SOUP IT UP

There are many ways to make this soup. Here’s a quick way to prepare this Thai specialty. Ingredients 4 cups chicken stock 2 stalks fresh lemongrass, sliced in 2-inch pieces 4 kaffir lime leaves 1 inch piece fresh galangal or ginger, sliced 2 red chillies, sliced 2 tbsp fish sauce 1 1/2 tsp sugar 1 can mushrooms, rinsed and halved 1 /2 kg large shrimp, peeled with tails on 2 limes, juiced 2 green onions, sliced 1 handful fresh cilantro, chopped 1 tsp salt Preparation Boil chicken stock over medium heat in a saucepan. Add lemongrass, kaffir lime galangal, and chillies. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimps and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, cilantro, and salt. Taste for salt and spices.

leaves,

Oats Soup with Chicken and Harees

A mixture of harees, oats, and chicken, this is not only easy to make but easy on the stomach too. Ingredients 1/2 kg chicken with bones 1 small onion, chopped 1 small stick of cinnamon 1.5 litres (6 cups of water) 3 cups of Quaker oatmeal 1 tablespoon of salt 1/4 tsp of black pepper 1/2 tsp of cinnamon powder 1/4 to 1/2 cup of melted butter Preparation In a large pot, add chicken, chopped onion, cinnamon stick, and water. Bring to a boil and cook until very tender. Remove chicken and debone if you have to. Then place into a food processor and blend. Or you can finely chop the chicken. Using a strainer, drain the stock into a large pot. Add the shredded chicken, the 3 cups of Quaker oats, salt, pepper, and cinnamon. Stir using a whisk.

Add more water if necessary. Bring to a boil and check every 5 to 10 minutes. Stir each time you check on it. Add more boiling water if necessary. Cook for about 40 minutes. Add the melted butter, stir. and then serve. Try this easy broccoli soup alongside grilled sandwiches, buttered toasts, or croutons. Ingredients 4 tbsp butter, room temperature 1 big fresh broccoli, cut in florets 1 large onion, chopped 1 carrot, chopped 3 tbsp all-purpose flour 4 cups vegetable stock 1/2 cup cream Salt and freshly ground black pepper Preparation Melt 4tbsp butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt, and pepper and sauté until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour turns golden. Add stock and bring to boil. Simmer uncovered until broccoli is tender, for about 15 minutes. Pour in cream. In a blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot.