Ingredients.
2 tablespoons of peanut oil.
½ teaspoon of anchovy paste.
2 cloves of garlic, peeled and grounded.
½ a large onion, finely sliced.
1 teaspoon of powdered turmeric.
½ teaspoon of powdered ginger.
1 green Serrano chilli, chopped.
4 cups of basic chicken stock. (mentioned in hot and sour soup).
½ cup fresh or frozen kernels.
10 spinach leaves.
½ teaspoon of salt.
Method.
1. Heat the peanut oil over medium heat in a large pan and fry the anchovy paste and garlic, stir it and let it become light brown.
2. Stir in the onion and turmeric and continue to fry for 2 to 3 more minutes. Then add the ginger, chilli and stock. Bring to a boil, reduce the heat and simmer for 5 minutes.
3. Return the heat to high. Add the corn kernels and spinach, bring to a boil and cook, stir for 5 minutes and then serve it in soup bowls.
SPINACH AND BAMBOO SOUP.
Ingredients.
4 cups of basic chicken stock.
8 spinach leaves, cut into 1 inch pieces.
¼ cup of canned bamboo shoots.
1 slice of ham, ¼ -inch thick.
4 small fresh mushrooms, thinly sliced.
½ teaspoon of salt.
½ teaspoon of sesame oil.
Method.
1. Bring the stock to a boil in a pan and add the spinach and bamboo shoots. Immediately reduce the heat and simmer for 3 minutes.
2. Stir in the ham and mushrooms and continue to simmer for more 2 minutes.
3. Remove from the heat, stir in the salt and sesame oil. Serve in the soup bowl.
CHICKEN CORN SOUP.
Ingredients.
8 cups of basic chicken stock.
½ pound of chicken meat, cut into 1-inch pieces.
1 clove of garlic, peeled and minced.
1 cup of baby corn (tin pack).
2-inch garlic piece, minced.
2 tablespoons of soy sauce.
2 tablespoons of white vinegar.
¼ teaspoon of freshly ground black pepper.
½ teaspoon of salt.
½ teaspoon of Chinese salt.
2 tablespoons of cornstarch.
½ teaspoon of sugar.
1 tablespoon of cooking oil.2 eggs.
Method.
Bring the chicken stock to a boil over medium heat in a pan and add the baby corn. In an other sauce pan heat up the oil and put ginger and garlic in it to fry until it turn golden put it in the chicken stock. Now put the chicken in the stock. Now add white vinegar, salt, Chinese salt, soy sauce and black pepper. In one cup of water mix cornstarch and sugar and put it in soup. While soup is becoming thick add two beaten eggs in thin stream in it at boiling point. Now it is ready you can serve it.