Tom Yum Soup

10 Jumbo Shrimps (clean & devein)
4 cups of Water
3 Veg. Maggie Cube
1 Lemon
1 Chilly chopped
1/2 " ginger pc (julliene)
2" galangal (thai ginger) chopped
3-4 Kaffir lime leaves (chopped)
1 tsp Fish sauce (optional)
1 Onion cut into big cubes
2 Tomatoes roughly chopped
2 Tbsp coconut powder mixed in little hot water.

Preparation Method

In a sauce pan take 4 cups of water, add the maggie cube, chopped chilly, galangal, lime juice, kaffir lime leaves, fish sauce.

Let the soup come to a boil.

Add the cubed onion, tomatoes and let this boil for another 2-3 minutes.

Add the prawns & the coconut milk let it simmer for another minute.

Put off the flame. Enjoy the hot & yummy TOM YUM SOUP...

Hot & Sour Meatball Coriander Soup

250 gms Beef Mince
1/2 bunch Coriander leaves finely chopped
3 bsp Worchestshire Sauce
1 tbsp rice vinegar
1 tbsp hot suace
2-3 flakes garlic chopped
1" ginger ( julliene)
1/2 carrot (julliene)
1 green bell pepper (julliene)
3 Cups Water
2 veg. Maggi Cube
1/2 tsp salt
1/4 tsp black pepper powder
1 tbsp white vinegar


Preparation method

Put mince in a bowl, add the worcestshire sauce, hot sauce, rice vinegar, chopped garlic, 1 pinch of salt and 1/4 bunc of chopped coriander. Leave it in the fridge for 15 minutes. Shape them into small meatballs.

Take a pan, put 3 cups of water, add the veg. maggie cube & julliened ginger.
Let the stock boil. Add the meatballs and let it simmer for 10 minutes.
Put off the flame. Add the white vinegar, julliened carrot and bell pepper with 1/4 bunch of finely chopped coriander leaves. Soup is ready to be served

Woodear Mushroom & Chicken Thai Soup

Wood Ear Mushrooms (Auricularia Polytricha), also known as Tree Ear, Dry Black Fungus, Silver Ear, Mook Yee, and Cloud Ear. The Wood Ear have a firm, thick skin and an interesting jelly-like, springy yet soft texture when fresh that becomes slightly crunchy when cooked. They're not strong in flavor compared to some other popular exotics - yet, boasting a very delicate forest aroma and a mild, earthy essence. Widely respected in the Orient for its taste, Wood Ear mushrooms are also believed to have medicinal benefits - thought by many to prevent heart disease and contain anticoagulant-type substances, acting like blood thinners that may prevent blood clots.


6-7 Woodear Mushroom (you can buy them from any Filipino/Thai store)
7-8 pieces of boneless chicken (chopped)
4 cups of Water
2 tsp of Soya Sauce
3-4 Thai chillies (chopped) reduce it if you don’t want it spicy
1 inch piece of Galangal (Thai ginger) chopped
2 tbsp vinegar
3-4 Kaffir lime leaves chopped
Salt as per taste
½ tsp pepper
½ cup coconut milk


Take a saucepan add 2 cups of water boil it and then add the wood ear mushroom and leave it to soak for 15 minutes. Rinse the soaked mushrooms again and leave it aside.

Take a pot add 2 cups of water, 2 tsp soya sauce, salt to taste, pepper powder, chopped galangal, kaffir lime leaves, boneless chicken, chillies, woodear mushrooms, vinegar and let it boil for 5 minutes. Now lower the flame and leave it on sim for another 10 minutes.

Now add the coconut milk and put off the flame.

Enjoy the Yummy Tangy Spicy Soup.

Black Pepper Rasam

Rasam – is a South Indian, tangy soup. It is prepared by tamarind or tomatoes, black pepper and other spices. There are various kinds of rasam - Tomato rasam, Lemon Rasam, Ginger rasam, Garlic Rasam, Pineapple Rasam etc. I haven’t tried any of these, the one that I love is the black pepper rasam .

Whenever we go for Thali at any South Indian restaurant, I can simply drink 2-3 bowls of it.

Here is the recipe for the black pepper rasam :

3 big cups water
1 small lemon size tamarind (squeeze out the pulp)
1 medium size tomato
Salt to taste
Oil for seasoning
1 tsp mustard seeds
2 red chillies(halved)
½ tsp hing (aesofotida)
1 small bunch fresh coriander leaves.
5-6 Curry leaves
1 tsp turmeric powder.

For Rasam Powder:
1 tsp Black peppar
2 tsp Dry coriander seeds.
1 1/2 tsp Cumin seeds.
2 tsp masur dal (red lentils)
1 red chili.

Grind rasam powder with all the ingredients.Take a sauce pan,heat oil for 2 mins. Put mustard seed, hing, red chilis in oil. Fry till mustard splutters then add water to it. Add tamarind pulp and salt.Add chopped tomato,fresh coriander leaves,curry leaves,turmeric,and 3 tsp rasam powder to it. Allow it to boil for about 8 thoroughly (about 8 mins). Remove from the flame and serve hot with rice.