Coriander Cilantro Fish Ball Soup Food

CORIANDER (CILANTRO) FISH BALL SOUP

Steps:

• Place stock, ginger, star anise, soy sauce,sugar, garlic and half the green chilli in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 15 minutes or until slightly reduced.
• Meanwhile, place fish, coriander, lime rind, garlic in a food processor. Season with salt and pepper. Process until combined. Roll heaped tablespoons of mixture into balls.
• Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 to 7 minutes or until tender. Using a fork, separate noodles. Drain.
• Strain stock mixture into a bowl. Return to pan over medium heat. Add fish balls to stock mixture. Cook, stirring, for 5 minutes, then add the broccoli florets through. Cook for two minutes, then add the asparagus, cook a minute more, then lastly dd snow peas. Cook for 1 minute or until tender.
• Divide noodles between bowls. Ladle soup, vegetables and fish balls over noodles. Top with coriander and serve with a lime wedge.

MATZO BALL SOUP

Steps:

• For the stock the best results come from the chicken bones of an already cooked chicken - so enjoy a chicken dinner and save the bones and the close meat. Cook this until the vegetables are nearly disintegrated. Remember do not add your salt till the boil point has been reached or your stock will be cloudy. Approximately 3 hours.
• Cool and strain off all the meat, vegetables and bones. Discard.
• Cool and strain off any fats.
• For the Matzo Balls: Beat the eggs. Add seltzer,oil, salt and pepper. Mix well.
• Add Matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour.
• Fill a 5 quart pot 3/4 full of water and bring to a rolling boil add 3/4 cup of kosher salt to the water and bring back to rolling boil.
• Moisten the palms of your hands with cold water form your matzo balls - I use a tsp to measure the amount - approximately 1/2" in diameter. Drop matzo balls into boiling water.
• Cook for at least 30 minutes. Remove with a slotted spoon to a large bowl.
• Soup:.
• In a 6 quart pot add 1 tsp of olive oil when heated add your onion, carrots, celery and garlic. Over low heat bring to fork tender.
• Add the remainder of the ingredients. Add cooked matzo balls and allow to simmer for at least 30 minutes.

CORIANDER (CILANTRO) FISH BALL NOODLE SOUP

Steps:

• Place stock, ginger, star anise, soy sauce and sugar in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 15 minutes or until slightly reduced.
• Meanwhile, place fish, coriander, lime rind, and garlic in a food processor. Season with salt and pepper. Process until combined. Roll heaped tablespoons of mixture into balls.
• Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 to 7 minutes or until tender. Using a fork, separate noodles. Drain.
• Strain stock mixture into a bowl. Return to pan over medium heat. Add fish balls to stock mixture. Cook, stirring, for 8 to 10 minutes or until cooked through. Add snow peas. Cook for 1 minute or until tender.
• Divide noodles between bowls. Ladle soup, snow peas and fish balls over noodles. Top with coriander. Serve.

CORIANDER (CILANTRO) AND COCONUT SOUP

Steps:

• Heat the chicken stock, tom yum cube, ginger, spring onions/scallions, chillies, lemon grass and garlic together.
• Simmer gently for 30 minutes.
• Strain the mixture, and liquidize with the coriander/cilantro stalks, lime juice, fish sauec and coconut milk.
• Return to the pan, reheat and simmer gently for 5 minutes.
• Strain once more and return to the rinsed out pot.
• Add cream, and finely chopped coriander/cilantro to the soup and heat through once more.
• Ladle into bowls and serve immediately.

GINGER, LEMON & CORIANDER FISH SOUP

Steps:

• Bring 6-8 cups of water to boil in a large pot and add lemon slices (squeeze them into the water and then throw them in the pot).
• Add as much ginger and garlic as you can handle! the more, the better - reduce heat to low.
• Julienne (long ultra-thin slices) carrot and scallions and add to pot.
• Slice fish (or chicken if you want to substitute) into bite size pieces and add to soup mix - bring back to boil for 1-2 minute, then reduce heat to simmer.
• Add all other ingredients and simmer for 1/2 hour.
• Variation: add fresh chilli sparingly, if you like it hot!
• Lemongrass is a wonderful additive if you have it in your pantry.

KITTENCAL'S MATZO BALL SOUP

Steps:

• For the matzo balls;.in a small or medium size bowl whisk eggs with the oil together until well blended.
• In a medium bowl combine the matzo meal with baking powder, salt, garlic powder and black pepper.
• Add in the egg/oil mixture; mix lightly until combined (do not over mix).
• Cover and refrigerate for a minimum of 1 hour or longer.
• Using lightly greased hands shape the mixture into about 1-1/2-inch balls.
• Place the balls onto a plate.
• Bring the chicken broth to a simmer then add in carrots.
• Carefully drop the balls into simmering broth a few at a time (make certain the broth is simmering when you drop in the balls).
• When all the balls are in the broth reduce heat to low; cover and simmer for about 30-35 minutes or until the balls are soft and tender (the balls with almost double in size when cooking in the broth).
• Season the broth with black pepper.
• Ladle the broth and matzo balls into bowls and enjoy.

FRESH CORIANDER SOUP (SOPA DE COENTRO)

Steps:

• In a large heavy saucepan, sauté the onions and garlic in 3 tablespoons of olive oil for about five minutes.
• Add the remaining tablespoon of oil and the potatoes and stir fry for another minute.
• Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy.
• Remove from the heat and puree the soup, using an immersion blender.
• Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours.
• After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot.