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Cooking, Recipe and Food Blog

Hot and Sour Prawn Soup

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Hot and sour prawn soup is a delicious dish which reminds me of Vietnamese pho noodles which is also served with chili, bean sprouts and mint leaves. Follow the same recipe for other meats to make other variants of this recipe.

 

Serves 4

Ingredients:

250g flat rice noodles

6 cups chicken stock

2 tablespoons green curry paste

1 tablespoon soy sauce

1 tablespoon caster sugar

1 lime, juiced

2 tomatoes, chopped

2 celery stalks, sliced

20 green prawns, peeled but tails intact

Salt and pepper to taste

Chili for serving

Bean sprouts for serving

Coriander leaves for serving

Mint leaves for serving

 

Cook the rice noodles in a pot of boiling water or according to package instructions or until they are al dente. Drain well and set aside.

In a large saucepan, combine the chicken stock, green curry paste, soy sauce, sugar and lime juice. Place the saucepan over high heat and bring it to a boil. Add the celery and tomatoes. Reduce the heat to low and let it simmer until the tomatoes are soft.

Place the prawns in the saucepan and cook them for two to three minutes or until they turn pink. Next, split the noodles between individual bowls and ladle some soup and prawns over them. Serve immediately with chili, bean sprouts, coriander and mint leaves on the side.

 

Photo Courtesy Of: Simon Aughton

Vegetable Noodle Soup

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Vegetable noodle soup is a heartwarming recipe that is perfect for chilly weather. It is a meal in itself because of the carbs and the nutritional vegetables. Enjoy it with crusty bread.

 

Serves 4-6

Ingredients:

2 teaspoons butter

1 small onion, finely chopped

2 bacon rashers, finely chopped

1 small carrot, peeled and cut into cubes

1 teaspoon Italian seasoning

1 large tomato, seeded and chopped

400g can crushed tomatoes

1 large potato, peeled and cut into cubes

2 1/2 cups chicken stock

3/4 cup spiral pasta

180g broccoli florets

1 zucchini, sliced

1 tablespoon tomato paste

140g can sweet corn kernels, drained

4 teaspoons grated Parmesan cheese

 

Melt the butter in a heavy pot or Dutch oven over medium heat. Sauté the onions, carrots, Italian seasoning and bacon for 3-5 minutes or until the carrots are soft and the onions are translucent. Add the tomatoes, potato and chicken stock. Set the heat to high and bring it to a boil. Cook the pasta in the pot for another 10 minutes or until soft. Stir occasionally. Once the pasta is almost cooked, add the broccoli, zucchini, tomato paste and corn kernels. Reduce the heat to low and let it simmer for another 5-8 minutes or until the vegetables are blanched. Ladle the soup into individual bowls and top with Parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  allyrose18