Lemongrass Soup with Shrimp or Chicken

This is yet another recipe that I learned in a Thai restaurant cooking class. It is especially

easy to make and tastes just like the good soups in my local Thai restaurants. The secret is the
Chili Paste in Soy Bean Oil (Nam Prik Pao in Thai) and there is no substitute. Happily, you can get
this in Asian food stores or online. I use Maesri brand.

Ingredients:

½ pound raw shrimp (may substitute
chicken or omit altogether)
6 cups water
2 cups fresh mushrooms, cleaned and
quartered
1 tomato, sliced into 8 pieces lengthwise
2 stalks lemongrass
1 tablespoon Chili Paste in Soy Bean Oil

(Nam Prik Pao in Thai)

4 tablespoons fish sauce
5 tablespoons fresh lime or lemon juice
1 green onion, chopped fine

Full recipe...

Fantastic Black Bean Chili

"I never knew what I was missing until my mother-in-law made this! Everyone begged her for the recipe. A nice and easy way to feed a crowd. Thanks to my mother-in-law this has become a favorite dish! Can be frozen very well and doubled for a larger crowd. Top with your favorite shredded cheese."

Full recipe...

Beef Noodle Soup

"This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base."

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

Full recipe...

Old Time Fresh Tomato Soup Recipe

Ingredients:
5 Tbsp oil
1 onion, chopped
2 garlic cloves, minced
2 fresh parsley sprigs
3 fresh celery sprigs
800 g (1.75 lb) fresh ripe tomatoes, peeled and chopped
1 l (1 qt) water
1 tsp sugar
100 g (3.5 oz) rice
1 tsp flour
salt, pepper
100 g (3.5 oz) grated parmesan cheese

Preparation:

1. Sauté onions, garlic, parsley sprigs and celery sprigs in oil, stirring occasionally until onion is tender.
2. Stir in tomatoes and continue to cook over medium heat, adding water occasionally, about 30 minutes. Season with sugar, salt and pepper. When tomatoes are cooked, remove parsley sprigs and celery sprigs. Puree soup and then strain the mixture through a sieve.
3. Fry flour in 2 Tbsp oil. Add strained soup. When it starts to boil, add rice and cook until rice is tender.
4. Remove from heat, sprinkle with grated parmesan cheese and serve.

Recipe for Homemade Vegetable Soup

Ingredients:
3 potatoes
3 carrots
3 turnips
2 heads of celery
2 stalks of parsley
3 onions
3 qt. water
salt
black pepper
red pepper

Preparation:

1. Slice thinly potatoes, carrots, turnips, the undesirable parts of 2 heads of celery, stalks of parsley and onions.
2. Cook the onions in a little butter until they turn a yellow brown, then add the other ingredients. Season well with salt and black pepper, also a pinch of red pepper.
3. Put all together in a stew-pan, cover with water, stand on range and simmer about three hours.
4. Strain soup into stew-pan, place on range, and when hot add Marklose Balls.

Black Bean Soup

Ingredients:
1 pt black Mexican beans
5 pt water
salt, pepper
bunch of thyme
onions,
1/4 lemon
1 tablespoon butter
2 eggs
1 wineglass of wine

Preparation:

1. One pint of black Mexican beans, put them in five pints of water (without soaking), boil about five hours.
2. Pass beans and liquid through a sieve, half an hour before serving; do it thoroughly, that it may be thick enough. Put it back into the pot with salt, pepper, bunch of thyme, onions, a quarter of lemon cut in thin slices, and a tablespoonful of butter.
3. Have two eggs, boiled hard, cut up in your tureen, and a wineglass of good wine. Pour soup on it and give it a stir.

Amish Chicken Soup Recipe

Ingredients:
3 lb. (1,5 kg) chicken
2 qts. water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
Dash pepper
4 c. egg noodles

Preparation:

1. Place chicken in kettle with 2 quarts water. Cover and cook until tender (about 2 1/2 hours).
2. Remove chicken from kettle and strain broth.
3. Debone chicken and return to kettle with strained broth.
4. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.
5. Add noodles and cook 8-10 minutes.

Soto Ayam

Soto ayam is a yellow spicy chicken soup with vermicelli, commonly found in Indonesia. Turmeric is added as one of its ingredients to get yellow chicken broth. Besides chicken and vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Sometimes, slices of Lontong (compressed rice roll) are also added. Occasionally, people will add "koya", a powder of mixed fried garlic with prawn crackers or bitter Sambal (orange colored). Krupuk are a very common topping.

Different regions have their own variation of this dish, for instance:

• Soto Ambengan, originated from Ambengan, Surabaya. Soto Ambengan is famous for its delicious koya topping.
• Soto Banjar
• Soto Kudus
• Soto Medan

Yield

Makes 6 to 8 servings

Ingredients

• 1/3 cup peeled garlic cloves
• 1 cup sliced shallots
• 1/4 cup salted, roasted macadamia nuts or blanched almonds
• 6 thin slices (the size of a quarter) fresh galangal or fresh ginger
• 1 teaspoon ground turmeric
• 1 tablespoon salad oil
• 2 1/2 quarts fat-skimmed chicken broth
• 1 stalk (12 to 15 in.) fresh lemon grass or 3 strips (1/2 by 4 in.) lemon peel, yellow part only
• 1 1/2 pounds boned, skinned chicken breasts, rinsed
• 4 to 6 ounces dried bean thread noodles (saifun)
• Salt and pepper
• 3 cups finely shredded cabbage
• 3 cups bean sprouts, rinsed and drained
• 1 cup thinly sliced green onions, including tops
• 1 cup diced Roma tomatoes
• 1 cup chopped fresh cilantro
• 4 hard-cooked large eggs, shelled and cut into wedges
• 2 cups potato chips or shrimp chips (optional)
• 1/2 cup fried shallots
• Lime wedges
• Chili sambal, Asian red chili paste, or minced fresh hot chilies

Preparation

1. In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric. Whirl mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.)
2. In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes. Stir in broth, cover, and bring to a boil.
3. Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer. Crush stalk with the back of a knife, then cut into 3-inch pieces. Add to broth.
4. Add chicken breasts to broth. Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes. Lift out chicken and let cool at least 10 minutes. Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.)
5. In a bowl, pour 5 cups hot water over bean thread noodles. Let stand until the noodles are tender to bite, about 5 minutes; drain. If desired, snip through noodles with scissors to make shorter strands.
6. Season broth with salt and pepper to taste. Return to a boil over high heat.
7. Tear the chicken into shreds. In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal. Pour hot broth into a tureen or pitcher.
8. Let guests place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls. Ladle or pour hot broth into bowls. Sprinkle with potato chips and fried shallots. Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

Nutritional Information

Calories : 385 (33% from fat)

Protein : 37 g

Fat : 14 g (sat 2.4)

Carbohydrate : 28 g

Fiber : 2.5 g

Sodium : 218 mg

Cholesterol : 156 mg

author : myrecipes.com