Asian Chicken Stock

Ingredients

  • 4 garlic cloves
  • 1 tsp black peppercorns
  • 1 tsp vegetable oil
  • 1 whole chicken
  • 4 slices ginger
  • 4 spring onions
  • 1 tsp salt

Method

  1. Use a mortar and pestle to pound the garlic and peppercorns to a rough paste.
  2. Heat the vegetable oil in a large stock pot.
  3. Add the garlic paste and cook for a minute or until fragrant.
  4. Add the remaining ingredients .
  5. Then pour over enough water to cover the chicken (at least 2.5 litres).
  6. Place over high heat. Bring to a gentle simmer, then reduce the heat to low and simmer for 90 minutes.
  7. Skim the surface of the stock often.
  8. Taste the stock and season with salt.
  9. Strain and use straight away or freeze for up to 3 months.

Chickpea Soup

Ingredients

  • 1/2 cup boiled chickpeas
  • Salt to taste
  • 1/4 tsp pepper powder
  • 2-3 mint leaves, chopped finely
  • 1 tsp lemon juice
  • 1/8 tsp turmeric powder
  • 1/4” ginger, chopped
  • Water as required
  • 1 tsp oil

Method

  1. Blend the boiled chickpeas with water to get the desired consistency.
  2. Heat oil in a pan
  3. Sauté ginger for 30 seconds
  4. Add turmeric powder
  5. Pour the blended chickpeas and add more water if required
  6. Bring it to a gentle boil.
  7. Add salt and switch off the flame
  8. Add mint leaves and black pepper powder
  9. Cool down slightly and squeeze lemon juice before serving.

Chicken Vegetable Soup

Ingredients

For the Stock –

  • 250 gm chicken
  • 1 spring onion white
  • 1/4 cabbage
  • 1 carrot

Other Ingredients

  • 1 tsp chopped garlic
  • 1 tbsp red chilli sauce
  • 1 tsp soy sauce
  • 1/2 tsp black pepper powder
  • 1 tbsp butter
  • 1 chicken cube
  • 2 tbsp cornflour
  • 1/4 cup carrot, finely chopped
  • 1/2 cup cabbage, shredded
  • 1 spring onion green
  • 1/4 cup chopped coriander leaves

Method –

  1. Transfer chicken to a pressure cooker.
  2. Add salt, carrot, cabbage, spring onions white and 1 litre water.
  3. Let the pressure come to a full boil and cook for 15 minutes
  4. Strain the stock, debone the chicken and set aside.
  5. Heat butter in a pan, add garlic and sauté for 30 seconds
  6. Add cabbage and carrot and sauté on high flame for 1-2 minutes
  7. Add shredded chicken and fry for 2-3 minutes on high flame.
  8. Add chicken stock, chicken cube, salt if required, black pepper powder, soy sauce, red chilli sauce and bring it to boil on high flame.
  9. Once it boils, add cornflour slurry and cook for about 3-4 minutes till raw smell goes away.
  10. Garnish with spring onion and chopped coriander leaves.

Chicken Thukpa (Tibetan Noodle Soup)

Ingredients

For the Stock

  1. 400 gm bone in chicken
  2. 2 litres water
  3. 1 onion, sliced
  4. 7-8 garlic cloves

For the Paste –

  • 1 tomato
  • 1 onion, diced
  • 2 tbsp of chopped coriander leaves
  • 3-4 garlic cloves
  • 1/2” pieces of ginger
  • 1 bird’s eye chilli
  • 1 tsp Schezwan pepper

For the Thukpa –

  • 1 tbsp oil
  • 1 cup carrot, julienned
  • 1 cup cabbage, shredded
  • 6 French beans, chopped
  • Salt to taste
  • 2 cups boiled noodles
  • Boiled and shredded chicken
  • 2 tsp fresh green chillies
  • 2 tbsp light soy sauce
  • Spring onion greens
  • Chopped coriander leaves

Method –

  1. Boil the ingredients for stock for about 1 hour.
  2. Switch off the flame and strain the stock.
  3. Shred the chicken and set aside.
  4. Make a paste of the ingredients given under “to make a paste” and set aside
  5. Heat 1 tbsp oil in a wok.
  6. Once the oil is hot, add the paste and sauté for 3-4 minutes on high flame.
  7. Add carrot, cabbage, French beans.
  8. Sauté for a minute and add the chicken stock.
  9. Boil for 7-8 minutes
  10. Now we have to assemble the thukpa.
  11. Divide the noodles into 4 bowls
  12. Top up the bowls with stock.
  13. Add boiled and shredded chicken
  14. Drizzle 1 tsp of chilli soy sauce which is made by adding finely chopped green chillies to soy sauce
  15. Garnish with spring onions and chopped coriander leaves

Vegetable Soup

Ingredients

  • 1 tsp butter
  • 1/2 tsp finely chopped garlic
  • 1 small chopped onion
  • 5 French beans, finely chopped
  • 1 small carrot, finely chopped
  • 1 cup cabbage, shredded
  • 1/4 cup capsicum, finely chopped
  • Salt to taste
  • 500 ml water
  • 1 tbsp cornflour
  • 2-3 tbsp water
  • 1/2 tsp black pepper powder

Method –

  1. Heat butter in a pan
  2. Add garlic and sauté for 30 seconds
  3. Add onion and sauté till translucent
  4. Add the chopped vegetables except capsicum
  5. Sauté for 5 minutes
  6. Add water and let it come to a boil
  7. Reduce heat, cover and cook for 10 minutes
  8. Add the capsicum
  9. Now, make a slurry with cornflour and water. There should be no lump
  10. Add the slurry and boil for 3 minutes
  11. Add pepper
  12. Mix well and switch off the flame

Lentil and Chicken Soup

Ingredients

  • 350 gm chicken pieces
  • 1/4 cup moong dal, rinsed and soaked
  • 1/4 cup masoor dal, rinsed and soaked
  • 1 small potato
  • 1 medium carrot
  • 1 cup spinach leaves
  • 1 medium tomato
  • 1” ginger, grated
  • 3-4 cloves garlic, crushed
  • 2 green chillies
  • 1/2 tbsp crushed peppercorns
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp butter

Method –

  1. Pressure cook the chicken, vegetables, peppercorns, salt with 2 cups of water for 4 whistles.
  2. Allow the pressure to release on its own and let the vegetables and chicken cool down
  3. Debone the chicken and blend this mixture to a smooth paste.
  4. Take a deep pan and put on heat.
  5. Pour the contents from the blender to the pan and add butter.
  6. Let it come to a boil
  7. Switch off the heat.
  8. Add lemon juice and serve

Tomato Soup

Ingredients

  • 2 tbsp butter
  • 2 bay leaves
  • 1/3 cup finely chopped onions
  • 1/2 tsp finely chopped garlic
  • 500 gm tomatoes
  • 1 cup water
  • Salt and pepper to taste
  • 1 tsp sugar
  • 1 tbsp chopped coriander leaves for garnish
  • 1-2 tbsp heavy cream (optional )

Method –

  1. Heat butter in a pot
  2. Add bay leaves and sauté for a few seconds
  3. Add chopped onions and garlic
  4. Stir until onions soften for about 3-4 minutes
  5. Add chopped tomatoes and salt
  6. Mix well
  7. Cover the pan and simmer on low heat until the tomatoes soften for about 8-10 minutes
  8. If the liquid dried up, add a splash of water and continue cooking
  9. Remove from heat and cook.
  10. Discard the bay leaf
  11. Add the cooled tomato mixture to a blender jar and blend to a smooth consistency
  12. Pour the tomato purée back into the pot
  13. Add water and adjust seasoning
  14. Mix and stir well
  15. Simmer on low heat until the soup becomes hot but not boiling
  16. Season with freshly crushed black pepper and stir
  17. Turn off the heat
  18. Sprinkle coriander leaves and fresh cream

Oil Free Chicken Soup

Ingredients

  • 250 gm bone in chicken
  • 3 cups of water
  • 2 tsp light soy sauce
  • 1/2 tsp + 1/3 tsp black pepper powder
  • 1 tsp salt
  • Half ear of a sweet corn – kernels removed
  • A few stalks of spring onion
  • 1.5 tbsp cornflour
  • 2 egg whites

Method –

  1. In a pressure cooker, add chicken, water, 1/2 tsp salt, 1 tsp light soy sauce, 1/2 tsp freshly ground black pepper powder and close the cooker
  2. Once it whistles, reduce the flame to lowest and cook for 20 minutes
  3. Open the cooker and strain the contents into a saucepan
  4. Debone the chicken and add it to the strained chicken stock
  5. Heat the saucepan and add 1 tsp soy sauce, 1/2 tsp salt
  6. Bring this to a boil on medium flame
  7. Add the corn kernels and allow it to cook for about 5 minutes
  8. Once it boils, put the flame on low and remove about 1/2 cup of chicken stock and allow it to cook down
  9. Add the cornflour to the removed chicken stock and make a slurry
  10. Add this slurry to the simmering stock
  11. Add the chopped spring onion and stir
  12. Whisk 2 egg whites and pour it in the soup stirring continuously
  13. Add 1/3 tsp black pepper, switch off the flame and serve

Lemon Coriander Soup

Ingredients

  • 1 tbsp oil
  • 1 tbsp garlic
  • 1 tbsp ginger
  • 1 green chilli (optional)
  • 1/4 of a small cabbage
  • 1 small carrot
  • 1 small onion
  • 3-4 mushrooms
  • 4 cups water
  • 1 tsp black pepper powder
  • Salt to taste
  • 3 tbsp cornflour and required water for slurry
  • A bunch of fresh coriander leaves
  • A few spring onion greens

Method –

  1. Heat 1 tbsp oil in a wok
  2. Add 1 tbsp each of finely chopped ginger and garlic
  3. Add 1 chopped green chilli (optional)
  4. Sauté for 1-2 minutes
  5. Add 1/4 of a small cabbage, finely chopped, 1 finely chopped carrot, 1 finely chopped small onion, 3-4 chopped mushrooms
  6. Sauté for about 2 minutes
  7. Add 4 cups water.
  8. Add 1 tsp black pepper powder, salt to taste and juice from 1 lemon
  9. In the meantime, make a slurry with 3 tbsp cornflour and water
  10. When the soup starts boiling, add the slurry and let it boil again
  11. Add a fresh bunch of finely chopped coriander leaves and 2 tbsp chopped spring onion leaves

Chicken Soup

Ingredients

  • 500 gm chicken pieces with bones
  • 1 onion, chopped
  • 6 black peppercorns
  • 1 tsp ginger garlic paste
  • 1/2 tsp black pepper powder
  • Salt to taste
  • 2 tbsp oil
  • Finely chopped coriander leaves

Method –

  1. Heat oil in the pressure cooker
  2. Add the peppercorns and the onions
  3. Sauté till the onions are light brown
  4. Add the chicken and sauté till light brown
  5. Add ginger garlic paste and sauté till raw smell goes
  6. Add salt to taste and pepper powder and sauté for 1-2 minutes
  7. Add 750 ml water and pressure cook for 4-5 whistles
  8. Once the pressure releases and the soup has cooled down, extract the chicken pieces and debone it
  9. Heat up the soup and add the deboned chicken pieces. Let it boil for 2 minutes. Add finely chopped coriander leaves before serving