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Coconut and chicken thai soup
Hi,
This soup has some reminiscences from oriental food so I call it “thai”. I cooked it without pasta but if you want you can add some noodles at the end.
Ingredients (2 people):
- 1 red onion
- 1 red pepper
- 6 mushrooms
- 1 tbsp green curry
- Ginger
- 1 lime
- 2 garlic cloves
- 1 chicken breast
- ½ liter of coconut milk
- ½ liter of chicken stock
- A bunch of coriander
We start cutting the ingredients. Cut the red onion onto stripes, also a red pepper onto stripes, a chicken breast onto really fine stripes and about 6 mushrooms laminated.
On a pot put a bit of olive oil, 2 crushed garlic cloves a bit of grated ginger and lime (or lemon) zest. After one minute add the red pepper. Cook about 4 minutes and if the base of the pot gets to dry add some water. Then add the red onion, a bit of salt and ground pepper mix well and cook for about 3 minutes. Then add the chicken and a bit of salt, mix well, stir frequently and cook until the chicken changes its colour and gets a bit golden.
Add the juice of one lime (or lemon), a tbsp of green curry, half liter of coconut milk, and half liter of chicken stock. Keep on cooking for 15-20 minutes, finally add the mushrooms and cook for 10 minutes.
Serve with a bunch of chopped coriander over the soup. This recipe is ideal also to bring on your tupperware (be sure is watertight) to work.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Oriental beef soup
For sure this recipe would like Sheldon Cooper and his colleagues, as far as they seem to like a lot every kind of oriental food.
Ingredients (for 2 people):
- 1 onion
- Less than half green and red pepper
- A piece of ginger
- 400 gr beef
- Soy souce
- Oyster sauce
- Dried mushrooms
- Some brean spouts
- Noodles
Put dried mush rooms on a bowl with 1 litre of warm water for 2 hours or more, take off the mushrooms and drain the water to use later.
Cut the onion in cubes. Cut less than half green and red pepper in small cubes. Peel the ginger and grate it.
Put a bit of olive oil on the wok and when it’s hot add the beef cut in thin stripes, and add some salt. As we are cooking on a wok the fire must be set at maximum and we will be constantly stirring. Cook the beef for 5 minutes.
Reserve the beef, put oil in the wok and when it’s hot add the onion, peppers, brean spouts, mushrooms and some salt. Stir it for 3 minutes.
Now we add back the beef, grated ginger, soy sauce and oyster souce. Cook for 2 minutes and then add the water used to hydrate the mushrooms. When the water starts to boil add the noddles, cook them 4 minutes and shutdown the fire.
Be careful when eating because it will be really hot, better take some time before eat.
Recipes from Spain 