Hot & Sour Chicken Soup

Ingredients for Sour And Spicy Chicken Soup Recipe

Chicken Breast Finely shredded 1 medium
Spring Onion 1
Egg 1
Cornflour/ corn starch 3 tablespoons
Oil 1 tablespoon
Garlic finely chopped 2-3 cloves
Ginger finely chopped 1/2 inch piece
Green chillies finely chopped 2
Carrot cut into thin strips 1/2 medium
Mushrooms thinly sliced 6-8
French beans cut into diamonds 5-6
Soy sauce 1 tablespoon
Green chilli sauce 2 tablespoons
MSG 1/4 teaspoon
White pepper powder 1/2 tablespoon
Salt to taste
Chicken stock 5-6 cups
Vinegar 2 tablespoons


Chop the spring onion with the greens. Reserve some spring onion greens for garnish. Break the egg into a bowl and whisk lightly. Mix the cornflour in half a cup of water.

Heat the oil in a wok or a pan, add the chicken and stir-fry for a minute or two. Add the garlic, ginger and green chillies and continue to stir-fry for half a minute more.

Add the spring onion and continue to cook for a minute. Add the carrot, mushrooms and French beans and stir. Add the soy sauce, green chilli sauce, MSG, white pepper powder and salt. Mix well and stir in the chicken stock.

Bring to a boil, lower the heat and simmer for three to four minutes. Stir in the cornflour mixture and cook for a minute or until the soup thickens, stirring continuously. Stir in the whisked egg in a steady stream so that it forms into threads as it cooks.

Add the vinegar and serve piping hot, garnished with the reserved spring onion greens.

I used bread sticks to go with it..


Thai Chicken & Coconut soup

Ingredients:                                                                                                                                (serves 4)

  • 115 g/4 oz dried vermicelli noodles
  • 1.2 liters/2 pints chicken or vegetable stock
  • 1 lemon grass stalk, crushed
  • 1-cm/ 1/2 inch piece ginger, peeled and very finely chopped
  • 2 fresh kaffir lime leaves, thinly sliced
  • 1 fresh red chilli, or to taste,deseeded and thinly sliced
  • 2 skinless,boneless chicken breasts, thinly sliced
  • 200 ml/7 fl oz coconut cream
  • 2-3 tbsp fresh lime juice
  • 2-3 tbsp of thai fish sauce
  • 55 g/2 oz bean sprouts
  • 4 spring onions,green part only, finely sliced
  • fresh coriander leaves , to garnish.


  1. Soak the dried noodles in a large bowl with enough lukewarm water to cover for 20 minutes until soft. Or, cook according to the packet instructions. Drain well and set aside.
  2. Meanwhile, bring the stock to boil in a large saucepan over high flame. Lower the heat, and add the lemon grass, ginger, lime leaves and chilli and simmer gently for about 5 minutes. Add the chicken and continue simmering for further 3 minutes or until cooked.
  3. Stir in the coconut cream, Thai fish sauce and 1 tablespoon of lime juice and continue simmering for 3 minutes. Add the bean sprouts and spring onions and simmer for further 1 minute.
  4. Taste and gradually add the extra fish sauce or lime juice, if needed. Remove and discard the lemon grass stalk.
  5. Divide the vermicelli noodles between 4 bowls. Bring the soup back to boil, then add to each bowl. The heat of the soup will warm the noodles. To garnish sprinkle with coriander leaves.

Chicken & Broccoli Soup

Ingredients: (serves 4-6)

225 g/8 oz head broccoli
55 g/2 oz unsalted butter
1 onion chopped
225 g/8 oz Basmati rice
225 g/8 oz skinless, boneless chicken breasts, cut into thin slivers
25 g/1 oz plain wholewheat flour
300 ml 10 fl oz milk
500 ml/16 fl oz chicken stock
55 g / 2 oz sweetcorn kernels
salt and pepper


Break the broccoli into small florets and cook in a saucepan of lightly salted boiling water for 3 minutes, drain, then plunge unto cold water and set aside.
Melt the butter in the pan over medium heat, add the onion, rice and chicken, and cook for 5 minutes, stirring frequently.
Remove the pan from heat and stir in the flour. Return to the heat and cook for 2 minutes, stirring constantly. Stir in the milk and then the stock. Bring to the boil, stirring constantly then reduce the heat and simmer for about 10 minutes.
Drain the broccoli and add to the pan with the sweetcorn, salt and pepper. Simmer for a further 5 minutes or until the rice is tender, then serve.

Tomato Soup

Onion – 1 (finely chopped)
Garlic paste – ½ tsp
Pepper powder – ¾ – 1 tsp (according to taste)
Dried red chili – 1
Tomato (ripe) – 4 (chopped)
Carrot – 1 (finely grated)
Sugar – 1 tsp
Oregano – ½ tsp
Water – 1 ¾ cup
Corn flour – 1 tsp (mix it with 1 tbsp water)
Fresh cream – 2 tbsp
Butter – 2 tbsp
Salt – to taste
Heat butter in a pan, add chopped onion and salt and saute till soft. Add garlic paste, pepper powder and dried red chili and saute till the raw smell disappear.
Add the chopped tomato and grated carrot and cook till all the water content disappear. Let it cool for some time. Grind it to fine paste adding ½ cup of water.
Heat this mixture in a pan with 1 ¼ cup water. Add sugar and oregano and combine well and bring to boil. Add corn flour mixture to this stirring continuously. Reduce the flame and cook for another 2 – 3 minutes. Add fresh cream, combine and remove from flame. Serve hot with croutons.