Among them was SoupRecipes.Com where I decided to sample their category called International Soups for a real pleasant surprise. With over 80 international delicacies to choose from, I had a hard time deciding which soups to try, prepare, sample and tell you about.
I guess you just have to click on the link below to get the whole list, but here are a few good ones.
Link: http://www.souprecipe.com/cat/category.a...
Tom Yum Koong Soup
(THAI)Ingredients
1/2 pound medium size shrimp
12 button mushrooms, cut in half
12 canned straw mushrooms
4 cups (or more) water
2 lemon grass stalks (cut into matchstick size pieces after trimming hard skin)
4 slices kaffir lime leaves
4 slices galangal
4 -6 chili padi (bird's eye chili)
1 1/2 tablespoons fish sauce
juice of 1 1/2 lime (or more, according to taste)
1 teaspoon palm sugar (or white sugar)
1 teaspoon chili paste with soy bean oil
1 tablespoon Tom Yum Soup paste (optional)
coriander leaves
Method
Cut the shrimp heads off and de-vein the shrimp. Reserve the shrimp shells and heads for making stock.
To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.
Avgolemono
(GREEK)Ingredients
1 3/4 quarts chicken broth
1/2 cup orzo pasta
3 eggs
juice of 1 large lemon
1 tablespoon cold water
salt and freshly ground black pepper
lemon to garnish
Method
Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes.
Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs!
Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle!
Try the many, many oter tempting flavors on this site and you'll appreciate what you can do with a handful of ingredients and a little ingenuity and imagination!
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