ISMAIL MERCHANT'S VERY HOT CHICKEN SOUP
Warmth is a given with chicken soup, but this one turns the heat up with ginger and chiles. It comes from Ismail Merchant, the Indian-born film producer and director who had a longtime partnership with James Ivory. It is an easy recipe and will take about an hour of your time, and is a deliciously healthy twist on an old standby.
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the chicken in a straight-sided 3-to-5 quart nonreactive pot, and add just enough water to cover. It should not take more than 6 cups. If it does, cut the chicken in quarters so no more water will be needed.
- Add all the other ingredients, except for cilantro or parsley, using the minimum amounts of chili pepper, salt and black pepper for the first 25 minutes of cooking time. Simmer gently, partly covered, for 15 minutes, adding water if necessary to maintain original level.
- Taste for seasoning and cautiously add more chili, salt and black pepper. Continue to cook for another 20 to 25 minutes, until chicken is just about falling off the bones. Keep adding water to maintain original level. Remove cooked chicken, cloves and chili pepper stems, if any. Pick the chicken meat from the bones, discard skin and bones and return small chunks of chicken to the soup. Garnish with cilantro or parsley leaves.
Nutrition Facts : @context http, Calories 569, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams
QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP
Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours
Provided by Ching-He Huang
Categories Dinner, Main course, Soup
Time 40m
Number Of Ingredients 14
Steps:
- Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
- Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
- Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.
Nutrition Facts : Calories 407 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 5.1 milligram of sodium
WHITE GAZPACHO
Provided by Suzanne Hamlin
Categories soups and stews, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread almonds on a cookie sheet, and bake until lightly toasted, about 15 minutes. Cool.
- In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
- In a small bowl, moisten the bread in 1/4 cup water and squeeze dry. Add to the almond-garlic mix, and blend. Add 4 cups stock or water, olive oil, vinegar and salt. Blend until smooth. If a fine texture is desired, strain through a medium-fine sieve. Cover and chill 4 hours or overnight.
- To serve, taste for salt and stir in grapes. Ladle into bowls and scatter croutons on top.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 20 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 505 milligrams, Sugar 8 grams, TransFat 0 grams
HOT AND SOUR CHICKEN SOUP
Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.
Provided by MORPHIUS_RAE
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
- Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
- Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 9.3 g, Cholesterol 109.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 1.6 g, Sodium 1095.3 mg, Sugar 2.4 g
TOMATO AND ORANGE SOUP
Provided by Suzanne Hamlin
Categories weekday, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
- In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices. Cook over medium heat for 2 minutes. Add the stock, cover and simmer gently for 15 minutes. Remove from heat, and puree in a food processor or put through a food mill. Stir in the orange juice and mint or basil. Season to taste with salt and pepper. Cover, and chill 3 hours or overnight.
- To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.
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