Carrot Broth SOUP

Serves: 4 
Cooking time (approx.): 14 minutes
Style: Indian Vegetarian

2  big carrot(s) chopped
2  medium potato(es) chopped
1  big onion(s) chopped
2  tablespoon(s) butter
1  teacup(s) milk
salt, black pepper and oregano to season.

METHOD

1. Boil the chopped carrot(s) and potato(es) in a vessel for about 7  minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree.
2. Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4  minutes or till onions are transparent.
3. Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3  minute(s). Sprinkle oregano.

Serve hot with: bread sticks.

How to make Tom Ka Gai Thai soup

1. The first step is to make garlic chile paste, the ingredient that gives the soup its robust flavor. The paste, called nam prig pao, is made by dicing 4 large garlic cloves and thinly slicing 1/4 of a red onion. Heat 1/4 cup olive oil on high heat in a saute pan. When hot, add garlic, onion and 1/2 cup dried red Asian chiles. Cook on high, stirring occasionally to prevent the ingredients from burning, for about 5 minutes, or until the ingredients are soft and slightly brown. Allow to cool. Puree in a food processor or blender. Reserve to add later to soup.
2. Use a chef knife or cleaver to chop 2 tablespoons of galanga, a root with a hot, ginger-peppery flavor. Galanga looks like ginger but does not need to be peeled before chopping. The root, along with all other ingredients for the soup, is available in Asian markets.
3. Next, prepare the lemon grass. Chop off the ends and cut the stalks into 2-inch strips. Cut the strips in half lengthwise and use the flat side of a knife or cleaver to smash the sliced pieces to release their flavors.
4. Break apart 3 or 4 kaffir lime leaves to release the citrus flavors and aroma.
5. Bring 3 cups of canned chicken broth or homemade chicken stock to a boil in a deep pot or wok. Add the galanga, lemon grass and lime leaves. Bring to a boil, stirring occasionally. Reduce heat to low and simmer 3 minutes.
6. Turn heat back to high and return soup to a boil. Add 8 ounces of diced chicken breast. Cook on high another 5 minutes, stirring occasionally.
7. Add 1 cup coconut milk and 1 cup chopped white mushrooms. Stir well. Next, add the following ingredients: 1 tablespoon each of lime juice, lemon juice, fish sauce, chile paste and sugar. Add 1/4 teaspoon salt. Stir well until all the ingredients are blended.
8. Pour into hot pot or bowls to serve. The recipe makes four appetizer servings or two dinner bowls of soup. Top with 1 tablespoon each of chopped green onion, cilantro and fresh mint. For added heat, smash two medium Thai chiles and add to soup.