Thoughtful Foods

A Chinese inspired soup, great as a light lunch or an entree.

Ingredients

• vegetable oil
• 2 small red chillies (deseeded and finely sliced)
• 1 red onion (sliced)
• 2 cloves garlic (finely chopped)
• 4 cups stock
• kernels from 2 cobs corn
• 2 sticks celery (sliced)
• 100g shiitake mushrooms (trimmed and sliced)
• 250g fresh Singapore noodles
• 1/2 cup frozen peas
• 2 tbsp soy sauce
• ¹/³ cup coriander leaves

Method

Heat 1 tbsp vegetable oil in a large saucepan over medium heat.
Cook 2 small red chillies (deseeded and finely sliced), 1 red onion (sliced) and 2 cloves garlic (finely chopped) for 2-3 minutes, stirring frequently. Add 4 cups chicken stock, kernels from 2 cobs corn, 2 sticks celery (sliced) and 100g shiitake mushrooms (trimmed and sliced). Bring to the boil, then simmer for 8-10 minutes.

Great served with basmati rice or nan bread and accompanied by cauliflower or shredded cabage, cooked until it is just tender.

• 1 onion, chopped
• 2 tbsp vegetable oil
• 2 garlic cloves, chopped
• 2 tsp grated fresh ginger
• 1 tsp cumin seeds
• 1/2 tsp turmeric
  
• 250g tofu
• 3 tomatoes, roughly chopped
• 115g frozen peas
• 1 tbsp fresh lemon juice
• a little fresh coriander (optional)

Cook the onion in the oil in a covered pan for 5 minutes, until the onion is beginning to soften. Stir in the garlic, ginger, cumin and turmeric and leave to cook for a minute or so.

Meanwhile, deal with the tofu: it needs to be drained, patted dry with kitchen paper and then cut into cubes. Add the tofu to the spicy mixture in the pan and cook for 5 minutes over a moderate heat, so that it becomes golden brown in places, stirring often.