Spicy Soup

[HarryOatcake]

Wanted.
A recipe for Hot Spicy Soup.
Prefferably Tomatoe based.
Please adress all replies to the Forum
as everyone can then benefit who is interested.

Thanks.
Harry.

[Nick]

Here ya go... and if you look at the very top of the Hotpot, there's a cookery book forum there... all recipes posted in here go into there!

Tom Yum

Serves: 4
Prep time: 15mins
Cooking time: 25mins
Ingredients
3tbsp tomato puree
2 sticks lemon grass, sliced
3 red chillies, de-seeded and chopped
1/2 tsp turmeric
1/2 teaspoon coriander seeds
2.5cm ginger, peeled and chopped
1 tbsp peanut oil
1lt fish stock
4 spring onions, finely chopped
2 tbsp fish sauce
110g Chinese cabbage, finely sliced
juice of 1 lime
225g cooked and peeled prawns
6 large scallops, shucked
1 tbsp basil
salt and freshly ground black pepper

Method

Put the tomato puree, lemon grass, chilli, turmeric, coriander seeds and ginger into a food processor. Pound together to form a paste.

Heat the oil in a large frying pan, add the paste and stir fry over a low heat, add the stock and simmer over a low heat for 20 minutes.

Strain the stock into a clean saucepan add the spring onion, fish sauce and cabbage, simmer over a low heat for 7-10 minutes or until the cabbage is tender.

Slice the scallops horizontally into three slices and season with a little salt.

Warm a non stick pan over a high heat, add a little olive oil then fry the scallops quickly until lightly browned on each side.

Add the lime juice, cooked prawns and basil to the soup, heat for 2-3 minutes or until the prawns are very hot.

Season to taste with salt and pepper, then add the scallops and serve very hot.

[HarryOatcake]

Hi', Deckard,

Thanks for your reply to my Spicy Soup request.

But sorry to say, the Fish Sauce, Scallops, & Prawns, Ugh.
make this a none starter for me.

Never mind maybe someone else will enjoy it,
So I think that you and one of the other two can have my bowl, Thanks.

Regards.
Harry.

[Nick]

Well if youd've said......

Chilli, Tomato and Red Lentil Soup

Ingredients

1 tbsp vegetable oil
1 large onion, chopped
1 clove garlic, crushed
1 tsp chilli flakes
4 tbsp tomato puree
2 tsp sugar
175g red lentils, soaked
400g can chopped tomatoes
600mI vegetable stock
1 tbsp Worcestershire sauce
salt and freshly ground black pepper
fresh chopped parsley to garnish
1 tsp balsamic vinegar

Method

Heat the oil in a large pan and fry the onion, garlic and chilli flakes for 4-5 minutes.

Add the tomato puree and sugar and cook for another 3-4 minutes.

Stir in the lentils, tomatoes, stock, Worcestershire sauce and seasoning to taste.

Bring to the boil, then cover and simmer gently for 45 minutes, adding extra liquid if required.

Blend until smooth in a blender or food processor then return to a clean pan and bring back to a simmer.

Add the vinegar a little at a time to taste.

Serve hot garnished with freshly chopped parsley.