Posts tagged with soup:

Tom Yum Goong soup

… or as me and Liz call it, “coughy soup”. So spicy it makes you cough uncontrollably. Of course, you could tone it down, but that’d defeat the point entirely :)


Ingredients

  • 250g raw prawns, shell on
  • 950ml water
  • 4 peppercorns
  • small piece of bay leaf
  • half a celery stick, roughly chopped
  • 2 lemongrass
  • 4 kaffir lime leaves
  • 4 slices galangal
  • 2 birds eye chillies, sliced
  • 100g button mushrooms, halved
  • 8-10 cherry tomatoes
  • 3 scallions, sliced
  • 20ml fish sauce
  • 1.5 limes, juiced
  • 1.5 tbsp tom yum paste

Serves 4

Directions

  1. Peel and devein the prawns. Set aside. Add the heads and shells to a saucepan with the water, celery, bay leaf and peppercorn
  2. Bring to the boil and simmer for 20 mins, removing any scum that forms on the surface
  3. Turn the heat off and set aside for another 20 mins
  4. Peel the outer layers off the lemongrass. You dont’ want any woody bits, keep peeling until you what you have left is bendy and tender. Slice thinly
  5. Strain the stock and add the lemon grass, kaffir lime leaves, galangal, chillies, fish sauce, lime juice and tom yum paste to a pot and bring to a boil. After boiling for 5 minutes, add tomatoes and mushrooms. After another 5, add the prawns. Cook for around 5 mins until they are fully pink. Garnish with sliced scallions and serve

Tomato & Lentil Soup with Soda Bread

Healthy, filling, cheap and delicious … what more could you ask for?


Ingredients

For the soup
  • 1 onion, chopped
  • 1 carrot, grated
  • 3 tbsp red lentils
  • 1 400g tin chopped tomatoes
  • 400ml vegetable stock
  • 1 tsp cumin seeds, plus extra to finish
  • pinch chilli flakes
  • juice and zest of ½ lime
  • olive oil
For the soda bread (makes one large loaf, recipe can be halved for a smaller loaf)
  • 600g plain flour
  • 450g brown wholemeal flour
  • 25g wheat bran
  • 2 tsp bread soda, sieved
  • 2 tsp salt
  • 850ml buttermilk, approx

Serves 2

Directions

  1. Preheat the oven to 200 degrees celcius
  2. Mix all the dry ingredients for the bread. Make a well in the centre and add most of the milk. Using one hand, gradually bring all the ingredients together adding more buttermilk if necessary
  3. Turn out the dough onto a well-floured surface and roll around briefly to form a ball. Place on a floured baking sheet and flatten to about 2” thick
  4. With a sharp knife, mark a cross in the top. Bake for 45 mins or until the bottom sounds hollow when topped and/or a skewer inserted into the thickest part comes out clean. If not ready after 45 mins, turn it upside down and put it back in for a further ten mins. Allow to cool on a wire rack
  5. In the meantime, prepare the soup. Cook the onion and carrot in a little oil until softened. Add the chilli flakes and cumin and cook for a further minute before adding the tomato, stock and lentils
  6. Simmer for 15-20 mins unti the lentils are soft. Blitz until smooth and stir through the lime juice. Sprinkle the lime zest and a few extra cumin seeds on top to serve

Leek, Potato & Parsnip Soup

Soup was the order of the day today after getting my wisdom teeth removed!


Ingredients

  • 1 leek, halfed lengthways, and sliced thinly
  • 1/2 a medium onion, chopped
  • 1 medium parsnip, diced
  • 2 medium potatoes, diced
  • 1 litre of chicken (or vegetable) stock
  • knob of butter
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • salt & freshly ground pepper
  • 50 ml milk (optional)

Serves 4

Directions

  1. Melt the butter in a large, heavy-lidded saucepan. When foaming, add in the leeks and onion and stir to cover in the butter. Turn the temperature down low, replace the lid, and allow to sweat gently for approx 10 mins
  2. When the leeks and onions have softened, add the parsnip and potatoes. Stir briefly to cover in the cooking liquid and add the stock, thyme and bay leaves
  3. Simmer for approx 20 mins until the potatoes are almost falling apart
  4. Remove the bay leaves and thyme stalks. Blend and season to taste. Add a little milk if the soup is a too thick after blending.
  5. Serve with fresh bread