Chi Tan T'ang (Egg Drop Soup)

Ingredients

3 (500g) containers chicken stock, such as Joubere
2 tablespoons cornflour
2 tablespoons soy sauce
3 tablespoons white wine vinegar
1 spring onion, minced
3 eggs, beaten

Method

In a large saucepan, heat chicken stock. Mix cornflour with a small amount of water, and stir into stock. Add soy sauce, vinegar and spring onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring vigorously. Serve immediately.

Chi Tan T'ang (Egg Drop Soup)

Lemony Chicken Noodle Soup with Ginger, Chilli & Cilantro

Ingredients

1 lemon
1/4 cup chopped fresh cilantro
1 tsp. finely grated fresh ginger
2 serrano chiles, stemmed, halved, and seeded
6 cups homemade or canned low-salt chicken broth
4 oz. fresh Chinese egg noodles
2 Tbs. fish sauce (preferably Thai Kitchen brand); more to taste
1 boneless, skinless chicken breast half, cut into 1/4-inch-thick slices (this is easier if the chicken is partially frozen)

Method

Finely grate 1 tsp. of zest from the lemon and put in a small dish. Add the cilantro and ginger, and mix together. Cut the zested lemon in half and squeeze it to obtain 3 Tbs. of juice.
Thinly slice two of the chile halves crosswise.
In a large saucepan, bring the broth to a boil over medium-high heat. Add the lemon juice, noodles, fish sauce, and the 2 remaining chile halves to the boiling stock. Reduce the heat, cover, and simmer the soup until the noodles are almost cooked, about 3 min.

Remove the chile halves. Stir in the chicken and chile slices and return to a boil. Remove the pan from the heat, making sure the chicken slices are just cooked through. Taste and add a touch more fish sauce, if you like. Divide the soup evenly among four serving bowls. Divide the cilantro mixture among the bowls, stir, and serve.

Lemony Chicken Noodle Soup with Ginger, Chilli & Cilantro

Chicken Noodle Soup

Ingredients

2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1 small potato, diced
1 teaspoon thyme
1 teaspoon poultry seasoning
4 (14 ounce) cans chicken broth
1 chicken Cube
4 ounces egg noodles
2 cups cooked chicken
parsley

Method

1. Melt butter in large pot.
2. Sauté the celery, carrot and onion for 2 minutes.
3. Add potato, thyme, poultry seasoning, chicken broth and cube.
4. Bring to a boil.
5. Add noodles and chicken and cook on low for 20 minutes.
6. Sprinkle with parsley & Serve.

Chicken Noodle Soup

Thai Chicken Soup with Coconut Milk (Tom Ka Gai)

Ingredients:
6 cups good-quality chicken stock
1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass
4 kaffir limes leaves (fresh or frozen)
1 cup shiitake mushrooms, sliced
1 thumb-size piece galangal or ginger, grated
1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili
1/2 to 1 can good-quality coconut milk
2 Tbsp. lime juice
2+ Tbsp. fish sauce
1 tsp. brown sugar (optional, according to taste)
handful fresh coriander leaves
handful fresh basil leaves
3 spring (green) onions, sliced
optional: other vegetables, like sliced bell pepper or cherry tomatoes
optional: *wheat or rice noodles, if serving as the main course (see tip below)

Method

Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
Turn heat down to minimum. Add lime juice and stir.
Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.
Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl Serve hot.
*Tip: If Serving with Noodles, I find it's best to prepare them separately from the soup, otherwise the soup becomes too thick (due to the starch from the noodles). Also, your leftovers will taste better this way. Enjoy!

Tom Ka Gai

Spicy Schezwan Soup

Ingredients
Chicken boneless sliced 1 cup
Green chilies 2 chopped
Cabbage tiny cubes 1 cup

Spri

ng onions chopped 1/4 cup

Soya sauce 4 tbsp
Sugar 1 tsp
Vinegar ¼ cup
Carrot 1 cut in tiny cubes
Chicken stock 8 cups
Chili Garlic sauce 2 tbsp

Ketchup 2tbsp

Hot Sauce 2tbsp
Salt 1 ½ tsp
Corn flour 6 tbsp heaped dissolved in ½ cup water
Egg 1 beaten

Method
Heat chicken stock in a pan, add sliced chicken, cook for 5 minutes, add cabbage and carrots with salt, sugar, soya sauce, Chili Garlic sauce,

Ketchup,Hot Sauce, vinegar, green chilies, thickens soup with corn flour paste, lastly add beaten egg, stir well, before removing add spring onions & Serve hot.

Spicy Schezwan Soup

Easy Tomato Soup

Ingredients

^{Unsalted butter 4 tablespoons} Chopped medium onions, 2 
Chopped garlic 2 cloves

 Ripe tomatoes,  1/2 kg

Homemade or cube chicken stock 2 cups

Sea salt 1tsp

Add caption

Freshly ground black pepper 1/4 tsp

Method

1. ^{Melt 4tbsp  butter in a large saucepan over medium-low heat.}
2. ^{Add 2 onion and 2cloves of  garlic; cook, stirring, until onions have softened, about 10  minutes.}
3.  ^{Add 1/2 kg tomatoes, 2 cups chicken stock, 1tsp salt, and 1/4 tsp pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.}
4.  ^{Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is bubbled. If soup seems too thick, stir in some extra stock to thin.}
5. ^{Serve immediately.}

Lung Fung Soup

Ingredients

• Chicken stock 8 cups
• Boiled chicken mince ½ cup
• Chicken breast 1 thinly sliced
• Carrot ½ Julian
• Cabbage ½ cup thinly sliced
• Beans sprout ½ cup
• Coriander leaves chopped 2 tbsp
• Soya sauce 2 tbsp
• Vinegar ¼ cup
• Ketchup 2 tbsp
• Chili sauce 2 tbsp
• Salt 1 ½ tsp
• White pepper ½ tsp
• Egg 1
• Corn flour ½ cup mixed with ½ cup water
  

Method

Lung Fung Soup

1. Heat stock add chicken, boiled mince meat with all vegetables and seasonings, when soup boiling thickens with corn flour paste, lastly add beaten egg, sprinkle with chopped coriander leaves, serve hot.