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Serve soups in style

S. Ashok Kumar


SOUP IS an appetising liquid food which is always served as the first course of any meal.

They are rich in nutrients and flavour due to the addition of vegetables and herbs (bouquet garni).

A basic stock forms the base of a good soup and it requires skill, labour and imagination to make.

The ingredients that go into the stock must, therefore, be carefully selected.

Slow boiling, removing of scum, decreasing and proper straining are vital to make a good stock.

Tom Yum Soup (Veg)

(A spicy and sour thin soup)

Ingredients

Tom Yum paste - 5 gms
Diced cabbage and carrot - 10 gms
Shredded onion - 5 gms
Shredded tomato - 5 gms
Shredded green chillies - 2 gms
Sliced mushroom - 3 gms
Chopped corriader leaves - 1 gm
Lemon juice - 2 ml
Stock - 100 ml
Salt - 3 gms
Ajinomoto - 3 gms
White pepper powder - 2 gms
Sugar - 2 gms

Method

1. Pour the stock into kadai.

2. Add cabbage, carrot, onion, tomato, mushroom and green chillies.

3. Add tom yum paste and salt, ajinomoto and pepper powder.

4. Add lemon juice and garnish with coriander leaves.

Chicken Rain Drop Soup


(Thick, mildly-spicy soup)

Ingredients

Refined Oil - 5 ml
Minced chicken - 50 gms
Chopped celery - 0 5 gms
Chopped green chillies - 3 gms
Egg (white only) - 1
Corn flour - 5 gms
Salt - 3 gms
Ajinomoto - 3 gms
Sugar - 2 gms
Stock - 100 ml

Method

1. Heat the oil in a kadai. Add chopped green chillies and minced chicken.

2. Add stock, ajinomoto, salt and sugar.

3. Add corn flour starch for thickening.

4. Add beaten egg white and mix well.

5. Garnish with chopped chillies and a few drops of oil.

Chicken Corn and Cilantro Soup


(Thick, green-coloured, mildly-spiced soup)

Ingredients

Refined oil - 5 ml
Minced chicken - 50 gms
Whole corn - 10 gms
Chopped green chilly - 3 gms
Chopped corriander leaves (Cilantro)- 5 gms
Corn flour - 5 gms
Egg - 1
Stock - 100 ml
Salt - 3 gms
Ajinomoto - 3 gms
Sugar - 2 gms

Method

1. Heat the oil, add chopped chillies and sauté well.

2. Add stock, corn and corriander leaves and chicken keema.

3. Add salt, pepper, ajinomoto and sugar.

4. Add corn flour starch for thickness and beaten egg. Mix well.

To make stock

Vegetable stock

Add vegetables like carrot and onion and celery leaves to water along with bay leaves and pepper corns and boil.

Simmer the mixture till the flavour of vegetables percolates into the water.

Chicken stock

Add vegetables and chicken bones to water and simmer till their flavour seeps into the water.

(The writer is the Chef of The Residency, Coimbatore. Write in your comments to cbemetro@thehindu.co.in)

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