21-How to cook Tom Yum kung (Thai Shrimp Soup)?

Tom Yum kung (Thai Shrimp Soup ?

Ingredients: Serve for 2 peoples  

• raw shrimp(green prawns)        500g
• vegetable oil                   1 table spoon 
• stalks lemon grasses ,bruised   2 
• coriander roots, cleaned and bruised  2
• galangal or fresh ginger        4 cm long  4 slices 
• small red chilies               4
• Kaffir lime leaves              4         
• chicken soup juice              1 litter               
• canned straw mushrooms, halved  120g
• fish sauce                      2 tea spoon
• freshly squeezed lime juice     3 table spoons
• brown sugar                     1 table spoon
• some fresh cilantro (coriander)leaves
• garlic slice                    1 table spoon   

Preparation: 30 minutes
Cooking 30-35 minutes
   1-Peel and devein the shrimp, leaving the tails on. Reserve the head and shells. Heat the oil in a large saucepan over medium-high heat. Add the shrimp heads and shells and cook, stirring constantly, until the shells are orange and highly fragrant, about 5 minutes. Add the lemon grasses, and stir to combine. Pour in the soup juice and bring to a boil. Decrease the heat to medium -low and gently simmer for 20 minutes. Strain the shrimp stock through a fine-mesh sieve in a clean soup pot. Discard the shells and coriander root.
  2-Return to the lemongrass, galangal,chiles, lime leaves to the stained stock. Add the shrimp and simmer until they change color , 2 -3 minutes. Serve hot garnished with cilantro.

20-How to Cook Chicken noodle soup Chinese food ?

Chicken noodle soup Chinese food ?

Ingredients: Serve for 2 peoples  

• tamarind past                 1 table spoons
• Asian Chile oil               1 table spoon 
• dried red chilies crumbled   
• gloves garlic finely chopped  1
• minced fresh ginger           1 table spoon
• dark soy sauce                1 teaspoon
• oyster sauce                  1 table spoon
• salt                          1 table spoon               
• sugar                         1 table spoon
• balk pepper powder            1 tea spoon
• chicken soup juice            1 litter  
• curry leaves(optional)
• boneless skinless chicken breasts, cut in to thin strip  400g
• carrot, finely chopped                        1
• bean sprouts                                  50g  
• small green bell pepper (capsicum), chopped        1
• red bell pepper (capsicum), chopped           1
• ounces rice vermicelli                        200g
• fresh cilantro (coriander),to garnish     2 table spoons
• garlic chop                               1 table spoon   

Preparation: 30 minutes
Cooking 25 minutes
   1-Mix the tamarind, Chile oil, garlic chop ,ginger , soy sauce and oyster sauces in a large wok. Warm the wok over medium heat. Add sugar and curry leaves, if using and pour in the chicken.
   2-Bring to a boil ,stirring constantly. Simmer for 5 minutes ,stir often. Stir in the carrots, bean sprouts, baby corn , bell peppers, and rice noodles and simmer until the chicken and vegetable are tender ,about 10 minutes. Garnish with the cilantro and serve hot.



19-How to cook chinese chicken and seewt corn soup?

Chinese chicken and sweet corn soup

Ingredients: Serves 2 peoples  

• skinless Chicken              400g
• chicken soup juice            1 litters
• rice wine                     3 table spoons  
• finely granted fresh ginger   3 tea spoons
• cornstarch(corn flour)        400g
• chicken egg                   1
• salt                          1 table spoon               
• sugar                         1 table spoon
• balk pepper powder            1 tea spoon 
• scallion spring onion finely slice   1, to garnish   

Preparation: 15 minutes
Cooking 20minutes
    1-Combine the chicken stock , rice wine and ginger in a large soup pot and bring to a boil. Decrease the hit to medium -low, add the chicken and corn, and simmer until the chicken is cooked, about 10mn.Remove the chicken and set a side to cool. Shred the chicken using your figure and return to the pot. Combine the water and cornstarch in a small bowl to make a smooth, thin past. Add to the soup, stirring frequently until thickened ,3 to 5 minutes.
    2-Beat the egg lightly in a small bowl. Gradually pour the egg mixture in to the soup in a seam steady stream ,beating gently and constantly  with a balloon whisk ,to create thin threats of egg. Season with salt. Serve the soup hot ,garnished with scallion eat with rice or bread.