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SPICY ASIAN SOUP WITH BUNASHIMEJI

February 23rd, 2009 No comments

Ingredients

Asian Chicken stock: 4 cups organic chicken stock, 2 garlic cloves smashed, small piece of  fresh ginger sliced, 1/4 cup chopped fresh cilantro/coriander stems, 1 teaspoon tamarind paste or juice of 1/2 lemon, pinch of salt

Soup:

4 cups Asian chicken stock

1/2 to 1 teaspoon chile powder

4 small shallots sliced

2 tablespoons Asian fish sauce

1 tablespoon soy sauce

3oz/100g Bunashimeji (Beech mushrooms) or other mushrooms

1/4 cup chopped fresh mint

2 scallions/green onions sliced

1/2 cup chopped fresh cilantro/coriander leaves

Method

Bring the stock ingredients to boil in a large pan and simmer for 30 minutes.  Strain through a cheesecloth and return to pan.  Bring the stock to a simmer and then stir in chile powder (to taste), mushrooms and shallots.  Simmer uncovered for 5 minutes.  Stir in fish sauce and soy sauce and simmer for 1 minute.  Remove from the heat and stir in the mint.  Serve topped with scallions/green onions and cilantro/coriander.

Serves 4

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CURRIED CARROT SOUP

February 18th, 2009 1 comment

Ingredients

3 tablespoons olive oil

1 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1 teaspoon Madras curry powder

1 tablespoon chopped fresh ginger

2 cups chopped onions

4 cups peeled, sliced organic carrots

1 teaspoon finely grated lemon peel

2 teaspoons fresh lime juice

5 cups of organic chicken broth

Plain yoghurt

Method

Grind the coriander and mustard seeds finely.  Heat the oil in a large heavy-bottomed pan.  Add the seed powder and curry powder .  Fry gently for about 1 minute.  Add the ginger and fry this for 1 minute.  Add the onions and fry for 3 minutes or until softened.  Add carrots, stock, lime peel and lime juice.  Bring to the boil and then cook over low heat for about 30 minutes.  Blend the mixture in a blender until smooth adding more stock if necessary.  Return to the pan to reheat.  Serve with a dollop of yoghurt.

Serves 6

soup

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