Thai Seafood Soup, Vegetable Stock, Tomato Macaroni Soup And Chicken Stock by Zarnak Sidhwa

Ingredients For Chicken Stock:

• Chicken bones 1 kg
• Carrots 2
• Onion 1
• Leek 1
• Parsley 2 sprigs
• Salt 1 tsp
• Black pepper 8-10

Method:

1. In a large pan add the chicken bones, carrots, onion, leek, parsley, salt and pepper and water and let boil, skim the foam off the surface with a slotted spoon let simmer for an hour and then strain and cool and use.
   

Ingredients For Vegetable Stock:

• Cabbage half
  
• Cauliflower half
  
• Carrots 2
  
• Leek 1
  
• Onion 1
  
• Celery a sprigs
  
• Parsley few sprig
  
• Salt  to taste
• black pepper to taste

Method:

1. In a large pan add the carrots, cabbage, cauliflower, onion, leek, parsley, salt and pepper and let boil, skim the foam off the surface with a slotted spoon let simmer for an hour and then strain and cool and use.
   

Ingredients For Tomato Macaroni Soup:

• Macaroni 1/4 cup
  
• Tomatoes 2
  
• Butter 1 tbsp
  
• Garlic 1 tsp
  
• Onion 1
  
• Tomato puree 4 tbsp
  
• Vegetable stock 5 cups
  
• Salt to taste
• Black pepper 1/2 tsp
  
• Basil leaves  8-10

Method:

1. Heat the butter.
2. Add garlic and saute till soft.
3. Add the onion and tomatoes, mix well and cook.
4. Add tomatoes puree and mix well.
5. Add the vegetable stock, salt, black pepper powder, mix well and cook.
6. Add the macaroni and basil leaves, mix well and serve hot.
   

Ingredients For Thai Seafood Soup:

• Fish fillets cubed 250 gm
  
• Prawns 250 gm
  
• Chicken stock 4 cups
  
• Lemon grass 2 tbsp
  
• Kaffir lime leaves 6
  
• Galangal 3 pieces
  
• Lemon juice 2 tbsp
  
• Fish sauce  2 tsp
• Fresh coriander 1 tbsp
  
• Coconut milk 340 ml

Method:

1. Combine stock, lemon grass, kaffir lime leaves, galangal, boil uncovered and then simmer, add in the lemon juice, fish sauce, coriander, coconut milk and stir in the prawns and fish fillets.
2. Cook just until fish is done and the prawns turn pink.
3. Do not overcook.
4. Do not reheat.
5. Serve immediately.