Recipe Tag: soup

Recipe

CHICKEN TOM YUM SOUP

This light soup is perfect for lunch or dinner on a cooler day. Feel free to remove the aromatics from the stock before serving, but don’t omit the galangal from the recipe as it adds a lemony and slightly camphorous flavour to the soup. It can be hard to find fresh, so I usually buy it frozen and bring out a piece as I need it.

Recipe

SPICED LENTIL & OXTAIL SOUP WITH GREEN HARISSA

A scotch broth is my idea of true comfort food. The version I make is based on my mother’s. She always toasts and grinds cumin seeds and sprinkles them over the top just before serving. I think that is why cumin must be my most loved and possibly abused spice. Any vegetable can be used here although I admit there were no neeps around when we photographed this. I replaced the more common barley with green lentils and made a fresh green harissa to serve with the soup. I like to dollop a spoonful into each soup bowl – it breaks down quickly into the soup and turns the broth a vibrant green, adding a gentle heat.

Recipe

HOT PIPI & TOFU SOUP

"A new take on Korean hot tofu soup that uses pipi with silky soft tofu – served bubbling hot in cast-iron bowls, it’s light and refreshing."

Korean hot tofu soup can be made with a meat base but I have based this version on my sister Meredith’s favourite soup – from the long-gone Korean restaurant at Auckland’s Mercury Plaza – which included little clams. The egg is added at the last minute and thickens the soup as you stir it through. If you are feeling hungry, double the quantity of tofu.

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