day.).
2. FINISH SOUP Remove bones from slow cooker
Thoroughly wash and prepare vegetables and place into large stockpot.
Add pepper and salt and cover with cold water.
Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
Allow broth to cool before straining and removing cooked vegetables.
Use broth as desired in other Asian inspired recipes.
Laotian Chicken Rice Soup.
Fill the largest
Bring 6 cups water to a boil in a large saucepan. Add flavoring, oil and chili sauce from sachets in the packaged soup, lemon or lime juice and soy sauce. Stir well to combine. Add noodles from soup package and boil 1 min. Add chicken, snow peas, bok choy and spring onion. Cook 2-3 mins, until vegetables are tender. Ladle soup into serving bowls. Top with sprouts, cilantro and mint. Serve immediately.
pounds).
Step 2: Asian Meatballs.
In a medium
/2 quarts for the soup. Freeze remaining stock for another
ontainer and freeze overnight. Cool soup and then refridgerate overnight.
njoy.
Like most chili recipes, this one tastes better the
Combine water and beans in a large pot, bring to a boil.
Reduce heat to simmer, cook uncovered till beans are tender (about 2 hours?).
Add lotus seed and sugar (plus tapioca and rice balls if you choose to), cook until soup thickens a little and lotus seeds are tender, but not mushy (20 minutes).
Add vanilla, serve hot for a perfect winter dessert, or you can let the soup cool down, then add ice.
With this basic recipe, you can take out all the beans, increase the amount of lotus seeds and have a lotus seeds sweet soup instead.
ow heat in a generous soup pot. Add onion, garlic, ginger
eturn the stock to the soup pot.
While the stock
nto shorter strands, add to soup, continue to boil for about
Heat olive oil in a saucepan over medium heat. Sweat onions for 2-3 mins, until translucent. Add cabbage, carrots, potatoes and mushrooms. Saute for 3-4 mins, stirring. Add stock and simmer for 8-10 mins. Add soy sauce and season.
Distribute soup between 4 serving bowls. Add 1 tbsp creme fraiche and some chili sauce to each bowl. Serve.
mong serving bowls. Ladle hot soup into bowls. Serve with additional
eparate bowls and offer with soup to add to taste.
oodles between four deep, warmed soup bowls.
Arrange the chicken
dvance or used for other recipes calling for vegetable broth or
inutes, until cooked through.
Asian Dipping Sauce:
1. Combine
Combine broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
Meanwhile, toss chicken with cornstarch until it is completely coated.
Add the chicken, Shrimp and shiitakes to the broth and simmer for 15 minutes.
Remove pan from heat and stir in snap peas, red pepper, bean sprouts, lime zest and cilantro.
Let soup stand 5 minutes before serving.
Combine the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
Meanwhile toss the chicken with the cornstarch until it is completely coated.
Add the chicken and the shiitakes to the broth and simmer 15 minutes.
Remove the pan from the heat and stir in the snap peas, red peppers, lime zest and cilantro.
Let the soup stand 2 to 3 minutes before serving.