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Soups

Tom Kha Ghai (Thai coconut soup)

This Tom Kha Ghai (Thai coconut soup) is simple, fast, and bursting with flavors. Great as a weekday soup or part of an exotic weekend menu.

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.

Portuguese Caldo Verde with kale and chorizo

This traditional Portuguese Caldo Verde soup is a real crowd-pleaser. A light potato soup with lots of healthy kale en slices of chorizo to give it body. The recipe is super simple, cheap, and never misses.

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.

Notes

 

Oxtail soup with black cabbage and young potato

Oxtail soup with black cabbage and potato is without a doubt one of my favorite soups. The rich both enhances the flavor of the roasted oxtail and the cabbage and potato bring the perfect balance to this soup.

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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