Chicken Mulligatawny Soup

I came up with this as a variation on a curry recipe. I think it’s worked pretty well.

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Watercress and Potato Soup

Yesterday, I made soup. The recipe I adapted is based around 100g of watercress, but Sainsbury’s sell it in 85g bags, so I’ve reworked it for two of those bags. This is a very tasty soup, and the recipe should make between 6-8 servings.

Chop 3 onions and fry off with a small splosh of olive oil in a large saucepan for 5ish minutes. Add 3 large potatoes, chopped (should be around 780g) and cook, covered for another 5 minutes. Chop the two 85g packs of watercress, and add with a litre of vegetable stock. Bring to the boil and cook until the potatoes are tender, which should take about 15 minutes.

Blend the mixture, while adding 500ml of semi-skimmed milk, a freshly grated nutmeg and some black pepper. Reheat to serve.

Malaysian Chicken Soup

From the back of a Pret sandwich…

Ingredients
1/2 tsp dried, red chilli flakes
2 cloves of garlic, finely chopped
2cm chopped galangal (ginger)
1 1/2 tsp tumeric
2 medium red chillies chopped and deseeded
1 stick of lemongrass, finely chopped
2 medium shallots, finely chopped
1 1/2 tbsp vegetable oil

1ltr chicken stock
2 medium potatoes, diced
2 chicken thighs
200ml coconut cream
1 large sweet potato, diced
2 tbsp fish sauce
3 spring onions, sliced
Juice of lime

Rehydrate chilli flakes in water for about 5 minutes, then add the garlic, galangal, turmeric, red chillies, lemon grass, shallots and oil and fry for about 20 minutes. That’ll make the paste.

To the paste, add the chicken stock and potatoes and simmer until the potatoes are soft. Blend until smooth and add the sweet potato, coconut cream and chicken and cook for another 10 minutes until the sweet potato and chicken is cooked. Then add the fish sauce and lime juice, and top with spring onion to serve.