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Free Recipe Hot And Sour Fish Soup Cooking Tips

fish soup

Asian Food: Free Hot and Sour Fish Soup Recipe and Cooking Tips.

Ingredients of Hot and Sour Fish Soup.

1 kg (2 lb) firm-fleshed fish (red snapper)

1.5 Tablespoons fish sauce

1/4 Tablespoon white pepper

1 Green Onion, Chopped.

1.5 Liter (2.5 pints) Water.

2 Stalks Lemon Grass, cut into 2-inch lengths and crushed lightly

55 g (2 oz) Tamarind Pulp

3/4 cup (185 ml, 6 fl oz) Boiling water

1 Tablespoon Sugar.

185 g (6 oz) Bamboo Shoots, sliced.

160 g (5.5 oz) Pineapple, sliced.

2 Tomatoes, cut into wedges.

90 g (3 oz) Beansprouts.

2 Handfuls mixed Vietnamese herbs (Cilantro, Biter herb, Asian basil)

1 Lime, cut into wedges to serve.

1 Chili Pepper, sliced to serve

Serves 4 to 6.

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Hot and Sour Fish Soup Cooking Tips

1- Remove head, fins, and tail from fish and cut into 8-10 large pieces. In a bowl, combine fish, fish sauce, pepper, and green onion. Set aside to marinate for 15 minutes.

hot and sour fish soup

2- Place 6 cups water in a large saucepan and bring to the boil. Add the fish with the marinade and lemongrass. Reduce heat and simmer for 20 minutes. In bowl, combine tamarind pulp and the 3/4 cup boiling water and allow to soak for 15 minutes.

3- Strain the tamarind pulp through a fine strainer, discarding the pulp. Add to the saucepan along with the sugar, bamboo shoots, pineapple, and tomatoes. Simmer for 4-5 minutes until fish is tender.

fish soup recipe

4- Divide bean sprouts between serving bowls and spoon over hot soup. Sprinkle over mixed Vietnamese herbs. Serve with lime wedges and sliced chili pepper on the side.

Hot and Sour Fish Soup Preparation Time.

30 minutes.

Plus 15 minutes marinating.

Cooking Time

15 minutes.

Hot and Sour Fish Soup Nutritional Value per serve

Fat: 0.7 g

Carbohydrate: 2 g

Protein: 6.1 g

Thai Hot And Sour Shrimp Soup Free Recipe

Asian Food: Free Recipe of Thai Hot And Sour Shrimp Soup Cooking Tips.

shrimp soup

Thai Hot and Sour Shrimp Soup.

Ingredients:

2 Stalks lemongrass

300 g (10 oz) green shrimp, with head and shell on

1 Tablespoon Vegetable Oil

1 liter (1.75 pints) chicken stock

1 Clove garlic, minced

1 Inch piece fresh root ginger, roughly chopped

Grated Zest of 1 lime and juice of 2 limes

1 Green Chili Pepper, deseeded and finely chopped.

Salt and black pepper.

1 Tablespoon Thai Fish Sauce.

1 Red Chili Pepper, deseeded and sliced

2 Tablespoons chopped cilantro to garnish.

Serves 4.

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How to make Hot and Sour Thi Shrimp Soup:

Free Cooking Tips:

shrimp soup recipe

  • Peel the outer layers from the lemongrass stalks and chop the lower while bulbous parts into 3 pieces, discarding the fibrous tops. Shell the shrimp, leaving the tails attached and reserving the shells for the stock. Cut a slit along the back of each shrimp with a sharp knife and remove the thin black vein. Rinse the shrimp, then refrigerate until needed.
  • Hot and Sour Shrimp Soup
  • In a large saucepan, heat the oil and fry the shrimp shells for 2-3 minutes, until pink. Add the stock, garlic, ginger, lemongrass, lime zest, green chili pepper, and salt to taste. Now Bring to the boil, then reduce the heat of the stove, then cover and simmer for 20 min.
  • Asian Food Thai Shrimp Soup
  • Strain the stock and return to the pan. Stir in fish sauce and lime juice and bring to the boil. Add the Shrimp, reduce the heat and simmer for 3 minutes or until the shrimp turn pink and are cooked through. Season with pepper and serve garnished with red chili pepper and cilantro.

Shrimp Soup Preparation Time:

25 minutes

Cooking Time: 30 minutes

Shrimp Soup Nutritional Value Per Serve

Fat: 1.6 g

Carbohydrate: 0.6 g

Protein: 5.1 g

How to make vegetable soup free recipe

Asian Food: How to make healthy Thai Curried Cream of vegetable soup free recipe.

vegetable soup

Ingredients of Vegetable Soup:

3 Tablespoons peanut oil

2 Tablespoons curry powder

Pinch of ground cinnamon

Pinch of nutmeg

Pinch of turmeric

Pinch of ginger

3 Carrots, diced

2 Onions, chopped

2 potatoes, diced

2 small zucchini, diced

1 liter (1.75 pints) vegetable stock.

300 g (10 oz) can Cannellini beans, drained.

220 g (7.5 oz) can red kidney beans, drained.

185 ml (6 fl oz) crème fraiche salt.

2 Teaspoons flat-leaf parsley, chopped for garnish.

Serves 4 peoples.

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Preparation Time: 20 minutes

Cooking time: 30 minutes

Nutritional value per serve:

Fat: 4.3 g
Carbohydrate: 5.7  g
Protein: 2.8 g

Asian Food: Vegetable Soup Cooking Tips and Free Recipe:

vegetable soup recipe

  • In a large heavy-bottomed saucepan, place the oil and add the curry powder, cinnamon, nutmeg, turmeric, and ginger. Cook for 1 minute, then add carrots, onions, garlic, potatoes, and zucchini. Stir to coat thoroughly in the oil and spice mixture, and cook for a further 5 minutes. Add the stock and bring to the boil. Reduce the heat and simmer for 20 minutes or until the vegetables are tender.
  • Add the Cannellini and the red kidney beans and gently heat through. Remove from the heat and stir in the crème Fraiche. Season with salt and pepper to taste and serve sprinkled with the parsley.

Thai Coconut Soup free recipe of Asian Food

How to make Thai Coconut Soup recipe with leek and lime Asian Food cooking tips:

Thai Coconut Soup

Asian Food. Thai Coconut Soup: Ingredients

2 Tablespoons Olive Oil

3 Leeks, thinly sliced

1 Green chili pepper, deseeded and chopped

2 Potatoes, diced grated zest and juice of 2 lime salt and black pepper

600 ml (1pint) Vegetable stock

225 ml (7.5 fl oz) Can coconut milk

Cilantro to garnish

Extra lime slices to garnish

Serves 4

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How to make easy Thai Coconut Soup

1-             In a large heavy-bottomed saucepan, heat, the oil and add the leeks, chili, potatoes, lime zest, and seasoning.

Now cook for 2 min, then add the stock and bring it into the boil. And Then Reduce the heat, & simmer for 20 to 25 minutes. Until the potatoes are tender. Leave to cool slightly.

Asian Food

 

2-             In a food processor, blend soup briefly to make a chunky, creamy mixture. Return soup to the pan.

Asian Food: Thai Soup

3-             Stir in the lime juice, then add the coconut milk and heat through, taking care not to let, the soup boil. Serve hot or cold, garnished with cilantro and slices of lime.

Soup Recipe

4-            Thai Coconut Soup  Preparing Time: 15 Minutes

5-             Cooking Time: 30 Minutes

6-             Nutritional value per serve: Fat: 5.1 g – Carbohydrate: 4 g. Protein: 1.5 g