Tag Archives: soup

Thai Coconut Curry Soup

6 Nov

After work, I went to a cute little Asian shop on the other side of town. It’s an amazing place where I always find the obscure ingredients that I find nowhere else. I don’t go there very often because I always buy much more than I intended… But inspiration has been found, so next week there’ll be some more Asian dishes on the menu!

On the picture you’ll see my catch: lychee wine, rice paper, baking soda, dried lime leaves, tofu, canned lychees on syrup, cilantro leaves and a lime.

The curry soup turned out really good: a beautiful balance of sour, salty and spicy. That’s what the Thai kitchen is known for, and it’s a winner combo!
This soup is the ideal comfort food for a night in, when it’s cold and dark outside… like chicken soup, but better, much better!

Thai Coconut Curry Soup

Ingredients (for 2 people)

  • 1 can (400g) coconut milk
  • 1 small Tbsp Thai curry paste
  • 250ml vegetable broth
  • 1 carrot, cut lengthwise in half, and sliced (0,5cm)
  • 1/2 red bell pepper, chopped
  • 1/2 zucchini, cut lengthwise in half, and sliced (0,5cm)
  • 1/2 onion, sliced
  • 4 dried lime leaves
  • 1 Tbsp soy sauce
  • the juice of 2 limes
  • 2 cm fresh ginger, grated
  • 125g rice noodles
  • 1 bunch cilantro leaves, rinsed well
  • salt
  • 2 scallions, chopped

Directions

  • Scoop the thick coconut cream from the top of the can into a large stockpot set over a medium heat
  • Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle
  • Add the coconut juice from the can along with the vegetable broth, carrot, bell pepper, zucchini, onion, lime leaves, soy sauce and lime juice
  • Grate the fresh ginger into the broth
  • Simmer for 20 minutes or so
  • Take out the lime leaves
  • Add the rice noodles, gently pushing them beneath the surface of the broth
  • Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid
  • Stir in most of the cilantro leaves
  • Taste and season with a touch more salt as needed
  • Pour into large bowls and garnish with the scallions and remaining cilantro leaves
Source: adapted from Chef Michael Smith
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Mushroom soup

2 Nov

At first, I want to tell you how much I missed cooking these last 2 days!
On Wednesday, we had a party at the office, which was really nice. It included a wine tasting with accompanying food. Yum, wine!
And yesterday I went to Holland with my mom and sister in law. It was sooo much fun! We shopped ‘til we dropped. I bought all sorts of nice ingredients and cooking stuff, which you will see appear on ‘Julienne’ in the coming days 😉

It’s really nice to be back, so let’s start off with a heart warming fall soup…

Mushroom soup

Ingredients (for 1l soup)

  • 1/2 Tbsp margarine
  • 1 large onion, peeled and chopped
  • 1 medium potatoe, peeled and diced (1cmx1cm)
  • 500g mushrooms, brushed clean and chopped into quarters
  • 1 bouillon cube (I used vegetable)
  • 1l water (I always preheat it in the water boiler)
  • salt
  • pepper
  • some basil leaves and cream (I used soy) for garnishing

Directions

  • Preheat the margarine in a medium pot
  • Sauté the onion for 5 minutes
  • Add the diced potato and chopped mushrooms
  • Crumble the bouillon cube over the pot and last but not least: pour in the boiling water.
  • Let the soup simmer for about 10 minutes (you can check if it’s done by putting a knive in one of the potato cubes)
  • Blend the soup with an immersion blender
  • Season to taste with salt and pepper
  • Garnish each bowl with some cream and basil leaves

Green Bell Pepper Soup

30 Okt

This is actually one of my mom’s success recipes, so it’s kind of an inheritance, haha. The taste of the bell peppers is so nice and strong that you almost need no seasoning. I just used a bouillon cube and that’s it.

It’s such an easy but at the same time elegant recipe, and my mom and I always get great comments about it… So go ahead and startle everyone with this amazing soup!

Green Bell Pepper Soup

Ingredients (for 1 pot)

  • 1 Tbsp margarine
  • 4 medium green bell peppers, diced (1cmx1cm)
  • 1 large onion, chopped
  • 1 bouillon cube (I used vegetable)
  • 1l water (I always preheat it in the water boiler)

Directions

  • Preheat the margarine in a medium pot
  • Sauté the onion for 5 minutes
  • Add the diced bell peppers
  • Crumble the bouillon cube over the pot and last but not least: pour in the boiling water
  • Let the soup simmer for about 10 minutes
  • Blend the soup with an immersion blender
  • Pour the soup through a sieve, otherwise you’ll have annoying little pieces in your cup of soup

Source: adapted from my wonderful mom!

Tomato Soup

27 Okt

Since it’s such a cold day here in Belgium, I decided to make some heartwarming soup. I only had tomatoes  in the house, so the decision was made rather quickly.

The secret ingredient to add colour and taste to tomato soup is… ketchup! It may sound weird to add ketchup to soup, but I tell you: it’s worth the risk!

Tomato Soup

Ingredients (for 1 medium pot)

  • 1/2 Tbsp margarine
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 4 large tomatoes, chopped
  • 1 medium potato, diced (1cmx1cm)
  • 3 Tbsp ketchup
  • 1 bouillon cube (I used vegetable)
  • 500ml water (I always preheat it in the water boiler)

Directions

  • Preheat the margarine in a medium pot
  • Sauté the onion and the garlic cloves for 5 minutes
  • Add the chopped tomatoes, diced potato and ketchup
  • Crumble the bouillon cube over the pot and last but not least: pour in the boiling water.
  • Let the soup simmer for about 10 minutes (you can check if it’s done by putting a knive in one of the potato cubes)
  • Blend the soup with an immersion blender.