ISMAIL MERCHANT'S VERY HOT CHICKEN SOUP
Warmth is a given with chicken soup, but this one turns the heat up with ginger and chiles. It comes from Ismail Merchant, the Indian-born film producer and director who had a longtime partnership with James Ivory. It is an easy recipe and will take about an hour of your time, and is a deliciously healthy twist on an old standby.
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the chicken in a straight-sided 3-to-5 quart nonreactive pot, and add just enough water to cover. It should not take more than 6 cups. If it does, cut the chicken in quarters so no more water will be needed.
- Add all the other ingredients, except for cilantro or parsley, using the minimum amounts of chili pepper, salt and black pepper for the first 25 minutes of cooking time. Simmer gently, partly covered, for 15 minutes, adding water if necessary to maintain original level.
- Taste for seasoning and cautiously add more chili, salt and black pepper. Continue to cook for another 20 to 25 minutes, until chicken is just about falling off the bones. Keep adding water to maintain original level. Remove cooked chicken, cloves and chili pepper stems, if any. Pick the chicken meat from the bones, discard skin and bones and return small chunks of chicken to the soup. Garnish with cilantro or parsley leaves.
Nutrition Facts : @context http, Calories 569, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams
JELLIED CUCUMBER, HERB AND LIME SOUP
Provided by Suzanne Hamlin
Categories soups and stews, appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a cup, soften the gelatin in the water for five minutes. Pour it and the stock into a small saucepan, and stir over low heat until dissolved.
- Put the mixture into a food processor, along with the cucumber, scallions and lime juice. Process until mixture is smooth, with a little texture (not a fine puree).
- Season with dill, chives, salt and pepper. Add more lime juice if desired. Pour into a bowl, cover and refrigerate three hours or overnight.
- When ready to serve, use a large spoon to stir the solids throughout the jellied soup. Scoop it into cups or stemmed glasses, and garnish each with a thin slice of lime.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 1 gram, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 386 milligrams, Sugar 2 grams
QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP
Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours
Provided by Ching-He Huang
Categories Dinner, Main course, Soup
Time 40m
Number Of Ingredients 14
Steps:
- Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
- Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
- Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.
Nutrition Facts : Calories 407 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 5.1 milligram of sodium
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