Taste Hong Kong » Soup

Shrimps in Tomato Soup – Thai’s Tom Yam Style

TasteHongKong — Thu, 10 Jun 2010 10:44:33 +0000

I love Thai’s tom yam goong aka hot and sour soup with shrimps or prawns. While inspired by Thai’s recipes for making the soup, I also love using shells of shrimps and tomatoes instead of beef, pork or chicken bones for preparing the stock. Hope it causes no offense if I still call this a tom yam goong, but a meatless version cooked with shrimps’ shells apart from the traditional lemon grass, lemon leaves, lime juice, galangal …
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Chinese Hot and Sour Soup – Vegetarian Style

TasteHongKong — Sat, 15 May 2010 16:12:01 +0000

The original style of Hot and Sour Soup (in Chinese 酸辣湯) is usually assembled with close to a dozen of ingredients like sea cucumber, roasted duck meat, pig’s blood, pork, cloud ear, bamboo shoot, tofu, carrot, mushroom, all of which are shredded. Although I like doing slicing a lot, vegetable types in particular, I have not been loyal to the original version than this meatless, simplified, and make-me-feel-more-easy style.
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Spicy Tofu Soup with Scallops – Korean Style

TasteHongKong — Mon, 18 Jan 2010 16:00:26 +0000

I am quite a fan of Korean cuisine. One of the must-order dishes when having a Korean meal was spicy tofu soup. Perhaps due to my repeated trying of this same dish at different restaurants and making comparisons to those tried in Korea, I become more picky and find myself hardly pleased. I then start cooking this tofu soup in my kitchen and increasingly I have reduced the frequencies of ordering it when dinning out.

The skills required for preparing this soup are minimal, but several ingredients, including kelp, cabbage kimch, Korean chilli paste, to me are essential for making a decent stock. Beyond these, I make variations from time to time, more often with scallops, oysters or clams and occasionally combining shrimps with some glass noodles (bean threads) .
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Brown Rice Soup – Milky yet Milk Free

TasteHongKong — Tue, 12 Jan 2010 16:11:36 +0000

I prepare this soup by borrowing the skills of making drinks from soy beans, sesames, almonds, etc. Likewise, the ingredients used are also simple including only brown rice, water and some seasonings. So I would have no objection if you call this a drink than a soup. Anyway, a cup of it has warmed me through and that extra warmth seems to have lasted for hours which is especially significant during this chilling temperature.
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A Recipe for Preventing Flu – from Apple Daily News

TasteHongKong — Wed, 30 Dec 2009 16:07:06 +0000

Glad that I have read this article on Apple Daily News titled, ‘Onion, Garlic vs Flu’. My attention got sucked when seeing the columnist, Yim Ho, wrote in the first sentence, ‘…. a recipe specifically for preventing flu …’. I was just wondering if I had caught a flu yet I got no running rose and was neither too tired. The only syndromes with me were just dry throat and feeling slightly heavy head. Anyway, I needed a soup for that evening and it looked fairly simple. Deal, I will be re-creating the soup in my kitchen.
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Rice in Winter Melon Soup

TasteHongKong — Fri, 31 Jul 2009 05:25:40 +0000

Unlike its name suggested, winter melon in Hong Kong is not only available in winter but also other seasons. Actually this dish is more popular during summer as it is light and healthly that appeals more to our appetite when the weather is hot and humid.
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