Asian, Comfort food, Gluten-free, Soups

Thai style Hot and Sour Soup

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I have an obsession with Asian style soups.  I think I get it from my dad.  I remember as a child downing a chicken egg drop soup and my dad and I would compete to see who had the longest egg-drop! Whenever I get a hankering for Asian soups, I would order take out.  Then I realized the amount of junk I was putting in my system, so I did some research and found this recipe.  It is easy, healthy and hits the spot ! I hope you like it.

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You will need:

Canned goods: Bamboo shoots, baby corn and straw mushrooms

Fresh stuff: Cilantro, scallions, juice of two limes and ginger paste

Carton stuff: Chicken stock and Liquid Eggs

Asian sauces: Sambal and fish sauce.

Spices: White pepper, salt.

This is where the recipe gets super complicated.  Dump everything in a pot and boil away.  OK, but here are a few tips.  I add 2 tbsp of fish sauce to every 32 Fl Oz chicken stock carton.  I like to add two heaping tablespoons of crushed ginger.  I added juice of four limes–that makes it nice and tart, but stick with two if you don’t like sour.  Add as much Sambal as you like.  White pepper is a must ! It tastes spicier than regular black pepper.  I use a whole bunch of scallions and a lot of cilantro.

 

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Once your soup is ready, stream in eggs and gently stir to create the egg drops.IMG_0986

Serve piping hot !

Asian, Quick Dinner, Sides

Super Speedy Stirfry

You have frozen vegetables.  The boring microwave kind that taste more like water filled sponges than anything.  So this is what you do.  With a few ingredients that are either sitting on your pantry shelf or a few bucks at the store, you can get this lovely healthy asian style veggie stirfry.  This is how it goes….

Ingredients

Your choice of frozen veggies-I had carrots, peas, broccoli, waterchestnuts and sugar snap peas.

1/4 cup orange marmalade

1/4 cup soy sauce

1/2 Tbsp red pepper flakes

1tsp of ground ginger

Adjust salt and pepper at the very end

Garnish with chopped scallions and sesame seeds

Method:

Microwave all the vegetables and warm them through.  Set them aside in a pot.

In the mean time mix all the ingredients together in a bowl and microwave it for 5mins till the jam becomes runny.

Stir in the sauce into the vegetables and simmer for a few minutes till all the vegetables and sauce has combined properly.

Garnish and serve warm with rice or noodles or just as is.