White Hot & Sour Chicken & Prawns Soup#FishFriday

White Hot and Sour soup is a spicy and hot soup made with chicken, prawns and mixed vegetables. Super easy to make and takes 30 minutes from start to finish! It’s got that perfect hot and sour flavor that everyone will love.

Serves 2
Ingredients
500 Ml Chicken Stock
100 Grams Boneless Chicken Cubes
6 Big Prawns - chopped
½ Cup Chopped Cabbage
2 Tablespoons Tofu - tiny cubes
2 Tablespoons Diced Carrots
1 Green Chilly - finely chopped
1 Baby Bok Choy - chopped
1 Spring onion - white and green chopped
Salt to taste
½ Teaspoon White Pepper powder
1 Tablespoon Vinegar
1 Teaspoon Sugar - optional
1 Tablespoon Light Soy
1 Teaspoon Arrowroot powder/ Corn flour
½ Cup Water
1 Egg  -  beaten

Method

Heat a teaspoon of oil in a pot, sauté the chicken till it turns pink to white, add the stock and veggies bring it to a boil, reduce the flame and let it simmer for 5 minutes.

Then add all the seasoning and prawns till cook for 4 minutes thicken with corn flour paste and add beaten egg. Lastly add bok choy green and spring onions greens. 

Serve hot, this is delicious and satiating. 
Labels: Soup, Chinese, Bok Choy, Prawns, Chicken, Homemade, Stock, Healthy, Appetizer, Main course, Fish Friday, Seafood/Fish, Serves Two

Fish Friday Foodies - January 2022
Today we are sharing favorite recipes for Seafood Soups. 

• Cajun Crab Shrimp Corn Soup from Food Lust People Love
• Lobster Wonton and Corn Chowder from Karen’s Kitchen Stories
• Salmon Chowder from Making Miracles
• Shrimp Fra Diavolo Soup from Palatable Pastime
• Shrimp Ramen from A Day in the Life on the Farm
• White Hot & Sour Chicken & Prawn Soup from Sneha’s Recipe

Chicken Noodle Soup - Oil Free#Soupswappers

Made this for 2 persons, in one bowl made this clear soup minus the noodles for my friend who is admitted in hospital. For me I added one packet instant noodles packet with masala sachet that we get inside.

Ingredients
For the Stock
300 Grams Chicken with bones
2 Liters Water
1 Bay Leaf
2 Clove Garlic with Skin - wash and then add
1 Scallion - chopped
3 Whole Black Peppercorns
For the Soup
1 Medium Potato - chopped
¼ Cup Fresh Green Peas
1 Carrot - diced
1 Scallion - only green part
10 Small Florets Broccoli
5 Mushrooms- quartered
1 Pack Instant Noodles - I used Veg Noodles 70Grams

Method 

Boil the stock on high flame till it comes to a rolling boil, remove the scum that surfaces two to three time till the stock is clear. Reduce the flame to low and let it simmer for 3 hours or till it reduces to one liter stock.

Strain the stock, shred the chicken and keep aside.

Take the stock in a pot, add all the vegetables and boil till the veggies are cooked. At this stage I removed a bowl for her. In the remaining soup added the shredded chicken and a cup of water, brought the soup to a boil added the instant noodles and the spice mix let the noodles cook and its ready. 

A hearty and delicious soup for a cold winter evening. 

Labels: Chicken, Noodles, Homemade, Stock, Soup, Soup Swappers, Oil Free, Healthy, Main course, Serves Two

Soup Swapper January 2022, theme Homemade Chicken Soups  

• Caldo de Pollo + Sopa a la Mexicana by Karen’s Kitchen Stories
• Chicken Noodle Soup by Sneha’s Recipe
• Chicken Poblano Chowder from Palatable Pastime
• Ground Chicken Noodle Soup by A Day in the Life on the Farm
• Italian Chicken Stew from Making Miracles
• Chicken & Stars Soup with Peas & Fresh Dill from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Green Goddess Chicken Stock

This my fresh mixed herbs Green Goddess Chicken Stock, so flavorful that the aroma in the house was divine.

Ingredients 2 Liters Water
1/2 Kg Chicken Soup Bone
5 -6 Chicken Curry Cut Pieces with bone
A Bouquet off Fresh Herbs
I used Sage, Rosemary, Oregano, Basil, Flat Parsley, Celery, Chives and Scallion Greens

Method

Add all the above ingredients in a big pot, vessel and bring it to a rolling boil. Reduce the flame and let it simmer for 3 hours. Strain it and your Green Goddess Chicken Stock is ready to use.

Use this  flavorful stock to make Leftover Baked Mashed Potato Soup

Labels : Fresh Herbs, Chicken, Soup, Stock, Homemade, Low Sodium, Healthy, Green Goddess 

Leftover Baked Mashed Potato Soup#Soupswapers

Soup is an excellent way to use baked leftover mashed potato, for a lunch or dinner.  Have these will bread rolls are you are sated. This  delicious and filling soup, your family will love and enjoy.  For this soup I, used  Sheep Cheese and it tasted wonderful, you can use whatever cheese you have at hand.

Ingredients 

1 Teaspoon Olive Oil
1 Small Onion - finely  chopped
4 Button Mushrooms -  chopped

1  Carrot - cut into small sticks
5 French Beans - cut into  small sticks
1 Celery - chopped finely Tablespoons Mix Vegetables
4 Cups Green Goddess Chicken Stock

1⁄4 Teaspoon Sea salt or to taste

1⁄2 Teaspoon Black pepper powder
1⁄4  Teaspoon Smoked Paprika

1 Cup Leftover Baked Mashed Potato

1⁄4  Cup Grated Sheep Cheese or Cheddar Cheese

1  Scallion -  finely chopped
2 Slices Bacon - fried and crumbled

1 Slice Ham - fried and cut into pieces 

Method 

Fry  bacon, and ham in olive oil set aside,  crumble the bacon and cut the ham into small pieces.
In the same pan,  saute the  onion until softened.

Add chopped mushrooms and  vegetables, cook until tender and onion softens. Add green goddess chicken stock , salt, pepper, paprika, stirring to mix and bring this to a boil. Let it simmer on low flame. 

In the meantime.

Take a cup of the this soup broth into a another pan add the mashed potatoes and with stick blender, Blend in mashed potatoes,  until lumps are gone and form a smooth batter.
Add  this batter to the  soup  and stir continuously till it is well mixed . Bring it to a boil, add sheep cheese, stirring until it is melted and smooth. 

Add in scallions, crumbled bacon, ham (reserve a teaspoon of each scallions, bacon and ham for garnishing) take off flame.  Serve this hot garnished with scallions, bacon and ham and grated cheese and dash of smoked paprika.  

Yum yum...
Today is our posting day for soup swappers our host of the month is Karen H Kerr and the theme is Soup from Leftovers.  Thank you Karen for hosting this event.

Labels :  Soup, Leftover series, Baked, Mashed Potato, Soupswappers, Bacon, Ham, Green Goddess, Stock, Sheep Cheese

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