Tag Archives: Soups

Soupy Tom Yum Noodles

Imagine…. The tang on Tom Yum, egg noodles, Shrimps and ONE POT DINNER 😀
Yes it is my one pot, lazy or easy dinner which is loved by my whole family ❤

Ayesha’s Kitchen

Ingredients:

  • 300gms tailed, cleaned prawns/ shelled prawns
  • 2 Thai chillies (red)
  • 5 cups water
  • 6 – 8 mushrooms (cut into halves or quarters)
  • 1 small shallot (diced)
  • 1 tomato (diced)
  • 1 stalk lemongrass (cut into chunks)
  • 4 – 5 Kafir lime leaves
  • 3 – 4 slices of Galangal
  • 4 – 5 sprigs of coriander
  • 4 tbspns store bought Tom Yum chilli paste or 6 – 8 red dried chillies (soaked in ¼ cup soy bean oil & ¼ cup lime juice overnight) (crushed into paste)
  • 2 packets of plain Ramen (without the spice sachet)/ 2 serves of egg noodles (see the picture below)

 

 

 

 

Method:

  1. Put everything except for the chilli paste, coriander & prawns in a pot and let it boil for 20 minutes. Add shrimp, chilli paste & noodles and cook for further 10 minutes or until the shrimp is cooked.
  2. Pour it in the serving pot and serve with few sprigs of fresh coriander.

19B Soup

19B is a Pak – Chinese soup available in all Chinese restaurants in Pakistan. Don’t know why it is called 19B but whatever it is it tastes amayyyyyy-zinghhhhh 😀

I have been trying for a long time to crack the recipe and finally after several trials here it is. It was like making a vaccine for Covid 19 😀 but I am Russia 😀 😀 😀 made it !

Jokes apart, it is actually the closest one to the restaurant recipe and it tastes immaculate. This soup is so nutritious that it can replace a whole meal.

Ayesha’s Kitchen

Ingredients:

  • 1 cup prawn meat (tail & shell removed, cut into small chunks)
  • 5 dried black shitake mushrooms (easily available at Asian grocery shops) (soaked in 8 cups of hot water for 30 minutes)
  • 1 cup chicken breast (boneless, cut into very small cubes)
  • 2 tbspns cooking oil + 2 tbspns sesame oil
  • ½ cup chopped carrots
  • ½ cup spring onion (green part only, chopped)
  • 2 egg whites
  • ½ cup corn flour slurry (1/2 cup water mixed with 3 tbspns heap full cornflour)

SAUCES & SPICES

  • Salt to taste
  • 1 tbspn ajinomoto
  • 1 tspn black pepper
  • A generous pinch of ginger powder
  • ¼ cup dark thick soy sauce
  • 4 tbspns vinegar
  • A splash of fish sauce (to give that shrimp prawny smell & taste)

Method:

  1. In a deep cooking pot heat 2 tbspns oil and 2 tbspns sesame seed oil and fry chicken chunks until the chicken turns white. Add ginger powder and all the other spices and fry for 1 minute.
  2. Add shrimps and fry for further 2 minutes.
  3. Meanwhile chop the mushrooms and drain the mushroom water into the cooking pot. Add the mushrooms and bring it to boil.
  4. Add carrots and green onion along with all the sauces and give it a boil for further 5 minutes.
  5. Add corn flour slurry with constant stirring until you reach the desired consistency. Add more if you feel like.
  6. Mix in egg whites and let it boil for further 5 minutes.
  7. Serve hot with shrimp or fish crackers.

Tom Yum Goong

Famous Thai soup!
The words “tom yam” are derived from two Thai words. “Tom” refers to the boiling process, while “yam” refers to a Thai spicy and sour salad. Tom yum is characterized by its distinct hot and sour flavors, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.

Ayesha’s Kitchen

Ingredients:

  • 300gms tailed, cleaned prawns/ shelled prawns
  • 2 Thai chillies (red)
  • 5 cups water
  • 1 small shallot (diced)
  • 1 tomato (diced)
  • 1 stalk lemongrass (cut into chunks)
  • 4 – 5 Kafir lime leaves
  • 3 – 4 slices of Galangal
  • 4 – 5 sprigs of coriander
  • 6 – 8 mushrooms
  • 4 tbspns store bought Tom Yum chilli paste or 6 – 8 red dried chillies (soaked in ¼ cup soy bean oil & ¼ cup lime juice overnight) (crushed into paste) (picture of store bought below)

 

 

 

 

 

 

 

Method:

  1. Put everything except for the chilli paste, mushrooms, coriander & prawns in a pot and let it boil for 20 minutes. Add shrimp, mushrooms & chilli paste and cook for further 10 minutes or until the shrimp is cooked.
  2. Pour it in the serving pot and serve with few sprigs of fresh coriander.

Mulligatawny

Mulligatawny is a special soup which is served at Gourmet Grill Pakistan. I dont know the origin of this soup but I am pretty sure it is from Arab because I ate a similar soup at Tiba’s Lebanese restaurant, VIC, Melbourne.

It is a full meal which is nutritious and healthy in every way…..

Ayesha’s Kitchen

Ingredients:

  • 1 cup moong daal
  • 1 cup masoor daal
  • 2 chicken stock cubes
  • Salt
  • 1 tspn heap full turmeric
  • Water to boil
  • 1 knob butter
  • ½ cup cream
  • 2 tbspns chopped fresh coriander
  • 1 cup boiled and hand shredded chicken
  • ½ cup boiled rice
  • Method:
  1. Boil moong daal, masoor daal, chicken stock cubes, salt & turmeric until the daals are mushy.
  2. Remove from flame and allow the mixture to cool.
  3. Blend it with the hand blender until its smooth and velvety.
  4. In a pan melt a knob of butter and add the daal mixture. If its too thin, let it simmer.
  5. Adjust the salt to your desire.
  6. Scoop out in the serving bowl. Add some shredded chicken & boiled rice and garnish with some cooking cream and coriander.
  7. Serve hot.

Chicken Hot n Sour Soup

I love soups, specially Asian inspired, not a big fan of vegetable puree soups. Chicken corn soup, Cream of chicken, Cream of Mushrooms, 19B, Thai soup, Wonton Soup, Tom Yum & Hot n Sour are my top favorite and luckily in Melbourne I find all of them and I know how to make them all at home as well which never makes me feel Soup Deprived 😀 . No matter its hot or cold, I can eat soup in any weather, in any season with same love. My love for soup is endless 😀 😀 😀 😀 Alrighty, enough of my love for soup. I will tell you about this soup, It is not Chinese authentically, but it is Chinese inspired Pakistani Soup, available at all Chinese food outlets and very famous in Pakistani Home cooking.

It ticks

1. Health
2. Taste
3. Nutrition

Very ideal for weight loss and keeps you full for longer.

so…..People on that side of the world! have a great winter 😀

Ayesha’s KItchen

Ingredients:

  • 1 chicken breast
  • 12 cups water
  • 2 carrots (julienne or chopped)
  • 2 cups cabbage finely sliced
  • 10 champignons (tin mushrooms) (optional)
  • ½ cup spring onion (green part) (chopped)
  • Salt to taste
  • 1 tspn Chinese salt (Ajinomoto)
  • 1 tbspn black pepper
  • ¼ cup vinegar
  • ¼ cup soy sauce
  • ½ cup corn flour slurry (4 tbspns corn flour in ½ cup of water)
  • 2 beaten eggs

Method:

  • Boil chicken in 12 cups of water with salt, pepper and Chinese salt. Take out the chicken and keep the stock boiling on low flame.
  • Shred the chicken with your hands when it cools down and add it back to the stock. Cook for 5 minutes on medium heat. Add the veggies and boil for 2 minutes and add the sauces.
  • Cook for 5 minutes and add the corn flour slurry with constant stirring to thicken the soup.
  • Now add beaten eggs with constant stirring otherwise it will make one giant egg in the soup.
  • Cook for 5 minutes. Adjust the salt, pepper and sourness of the soup by adding everything to your desire.
  • Serve hot.

Chicken Sweet Corn Soup

Probably, the most known soup in the world……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 tin sweet corn soup
  • 1 kg chicken (necks, wings with skin, 2 chicken breast pieces with bone, 2 legs)
  • Some salt (to taste)
  • Chicken salt (for more flavour)
  • ½ tspn cracked black pepper (OPTIONAL)
  • ½ tspn white pepper
  • 3 tbspns soy sauce
  • 2 tspns vinegar
  • ½ cup corn flour mixed with ½ cup water
  • 3 beaten eggs
  • 1 green chilli (It’s optional. I like to put 1 green chilli in my chicken corn soup just for good smell and flavour, if you don’t like it, don’t put it)
  • 1.5 ltr water

Method:

-Fill a cooking pot with water and put chicken pieces in it. Boil with lid on, on low to medium heat for 40 – 45 minutes. The reason why we chose necks, legs and wings is to have extra flavour from the skin, the meat and the bones and we are using breast to have the meat.

-With a frying spoon take out the chicken pieces and allow then to cool as you have to shred them with your hands afterwards.

-Meanwhile strain the tinned corn and grind it in mortar and pestle. NO PASTE ONLY COARSE GRIND.

-Add ground corn to the broth along with salt, pepper and sauces. Bring it to a boil. Meanwhile you can shred the chicken.

-Shred it with your hands and add it to the broth. Let it cook for 5 minutes on medium heat.

-Now mix corn flour with water and with constant stirring add it to the soup and keep stirring to avoid gooey lumps.

-Increase the heat to medium – high. After 5 minutes start adding eggs with constant stirring. Cook on high heat for another 5 minutes and keep on stirring.

-Your soup is ready. Serve hot before dinner and enjoy!