Thai Seafood Soup

Tweet

Preparation: 30 minutes, for 3-4 people

Ingridients:

6 cups chicken broth 
1 package mix of seafood
2 cod fillets
1 stalk lemon grass*
2 gloves garlic, minced
1 tblsp ginger, grated
1-2 sliced red chilies or a pinch of dry crushed chili
1 medium tomato, thinly sliced
1 can coconut milk (thick, not lite)
1/2 teaspoon dark soy sauce 
1 tblsp regular soy sauce
juice of 1 lime
1 teaspoon sugar
1/2 cup fresh coriander (cilantro), chopped
salt, pepper
optional: handful of fresh mushrooms, sliced

Method:

Pour the chicken broth together with lemon grass into a deep pot over medium-high heat. Bring to a boil. 

Add garlic, ginger, chili and mushrooms (if using). Reduce heat to medium and simmer 2-3 minutes, or until mushrooms are soft.

Add seafood, cod and tomato. Simmer over medium heat 3-4 minutes, or until shrimp turns pink and plump and mussels have opened. Scallops, crab, and fish should all be firm to the touch and no longer translucent.

Reduce heat to medium-low and add the coconut milk, soy sauce, lime juice, and sugar. Stir well to combine and gently simmer until hot.

Add salt, pepper, sugar and more chili if needed. 

Serve in bowls with fresh coriander sprinkled over. If you like spicy food you may want to add few drops of Thai chili sauce.


*If you don't have lemon grass you can use lemon instead. (Boil three slices of lemon in the soup).

Chinese Wonton Soup

Tweet

Preparation:

for 4 people, 1 hour

Ingidients:

1l of clear chicken broth
24 dumplings (wonton)
1 spring onion

Dough:

1 egg
225g flour
6 tbsp water

Stuffing:

250g peeled shrimps (fresh or frozen)
1 egg
1 tblsp cornstarch
1 teaspoon of vodka
1 teaspoon sugar
1 tbsp oil
1 teaspoon sesame oil
salt, pepper

Method:

Beat egg in a bowl. Add water and mix well. Pour the sieved flour and knead it until you obtain a smooth dough. After cover the dough with a napkin and set aside for 30 minutes. 

When the dough is ready roll it out on a floured surface to a thickness of 1,5 mm. Cut into squares (2,5 cm).

Combine egg with vodka, salt, pepper, oil, sesame oil, sugar and cornstarch. Chop shrimps and combine them with the rest of the ingredients and mix thoroughly. 

On each square of dough put 1 teaspoon of the filling. Form dumplings, pinch two opposite sides of the square together, repeat with two other sides. 

Bring broth to a boil. Wash, peel and chop spring onions. 

Cook dumplings for 2 minutes in a boiling broth. Immediately after cooking, place dumplings in cups, pour broth and sprinkle with spring onions. Serve hot.

Asian Shrimp and Vegetable Soup

Preparation: 30 minutes, 3 people

Ingridients:

16 fresh or frozen large shrimp in shells
1 leek (white part), thinly sliced
2 teaspoons vegetable oil
2 medium carrots, peeled and thinly sliced
1/3 cup dried mushrooms, previously soaked in the water
2 cloves garlic, minced
2 1/2 cups water
1 cup soy-beans
1 tblsp soy sauce
chicken broth
1/2 tblsp crushed red pepper (optional)
pinch ginger
pinch salt
pinch sugar
few drops vinegar
300 g nuddles

Method:

Defrost shrimps, if necessary. Peel and devein them. Rinse shrimps, pat dry with paper towels. Slice leek into thin rings. In a large nonstick saucepan, heat oil over medium heat. Add leek, carrots and mushrooms. Cook for 5 minutes, stirring occasionally. Add ginger and garlic, cook and stir for 1 minute more.

Add chicken broth, water, soy-beans, soy sauce, chicken broth, and if desired, crushed red pepper. Bring to boiling, reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.

Add shrimp and simmer uncovered on the medium heat for 2, 3 minutes. Add cabbage, cook for one minute and serve with nuddles.