Soup recipes?!
Answers: what is a good recipe for an asian soup? i enjoy both veg and non-veg
SPICY ASIAN CHICKEN NOODLE SOUP
2 cans (14 ounces each) chicken broth
1/4 teaspoon dried minced garlic
1 tablespoon dried chives
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
2 ounces rice noodles or rice sticks (Phad Thai)
1 can (12 ounces) chicken, shredded, reserve broth
2 tablespoons parsley
Bring broth to a boil in a large saucepan over medium high heat. Stir in all but the chicken and parsley. Cook until noodles are al dente, about 6 minutes. Reduce heat and stir in chicken, reserved broth, and parsley. Heat through. Serves 4.
Thai Beef Soup with Coconut, Lemongrass, and Noodles
Serves 4
INGREDIENTS
For Beef:
1 pound skirt steak, cut across the grain into pieces 1 inch long and
1/8 inch thick.
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
For Soup Base:
3 cans (14 ounces each) coconut milk
3 stalks lemongrass, tough outer leaves removed
3 tablespoons minced ginger
3 kaffir lime leaves, or 1 teaspoon lemon zest
1 stalk celery, diced (about 1/2 cup)
1/4 cup freshly squeezed lemon juice
2 teaspoons minced garlic
1/4 cup minced cilantro
1 cup dry white wine
For Vegetables and Noodles:
3 Roma tomatoes
1 tablespoon olive oil
1 sweet onion, finely diced
3 scallions, finely sliced
1 carrot, finely sliced
5 ounces dry rice noodles (or jasmine rice noodles)
1/2 cup finely sliced basil
RECIPE METHOD
TO PREPARE BEEF: Place the beef in a mixing bowl, add the soy and sesame
oil, and let marinate at room temperature for 2 to 3 hours, or at least
30 minutes, turning occasionally.
TO PREPARE SOUP BASE: Place the coconut milk in a large saucepan. Cut
the lemongrass in half across and then in half lengthwise. Crush with
the back of a heavy knife and add to the pan. Add the ginger, lime
leaves, celery, lemon juice, garlic, cilantro, wine, plus salt and
pepper to taste, and bring to a boil, stirring occasionally. Boil gently
for 5 minutes and then remove from the heat and let infuse, covered,
while cooking the beef and vegetables.
Heat a dry wok or cast-iron skillet over high heat. Add the beef and
marinade and sear for 8 to 10 minutes, stirring constantly, or until the
beef is tender, browned, and the liquid has evaporated. Remove the beef
and pat dry with paper towels.
TO PREPARE VEGETABLES: Blanch the tomatoes in a small saucepan of
boiling water for 2 minutes. Drain, and when cool enough to handle,
peel, cut in half, and gently squeeze out the seeds. Dice the tomatoes
and set aside. Heat the olive oil in a saucepan, add the onion,
scallions, and carrot, and sauté over medium-high heat for 2 minutes.
Strain the coconut liquid into the saucepan and bring to a boil. Add the
noodles and cook for about 5 minutes, or until tender. Add the basil,
blanched tomatoes, and cooked beef, and season to taste. Ladle into
serving bowls.
WINE RECOMMENDATION: For a soup so abundantly spiced, a light acidic
wine is recommended, such as a Spanish Rioja, Italian Bardolino,
Californian Petite Syrah, or a Tavel Rose from the Rhone Valley.
HELPFUL TIPS: The rice noodles are available in the Asian foods section
of most supermarkets. Lemongrass is becoming more widely available in
supermarket produce sections, and can also be found in most Asian
markets
maam...this aint asian but its mighty tasty
possum bits soup
you will need:
1 large possum (ah find these along the road a lot)
1/2 bucket water
pinch of fresh oregeno
k well...you kinda jus mix it all tagether en put it over the fire en heat it up real good.