Tom Yum Gai

(Tom Yum Soup with Chicken)

Prepare:
1/2 pound chicken breast
1 cup straw mushrooms
1 cup water
1 lemon grass (cut 2 inches)
4-6 kaffir lime leaves
3 small red onions cut into quarters
2 medium to large tomato
2 pieces galangal
2 tbsp. fish sauce
4 tbsp. fresh lemon juice
1/4 tsp. sugar (optional)
2-8 red and/or green chili peppers
1 tbsp. tom yum soup paste
1/2 cup celery (cut 1 inch)
1/4 cup coriander (cut 1 inch)

Cooking Instructions:
1. Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt.
2. Put chicken in boiling water and cook for 10 minutes.
3. Add mushroom, chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.
4. Put Chinese celery, kaffir lime leaves and coriander.
For presentation you can garnish with coriander and red chili pepper.

Gaeng Liang

(Mixed Vegetable Soup)

Prepare:
1 cup shrimp or chicken
1 cup guard (cut 12-15 pieces)
1/2 cup pumpkin (cut 10-12 pieces)
1/2 cup baby corn (cut diagonally)
1 cup green vegetable
1/4 cup sweet basil
4 cup stock soup
2 tbsp. fish sauce
6 red chili peppers (crushed lightly)

Gang Liang Paste

Prepare paste:
2 red chili peppers(throw away the seed)
2 galingales
5 medium size red onions
12 white peppers
1 tbsp. roasted shrimp paste
2 tbsp. dried shrimp

Cooking Instructions:
1. Grind the paste ingredients altogether and finely.
2. Boil stock soup and add the paste from number 1. When it is boiling, add fish sauce, pumpkin, corn, and guard then cook for 5 minutes.
3. Add shrimp, green vegetable and cook for another 2 minutes. Turn off the fire and then put sweet basil.
4. Serve when it's hot with jasmine rice.

Gang Som Goong Kai Cha-om

(Shrimp and Omelet in Sour Soup)

Prepare:
1 cup shrimp (big size, cut, de-veined)
1 cup concentrated tamarind juice
1 cup Leguminosae (see photo below)
2 eggs
1 cup sliced raw papaya
1 tbsp. fish sauce
2 tbsp. olive oil
2 cups water

Leguminosae

Paste:
1 whole fish (medium size)
7 dried red chili peppers (throw away
the seed)
3 pieces galingale
5 red onions
1 tbsp. shrimp paste

Cooking Instructions:
1. Beat the egg. Add fish sauce and Leguminosae in it. Mix well. Take the young and soft part only.
2. Heat the pan and then put olive oil. Use maximum heat. Fry mixed eggs until the egg turn gold.
3. Now cut the egg into small square pieces.
4. Next, ground all the paste ingredients together.
5. Fry the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.
6. In the pot, boil the water and add the paste. Until it's boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.
7. Add shrimp and cook for 1 minute.
8. In a bowl, prepare fried egg and vegetables. Pour hot soup with shrimp. This way will make the vegetable crunchy.

Greek Lentil Soup (Soupa Fakez)

3 cups uncooked lentils
12 to 15 cups hot water
1 cup vegetable oil
4 to 5 cloves garlic
1 onion, minced
2 stalks celery
2 medium carrots, minced
1 sprig rosemary
1 1/2 pounds tomatoes, peeled and strained or 1 (30 ounce) can tomatoes
Salt and pepper, to taste
Vinegar (optional)

Soak the lentils overnight in cold water. Rinse and place in a large pot with plenty of water. Bring to aboil. Drain off this water and replace it with the 12 to 15 cups hot water. Add the remainingingredients except the tomatoes and salt and pepper. Simmer for 45 minutes, then add the tomatoesand cook for about 20 minutes longer (until the lentils are soft). Season Serve hot.

Greek Easter Soup with Avgolemeno Sauce

1/2 chicken, cut up
3 cups water
1/2 cup (1 stick) butter
4 scallions, finely chopped
5 cups water or chicken consommé
1/2 cup fresh dill
1/2 cup parsley, finely chopped
1/2 cup rice
Salt and pepper

Boil chicken in the 3 cups water for 50 minutes. Remove from heat; strain broth and set aside. Chopchicken into pieces.
Cook onion, dill and parsley in butter with 1 teaspoon salt and a dash of pepper until soft andtransparent, being careful not to brown. Add chopped chicken and cook over moderate heat for about5 minutes, stirring frequently. Add chicken broth and enough water to make 2 quarts liquid; bring toboil and add rice. Reduce heat and cook until rice is done. Remove from heat and blend in Avgolemeno

Sauce.
Avgolemeno Sauce (Egg-Lemon Sauce)
7 eggs (at room temperature)
2 tablespoons water
Juice of 3 lemons

Beat egg whites with water until stiff. Blend in egg yolks, then add lemon juice, beating until thick.With a ladle, add a small amount of hot broth to the egg mixture, blending quickly. Pour sauce intosoup and serve immediately.

Faki Soupa (Greek Lentil Soup)

3/4 cup brown lentils
1 large onion, sliced
2 cloves garlic, crushed
1 (3 ounce) can tomato purée
8 ounces fresh tomatoes, peeled and seeded
Good pinch of oregano
2 tablespoons olive oil
3 3/4 cups water
Salt, to tastePepper, to taste

Cover lentils with cold water and bring to boil. Drain lentils and return to the pan with 1 1/2 pintswater, garlic, onion, tomato purée, fresh tomatoes, oregano and olive oil. Bring to a boil and simmeruntil the lentils are soft. Remove from heat and blend, but stop blending before the mixture gets toosmooth. Season to taste.

GREEK BEAN SOUP (FASOLADA)

Ingredients:
1 pound navy/white haricot beans, soaked overnight
½ cup olive oil
2 cups chopped onions
2 tsp minced garlic (optional)
1 large carrot, chopped
2 stalks celery including the leaves, chopped
1 (6 oz.) Can tomato puree
3 quarts water
1 cup chopped flat leaf parsley
Salt and Pepper to taste

Directions:
1. Saute the onion, garlic, carrot, and celery in oil until limp. Add the tomato puree and the water. Bring to boil.
2. Add drained beans. Add salt and pepper to taste.
3. Simmer for about 2 hours, or until beans are tender. Add parsley 15 minutes before removing from the heat.

BEAN SOUP (FASOLADA)

Makes: 5 - 6 servings

Ingredients:
½ kilo (1 lb 2 oz) medium-sized beans
2 medium-sized peeled sliced carrots
2 medium-sized chopped onions
2 ripe chopped tomatoes
2 stalks of chopped celery
1 teacup olive oil
salt
pepper


Directions:
1. Soak the beans in water overnight.
2. Next day, drain and place them in a pot with water.
3. Add the carrots, celery, tomatoes, onions, olive oil and it boil at medium heat for 2 hours. Do not let boil dry. Add water as necessary. When beans are tender, serve.

FAKKES (LENTIL SOUP)

Ingredients:
1 lb lentils
1 large onion, chopped
1-2 garlic, chopped
1 cup tomato sauce
2/3 cup olive oil
1 bay leaf
salt
pepper

Directions:
1. Clean the lentils well and place in a covered pot with enough water to immerse them.
2. Boil for a short while and dump the water.
3. Place the lentils back in the pot with water as before and add the rest of the ingredients.
4. Slowly simmer for about an hour.

FASOLATHA (NAVY BEAN SOUP)

1 lb Navy beans
3 sliced carrots
1 onion, chopped
3 celery leaves, chopped
1 cup tomato sauce
1 cup olive oil
salt
pepper

1. Soak the beans in water overnight.
2. Strain the water and place the beans in a pot with new water.
3. Boil for a while and once again strain.
4. Add the rest of the ingredients, add enough water to make it sou

KREMITHOSOUPA (ONION SOUP)

2 cups onions
½ cup olive oil
2 potatoes
2 cups tomato sauce
1 cup olive oil
meat broth (optional)
salt
pepper

1. Peel, wash and cube potatoes.
2. Pare and slice the onions.
3. Place these two items into a stockpot and add the tomato sauce, fill with enough water (or broth) to cover them.
4. Add the salt and pepper to taste and boil at moderate temperature for 30 minutes.

TRAHANA (SOUR DOUGH SOUP)

½ cup trahana
1 tbsp olive oil
2 cups water
tomato paste
butter
grated Romano cheese (optional)

1. Bring the water and olive oil to a boil.
2. Add the trahana and stir constantly for approximately 20minutes.
3. Add a little tomato paste and salt to taste.
4. Serve with grated Romano cheese and a little bit of butter in each bowl.

GIOUVARLAKIA (MEATBALL SOUP)

Serving size: 6 to 8 servings

Ingredients: 

Meatballs:

1 cup minced onion

1 pound ground beef

1/4 cup raw converted rice

3 tbsp fresh lemon juice

1 tsp chopped fresh mint leaves or ½ tsp dried mint

1/4 cup chopped parsley

salt and pepper to taste

½ cup flour of coating

5 cups chicken stock

Avgolemono Sauce:

2 eggs

2 tbsp cold water

3 tbsp fresh lemon juice

1. Combine onion with ground beef. Add raw rice, lemon juice, mint, parsley, salt and pepper.

2. Make small meatballs and dip lightly in flour to coat.

3. Bring chicken stock to boil. Add meatballs and simmer for about 30 minutes. (These can be made ahead.)

4. Before serving, reheat broth and meatballs.

To prepare Avgolemono Sauce:

1. Beat the eggs. Add lemon juice slowly, stirring constantly.

2. Add all the hot broth from meatballs, stirring constantly to avoid curdling.

3. When all liquid has been added to egg-lemon mixture, return to the pot, pouring over meatballs.

4. Cook gently until sauce has thickened. Serve at once in soup bowls

KOTOSOUPA (CHICKEN SOUP)

Serving size: 6 to 8 servings

Ingredients:
 one 3 to 3 ½ pound roasting chicken
2 to 2 ½ quarts water
a few peppercorns
1 small carrot
1 onion
1 stalk celery
salt to taste
1 cup raw converted rice, ozro, or kritharaki
Avgolemono Sauce:
2 eggs
3 tbsp fresh lemon juice

Directions:

1. Wash chicken and place in heavy kettle in water to cover. Add peppercorns, carrot, onion and celery. Bring to boil, cover, and simmer over low heat for 2 hours, or until chicken is tender, adding salt to taste during last hour of cooking.

2. Remove chicken and keep warm. Strain broth and remove as much fat as possible.

3. Add rice, ozro or kritharaki and simmer, covered, until rice or pasta is tender, 15 to 20 minutes.

4. To make the Avgolemono sauce, in a bowl beat eggs well and gradually beat in lemon juice. Add two cups hot, strained broth (from soup) slowly to egg sauce, beating constantly.

5. Return soup to heat and stir vigorously until thickened.

FAKI (LENTIL SOUP)

Makes: 6 to 8 servings

1 pound lentils

2 quarts water

1 cup chopped onions

2 stalks celery, chopped

1 carrot, chopped

2 tsp minced garlic

½ cup olive oil

1 tbsp tomato paste

1/4 cup chopped fresh parsley

Bay leaves

Salt to taste (about ¼ tsp)

3 tbsp wine vinegar or lemon juice

1. Rinse lentils in cold water in colander; drain.
2. Saute vegetables and garlic in olive oil for 2 to 3 minutes, until wilted.
3. Add lentils and water along with tomato paste, parsley, and bay leaves.
4. Bring to boil and simmer covered 45 minutes, or until lentils are tender. In last 15 minutes of cooking add ¼ tsp of salt.
5. Stir in vinegar before serving.

SOUPA AVGOLEMONO (EGG AND LEMON SOUP)

3 10 ½ ounce cans of chicken broth
1/3 cup uncooked rice
2 eggs
4 tbsp lemon juice
4 thin slices of lemon or garnish
2 tbsp chopped parsley or garnish

1. In a heavy saucepan bring broth to a boil turn down heat and add rice and stir.
2. Cover pan, let simmer until rice is tender.
3. Beat eggs and lemon juice together with wire whisk. Let sit.
4. When rice is cooked remove pan from heat.
5. Carefully add two cups broth to eggs and lemon juice while stirring or eggs will curdle.
6. Add the remaining broth to egg mixture while stirring. Carefully reheat soup, until it comes to a gentle boil. Remove from heat immediately. Serve with lemon and parsley on top.

LAMB FRICASSE

Makes: 5 servings

2 lbs Lamb leg
3 lbs green onions, chopped
2-3 heads lettuce, chopped
½ cup butter
2 eggs
juice from 1 lemon
a little flour
salt
pepper

Avgolemono Sauce:
1-2 cups soup or food broth
2 eggs
juice of 1 lemon
some flour

1. Mix a little flour with the lemon juice then add the eggs and beat well.
2. Place in pan over medium heat.
3. Slowly add the soup (or food broth) while continuing to beat.
4. Remove from heat before sauce thickens.

Lamb:
1. Cut the lamb in portions. Brown in a pot using the butter.
2. Strain excess fat.
3. Add salt, pepper, lettuce, onions, very little water, cover and simmer for about 1 hour.
4. Pour the avgolemono in the pot, simmer lightly and serve hot.

SOUPA NISIOTIKI (ISLAND SOUP)

Makes: 10 servings

2 lb Haddock fillets cut in 2" pieces
2 dozen clams with liquid
1 lb fresh shrimp, cleaned and deveined
1 lb scallops
½ cup light olive oil
1 clove garlic, crushed
1 tbsp salt
½ tsp pepper
1 large onion, finely diced
1 carrot, grated
½ cup celery, finely diced
½ cup chopped parsley
2 bay leaves
3 cups whole canned tomatoes, drain and reserve liquid
1 cup dry white wine

1. In a large saucepan, saute onion, carrot, celery, and garlic in oil.
2. Add the drained tomatoes, parsley, bay leaves, salt and pepper to saucepan.
3. Simmer 5 minutes.
4. Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.
5. In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine.
6. Cover and simmer 10 minutes. Add reserved tomato/clam liquid and simmer uncovered 20 minutes.
7. Serve from the casserole.

HOME STYLE ZUCCHINI AND TOMATOES

Makes: 4 servings

2 tbsp oil
1 medium clove garlic, finely chopped
4 ½ cup zucchini, thinly sliced
14 ½ oz (1 can) tomatoes
1 envelope onion soup mix
1 1/4 tsp basil leaves

1. In a large skillet, heat oil and cook garlic with zucchini over medium-high heat for 3 minutes.
2. Stir in tomatoes, then golden onion recipe soup mix.
3. Thoroughly blend with reserved liquid and basil.
4. Bring to a boil, then simmer, stirring occasionally.
5. Cook 10 minutes or until zucchini is tender and sauce is slightly thickened.

SUMMER PASTA SOUP WITH HERBED CUCUMBER

Makes: 8 Servings

4oz of any small pasta shape, such as Acine di Pepe, Ozro, Ditalini or Alphabets, uncooked
3 medium cucumbers, peeled, seeded and cut into chunks
2 cups low-sodium chicken broth
2 cups plain low-fat yogurt or light sour cream
2 garlic cloves, minced
2 tbsps minced dill
2 tbsps snipped chives
2 tbsps minced flat-leaf parsley
2 tbsps minced mint
salt and white pepper to taste

Garnish:
Cucumber, thinly sliced
Herb Sprigs
Snipped chives

1. Prepare pasta according to package directions.
2. Drain and set aside in large bowl.
3. Process cucumber chunks in a food processor or blender until smooth.
4. Add remaining ingredients and pulse until well blended.
5. Stir in pasta. Serve soup well chilled with any of the above garnishes.