Recipes — Soups

For a show-stopping dinner party, We recommends this peppery soup, topped with luxurious seafood.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 8

Ingredients

    •    50g butter
    •    2 tbsps olive oil
    •    150ml white wine
    •    1½ l chicken stock
    •    good pinch nutmeg
    •    125ml double cream
    •    3 garlic cloves, chopped
    •    5 shallots, peeled and sliced
    •    100g black pudding, crumbled into small pieces
    •    1 celeriac (about 1kg), peeled and cut into cubes
    •    12 scallops, coral removed, each halved into 2 discs

Method

1. Heat the oil in a large pan over a medium heat and add the celeriac, shallots and garlic. Gently fry for a few mins, until they soften without colouring. Add the white wine, bring everything to the boil and reduce the liquid by half. Add the chicken stock and nutmeg, bring to the boil again, then reduce the heat and simmer for 10-15 mins or until celeriac is tender. Remove from the heat and cool for 5 mins.
   
   
2. Transfer the soup to a food processor and blend until smooth. Pour the soup back into the pan, add the cream and generously season with salt and freshly ground pepper. Reheat gently while you finish everything else.
   
   
3. In a large frying pan, fry the black pudding until crisp. Set aside on kitchen paper to soak up any fat. Wipe out the pan.
   
   
4. Season the scallops. Heat the frying pan again until hot and add the butter. When it is foaming, add the scallops and sear for 1 min on each side, or until just cooked through, then place on a warm plate. To serve, pour the soup into 8 bowls, top each with 3 scallops and sprinkle with black pudding.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/celeriac-soup-scallops-black-pudding

Escape those Winter blues with this filling laksa, bursting with spicy flavours, vegetables and juicy prawns.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tbsps peanut oil
    •    200g rice vermicelli
    •    1/3 cup (80ml) lime juice
    •    1 tbsp grated palm sugar
    •    2 kaffir lime leaves, halved
    •    1/3 cup (100g) laksa paste
    •    3/4 cup (60g) bean sprouts
    •    3 cup (750ml) coconut milk
    •    250g cherry tomatoes, halved
    •    1/3 cup fresh coriander leaves
    •    4 tbsps fried shallots (optional)
    •    1 medium (130g) lebanese cucumber
    •    1 litre (4 cups) fish or vegetable stock
    •    12 large uncooked prawns, peeled, deveined, tails intact

Method

1. Heat oil in a large saucepan over a high heat. Cook prawns, in batches, stirring, until golden on both sides. Remove from pan.
   
   
2. Reduce heat to medium. Add laksa paste, cook, stirring, 1 minute, or until fragrant. Add tomatoes, cook, stirring, 1 minute. Stir in lime juice, lime leaves, sugar, coconut milk and stock. Bring to a simmer.
   
   
3. Place vermicelli in a heatproof bowl, cover with boiling water. Stand for 10 minutes. Drain.
   
   
4. Meanwhile, cut cucumber into long thin strips. Divide noodles and prawns between 4 large bowls.
   
   
5. Ladle the laksa mixture into the bowls. Top with the bean sprouts, coriander leaves, cucumber and shallots. Serve immediately.

This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-laksa-17932

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4

Ingredients

    •    2 eggs, lightly beaten
    •    20ml (1 tbsp) peanut oil
    •    40ml (2 tbsps) lime juice
    •    Fried shallot*, to garnish
    •    2 garlic cloves, chopped
    •    40ml (2 tbsps) fish sauce
    •    50g deep-fried tofu puffs*
    •    1/2 cup trimmed beansprouts
    •    2 red chillies, seeded, chopped
    •    200g medium-thick rice noodles
    •    1/4 cup chopped fresh coriander
    •    150g green prawns, peeled, with tails on
    •    1 tbsp shaved palm sugar* or brown sugar
    •    4 spring onions, sliced, plus extra to garnish
    •    1/4 cup roasted chopped peanuts, to garnish

Method

1. Place noodles in a bowl and pour boiling water over to cover. Set aside for 5 minutes, then drain and set aside.
2. Heat the oil in a wok over high heat. Add the garlic, onion and chilli and stir-fry quickly for a few seconds. Add the prawns and cook for 1 minute, then add the fish sauce, sugar, lime juice, egg and tofu.
3. Cook, stirring, for a further minute until combined, then toss in the coriander and beansprouts.
4. Pile into serving bowls and garnish with peanuts, onions and fried shallots.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/pad-thai-prawns/d4c523df-dd1b-423f-8b7f-2a0b100f0643?current_section=recipes&r=recipes/collections/prawnrecipes

There's nothing better than a spicy, fully loaded noodle soup on a cold night, especially when it's on the table in 40 minutes.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp olive oil
    •    1 tbsp fish sauce
    •    2 tsps brown sugar
    •    185g jar laksa paste
    •    1 tbsp fresh lime juice
    •    400ml can coconut milk
    •    coconut cream, to serve
    •    Thai basil leaves, to serve
    •    200g thin rice stick noodles
    •    1 tbsp finely grated fresh ginger
    •    1 long fresh red chilli, thinly sliced
    •    1 chicken breast fillet, thinly sliced
    •    65g (1 cup) bean sprouts, trimmed
    •    24 green prawns, peeled, deveined, tails intact
    •    500ml (2 cups) Massel chicken style liquid stock
    •    2 kaffir lime leaves, plus extra, shredded, to serve

Method

1. Heat oil in a large saucepan over medium-high heat. Add laksa paste and ginger, and cook, stirring, for 1 minute or until aromatic. Add the coconut milk, stock and whole kaffir lime leaves. Bring to a simmer. Reduce the heat to medium and simmer for 10 minutes. Add the chicken and prawns, and cook, stirring often, for 5 minutes or until the chicken is cooked through and the prawns change colour and curl. Add the lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through.
   
   
2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften slightly. Drain and divide among serving bowls.
   
   
3. Ladle the laksa over the noodles. Add a drizzle of coconut cream and top with the bean sprouts, chilli, basil and extra kaffir lime leaves.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/spicy-chicken-prawn-laksa-recipe/3bce3kfy

Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    1 cinnamon stick
    •    2 star anise pods
    •    1 tsp fennel seeds
    •    2 tbsps vegetable oil
    •    2 garlic cloves, crushed
    •    8 ounces thin rice stick noodles
    •    8 cups low-sodium chicken broth
    •    1 1” piece ginger, peeled, crushed
    •    Kosher salt and freshly ground black pepper
    •    1 medium onion, peeled, halved through root end
    •    2 bone-in pork shoulder steaks (about 12 oz. each)
    •    2 chiles de árbol or ½ tsp. crushed red pepper flakes
    •    Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)

Method

1. Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
2. Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.
3. Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
4. Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top soup with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.

This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/quick-pork-pho