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Category: Soups

  • Aromatic Chicken & Rice Soup with Fried Garlic Oil

    Aromatic Chicken & Rice Soup with Fried Garlic Oil

    Aromatic Chicken & Rice Soup with Fried Garlic Oil

    Applause for the Chef TeamApplause for the Chef Team
    Aromatic chicken and rice soup builds flavour from lemongrass, ginger, makrut lime and a clear chicken stock. Mashed rice thickens the broth while fried garlic oil adds depth at the finish.
    5 from 1 vote
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    Servings
    Servings 8 people

    Ingredients
     

    • 1.6 kg chicken leg quarters
    • 1 white onion halved
    • 2 lemongrass stalks
    • 30 g fresh ginger sliced for stock
    • 5 makrut lime leaves
    • 1 tbsp sugar
    • 1 tbsp salt
    • 120 ml neutral oil
    • 1 garlic head cloves peeled and finely chopped
    • 370 g cooked jasmine rice divided
    • 350 g cabbage thinly sliced
    • 2 carrots thinly sliced
    • 2 tbsp fish sauce
    • 1 lime juiced
    • ¼ tsp ground white pepper
    • 3 spring onions finely chopped
    • 15 g fresh coriander roughly chopped
    • 15 g fresh ginger julienned for garnish
    • 3.8 l water or enough to cover the chicken
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    Instructions

    • Put the chicken in a large pot with enough water to cover. Add onion, lemongrass, sliced ginger, lime leaves, sugar and salt, then simmer gently for about 45 minutes until the chicken is cooked.
      1.6 kg chicken leg quarters, 3.8 l water, 1 white onion, 2 lemongrass stalks, 30 g fresh ginger, 5 makrut lime leaves, 1 tbsp sugar, 1 tbsp salt
    • Lift out the chicken and cool briefly in cold water. Remove the meat, return the bones to the stock and simmer for 20 minutes more, then shred the chicken.
    • Meanwhile, heat the oil in a small pan and cook the chopped garlic over medium-low heat until pale golden. Remove from the heat and let it finish colouring in the oil.
      120 ml neutral oil, 1 garlic head
    • Strain the stock, keeping the lemongrass and lime leaves and discarding the other solids. Return the stock, lemongrass and lime leaves to the clean pot.
      2 lemongrass stalks, 5 makrut lime leaves
    • Mash 50 g cooked rice into a paste and whisk it into the boiling stock. Add the remaining rice, cabbage, carrots and shredded chicken, then simmer for about 10 minutes.
      370 g cooked jasmine rice, 350 g cabbage, 2 carrots
    • Season with fish sauce, lime juice and white pepper. Serve with spring onion, coriander, julienned ginger and a spoon of fried garlic oil.
      2 tbsp fish sauce, 1 lime, 1/4 tsp ground white pepper, 3 spring onions, 15 g fresh coriander, 15 g fresh ginger
    Start Cooking

    Chef's notes

    • The stock can be made a day ahead and chilled, which also makes it easier to remove excess fat.
    • Use cooked jasmine rice for the best fragrance and soft texture.
    • Freeze leftover lemongrass and lime leaves in small portions for future stocks.
    • Leftover fried garlic oil keeps refrigerated for up to 1 week.
    • Reheat the soup gently and add the fresh garnish just before serving.
    Drink pairing
    Lemongrass, lime and garlic oil need clean, aromatic drinks with citrus lift and moderate sweetness.

    Alcoholic

    • Off-dry Riesling
    • Gewürztraminer
    • Thai lager

    Non alcoholic

    • Lemongrass iced tea
    • Sparkling lime water
    • Coconut water with ginger
    Nutrition per serving
    Calories: 596kcal (30%) | Carbohydrates: 23g (8%) | Protein: 30g (60%) | Fat: 42g (65%) | Saturated Fat: 9g (56%) | Cholesterol: 167mg (56%) | Sodium: 1420mg (62%) | Potassium: 586mg (17%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 2900IU (58%) | Vitamin B12: 1µg (17%) | Vitamin C: 22mg (27%) | Vitamin D: 0.2µg (1%) | Vitamin E: 6mg (40%) | Vitamin K: 55µg (52%) | Folate: 39µg (10%)

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  • Fragrant Tom Kha Kai with Chicken, Coconut and Lime

    Fragrant Tom Kha Kai with Chicken, Coconut and Lime

    Fragrant Tom Kha Kai with Chicken, Coconut and Lime

    Applause for the Chef TeamApplause for the Chef Team
    A Thai-inspired chicken and coconut soup with galangal, lemongrass, fish sauce, lime and fresh coriander. Creamy, fragrant and bright in the classic tom kha style.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 500 ml chicken stock
    • 250 g chicken breast fillets
    • 3 fresh lemongrass stalks
    • 2 shallots
    • 1.5 tsp ground galangal aka Laos
    • 400 ml coconut milk
    • 1.5 tbsp fish sauce
    • 2 tsp coconut sugar
    • 1 fresh red chilli
    • 150 g oyster mushrooms
    • 7.5 g fresh coriander
    • 2 limes
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    Instructions

    • Bring the chicken stock to a boil. Cut the chicken into 2 to 3 cm pieces and add it to the pan.
      500 ml chicken stock, 250 g chicken breast fillets
    • Trim the lemongrass and cut the stalks into 4 cm pieces. Slice the shallots into thin wedges.
      3 fresh lemongrass stalks, 2 shallots
    • Add galangal, lemongrass and shallots. Simmer gently for 20 minutes with the lid slightly open, skimming if needed.
      1.5 tsp ground galangal, 3 fresh lemongrass stalks, 2 shallots
    • Stir in coconut milk, fish sauce and coconut sugar. Slice the chilli and tear the oyster mushrooms, then add both.
      400 ml coconut milk, 1.5 tbsp fish sauce, 2 tsp coconut sugar, 1 fresh red chilli, 150 g oyster mushrooms
    • Warm for another 5 minutes. Roughly chop the coriander stems and keep the leaves whole.
      7.5 g fresh coriander
    • Juice one lime and season with about 2 tbsp lime juice and extra fish sauce if needed. Serve with coriander and lime wedges.
      2 limes
    Start Cooking

    Chef's notes

    Chef’s notes: For a more authentic version, simmer a few kaffir lime leaves with the lemongrass, then warn guests not to eat the aromatics.
    Drink pairing
    Tom kha kai is creamy and aromatic, with lime, coconut, lemongrass and savoury fish sauce. The best drinks feel fresh, citrusy and clean.

    Alcoholic

    • Riesling Kabinett or dry Chenin Blanc
    • Albariño for a crisp citrus profile
    • Thai lager or Belgian witbier

    Non alcoholic

    • Lemongrass iced tea
    • Sparkling lime water with coriander stem
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 355kcal (18%) | Carbohydrates: 19g (6%) | Protein: 21g (42%) | Fat: 24g (37%) | Saturated Fat: 19g (119%) | Cholesterol: 44mg (15%) | Sodium: 819mg (36%) | Potassium: 901mg (26%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 292IU (6%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 30mg (36%) | Vitamin D: 0.3µg (2%) | Vitamin E: 0.4mg (3%) | Vitamin K: 8µg (8%) | Folate: 53µg (13%)

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  • Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Applause for the Chef TeamApplause for the Chef Team
    A quick vegan noodle soup with vegetable gyoza, shiitake, udon noodles, pak choi, soy and rice vinegar. Savoury, warming and full of texture.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 3 spring onions
    • 3 garlic cloves
    • 30 g fresh ginger
    • 125 g shiitake mushrooms
    • 4 tbsp sunflower oil
    • 1 star anise
    • 1 vegan vegetable stock cube
    • 1 l boiling water
    • 3 tbsp soy sauce
    • 3 tbsp rice vinegar
    • 270 g vegetable gyoza
    • 300 g thick udon noodles
    • 550 g Shanghai pak choi
    • 4 tsp sesame oil
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    Instructions

    • Roughly chop the white parts of the spring onions and finely slice the green parts. Finely chop the garlic, grate the ginger and halve the shiitake.
      3 spring onions, 3 garlic cloves, 30 g fresh ginger, 125 g shiitake mushrooms
    • Heat half the sunflower oil in a soup pan and fry the shiitake for about 3 minutes, until lightly browned.
      4 tbsp sunflower oil, 125 g shiitake mushrooms
    • Add star anise, garlic, ginger and white spring onion. Cook for 2 minutes until fragrant.
      1 star anise, 3 garlic cloves, 30 g fresh ginger, 3 spring onions
    • Add the stock cube and boiling water. Bring to a boil, then add soy sauce and rice vinegar. Simmer for 10 minutes, adding dumplings after 8 minutes.
      1 vegan vegetable stock cube, 1 l boiling water, 3 tbsp soy sauce, 3 tbsp rice vinegar, 270 g vegetable gyoza
    • Rinse the udon noodles under warm water and divide between bowls. Quarter the pak choi lengthways.
      300 g thick udon noodles, 550 g Shanghai pak choi
    • Stir-fry the pak choi in the remaining sunflower oil over high heat for 5 minutes. Toss with half the sesame oil.
      550 g Shanghai pak choi, 4 tbsp sunflower oil, 4 tsp sesame oil
    • Ladle the soup and dumplings over the noodles. Top with pak choi, green spring onion and the remaining sesame oil.
      3 spring onions, 4 tsp sesame oil
    Start Cooking

    Chef's notes

    The soup base can be made a day ahead. Add the dumplings and pak choi shortly before serving so they stay fresh.
    Drink pairing
    This noodle soup is savoury, mushroomy and soy-led, with sesame richness and a little acidity from rice vinegar. Drinks with brightness, gentle bitterness or clean bubbles work well.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Junmai sake served lightly chilled
    • Crisp pilsner or rice lager

    Non alcoholic

    • Cold green tea with lemon
    • Sparkling yuzu or lime water
    • Alcohol-free pilsner
    Nutrition per serving
    Calories: 486kcal (24%) | Carbohydrates: 57g (19%) | Protein: 14g (28%) | Fat: 25g (38%) | Saturated Fat: 3g (19%) | Cholesterol: 3mg (1%) | Sodium: 1725mg (75%) | Potassium: 539mg (15%) | Fiber: 6g (25%) | Sugar: 9g (10%) | Vitamin A: 6234IU (125%) | Vitamin C: 72mg (87%) | Vitamin D: 0.1µg (1%) | Vitamin E: 6mg (40%) | Vitamin K: 83µg (79%) | Folate: 104µg (26%)

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  • Bright South American Chicken & Bean Soup with Lime and Coriander

    Bright South American Chicken & Bean Soup with Lime and Coriander

    Bright South American Chicken & Bean Soup with Lime and Coriander

    DaanDaan
    A generous, lightly spicy meal soup with chicken, red kidney beans, sweetcorn and a creamy coconut base. Fast enough for a weekday but filling enough to serve as dinner.
    4.5 from 2 votes
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 red chilli
    • 295 g grilled red peppers from a jar drained
    • 2 chicken stock cubes
    • 400 ml coconut milk
    • 800 ml hot water
    • 1 lime
    • 15 g fresh coriander
    • 250 g cherry tomatoes
    • 300 g tinned sweetcorn drained
    • 225 g small red kidney beans drained
    • 320 g chicken breast pieces
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    Instructions

    • Trim the chilli, halve it lengthways, remove the seeds and chop finely. Drain the grilled peppers and cut them into pieces.
      1 red chilli, 295 g grilled red peppers from a jar
    • Put the chilli, peppers, stock cubes, coconut milk and hot water in a large pan. Bring to a gentle boil and simmer for 10 minutes.
      1 red chilli, 295 g grilled red peppers from a jar, 2 chicken stock cubes, 400 ml coconut milk, 800 ml hot water
    • Zest the lime, then juice half and cut the other half into wedges. Roughly chop the coriander. Halve the tomatoes and drain the sweetcorn.
      1 lime, 15 g fresh coriander, 250 g cherry tomatoes, 300 g tinned sweetcorn
    • Blend the soup until smooth. Add lime zest, 2 tbsp lime juice and half the coriander, then return to the heat.
      1 lime, 15 g fresh coriander
    • Add tomatoes, sweetcorn, kidney beans and chicken. Simmer gently for about 10 minutes until the chicken is cooked through.
      250 g cherry tomatoes, 300 g tinned sweetcorn, 225 g small red kidney beans, 320 g chicken breast pieces
    • Season with pepper and salt if needed. Serve in deep bowls with the remaining coriander and lime wedges.
      1 lime, 15 g fresh coriander
    Start Cooking

    Chef's notes

    Serve with crusty bread or warm tortillas if you want a bigger meal.
    Drink pairing
    This soup is creamy, lightly spicy and lifted by lime and coriander. It needs drinks with freshness, citrus or gentle fruit to balance the coconut and chilli.

    Alcoholic

    • Sauvignon Blanc or Verdejo
    • Dry Riesling for the chilli and lime
    • Mexican-style lager with a lime wedge

    Non alcoholic

    • Lime and mint sparkling water
    • Iced hibiscus tea with orange
    • Alcohol-free wheat beer with citrus notes
    Nutrition per serving
    Calories: 430kcal (22%) | Carbohydrates: 34g (11%) | Protein: 26g (52%) | Fat: 24g (37%) | Saturated Fat: 19g (119%) | Cholesterol: 51mg (17%) | Sodium: 1768mg (77%) | Potassium: 1178mg (34%) | Fiber: 7g (29%) | Sugar: 9g (10%) | Vitamin A: 1222IU (24%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 78mg (95%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 18µg (17%) | Folate: 90µg (23%)

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