Soups

Tom Kha Ghai (Thai coconut soup)

Thai Tom Kha Ghai soup

Tom kha ghai (Thai coconut soup)

Thai coconut soup with chicken and mushrooms
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Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Soup
Cuisine: Thai
Keyword: chicken, mushrooms, Spicy
Servings: 3 people
Author: Bart van der Lee

Ingredients

  • 250 gr chicken thighs
  • 100 gram button mushrooms
  • 400 ml coconut milk
  • 160 ml coconut cream
  • 1 tsp red curry paste
  • 1 tsp coconut oil
  • 1 thumb ginger
  • 1 stalk lemongrass
  • 1 small shallot
  • 1 clove garlic
  • 2 red chilli
  • 2 tsp fish sauce
  • 1 lime juice
  • 2 Kaffir lime leaf
  • 10 gram fresh Coriander

Instructions

  • Clean the chicken thighs from fat and impurities, cut into small chunks, and season with salt.
  • Chop the onions, garlic, and ginger and sweat them together in a pot in some coconut oil. Add the red curry paste and sweat for another minute or two.
  • Add the coconut milk, coconut cream, fish sauce, lemongrass, chili, kaffir lime leaves, and simmer for 5 minutes.
  • Add the chicken thighs and mushrooms and simmer for another 15 minutes.
  • Season the soup with lime juice, salt and finish with the coriander leaves.
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Portuguese Caldo Verde with kale and chorizo

Portuguese Caldo verde soup

Portuguese Caldo Verde (potato and kale soup with chorizo)

Light potato soup with kale and chorizo
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Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Soup
Cuisine: Portuguese
Keyword: chorizo, kale, potato
Servings: 4 People
Author: Bart van der Lee

Ingredients

  • 1.5 litre vegetable stock
  • 325 gram potato
  • 1 bay leaf
  • 150 gram curly kale
  • 50 gram chorizo

Instructions

  • Peel the potatoes and cut them into cubes. Cook the potatoes in the stock with the bay leaf till it is completely cooked.
  • Remove the bay leaf and blender with a handheld blender.
  • Wash and chop the kale.
  • Peel the skin from chorizo and slice in half-moon slices.
  • Add the kale and the chorizo to the broth and cook for 10 minutes till the kale is tender.
  • Skim off any fat from the chorizo whilst cooking.
  • Season with salt and finish with a drop of olive oil.
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Oxtail soup with black cabbage and young potato

Oxtail soup with black cabbage and young potato

Intense and fragrant oxtail soup with black cabbage and young potato
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Prep Time: 1 hour
Cook Time: 4 hours
Course: Soup
Cuisine: French
Keyword: black cabbage, oxtail, oxtail soup, recipe, soup, winter
Servings: 4
Author: Bart van der Lee
Cost: 15

Equipment

Ingredients

  • 750 gram oxtail
  • 4 lt water
  • 1 pc red onion
  • 3 stalks celery
  • 1 small leek
  • 2 cloves garlic
  • 2 sprigs thyme
  • 750 ml veal stock preferable home made
  • 500 gram small young potatoes
  • 250 gram black cabbage
  • 15 ml olive oil

Instructions

  • Roast the oxtail on 200°c for 20-25 minutes until golden brown
  • Add 4 liters of water and the roasted oxtail to a medium size pot and bring to a simmer. Cook for 2 hours whilst slowly removing fat and foam
  • Clean, wash and chop the onion, celery, leeks, garlic and thyme
  • add to the soup and Cook for 30 min un till the vegetables are cooked trough. Strain the liquid in a clean pot and separate the oxtail from the rest
  • Clean the oxtail meat carefully of the bone removing excess fat and tough bits
  • Add the 750ml veal jus to the soup and reduce this to about 1.5 litres or till a strong and fragrant broth is achieved. Keep skimming the fat and foam whilst reducing
  • Peel and cut the potatoes in cubes
  • wash and cut the black cabbage of the stem and in squares
  • Add the potato cubes and oxtail meat to the broth. Cook for 15 minutes
  • add the black cabbage and cook for another 5 minutes till the cabbage is just cooked
  • season the soup with salt to your taste
  • Stir in the Olive oil just before serving
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