Hot & Sour chicken soup

Here is the simple recipe of the hot & sour chicken soup.

Ingredients
1 can chicken broth(14 oz size)
1 small can, cooked chicken pieces

1 tbsp of sesame/peanut/cooking oil
1 tsp minced garlic
1 tsp minced ginger
1/2 cup chopped green onions
1/4 cup chopped cabbage
1/4 cup chopped carrots

2 tsp of soya sauce
1 tsp of vinegar
1 tsp of cornflour mixed in 1/4 cup water
salt & pepper as per taste

cilantro for garnish (optional)

Method

• In a skillet add oil, then ginger & garlic. Then add all the vegetables & saute until carrots are cooked.
• Then add the shredded chicken pieces. Add the broth, soya sauce, vinegar, salt & pepper.
• Then add the cornflour-water mixture & let it boil for a few minutes.
  
• Soup is ready to be served hot.

Serves 2. Cooking time: 10-15 minutes.

Note: Cooked Fresh chicken can also be used. Canned chicken saves time.

Chinese Hakka Noodles

Here is the recipe of Indo-chinese version of Hakka noodles

Ingredients
200 gm packet Noodles

2 tbsp finely chopped/minced garlic
2 tbsp finely chopped/minced ginger
2 cups of chicken/vegetable broth
3 tbsp of soya sauce
2 tbsp of chilli sauce
1 tbsp of corn flour
3 tbsp of sesame oil/cooking oil
pepper as per taste.
salt to taste

Vegetables
1 medium zucchini, slit half & sliced
2 medium carrots, slit long into strips
1 cup of bell peppers, sliced thinly
( combination of red, green, yellow peppers)
1/2 cup of green onions, chopped
1 cup of sprouts

Method

• Boil noodles in boiling water. Add few drops of oil to the boiling water which will prevent sticking.
• Once the noodles are done, transfer to a colander & run under cold tap water for few seconds. Set aside.
• Mix the cornflour with some water until mixed. Set aside.
  
• In a wok/ skillet add oil, then ginger & garlic. Add the vegetables & saute for a while. Then add the broth, soya sauce, chilli sauce, corn flour-water mixture & salt (as needed). Let it boil for few seconds until the sauce thickens.
• Once the sauce is thick enough like honey consistency, add the noodles and mix well. Sprinkle black pepper as needed.
• Serve hot.

Note: Vegetables can be substituted with vegetables of your choice like cabbage.

Tomato Rasam

Rasam is a kind of soup which can also be served as an accompaniment with rice. It includes spices like pepper & garlic which aids in digestion. Rasam can be made in a variety of styles.

Here is the recipe of my style of Tomato rasam.

Ingredients
3-4 medium sized tomatoes
1/2 of a small onion, sliced
2-3 red chillies
few sprigs curry leaves
1/2 tsp turmeric powder
1/2 tsp chilli powder
pinch of asafoetida
1 tsp mustard seeds
salt to taste
2 tsp cooking oil

To be ground
2-3 cloves garlic
10-12 black peppercorns
1 tsp cumin seeds

cilantro, to garnish

Method

• Grind the garlic, peppercorns & cumin seeds. Keep aside.
• Puree the tomatoes with the blender. Set aside.
  
• In a pan heat oil, add the mustard seeds & whole red chillies. Add the asafoetida, onions & curry leaves. Saute till golden.
• Add the ground garlic paste & saute for a while.
• Then add the tomato puree and about 2 cups of water. Add the turmeric powder, chilli powder & salt.
• Let it come to a light boil. Turn off the gas. Garnish with fresh cilantro. Serve hot.
  

Cream of Broccoli soup

Nutritional Benefits of Broccoli

Broccoli is jam-packed with vitamins and minerals. On the vitamin side, it contains Vitamins B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic acid), B6, B9 (Folate), Vitamin C and A. When it comes to minerals, healthy broccoli contains: calcium, iron, magnesium, phosphorus, potassium, and zinc. These vitamins and minerals aren't just found in tiny trace amounts either.

For example, did you know that ounce for ounce, broccoli actually contains more Vitamin C than many citrus fruits? Or that it has more calcium than an entire glass of milk? Or that it's an even richer source of fiber than whole wheat bread?

Here is a simple recipe for Cream of Broccoli soup

Ingredients

1 big head broccoli florets

16 oz can chicken broth

(for vegetarian version vegetable broth can be used)

1 tbsp butter

1 tbsp all purpose flour

1/2 cup milk

salt & pepper to taste

Method

• Cut the broccoli florets at the point where the stem is tender. Steam the florets for 5-6 minutes. Then immediately plunge them into cold water.
• Puree the broccoli using the chicken broth.
• Heat butter in a pan, add all purpose flour & stir well until it starts bubbling.
• Then add the pureed broccoli with chicken stock & the milk.
• Add salt & pepper as per taste. Let it boil for 2-3 minutes.
• Cream of broccoli soup is ready to serve.

Cream of broccoli soup with a dash of cream added on top & garnished with cilantro