Last Sunday afternoon as I lounged about lazily on my verdandah, I couldn’t help but think about how a perfect bowl of soup would beat the surprising, yet welcome chill of winter Karachi faces this year.
My determination grew stronger as I watched the winter sun setting in the horizon.
Karachittes find winters irresistible, you won’t hear anyone complain about how cold it gets at night. Perhaps that has something to do with the fact that we spend all year impatiently waiting for the season.
Hence, in the spirit of letting even a single chance go by to enjoying the chilling season, I bring to you a delightfully tangy bowl of happiness!
I personally love the recipe of my home-made “Thai Soup” – however, this recipe is open to improvisation.
The great thing about Thai soup is the ginger in it. While it’s appetizing, it’s also known to cure the common cold.
This easy-to-make soup will barely take up 30 minutes of your time. And the great thing about soup is that no matter how it turns out, one rarely regrets it.
Dish: Thai Soup
Boneless Chicken (Julian cutting) – ¼ kg Ginger paste –2tblsp Lemon juice – 4 to 5 tblsp Cabbage – 1 quarter: cut into cubes Chicken cube – 2 cubes Fried rice – 4tblsp Long green pepper – 4 to 5 Corn Flour – 2 tblsp Oil – 2 tblsp Salt – to taste Water – 6 glasses
Lightly fry the chicken cubes in heated oil till the cubes begin to dissolve in the oil. When the chicken is golden, add water to it and let it boil. When the water starts to boil, add some ginger paste
To make ginger paste:
Add ginger in a blender and add 1 glass of water, blend it together.
Then add salt and let it for about 5 minutes.
Proceed by adding corn flour to the mixture, while constantly stirring the soup.
Then, add cabbage, moti mirch and a on a slow flame cook it for another 5 minutes, once it has been mixed well, add some lemon juice and fried crispy rice.
To make crispy fried rice:
Heat 3 tblsp oil in a pan, add raw rice to it, remember to wash it thoroughly first and fry until the rice turns.
Viola! Your Thai Soup is ready! Serve hot with crackers.
If you try it let us know whether you liked it!
The writer is an Assistant Multimedia Producer at Dawn.com