Asian Tsunami Fusion Soup Food

17 BEST ASIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian soup in 30 minutes or less!

ITALIAN-THAI FUSION SOUP WITH WHITE WINE AND MEATBALLS

Steps:

• Combine all of the liquid ingredients into a slow cooker. Turn on high and then add the kale and tomato. Puree ginger mix in a food processor. Add 1 cup of the ginger mix into the meatballs, plus the rest to the broth in the slow cooker. Combine all meatball ingredients and mix well. Form into 1-ounce meatballs. After the broth has come to a simmer, drop meatballs into the broth. Turn slow cooker to low, the broth can sit for 4 to 6 hours. When you are ready to eat, turn the pot on high, add the pasta, and cook for 10 minutes or until pasta is cooked through. To serve, garnish with a sprinkle of fried shallots and thinly sliced green onions.

ASIAN TSUNAMI FUSION SOUP

Steps:

• Cut chicken up into large pieces (remove skin & fat and discard the liver, gizzard, heart, neck) and put into a large pot with stock; bring to a boil and then a low simmer for about 30+ minutes (make sure chicken is cook thoroughly); discard scum on top
• Split shrimp slightly lengthwise; place in a bowl with baking soda & a little water and let sit for 10 minutes; place shrimp in a pot of boiling water and cook for about 30 seconds to 1 minute; when shrimp turns pink remove (do not overcook);set aside
• Place rice noodles in a pot of boiling water and cook for 2 minutes, drain; set aside; (If using small individual packages of rice noodles cook just before serving and place in large individual bowls)
• Remove chicken pieces and allow to cool; then remove the meat from the bone and cut up into bite size pieces; set aside
• Run stock through a sieve and retain approximately 4 1/2 cups
• Add to stock a large pot and then curry paste, coconut milk, lemon, ginger, cornstarch & water slurry, stir and bring to a boil; then lower heat to a simmer
• Add chicken pieces into pot and simmer 3 minutes
• Add red/green chopped peppers and stir a few times, cook 1 minute
• In big individual bowls add rice noodles, chicken and stock; then on top and around the sides add some shrimps, bean sprouts, egg quarters, cashews, red/green peppers and 6 or more basil leaves
• On individual side plates, have extra lemon wedges, bean sprouts, and basil leaves on stems
• Get out your digital camera and take a photo... then enjoy!
• Notes:
• 1)This soup is similar to Soto Ayam (Chicken Soup from Malaysia) and is typical of many soups found at hawker stalls/stands on the streets in southeast Asia; This recipe uses a commercial brand curry gravy; If the brands noted above are not available, substitute curry powder and spices to taste; For ideas on spices and amounts do a search on the Internet "Malaysia Singapore Curry Recipes"
• 2)This soup is medium hot using the curry paste brands, so if desired use less curry paste to taste

FUSION PUMPKIN SOUP WITH COCONUT MILK AND GINGER

Steps:

• Pre-heat oven to 220 degrees celsius.
• Peel the sweet potato and wrap it in baking paper and then cover in foil so no paper is exposed.
• Place the sweet potato, garlic clove with skin on, onion with skin on and pumpkin (cut in half) with skin on in a non-stick roasting pan with a drizzle of olive oil.
• Roast in the oven till all tender. Approximately 45 minutes.
• Remove from the oven and once cooled remove the skin of the garlic, onion and pumpkin. Also removing foil and baking paper from the sweet potato.
• Place a drizzle of olive oil and all the roasted ingredients in a saucepan or dutch oven on the stove with medium heat.
• Add the remaining ingredients to the pot as well - stock, coconut milk, finely chopped ginger and chili and spices.
• Stir together and watch for 5 minutes.
• Once combined use a hand stick blender or similar to puree the ingredients.
• Enjoy!

TSUNAMI

Steps:

• Combine the rum, Curacao, schnapps and vodka in a pint glass filled with ice. Top with the pineapple juice and stir. Finish with a splash of lemon-lime soda and garnish with the cherry.

WINTER SQUASH IN COCONUT MILK (FUSION SOUP)

Steps:

• In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
• Cook, stirring, until squash is very tender, 15 to 20 minutes.
• Cool to room temperature or refrigerate.
• Just before serving, stir in vanilla.
• Purée mixture in a blender or leave it chunky; serve cold or at room temperature.