Quick and Easy Malay Laksa

I call this easy as the recipe uses commercial laksa paste in the base.

Cook (as per packet instructions)and drain -

▶thin egg noodles or rice vermicelli noodles


In a large saucepan sauté for a few minutes -

▶1 tbsp vegetable or peanut oil
▶3 tbsp laksa paste

Add -

▶1 litre hot chicken stock
▶300ml coconut milk
▶2 cups diced chicken thigh meat

Cover. Simmer 5 minutes.

Stir through a generous amount of any of these vegetables -

▶red and/or green capsicum/bell pepper, cut julienne
▶spring onions, sliced diagonally
▶baby sweetcorn
▶green beans, sliced diagonally
▶snowpeas/mangetout, cut julienne
▶celery, sliced diagonally
▶sliced mushrooms/rehydrated shitake
▶shredded carrot
▶finely shredded Kaffir lime leaf (remove "spine" first)
▶finely sliced red and/or green chilli

Reheat, add -

▶2 cups raw peeled prawns

Simmer 3 minutes. Season if required.


To serve, divide mixture up into large warmed, soup bowls placing precooked noodles in base, topped with -

▶fresh bean shoots

Ladle over the hot soup.

Garnish each bowl with a generous amount of -

▶fresh coriander leaves

Seafood Stew

This seafood dish is cooked and served like a soup, but I tend to associate soup as a starter to a meal. However this is very hearty and rich so I call it a "stew". The base stock can be made ahead of time and frozen until needed for a quick, last-minute meal. Add the seafood just before serving.

In a large stockpot gently sauté until softened but not browned -

▶2 tblsp butter or oil
▶1 large brown onion, peeled and finely diced
▶2 cloves garlic, peeled and finely diced

Add -

▶3 med/large waxy potatoes, peeled and diced (about 4 cups)
▶3 medium carrots, scrubbed and sliced
▶6 cups fish stock (commercially made okay)
▶pinch pure saffron

Cover, simmer 1/2 hour. (Can be frozen at this stage.)

Just before serving, add -

▶about 4 cups diced seafood mixture*

(* a tasty combination is a piece of fresh red salmon; a piece fresh white-fleshed fish; uncooked prawn flesh.)

Cover and simmer 3-5 minutes or until seafood is just cooked.

To serve, garnish with -

▶lots chopped parsley

Easy Mushroom Soup

Into a large saucepan over moderate heat, place -

▶2 tbsp butter
▶500gm washed, chopped mushroom caps and stalks (don't peel)
▶1 small clove crushed garlic

Stir for a few minutes then cover and gently steam mushrooms for 10 minutes. Strain through a colander, reserving the juice.

In same saucepan make a roux with -

▶2 tbsp butter
▶3 tbsp plain flour

Cook for 1 minute then gradually stir in the mushroom juice. Heat until thickening.

Gradually add -

▶2 cups strong beef stock (or vegetable stock)
▶3 1/2 cups milk
▶ground black pepper

Return the steamed mushrooms to the pot.

Slowly bring to simmering, cover and continue to cook gently for 10 minutes.

Cool, then purée in a blender to a smooth creamy soup. Season with salt and pepper if required.

Reheat.

To serve, garnish with -

▶snipped fresh chives

Spanish Chorizo Soup

I have submitted this recipe to other food websites and have always received good reviews. If you prefer the vegetarian option, just omit the chorizo.

In a large saucepan, gently sauté until just softened -

▶1 large brown onion, chopped
▶2 cloves garlic, finely chopped
▶1 tbsp olive oil
▶1 cup chopped flat-leaf parsley

Add -

1 tsp each of
▶tumeric powder,
▶cumin powder
▶dried oregano (or marjoram)
and a dash of,
▶chilli flakes

Sauté 1 minute or until fragrant.

Add -

▶1 large can (800gm) chopped tomatoes
▶1 can (400gm) drained beans (butter, cannellini or red kidney)
▶1 cup dried red lentils
▶6 cups chicken or vegetable stock

Bring to the boil, reduce heat, cover and simmer 1/2 hour.

Heat a frypan. Add -

▶2 tsp olive oil
▶2 peeled and sliced chorizo sausages(cured, salami-style)

Sauté for a few minutes then add to the soup. Simmer for another 10 minutes.

Season if required with salt and black pepper.

To serve, garnish with -

▶extra chopped parsley.