Coconut Milk Chicken Soup Recipe (Tom Kha Kai Recipe)

Ingredients:
3½ cups coconut milk
450g chicken (skinned, de-boned and diced)
200g fresh mushrooms, halved
20g fresh galangal, sliced
20g fresh lemon grass, cut into 1" lengths
4-5 kaffir lime leaves, torn in half
2-3 fresh chilies, halved
⅓ cup lime juice
3 tablespoons fish sauce (nam pla)
3 teaspoons sugar
1 teaspoon salt
2 tablespoons chopped coriander greens
1 tablespoon roasted chili sauce (nam phrik phao - refer more Thailand Recipes)

Directions:
Put coconut milk into a medium-sized pot, add 1 cup water and bring to a boil over medium heat. Reduce heat, add the galangal, lemon grass, kaffir lime leaves and cook for a few more minutes, stirring occasionally. Next, add the chicken, salt, fish sauce, sugar and lime juice, cook until the chicken is done. Then, add the mushrooms and remove from heat. To serve: Put 1 tablespoon of roasted chili sauce in the bottom of a large serving bowl. Pour in the boiling soup.

Stewed Beef Recipe (Neua Tun Recipe)

Ingredients:
450g beef shank
10 cups water
1 cm length of cinnamon, broken into small pieces
½ inch length of galangal
3 coriander roots
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
½ teaspoon salt
1 bay leaf (krawan leaf)
2 celery plants
180g lettuce, swamp cabbage, or bean sprouts
2 tablespoons fried garlic
½ teaspoon ground black pepper
1 tablespoon chopped fresh coriander

Directions:
Wash the meat, cut into 1 inch cubes, place in pot. Add the water, cinnamon, galangal, coriander roots, light soy sauce, dark soy sauce and bay leaf. Heat to a boil, then cover, reduce heat and simmer until the meat is tender. (If using an ordinary pot, this will be 3-4 hours. With a pressure cooker use only 2 cups of water and cook for 25 minutes, then remove from heat, allow to cool, open lid and add 3 cups boiled water. Season to taste and bring to a boil once again). Blanch the vegetables, cut into 1 inch pieces and place on the bottom of the serving bowl. Pour the stewed beef on top of the vegetables, sprinkle with coarsely cut fresh coriander, celery, fried garlic and ground pepper. Serve with steamed rice or noodles.

Sweet Mung Bean Soup Recipe

Ingredients:
For sweet soup:
1 cup dry mung beans
½ cup lotus seeds
½ tablespoon cornstarch
5 Chinese prunes or dates, pitted and sliced
1½ cup coconut milk
¼ teaspoon vanilla essence
1 tablespoon baking soda
Sugar to taste
5 cups water

Sticky rice:
1 cup dry mung beans
2 cups glutinous rice

Directions:
To make sweet soup, soak mung beans in 3 cups of water for 3 hours. Rub beans to remove hull and rinse well. Soak lotus seeds for 3 hours in hot water and baking soda. Rub lotus seeds to remove skins and rinse well. Remove the green shoots of the lotus seeds with a wooden pick. In a pot, cook lotus seeds in 2 cups of water for 1 hour. In a separate pot, combine mung beans, Chinese prunes and cornstarch with 5 cups of water. Cook for 45 minutes until soft. Add cooked lotus seeds and sugar. Cook for another 15 minutes. Remove from heat. Serve cold with sticky rice.

For sticky rice:
Soak mung beans in 3 cups of water for 3 hours. Rub beans to remove hull and rinse well. Steam mung beans until cooked and mash beans when cooled. Mix the mashed beans with uncooked glutinous rice and steam until rice is cooked. Cool the rice until grains do not stick to each other (this can be done by placing the rice on dish and air-dried). Serve cooled with the cold sweet soup.

Sop Buntut Recipe (Oxtail Soup)

Ingredients:
1kg oxtail/beef tail, cut into serving pieces
½ tablespoon chopped ginger
½ nutmeg, bruised
1 scallion, cut into 2-3 pieces
1 tablespoon margarine
200g carrots, cut into 3cm pieces, then halved or quartered
250g potatoes, cut into 4-6 pieces
salt

Ground Spices:
6 shallots
3 cloves garlic
1 teaspoon peppercorns

Garnishing:
Fried shallots
scallions
chopped Chinese parsley
melinjo nut crackers

Directions:
Put oxtail in a pan with 2 liters water and bring to the boil. Carefully scoop off and discard the scum floating on the surface. Discard the stock and replace with 2 liters clean water. Add chopped ginger, nutmeg and scallion. Cover the pan and simmer over low heat until tender. Remove the tail, reserving 1½ liters stock. Bring the stock to the boil, then add oxtail. Heat margarine and fry ground spices until fragrant. Add to the boiling stock, then add carrots and potatoes. Bring to the boil until the ingredients are thoroughly cooked. Garnish with fried shallots, scallions, Chinese parsley and melinjo nut crackers. Serve hot.

Soto Ayam Recipe (Chicken Noodle Soup)

Ingredients:
1¼ lb (600 g) chicken pieces with the bone still in (preferably thigh)
4 cups (1 liter) water
1 teaspoon salt
3 tablespoons oil
½ to 1 teaspoon chicken stock powder, optional
1 cup (250 ml) coconut milk
2 kaffir lime leaves, edges torn
2 small waxy potatoes, boiled, peeled and thickly sliced
2 hard boiled eggs, peeled and halved lengthways
1½ cups (120 g) bean sprouts
7 oz (200 g) fine dried rice vermicelli, soaked in hot water to soften
3 tablespoons Crisp-fried shallots
2 tablespoons finely minced Chinese celery leaf or coriander
1 large lime, quartered

Seasoning paste:
1 teaspoon black peppercorns
1 teaspoon coriander seeds, lightly toasted
4 candlenuts, minced
6 shallots, minced
2 cloves garlic, minced
1 thin slice ginger, minced
½ inch (1 cm) fresh turmeric, minced or ¼ teaspoon turmeric powder

Directions:
Put the chicken, water, and salt in a saucepan. Bring to the boil, cover, lower heat, and simmer gently until the chicken is soft. When the chicken is cool enough to handle, discard the skin and remove the flesh from the bones, shredding it finely by hand. Set aside. Reserve the chicken stock. Prepare Seasoning Paste by processing pepper and coriander to a powder in a spice grinder. Add remaining ingredients and process to a smooth paste, adding a little of the oil if needed to keep the mixture turning. Heat the oil in a saucepan with a heavy base, then add the Seasoning Paste and stir-fry over low-medium heat until fragrant, about 4 minutes. Add the reserved chicken stock and bring to the boil. Lower the heat, cover the pan, and simmer 5 minutes. Add the coconut milk and kaffir lime leaves, then bring gently to the boil, stirring. Taste and add a little chicken stock powder if desired. Simmer with the pan uncovered for 5 minutes. To serve, divide the noodles, potato, egg, bean sprouts, and chicken between four large noodle bowls. Add hot stock to each, then garnish with crisp-fried shallots and celery leaf. Serve with a lime wedge and, if preferred, a chili sambal.

Chi Tan T'ang (Egg Drop Soup)

Ingredients:
8 cubes chicken bouillon
6 cups hot water
2 tablespoons cornstarch
2 tablespoons soy sauce
3 tablespoons distilled white vinegar
1 green onion, minced
3 eggs, beaten

Directions:
In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.

Kenchin-style Vegetable Soup

Ingredients:
5 1/2 ounces (150g) burdock root
4 dried shiitake mushrooms
2 1/2 cups (600ml) water
1 block konnyaku, about 10 1/2 ounces (300g), cut into bite-size pieces
3 tablespoons sesame oil
10 1/2 ounces (300g) daikon radish, peeled and cut into bite-sized pieces
7 ounces (200g) carrots, peeled and cut into bite-sized pieces
3 1/2 ounces (100g) lotus root, peeled and cut into bite-sized pieces
2 tablespoons soy sauce, for preparation
2 1/2 cups (600ml) konbu stock (see below)
4 tablespoons sake
1 block firm tofu, about 14 ounces (400g)
4 tablespoons soy sauce, for the soup
3 1/2 ounces (100g) baby spinach or other leafy greens, cut into 2-inch (5cm) lengths

Directions:
Scrub the burdock root thoroughly and scrape off the skin with the back of a clean knife. Cut the burdock into bite-sized pieces, place immediately in cold water, soak for 5 minutes, then drain.
Soak the shiitake in the water for about 30 minutes until soft. Drain, and reserve the water. Remove the stalks, and then cut the caps into 1/4-inch (5mm) slices.
Boil the konnyaku for 2 to 3 minutes, then drain.
Heat the sesame oil in a saucepan, then add the burdock root, shiitake, konnyaku, daikon, carrot, lotus root, and 2 tablespoons of soy sauce, and stir-fry for 5 minutes.
Add the shiitake water, konbu stock and sake to the saucepan, and bring to a boil over medium heat. Remove any froth from the surface, and cook on low heat until the vegetables are tender.
Without draining the tofu, crumble into lumps and add to the saucepan along with 4 tablespoons of soy sauce.
Add the baby spinach to the saucepan, and cook until wilted.

Konbu stock

1 2/3 cups (400ml) water
1 piece dried konbu, 4 inches (10cm) square

The white powder on the surface of dried konbu adds to the flavor, so do not wash the konbu before use, simply lightly wipe with a damp cloth.
Place the water and the konbu in a saucepan, and leave to soak for 2 or 3 hours.
Place the saucepan over medium heat. Just before the water boils, remove the konbu. Use the konbu-flavored water as stock.

Onion Soup

Ingredients:
1/2 stalk celery, chopped
1 small onion, chopped
1/2 carrot, chopped
1 teaspoon grated fresh ginger root
1/4 teaspoon minced fresh garlic
2 tablespoons chicken stock
3 teaspoons beef bouillon granules
1 cup chopped fresh shiitake mushrooms
2 quarts water
1 cup baby portobello mushrooms, sliced
1 tablespoon minced fresh chives

Directions:
In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

Note: you can change the mushroom with other kind mushroom you like

Miso Soup

Ingredients:
2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

Directions:
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Note: You may also add some vegetable in it, such as tofu, onion, spinach, carrot, etc

Wonton (Pangsit)

Ingredients:
1/2 lb. lean ground beef
1 tbsp. finely chopped scallions
1 egg, beaten
1 tsp. salt
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. sesame oil (optional)
1 tbsp. water 65 wonton skins*
3 c. vegetable oil (for deep-frying) or 2 1/2 15-oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup) duck sauce (for fried wonton)

Directions:

• Mix all ingredients except wonton skins and vegetable oil or broth.
• Put one tsp. of mixture in the center of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together to seal.
• Fill and fold rest of skins.
• For appetizers(fried): Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. (It is best to ask an experienced cook to help with the deep-frying.) Drain on a paper towel and serve hot with duck sauce.
• For soup: Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8 to 10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 c. of broth.
  

Sayur Kacang Merah (Red Bean Soup)

Ingredients:
300 grams of red beans, wash and soak for 2 hours
150 grams lean ground beef, form into small sphere
1 tomato, cut into 4 part
2 tablespoons sliced ​​green onion
750 ml of water, add water to soak beans

Seasoning:
2 tablespoons red onion slices
1 tablespoon sliced ​​garlic
1 teaspoon salt

Directions:

• Boil red beans with meat ball until half-cooked
• Add tomatoes and spices, boil again until tender
• Add the leeks, boil again for a moment, lift
• Serve while warm

Tomato Cream Soup (Sup Krim Tomat)

Tomato Cream Soup
Ingredients:
4 cups beef broth
1 kg ripe tomatoes
100 grams cream cheese
100 grams onions, finely sliced
4 cloves garlic, crushed
1 teaspoon ground pepper
1 teaspoon nutmeg powder
1 tablespoon butter
enough salt and sugar

Method:

• Heat the butter, saute garlic and onions until fragrant
• Add the stock, pepper, nutmeg, salt, sugar and tomatoes. Cook until the tomatoes wilt
• Strain and boil again. Enter a little flour to thicken the soup has been disbursed
• Serve with french bread slices

Kakap Spicy Soup

Kakap Spicy Soup
Ingredients:
300 grams of the snapper fillets, cut into pieces
200 grams of silken tofu, diced 2 cm
50 grams of dried Sedap Malam flowers, soak in cold water until fluffy, clean and bind
750 ml of water
2 pieces of broth blocks, crushed
3 cloves garlic
2 leeks, chopped
2 stalks celery, cut into 1 cm
1 stalk lemongrass, crushed
1 teaspoon salt
1 teaspoon chili powder
2 tablespoons lime juice
2 tablespoons fried shallots

Methods:

• Boil water with the broth block, garlic, leeks, celery, lemongrass, salt, chili powder, and Sedap Malam flowers until boiling
• Enter snapper fish and tofu, cook until meat cooked fish, lift
• Serve with a sprinkling of fried shallots