This soup was so different, filling and so good!
I’ve prepared 3 portions using 2 avocados, one medium onion and 4 garlic cloves as I used about 2 1/2 cups of water.
I’ve fried onion, garlic and ginger with the oil, added the other ingredients and blended it all together.
I prepared the mind in a small mortar and each of us dripped the oil directly in his bowl.
I can imagine to prepare exactly the same recipe with cilantro as well!
Ingredients (for 3-4 portions)
- olive oil
- 1 medium onion
- 4 clove garlic
- 2-4 tablespoons fresh ginger, minced
- 1 pinch of dried chili
- 2 limes, juice of
- 10 fresh mint leaves
- 2 medium avocados
- 2-3 cups water
- salt & pepper
MINT OLIVE OIL:
- 15 – 20 fresh mint leaves
- 3 Tbsp olive oil
Source and recipe description: Annacia’s “Warm avocado soup”
Tom Kah Kai is one of our favorite soups and we really have this several times per year.
The recipe I reviewed is a light version, posted by Linky, in which most of the ingredients are dry and for this reason it is almost a ready made version.
For my recipes with fresh herbs I keep the herbs in the freezer, but if they are not available, you will be more than happy with this recipe which makes the almost impossible to possible.
For this recipe I replaced the ground kaffir lime leaf by one lime peel in the soup and discarding it before serving. I used a small tin canned mushrooms, for the broth I used “normal” broth where added 3 very thin slices ginger.
Suggestion: place lemon grass in an empty tea bag while cooking for easy removing.
- 1 quart thai ginger infused broth, I used normal broth but I added 3 thin slices ginger
- 1/2 cup red pepper, cut in matchsticks
- 1/2 cup mushroom, sliced thinly, I used canned ones
- 1/2 cup green onion, cut diagonally
- 1/4 teaspoon ground kaffir lime leaf, replaced by the lime peel which I removed before serving
- 1/4 teaspoon ground galangal
- 1/4 teaspoon dried lemon grass, can be placed in a paper tea bag for easy removing
- 1 tablespoon lime juice, I used fresh
- 2 tablespoons cilantro, chopped
- 1 chicken breast, cut in strips
- 1 (14 ounce) cans light coconut milk
Source and recipe description: http://www.food.com/recipe/tom-kha-kai-point-2-518983 By Linky
Easy and lightly sweet, this Onion soup is a classic thread that merits to tried out!
You will not need lot of time assembling the soup, but during the long cooking time you will have enough time to prepare other dishes or simply to take time for yourself!
Enjoy with additional French bread!
- 3 large Vidalia or other sweet onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- salt and black pepper
- 2 tablespoons water
- pinch sugar
- 3 tablespoons all-purpose flour
- 1 cup Marsala wine
- 2 quarts beef stock
- 1 fresh French batard or baguette bread loaf
- 4 ounces cave-aged Gruyere cheese
Source and recipe description: http://palatablepastime.com/2014/06/23/soupe-a-loignon-gratinee-french-onion-soup/ by Sue Lau
This was a great choice as the soup was tasty and super delicious made with the ingredients I had at home. A highly recommended recipe.We enjoyed it with self mad sourdough bread for a simple dinner!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery ribs, chopped (I used thin celery stalks from the garden)
- 2 teaspoons ground cumin
- 600 ml hot vegetable stock
- 400 g plum tomatoes with garlic, chopped
- 400 g chickpeas, rinsed and drained
- 100 g frozen broad beans, (I substituted this by 2 diced carrots as this what I had on hand)
- 1/2 lemon, juice and zest of
- 1/2 cup fresh coriander or 1/2 cup fresh parsley (I used frozen coriander)
Source: http://www.food.com/recipe/moroccan-chickpea-soup-503143 by Baby Kato
Recipe according the original recipe:
http://mythreeovens.com/2014/12/12/zuppa-di-mare-seafood-soup/#comment-1114 by Threeovens
- 2 garlic cloves, peeled
- 4 anchovies (about 1 ounce)
- 3 tablespoons fresh chopped parsley, divided
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 6 tablespoons extra virgin olive oil, divided
- 8 mussels, scrubbed clean
- 8 littleneck clams, scrubbed clean
- 1 cup dry white wine
- 1 1/2 cups vegetable stock or 1 1/2 cups fish stock or 1 1/2 cups chicken stock or 1 1/2 cups clam juice
- 1 cup tomato sauce
- 1 pinch saffron
- 1/2 pound white fish fillet, cut into bite sized dice (grouper, swordfish, halibut, snapper)
- 4 sea scallops
- 8 large shrimp, peeled and de-veined
- 1/2 pound calamari, cleaned and sliced crosswise into rings
My changes accordin what I had on hand:
I did not have 8 mussels, 8 littleneck and 4 sea scallops clams so I doubled the quantity of white fish. Instead of big calamari I had mini ones that I forgot I had in the freezer! 🙂 Instead of tomato sauce I used 4 fresh Roma tomatoes finely diced and I added one small red onion really finely chopped. I forgot to peel the shrimps, but this was not a problem. I had to use frozen parsley, but this has no impact with the taste.
Finally I had to change much less than expected and the result was amazing!
We enjoyed it with focaccia with rosemary (I had some pieces in the freezer as well)!