2 Ways Soup

Chicken Macaroni Soup

Servings - 2 - 3

INGREDIENTSWater - 1.5 litres
Garlic cloves - 7
Ginger - 1 tablespoon
Salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Chicken - 640 grams
Water - 350 milliliters
Tomato - 345 grams
Oil - 30 milliliters
Garlic - 1 1/2 tablespoons
Green chili - 1 tablespoon
Macaroni - 150 grams
Carrots - 85 grams
Bell pepper - 80 grams
Cabbage - 75 grams
Salt - 1/4 teaspoon
White pepper powder - 1/4 teaspoon
Chilli flakes - 1/2 teaspoon
Oregano - 1/2 teaspoon
Soy sauce - 1 tablespoon
Chilli sauce - 1 1/2 tablespoons
Spring onions - 2 tablespoons
Sweet corns - 70 grams
Corn flour - 1 tablespoon
Water - 30 milliliters

PREPARATION
1. Take a heavy skillet, add 1.5 litres water, 7 garlic cloves, 1 tablespoon ginger, 1 teaspoon salt, 1/4 teaspoon black pepper, 640 grams chicken and mix it well.
2. Bring it to a boil.
3. Cover it with lid and cook for about 20 - 25 minutes on medium heat.
4. Open the lid and give it a nice stir.
5. Remove it from heat.
6. Separate the chicken pieces and chicken stock.
7. Shred the chicken pieces properly and keep aside.
8. Take a pan, add 350 milliliters water, 345 grams tomato and bring it to a boil.
9. Boil for 5 - 7 minutes on medium heat.
10. Remove it from heat.
11. Drain and peel the tomato.
12. Transfer this into a blender and blend well.
13. Heat 30 milliliters oil in a heavy skillet, add 1 1/2 tablespoons garlic, 1 tablespoon green chili and stir well.
14. Then, add the blended puree, prepared chicken stock and mix it well.
15. Bring it to a boil.
16. Add 150 grams macaroni, 85 grams carrots and mix it well.
17. Again Bring it to a boil.
18. Boil for 8 - 10 minutes on medium heat.
19. Add 80 grams bell pepper, 75 grams cabbage and mix it well.
20. Add 1/4 teaspoon salt, 1/4 teaspoon white pepper powder, 1/2 teaspoon chilli flakes, 1/2 teaspoon oregano, 1 tablespoon soy sauce, 1 1/2 tablespoons chilli sauce and mix it well.
21. Bring it to a boil again.
22. Then, add the shredded chicken, 2 tablespoons spring onions, 70 grams sweet corns and mix it well.
23. In a bowl, add 1 tablespoon corn flour, 30 milliliters water and mix it well.
24. Pour the mixture into the soup and mix it well.
25. Cook for 8 - 10 minutes on medium heat.
26. Remove it from heat.
27. Garnish with spring onions.
28. Serve hot.

Veg Tom Yum Soup

Servings - 2 - 3

INGREDIENTS
Cumin seeds - 1 teaspoon
Coriander seeds - 2 teaspoons
Black peppercorns - 10
Lemon grass - 1
Dry red chili - 10
Salt - 1 teaspoon
Garlic - 5 cloves
Onions - 30 grams
Water - 1.5 litres
Lemon grass - 1
Cinnamon stick - 1
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Bay leaf - 2
Green chili - 1
Coriander stems - 2 tablespoons
Coriander - 50 grams
Carrots - 100 grams
Cauliflower - 100 grams
Cabbage - 120 grams
Oil - 1 tablespoon
Prepared red thai paste - 1 1/2 tablespoons
Mushrooms - 60 grams
Broccoli - 20 grams
Carrots - 20 grams
Bell pepper - 40 grams
Salt - 1 teaspoon
Soy sauce - 1/2 teaspoon
Vinegar - 1 teaspoon
Lemon zest - 1/2 teaspoon
Coriander - for garnishing

PREPARATION
1. Take a pan, add 1 teaspoon cumin seeds, 2 teaspoons coriander seeds, 10 black peppercorns, 1 lemon grass, 10 dry red chili and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Transfer this into a blender, add 1 teaspoon salt, 5 cloves garlic, 30 grams onions and blend it into a paste.
3. Keep aside.
4. Take a heavy skillet, add 1.5 litres water, 1 lemon grass, 1 cinnamon stick, 1 tablespoon ginger, 1 tablespoon garlic, 2 bay leaf, 1 green chili, 2 tablespoons coriander stems, 50 grams coriander, 100 grams carrots, 100 grams cauliflower, 120 grams cabbage and mix it well.
5. Cover it with lid and boil for 90 minutes on medium heat.
6. Open the lid and remove it from heat.
7. Strain the stock and keep aside.
8. Heat 1 tablespoon oil in a heavy skillet, add 1 1/2 tablespoons prepared red thai paste and stir well.
9. Then, add the prepared veg stock, 60 grams mushrooms, 20 grams broccoli, 20 grams carrots, 40 grams bell pepper and mix it well.
10. Cover it with lid and boil for about 5 minutes on medium heat.
11. Open the lid, add 1 teaspoon salt, 1/2 teaspoon soy sauce, 1 teaspoon vinegar, 1/2 teaspoon lemon zest and mix it well.
12. Boil for 3 - 5 minutes on medium heat.
13. Remove it from heat.
14. Garnish with coriander.
15. Serve hot.