Vegetarian Tom Yum Shrimp Soup

Thailand "lacks a strong indigenous vegetarian tradition" notes Nancie McDermott in Real Vegetarian Thai, and cookbook author Vatcharin concedes, yet there are many modern Thais that practice vegetarianism today and the number is growing. In the last 30 years, vegetarianism in Thailand has become more widespread, because of an increased interest in a sect of Thai Buddhism, which reveres Kwan Yim, the Chinese Goddess of Mercy, according to the cookbook Thai Vegetarian Cooking.

Food blog WorldonaPlate.org struggled with "having to cook a vegan (Thai) dish" when "just about every dish has that essential ingredient, fish sauce (nam pla). Truly this is the single most important flavoring for authentic Thai." This makes it especially tricky to recreate the flavor balance of the classic Tom Yum Soup, which is usually finished with a good dose of fish sauce to achieve a satisfying umami flavor.

This recipe for Tom Yum Soup from the recently published cookbook, Thai Vegetarian Cooking, solves that problem by employing a combination of soy sauce and sea salt balanced with Thai roasted chili paste, coconut milk, lime and the essential fresh Thai herbs (galangal, chilies and lemongrass) for Tom Yum. Thus a savory flavor is created without the addition of meat or seafood. Fortified with frozen vegetarian prawns (if available) and straw mushrooms, a full palate of flavors and satisfying textures is achieved without sacrificing the goal of remaining a vegetarian dish.

Ingredients

• 2 cups water
• 7 slices young galangal
• 2 stems lemongrass, diagonally sliced
• 3 kaffir lime leaves. torn
• 1 bulb pickled garlic, bruised
• 10 straw mushrooms, halved
• 1 tablespoon roasted chili paste (homemade vegetarian or purchased non-vege)
• 1/4 cup + 1 1/2 tablespoons light soy sauce
• 1/2 teaspoon sea salt
• 1/4 teaspoon sugar
• 3 tablespoons lime juice
• 5 vegetarian prawns
• 1 1/2 cups coconut milk
• 7 hot Thai chilies pounded
• 2 coriander plants, cut into 1/2" slices
• Kaffir lime leaves, coriander leaves, diagonally sliced lemongrass and hot chilies for garnish

Preparation:

1. In a soup pot, pour in water or stock and bring to a boil over medium heat. Add galangal, lemongrass, kaffir lime leaves and pickled garlic. When it boils again add straw mushrooms and cook until just done. Season with roasted chili paste, light soy sauce, salt, sugar and lime juice. Stir to combine. The taste should be sour and salty. Add vegetarian prawns and cook for further 3 minutes until they are done. Add coconut milk and cook until boiling. Add hot chilies and coriander, turn off the heat.
2. Dip out into a serving bowl garnish with kaffir lime leaves, coriander eaves. lemongrass and hot chilies. Serve hot.

Serves

Cream of Tomato Soup

Cream of tomato soup is great winter food. Perfect for lunch or dinner served with garlic bread. Add a little grated cheese on top for the kids.

Prep time:   5 minutes
Cook time:   45 minutes
Servings:   6 people

Ingredients:
1 dozen ripe Tomatoes
5 tbl Tomato Paste
1 litre (about 4 cups) Chicken or Vegetable Stock
1 large Onion, finely diced
2 tbl Butter
2 tbl Olive Oil
1/3 cup Flour
1 cup Cream
1 cup Milk
1 tbl Sugar
Salt to Taste
Basil, Coriander or Parsley to garnish

Directions:
In your soup pot lightly cook onion in butter and oil. Cut fresh tomatoes in half and scoop out seeds with finger, throw away seeds and add roughly cut tomato flesh to pot. Cook for 10 minutes on a low heat, stirring occasionally. Add in tomato paste. Mix flour with same amount of stock in a small bowl until there is no lumps. Add to pot and stir in the rest of the stock slowly. Simmer for 30 minutes stirring occasionally.
Remove from heat and blend in your blender, a few cupfuls at a time.
Return blended mix to a pot and heat. Add sugar, make sure mixture is not boiling, add milk and cream. Taste mixture and add a little salt to taste.
Serve garnished with fresh herbs.

Watercress Soup With Seafood

There are many ways to make watercress soup - some recipes add a small amount of marinated beef or pork, while a Hakka version calls for adding shrimp balls. You can also leave out the meat or seafood altogether. In this simple version, fish fillets have been added to increase the soup's nutritional benefits. Watercress Soup serves 4.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

• 8 ounces fish fillets, such as halibut
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 1 teaspoon cornstarch
• 1/2 - 1 large bunch fresh watercress, depending on your preference
• 1 piece fresh ginger
• 1 green onion (Spring Onion, scallion)
• 3 cups chicken broth
• 1 cup water
• 1 teaspoon granulated sugar
• Salt and pepper, to taste

Preparation:

1. Cut the fish fillets into thin slices or 3/4-inch cubes. Combine the salt, pepper and cornstarch in a medium-sized bowl. Add the fish and let stand while preparing the other ingredients.
2. Wash the watercress and pat dry. Cut the roots off the watercress, leaving about 1 inch. Roughly chop the watercress into 1 inch pieces.
3. Finely chop the ginger to make 1 teaspoon. Finely chop the green onion, using both the white and green parts.
4. In a large saucepan or wok, bring the chicken broth and water to a boil. Stir in the sugar and ginger. Let simmer for a minute, then add the fish.
5. Bring back to a boil, then add the watercress and the green onion. Boil for 2 - 3 minutes, until the fish is cooked and the watercress leaves are bright green and wilted.
6. Taste and adjust seasoning, adding salt and/or pepper if desired. Serve hot.

Cream Corn Soup

Traditionally, this warming Cantonese soup is prepared in the same way as “Chicken Velvet” by chopping the meat or seafood into small pieces and mixing it with egg whites, liquid and cornstarch.
This recipe for Cream Corn Soup is much simpler – the cornstarch and water mixture is used as a thickener, and the egg whites are streamed into the hot broth before serving, just like in Egg Drop Soup. White pepper, green onions and Asian sesame oil add extra flavor to the broth. Serves 6.

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 5 cups homemade chicken stock or storebought chicken broth
• 1 1/4 cups canned creamed corn
• 1/4 teaspoon salt, to taste
• 1/2 teaspoon granulated sugar
• Black or white pepper, to taste
• 2 teaspoons Chinese rice wine or dry sherry
• 3/4 cup cooked crabmeat, or cooked diced ham
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• 2 egg whites, lightly beaten
• 1/2 teaspoon Asian sesame oil, or to taste
• 2 green onions (spring onions), finely chopped for garnish, optional

Preparation:

1. Bring the broth or stock to a boil in a saucepan over medium heat. Stir in the creamed corn and bring back to a boil (about 3 minutes). 2. Stir in the salt, sugar, white pepper, rice wine or sherry and cooked crabmeat. Cook for about 2 minutes to bring back to a boil again. 3. Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup, stirring to thicken. When the soup has thickened, remove the saucepan from the heat. 4. Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds. 5. Add the sesame oil and the green onions garnish if using.

West Lake Beef Soup Recipe

Instead of garnishing the soup with green onions, feel free to stir in fresh coriander leaves (cilantro) to taste, at the end of cooking if desired.

Serves 4 - 5

Ingredients:

• 2/3 cup lean ground beef
• Seasonings for Beef:
• 1 tablespoon light soy sauce
• 1 tablespoon cooking wine or dry sherry
• 1 tablespoon water
• a few drops sesame oil
• 2 teaspoons cornstarch
• Other:
• 4 - 5 cups chicken stock
• 1 teaspoon sugar
• 1/4 teaspoon pepper, or to taste
• Salt to taste
• 1 1/2 tablespoons cornstarch mixed with 1/3 cup water (optional)
• 2 eggs or egg whites, lightly beaten
• 2 green onions, green parts only, washed, drained and cut into 1-inch pieces

Preparation:

In a medium bowl, add the seasonings to the ground beef, adding the cornstarch last (use your fingers to mix in the cornstarch). Marinate the ground beef for 15 minutes.

  While the beef is marinating, bring the chicken stock or broth to a boil. Stir in the marinated ground beef, using chopsticks to break up any lumps. Add the sugar and pepper. Bring the soup back to a boil, turn down the heat, and simmer for a few minutes to allow the ground beef to cook. Taste and add extra salt if needed.

If desired, add the extra 1 1/2 tablespoons cornstarch mixed with water and stir to thicken.
 
Very slowly pour in the egg whites in a steady stream. Use a fork to gently stir the eggs in a clockwise direction until they form thin streams or ribbons.
 
Garnish with green onion and serve.

Winter Melon Soup

This popular soup, featuring the mild sweet taste of winter melon, is often served at Chinese banquets. If winter melon is unavailable, the dish can also be made with a whole cucumber. Peel the cucumber, core to remove the seeds, and dice.
Serves 3 to 4.

Ingredients:

• 1 cup winter melon (1/2 pound)
• Water to boil winter melon
• 2 cups chicken broth
• 4 Chinese dried black mushrooms
• 2 - 3 slices ginger
• 1/4 cup cooked ham, diced
• Salt and pepper to taste
• 1 green onion, green part only, washed and cut on the diagonal into 1-inch pieces

Preparation:

1. Wash the winter melon, remove the green skin, seeds, and the pulp. Cut into 2-inch pieces.
2. Reconstitute the Chinese dried mushrooms by soaking in hot water for 20 - 30 minutes until softened. Squeeze out any excess water.
3. Place the winter melon in a pot of water, bring to a boil, and simmer for approximately 20 minutes or until the winter melon is tender.
4. Add the chicken broth, mushrooms, ginger and cooked ham. Add seasonings as desired. Simmer for about 20 minutes. Add green onion for garnish. Serve hot.

Egg Drop Soup chinese

The basic recipe for Egg Drop Soup (also called Egg Flower Soup) is very simple; I've included a few variations below. For more tips on how to make the soup, see Cooking Tips for Egg Drop Soup. Serves 3 to 4.
Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

• 4 cups chicken broth or stock
• 2 eggs, lightly beaten
• 1 -2 green onions, minced
• 1/4 teaspoon white pepper
• Salt to taste
• A few drops of sesame oil (optional) 

Preparation:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
  Garnish with green onion and serve.

Hot Vichyssoise Recipe

Ingredients:

2 onions
1 large leek
2 tsp butter
1.5 litres chicken stock
3 large potatoes
8 tbsp heavy cream
1 tsp nutmeg
8 tsp chives
½ tsp pepper
1 tsp salt
500 ml milk

Directions:

Peel and chop the onions roughly. Trim off all the dark green part of the leek and split it in half from top to bottom, Wash out any mud and finely shred the leek. Peel the potatoes and cut them into large cubes. Snip the chives finely.
Gently fry the onions and leek in the butter until they are soft. Add the stock and potatoes. Simmer the soup for an hour and blend it to a puree. Add the milk, salt, pepper and nutmeg. Simmer the soup for another twenty minutes. Ladle the soup into eight small bowls. Add a tablespoon of heavy cream and a teaspoon of chives to each bowl.

Serves eight.

Savory Squash Soup Recipe

Ingredients:

2 butternut squash (about 3 3/4 pounds)
1 acorn squash (about 1 3/4 pounds)
6 Tablespoons (3/4 stick) unsalted butter
1 white onion (about 4 ounces), peeled, trimmed, and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups homemade Chicken Stock (see separate recipe) or Vegetable Stock, heated
1 cup heavy cream
1 sprig of fresh rosemary

Garnish:
1 recipe Cranberry Relish (see separate recipe)
1 recipe Cardamom Cream (see separate recipe)
1/2 recipe Spiced Caramelized Pecans (see separate recipe)
4 tablespoons pumpkin seed oil

Directions:

1. Preheat the oven to 350 degrees F.

2. Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper, and nutmeg. Arrange the squash cut side down in a roasting pan and bake until tender, about 1 hour. Cool, scoop out the insides of the squash, and purée the flesh in a food processor. Reserve. (You should have about 4 cups of puréed squash.)

3. In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sauté the onion. Do not allow it to brown. Add the puréed squash and cook over very low heat until heated through, stirring occasionally

. Do not allow it to bubble up. Season with the salt, pepper, ginger, and cardamom.

4. Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes.

5. In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning to taste.

Note: If desired, bake small squash until tender, scoop out, and use as individual serving bowls.


To serve, ladle the soup into heated bowls. Place a tablespoon of Cranberry Relish in the center, top with a dollop of Cardamom Cream, then sprinkle with chopped pecans. Drizzle pumpkin seed oil over soup.

Makes 2 quarts

Cream Of Broccoli Soup Recipe

American Soup

Ingredients:

* 3 medium heads of broccoli , cut into small florets
* 4 Tbsp olive oil
* ½ onion , sliced
* 1 garlic clove , sliced
* 1 medium potato , diced into small cubes
* 2 1⁄8 pt vegetable stock
* 10 1⁄8 fl oz cream
* a pinch of nutmeg
* some salt and pepper
* 2 Tbsp almonds , toasted and sliced, for garnish
* 2 saucepans
* 1 wooden spoon
* 1 ladle
* 1 blender

Directions:

Begin the soup
Put a saucepan onto a medium heat and allow it to warm through. Add the olive oil, onions, garlic and the potatoes and sweat for a few minutes without letting the onions colour. Stir occasionally to help the process.

Once the garlic and onions have softened add the broccoli. Add the stock and cream and season with salt, pepper and nutmeg. Give it a little stir and bring it to a simmer. Still simmering, let it cook for 10 minutes then take it off the heat.
Purée the soup
Slowly ladle the soup in batches into the blender. Be very careful not to over-fill it. Put the lid on, leaving enough space for the steam to escape. If you do it too tightly the steam may not be able to escape and could blow the lid off. Pulse a few times and purée the soup on full power until it becomes smooth and lump free. Pour it back into the saucepan and take a look at the consistency. You may want to add or discard some of the liquid from the next batch. Purée the remaining soup into a smooth and creamy consistency.

Serve

Cauliflower Soup with Beer and Cheese

An excellent version of cauliflower soup with lots of veggies, cheese and beer. You can cut the amount of butter used for frying if you wish. A good way to eat cauliflower cos it stays in chunks.

1/2 cup chopped spring onions

1 cup sliced celery

1 cup sliced carrots

250g mushrooms, sliced

170g butter

1/2 cup (60g) flour

1 teaspoon mustard powder

5 cups (1.25litres) chicken stock

1 small head cauliflower

1 stubbie (375ml) of beer

250g grated mature cheddar cheese (or to taste)

2 tablespoons grated Parmesan cheese

salt and pepper to taste

Preparation method

1.		Saute the spring onions, celery, carrots, and mushrooms in the butter. Mix the flour and dry mustard into sauteed vegetables. Add chicken broth, bring to a boil.
2.		Break up cauliflower into bite-size pieces, steam until just tender.
3.		Reduce heat of sauteed vegetables to a simmer, add cauliflower, beer, and cheeses.
4.		Simmer 15-20 minutes. Add salt and pepper to taste.

Mushroom and vegetable soup

You can use different varieties of mushrooms, like crimini, portabello or shiitake mushrooms. For a smoother texture, purée the soup after it has simmered the final 30 minutes - though I prefer to serve it as is. Prepare some wild rice according to package directions, and add to soup during the final 10 minutes of cooking or after soup has been puréed.

Ingredients

30g butter

2 carrots, peeled and sliced

1 medium onion, sliced

½ leek, sliced

1 stalk celery, sliced

1 sprig thyme, leaves removed

1kg mushrooms, washed and sliced

1.4L chicken stock

salt and freshly ground black pepper to taste

3 spring onions, chopped

Preparation method

1.		Melt the butter in a stockpot over medium heat. Add carrots, onion, leek and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme leaves and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
2.		Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with spring onions sprinkled on the top.

Tip:

Make this vegetarian by using a good vegetable stock instead of chicken stock. For a vegan soup, use the vegetable stock and olive oil instead of butter.