Tom Yum Soup

Ingredients

• 4 cups of water
• 2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver or chef's knife; cut into 1 inch pieces; or 2 pc dried
• 3 slices fresh galangal root (smashed) or 2 pc dried
• 3 fresh kaffir lime leave or 4 pc dried
• 1 tbsp. tamarind paste, with or without seeds
• 1 tbsp. fish sauce, Golden Boy brand preferred
• 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
• 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
• 1/2 small white onion, cut 1/4 inch slices
• 2 tbsp. roasted chili paste (nam prik pao)
• 1 (16 oz.) can straw mushrooms, drained and rinsed
• 1 small ripe tomato, cut into wedges 1/4 inch thick
• 1 small lime, squeezed
• 2 sprigs fresh cilantro

Tom Yum Soup Set - Fresh Ingredients To Get You Started

Our Tom Yum Soup Set set contains lemongrass, galangal chili peppers & kaffir lime leaves essential for making delicious Tom Yum Soup and is available in our online Thai Grocery.

Preparation

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik paoand straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro, roasted whole chili peppers and a splash of coconut mik if desired and serve hot.

Serves 3 to 4.

Sweet corn chicken soup

With the last days of winter upon us, this soup has been a Taste member favourite over the last couple of months, so, if you haven't already, give it a try!

Ingredients (serves 4)

• 1L (4 cups) chicken consomme
• 2 (about 200g each) single chicken breast fillets
• 1 tbs light soy sauce
• 2 tsp finely grated fresh ginger
• 1 tbs cornflour
• 60ml (1/4 cup) water
• 1 x 420g can creamed corn
• 1 x 300g can corn kernels, rinsed, drained
• 100g shaved ham, thinly sliced
• 2 egg whites
• 1 tsp sesame oil
• 6 green shallots, ends trimmed, thinly sliced diagonally
• Salt & freshly ground black pepper

Method

1. Place the consomme and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.
2. Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.
3. Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
4. Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
5. Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.

Soup dumplings

2 c. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. white or black pepper
1 egg, well beaten
2 tbsp. melted butter
2/3 c. milk

mix up feather dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without "peeking", for 18 to 20 minutes or until the dumplings are done

Crab Soup

Ingredients
1/2 kg crab meat, cooked and flaked, cartilage removed
1-1/2 cup chicken stock
2 cups water
2-1/2 cups tomatoes, chopped
3/4 cup chopped celery
3/4 cup onion (chopped fine)
1 cup corn kernels
1 cup peas
For Seasonings:
1 teaspoon seasoning (a dash paprika and celery)
1 bay leaf
1/4 tsp pepper
1 tsp lemon juice
Method
Put chicken stock, water, tomatoes, celery, onion, and seasonings in a vessel, and
bring to a boil.
Simmer for about 20-30 minutes.
Add corn and peas
Simmer 10 minutes more (or till the corn is cooked).
Add crab meat; simmer until heated through.
Remove bay leaf
Serve hot

Country style vegetable soup

Ingredients
30 gm melted butter
1 onion finely chopped
200 gm vegetables (carrots, leeks, potatoes,turnips diced)
1/2 stick celery, finely chopped
1 lt vegetable stock
salt and crushed pepper to taste
curry leaves

Method
Heat butter and saute onion. Add remaining ingredients, cook for a few minutes, add vegetable stock and bring to boil till vegetables are cooked. Simmer for an hour

Broccoli and blue cheese soup

ingredients
3 ounces butter
1 teaspoon of vegetable oil
2 or 3 chicken stock cubes mixed with i pint of boiling water
2 large onions finely chopped
8 carrots sliced
2 heaped tablespoons plain flour
4 largeish potatoes pealed and diced
3 heads of brocolli
2 teaspoons dried mixed herbs
6 ounces danish blue chees (or if you don't like danish blueany crumbly cheese with the same consistency)
1 large carton of double cream
salt and milled black pepper to tast

method
place butter and oil in a large pan and add the onions,
sweat the onions until opaque and add the dried herbs and carrots, make sure the carrots are covered in the butter and oil and then add the flour, mixing until all the flour is coating the carrots and onions.
add the chicken stock and a further four litres of water
bring to the boil and add the brocolli and potatoes.
you can also if you wish add chicken finely chopped for added meatiness
boil gently for approx 1 hour and take off the heat.

have another pan to hand
if you have a blender transfer the soup some at a time to the blender, and blend until as smooth as you want the soup to be, you can leave some of the original soup in the pot if you like chunky bits in your soup.
place the blended soup in the spare pan until you have blended what you want and return to the original pan, place it back on the heat and bring to boiling point, crumble in the cheese while whisking with a hand whisk, and also whisk in the double.
add salt and milled pepper to taste and enjoy.

Wortelsop

30 ml olyfolie
1 ui, fyngekap
2 knoffelhuisies, fyngedruk
3 ml gemaalde komyn
500 g wortels, skoongeskraap en in stukke gesny
1 aartappel, geskil en in stukke gesny
1 liter groenteaftreksel
'n blikkie (410 g) cannelini boontjies
sout en varsgemaalde swartpeper
suurroom om mee te bedien
gekapte pietersielie

Verhit die olie in 'n swaarboompot en braai die uie tot sag.
Voeg die knoffel, komyn, wortels en aartappels by. Braai tot die aartappel glaserig begin lyk.
Voeg die aftreksel by en bring tot kookpunt.
Verminder die hitte en kook stadig tot al die groente sag is.
Voeg die bone by en kook stadig tot die bone verhit is.

Bedien met 'n skeppie suurroom en pietersielie.

Blomkoolsop

15 ml olie
650 g blomkool, opgekap
1 ui, fyngekap
2 preie, fyngekap
500 ml groente-aftreksel
neutmuskaat
5 ml sout
5 ml varsgemaalde swartpeper
parmesan

Verhit die olie en braai die blomkool, uie en preie tot bruin.
Gooi die aftreksel by en bring tot kookpunt.
Verlaag die hitte en prut tot die blomkool sag is.
Voeg die smaakmiddels by.
Garneer elke bakkie sop met parmesan.

Wortel en patatsop

olyfolie
1 ui, gekap
3 cm vars gemmer, geskil en gekap
5 ml gemaalde koljander
1 kg wortels, geskil en gekap
3 sweet patats, geskil en gekap
250 ml lemoensap
1 blokkie groenteaftreksel
2 liter water
sout en varsgemaalde swartpeper
5 ml suiker
45 ml pietersielie, gekap

Verhit die olie en braai die ui, gemmer en koljander vir 3 minute.
Voeg die wortels en patats by en roerbraai vir 1 minuut.
Voeg die lemoensap, aftreksel en water by en bring tot kookpunt.
Stel die hitte laer, voeg die sout, peper en suiker by en prut half bedek vir 40 minute.
Voeg die pietersielie by.

Bedien saam met 'n lekker Franse brood en kaas.