Laksa, French Pea Soup And Mexican Soup by Zarnak Sidhwa

Ingredients For Laksa:

• Boneless chicken 1/2 kg
• Ginger 1 inch piece
• Garlic 3-4 cloves
• Onion 4
• Lemon grass 2 inch piece
• Sesame oil 3 tbsp
• Chicken stock 3 cups
• Fresh red chilies  2
• Curry powder 1 tsp
  
• Peas 100 gm
  
• Salt to taste
  
• Black pepper to taste
  
• Lemon juice 1 tbsp
  
• Coconut milk 1/2 cup
  
• Noodles 1 cup
  
• Spring onions 2-3
• Cucumber 1 medium
  
• Coriander leaves 1 tbsp
  
• Mint leaves 1 tbsp
  
• Lemon  2

Method:

1. Grind the ginger, garlic, onions and lemon grass to a paste.
2. Heat two tbsp of sesame oil in a pan and cook the chicken over high heat until golden brown.
3. Drain on absorbent paper in the same pan, heat the remaining oil, add the ground paste and saute till fragrant.
4. Add the chicken stock, red chilies slices and mix.
5. Add the curry powder and peas, salt and pepper powder.
6. Stir in the lemon juice and coconut milk and bring to a boil.
7. To serve, place boiled noodles in individual serving bowls and add the chicken, spring onions, cucumber, fresh coriander and mint.
8. Pour the hot soup over, fix half a lemon on the rim of the bowl and serve immediately.
   

Ingredients For French Pea Soup:

• Green peas 1 1/2 cup
  
• Butter 2 tbsp
  
• Onion 1
  
• Garlic 2-3 cloves
  
• Leeks 1 tbsp
  
• Iceberg Lettuce 2-3
  
• Salt to taste
  
• Black pepper to taste
• Mint leaves 7-8
  
• Vegetable stock as required
  
• Cream 2 tbsp
  
• Red capsicum  few

Method:

1. Heat butter, add onion, garlic and leeks and saute for 1 minute.
2. Add green peas, lettuce leaves, 1 cup water, salt and pepper powder and mix.
3. Add mint leaves and let the mixture come to a boil.
4. Cover and cook for 2-3 minutes.
5. Strain the peas and cool.
6. Puree with a little cold stock.
7. Pour this back into the pan and heat.
8. Adjust salt. Add cream and mix.
9. To serve place red capsicum strips in the center of a soup bowl. pour the soup all around it and serve hot.
   

Ingredients For Mexican Soup:

• Corn 1/2 cup
  
• Oil 2 tbsp
  
• Onion 2
  
• Celery 2
  
• Garlic 1 tbsp
  
• Carrot chopped 5-6 cloves
  
• Salt to taste
  
• Coriander powder 1/2 tsp
• Cumin powder 3 cup
  
• Vegetable stock 1
  
• Jalapenos  1
  
• Red capsicum a few sprigs

Method:

1. Heat 2 tbsp oil.
2. Add onion and celery .
3. Crush garlic and add and saute for 2 minutes.
4. Add carrots, salt, coriander powder, cumin powder and mix well.
5. Add vegetables stock, cover and cook for 2 minutes.
6. Add half the corn, cover and continue to cook.
7. Add jalapeno and cook till carrot is soft.
8. Strain the stock into a bowl and put the solids into a mixer jar.
9. Add 1/4 cup cold vegetable stock and blend till smooth.
10. Pour the stained stock back into the pan, add the puree and mix well and bring to boil.
11. Add the rest of the corn, most of the roasted capsicum and mix.
12. Pour into a soup bowl and serve piping hot garnishing with remaining roasted red capsicum and a sprig of fresh with remaining red capsicum and a sprig of fresh coriander leaf.