Category Archives: Soup

Chick-Veg Soup



Boneless Chicken – 1 cup
Chicken Stock – 4 cups
Garlic – 3-4 cloves
Onion – 1 small
American Corn – 1/2 cup
Capsicum/Bell pepper – 1/2 cup
Black Pepper powder – 1 tsp
Vinegar – 1 tbsp
Sugar – 1/2 tsp
Butter – 1 tsp
Cornflour – 2 tbsp
Salt to taste


Cut chicken and all the veggies as shown in the picture.

Ribbet collage 2

In a Pan heat butter add garlic onion saute for 2-3 minutes.
Now add chicken, cook it til the chicken becomes pale in color.
Add carrots first cook for 4-5 minutes,then add beans cook for 4-5 minutes,then add bell peppers and corn, cook it for 5-10 minutes.



Add sugar,salt,vinegar
and black pepper powder.
Add 4 cups of chicken stock let it boil.
In a small bowl mix cornflour with half cup of water.
Pour it in the soup and stir ,cook for 5-8 minutes.
And its ready to serve.

Chicken Sweet Corn Soup

DSC_1622 - Copy
Chicken breast – 1 cut in small/thin strips
American sweet corn – 1/2 cup
Egg – 2
Cornflour – 2-3 tbp
Onion – 1 small chopped
Garlic – 4-5cloves chopped
Black pepper powder – 1 tsp
Green chilli – 2 chopped
Butter – 2 tbsp
Refined oil – 1tsp
Vinegar – 2-3 tbsp
Sugar – 1 tsp
Salt to taste
In a pot add 4 cups of water , chicken and salt let it boil. Cook till chicken is well cooked simmer it for 5-8 minutes and keep aside.
In a pan heat butter and refined oil saute onion till translucent add garlic saute for 4-5 minutes.
Add corn,chicken,black pepper,salt,sugar,green chilli cook for sometime then, add the chicken stock,vinegar.Let it boil.
In a boil mix 1/2 cup of warm water and cornflour.Pour the mixture in the soup stir it well.
When its getting thick beat two eggs in bowl and slowly pour it in.Stir slowly and cook it for 8-10 minutes.
Serve hot.

Rice Noodles Soup

Rice noodles – 1 pkt
Shrimp – 1 cup
Chicken Breast – 1
Butter – 1 tbsp
Mushroom – 1 cup
Capsicum – 1
Baby corn – 1/2 cup
Chopped onion – 2 tbsp
Spring onion – 2 tbsp
Sliced Carrot – 1
Chopped garlic – 1 tbsp
Chopped ginger – 1tsp
Chicken Stock – 2-4 cup
Black pepper pwd- 1 tbsp
Salt to taste
Sugar – 1tsp

Boil the rice noodles in salted water then drain and keep aside.
In a pan heat butter add chopped onion saute it for few seconds add chopped ginger and garlic.
Cook it till the raw smell gone.Now add Sliced chicken,prawn,babycorn,carrots,capsicum,mushrooms,black pepper,salt,sugar stirr it well and let it cook till everthing cooked.Then add boiled noodles mix it well cook for few minutes then add the stock and give it a mix.Cook for about 10-15 minutes.Sprinkle chopped spring onions and serve hot.

- You can replace rice noodles with any noodles.




Butter – 1 tbsp
Chopped Garlic – 1 tbsp
Chopped Green Chillies – 1 tsp
Fish Stock – 2 cup
Chopped Spring Onion – 1/4 cup
Pepper Pwd – 1/2 tsp
Vinegar – 2 tsp
Salt to taste

Take a wok and heat some butter.Add chopped garlic and green chillies and cook it for 2-3 mints.Now add the stock,Salt ,Sugar and Pepper pwd to iit and stir it well.Cook it for 5-10 mints Mix 2 tbsp cornflour in 1/2 cup of water and pour it into the soup.Boil it for a minute or two.Garnish With green spring onion and serve hot.

Cream Of Mushroom Soup


Button mushroom – 1/2 cup sliced and 1 cup cut in big chunks
Chicken stock – 2 cup
Sliced Onion -1 small
Chopped Garlic – 2-3 cloves
Cornflour – 2 tbsp
Milk – 1/2 cup
Water – 1/2 cup
Cream – 1/2 cup
Salt to taste
Sugar – 1/3 tsp
Butter – 2 tbsp

Take a pan heat butter,then add garlic saute it for 2 seconds,add onion saute it till it becomes transparent,Now add 1 cup chunks of mushrooms,salt,sugar,White pepper.
Cook it till mushroom thoroughly cooked.
Now mix Cornflour in it,add stock and milk stir it well.Bring it to boil.
Now blend it well in a blender.
In another pan heat 1/2 tsp of butter and saute sliced mushrooms with a pinch of salt,till it cooked.Keep aside.
Pour the blended mixer in a pan and bring it to boil adjust salt,sugar,pepper and sliced cooked mushroom.Stir it well.
Garnish and serve it with saute mushrooms and coriander.

Hot n Sour Soup with Shrimp


Oil – 1 Tbsp
Garlic – 1 tsp, minced
Ginger – 1 tsp, minced
Shrimps(cleaned) – 1/2 cup
Chopped Carrots – 1/2 cup
Corn kernels – 1/4 cup
Chopped Green Beans – 1/4 cup
Chopped Cabbage – 1/2 cup
Mushroom – 1/2 cup, thinly sliced
Chicken Broth/Stock – 4 cups
Beaten Egg – 2
Soy Sauce – to taste
Red Chili Sauce – to taste
Black Pepper – to taste
Vinegar – to taste
Corn Starch – 1 Tbsp, mixed with a little cold water
Chopped Spring/Green Onions -1/2 cup
Salt to taste
Sugar to taste

Heat Oil in a medium sized pot.Add Ginger,Garlic and shrimps saute for 1-2 minutes.Add Corn, Green Beans,Carrots and Cabbage saute for 1-2 minutes.
Add chicken Broth, Salt,sugar,Black Pepper.Bring mixture to a boil and simmer until vegetables are half done. Add Mushrooms, 1/2 of the green onions, Chili Sauce, Soy Sauce and Vinegar and bring to a boil.Mix 2-3 Tbsp water with the Corn Starch and add it to the soup bring to a boil.
Slowly add in beaten Egg and start stirring after 2 minutes and cook for 1-2 minutes.
Garnish with Spring Onion and serve hot.

To make it vegetarian don’t use shrimp and add vegetable broth or stock instead off chicken broth.
If you want chicken hot n sour soup simply add shredded chicken instead off shrimps.


Chicken Thukpa( Tibetan noodle soup)

400 g egg noodles (Best result with Tibetan noodle)
100 g Spinach, washed and cut into pieces
Capsicum julienned – 1/2 cup
Carrot julienned – 1/2 cup
Cabbage julienned – 1/2 cup
1 cup onion, chopped
1 cup tomatoes
Chicken strpis – 1/2 cup
Chicken broth/stock – 2 cups
1 tbsp- garlic or garlic paste
½ tspn -turmeric
1 tspn -cumin powder
3 -fresh chilies (suit to your taste)
½ tsp – Ajwain
2 tbsp- vegetable oil
Salt and pepper to taste
1 tablespoon chopped cilantro for garnish

Cook noodles in boiling salted water until slightly undercooked. Drain and rinse.
In a sauce pan heat two tablespoons of oil. Add onions, fry until light brown.Add cumin powder, turmeric, garlic, ginger, and chilies. Stir well for a minute or so.Stir fry the mixed vegetable for 6 minutes. Add tomatoes ,broth, ajwain, salt and pepper to the vegetable and cook until vegetables are tender.
Add the noodles and stew for 3 more minutes and add spinach, cook for 1 or 2 more minutes.
Garnish with chopped cilantro.

- For a vegitable Thukpa you can cook it without chicken and chicken broth.Instead of chicken broth u hav to use vegitable broth/stock.


  • Boiled Shredded Fish – 100gm
  • Butter – 1tbspn 
  • Chopped Onion – 1small
  • Chopped Garlic – 1tbspn
  • Chopped Green Chillies – 1tspn
  • Chicken or Fish Stock – 2cup
  • Parsley for Garnishing
  • Pepper Pwd – 1/2tspn 
  • Sugar
  • Salt to taste

Take a wok and heat some butter.Add Chopped onion,chopped garlic and green chilli fry till onion becomes transparent.Add boiled Fish in it and cook it for 5 mints.Now add Salt ,Sugar and Pepper pwd to it.Pour the stock and stir it well.Cook it for 5-10 mints.Garnish With Parsley and serve hot.