wanted something more to munch, Else you can add more button mushrooms and omit this.
Shallots – 1-2, chopped
Dried Red chilli’s – 2-3, roughly torn. Depending on how spicy they are, you can vary them to suit your taste
Fresh Lemongrass – 2 inch piece, finely chopped
Ginger – half an inch, chopped finely
Garlic – 2 medium-sized cloves, chopped finely
Coriander – 3-4 sprigs, finely chopped
Lemon rind – a pinch
Fresh coconut milk – about 50 ml, I did not have fresh coconut milk so, I dissolved 2 tbsp of coconut milk powder in some water

Method:
Bring about a litre of water to a boil in a pot set to medium heat. Add the vegetable stock cube. Dissolve it in the water. Add some salt to taste. Add the chopped ginger and lemongrass pieces. Add the torn dried red chilli’s and let the broth boil for a few minutes.

When the flavour of lemon grass fills in the air, add the mushrooms, shallots along with the garlic.We do not add them earlier with the ginger because they will get soft and disappear. Now add the lemon rind, let the soup absorb this flavour by letting it bubble for a minute or two.

Now add the Coconut milk. Adjust salt. Let the broth bubble for about 5 minutes, you will see some froth on top, along with a little oil that separates out from the coconut milk. This indicates that the soup is almost done. Turn off the heat. Add chopped coriander and mix well.

Serve hot.

Coconuty Mushroom Lemongrass soup

You will definitely enjoy the juicy mushrooms infused with lemongrass and the spice from the red chilli’s. The coconut adds a creamy texture along its awesome flavour.

For more soup recipe’s – Soups

 


Potato Mushroom Soup

Potato Mushroom Soup

It’s a foggy day here in Glasgow. I just could not see the building which is about 100 metres away. The weather update says it feels like -4 degrees but it’s actually 2 degrees. Calls for a cup of hot soup for sure.  Something hot, thick and creamy is something I felt like eating.

Luckily I stay just above a convenience store.  Just needed to pick some mushrooms from the store while the potatoes were simmering in some boiling water. Brrr.. it surely is cold outside.

Potato Mushroom Soup

You would rather make this soup at home than eating the packed ready soups that you get from the market. It’s scrumptious. It’s real simple so it’s a must try for all the soup lovers.

Ingredients: (Serves 2)  Preparation Time: 15 mins
Mushrooms: 4-5 medium-sized, diced thick
Potato – 1 large, peeled and cubed
Cream – half tbsp or 1 tbsp depending on your taste
All purpose flour – 1 tsp, if you want thicker soup add 2 tsp
Milk – 60-80 ml
Garlic – 2 medium-sized cloves, finely chopped
Water – 2 cups
Salt to taste

Method:
Bring 2 cups of water to a boil. Let the heat be set to medium and add the cubed potatoes. All some salt. Let the potatoes cook.

Meanwhile mix purpose flour with the milk. Make sure there are no lumps. When the potatoes are half done. Add this milk & flour mixture. Mix well. Add the diced mushrooms in a minute. Let the flour & mushrooms cook for about 5 minutes.

Next add the chopped garlic, check salt and fix the salt according to your taste. Once the potatoes and mushrooms are fully cooked add the cream and mix well. Take off heat.

Garnishing: 
Transfer to 2 serving bowls. If you feel like, add some butter. Add some crushed pepper as this soup does not have any spice.

Potato Mushroom Soup

Serving Suggestions:
Serve hot with some croutons or bread sticks on the side.

Potato Mushroom Soup

If you like soups do check the other soup recipes like Spinach soup with potato, coconuty mushroom lemongrass soup, crabstick soup, more soups.

 

 


Crabstick Soup

Crabstick Soup

On a rainy day or on a cold winter’s day who wouldn’t love to have a hot bowl of soup.. ???

I like soups a lot but, when I go to a Chinese restaurant I skip having a bowl of soup because it fills me up and I do not have space for the yummy steamed momo’s or the main course.

I have a cold and a sore throat. Being in Glasgow I can’t expect a sunny day everyday.. so the weather was perfect and so was my health for a hot bowl of soup to soothe my throat. Threw in some crabsticks and some stock and a few other Chinese ingredients and there.. my steaming hot soup was ready.

Crabstick Soup

It’s real quick and tastes very restaurant like.

Ingredients: (Serves 2) Preparation Time – 10-15 mins
Water – 300 ml
Crabsticks – 5 medium-sized, you get them in the market easily
Egg – 1 (optional)
Soya Sauce – 1 tbsp
Fish Sauce – 2 tsp
Ginger – a small piece, chopped finely
Garlic – 1 large clove, chopped finely
Green Chilli – 1 chopped finely/in rounds
Cornflour – half a tbsp
Chicken stock cube – 1
Salt to taste

Method:
Add the water to a pot. Start boiling the water. Add the chicken stock and let it dissolve in the water. Add the chopped ginger, garlic and simmer and let the flavours of the ginger/garlic infuse into the water.

After the water comes to a boil add the crabsticks and chopped green chilli. Once the crabsticks become soft loosen the threads up.

Add the soya sauce and fish sauce. Mix well. Let it simmer for about 2 minutes. Check salt. Add more if required.

Dissolve the cornflour in half a tbsp water and mix well. Make sure there are no lumps. Add this to the simmering soup and mix well. Let the soup simmer for another 4-5 minutes.

Serve hot as is.

Optional:
Beat an egg well and stir in the beaten egg into the soup when the soup is ready. Turn off the heat. The egg gets cooked in the heat of the soup.
I add the egg as I love the texture the egg adds to the soup.

_MG_3217

If your a fan of soups then do check my other soup recipe’s – Coconuty Mushroom Lemongrass soup, Potato mushroom soup, Spinach soup with potato.