Asian Inspired Chicken Noodle Soup

Soup is a good way to have a healthy , fulfilling meal , it is easy to make too. This is a nice filling soup with asian flavours .It is spicy and sweet and quite aromatic . This is my type of comfort food and I hope You enjoy it too , I got this recipe from a fav cookbook of mine so here goes......

INGREDIENTS

250 gm dried egg noodles soaked in water
500 gms boneless chicken diced
a bunch of spring onions sliced
1 inch pc of ginger chopped
2-3 cloves garlic chopped
2 tbsp light soy sauce
3 tbsp thai red curry paste
2 tbsp peanut butter
1/2 cup frozen peas
1 small red capsicum
2 cubes chicken stock with 850 ml water
175 ml coconut milk or 2 tbsp coconut milk powder mixed in 175 ml warm water
salt and pepper to taste

METHOD

Heat the oil in a saucepan and add the chicken and stir fry for 5 min or till lightly brown.
Add the white part of the spring onions , garlic and ginger and saute for a few min.
Add the stock , coconut milk , curry paste , peanut butter and soy sauce .
Season to taste with salt and pepper .
Bring to the boil and simmer for 8-10 min stirring occasionally .
Add the pepper , peas and green part of the spring onions and cook for a couple of min .
Drain the noodles and add them to the soup and heat through .
Serve immediately.

Roasted Butternut Squash Soup

This soup is another favourite in my house (  we have many favourites). It is a comforting soup especially when you have the sniffles . I think many people will agree with me when I say that it is quite tough to peel a butternut squash , but here I don't peel them . I just roast them in the oven and scoop it out with a spoon . It is quite easy to make this soup . This soup is a little bit spicy because of the cayenne pepper in it but you can omit it if you want  .

 INGREDIENTS

1 medium butternut squash cut into half
2 tbsp extra virgin olive oil
salt and pepper to taste
3-4 cloves garlic chopped
1 small onion finely chopped
3 cups water
2 chicken stock cubes
1/2 tsp cayenne powder
1and 1/2 tsp curry powder
2 triangles of cream cheese

METHOD

Cut the squash lengthwise and scoop out the seeds with a spoon.
Drizzle olive oil over them and season them with salt and pepper and lay them flesh side down on a roasting sheet and bake them in a 180c oven for about 30-40 min.
In a saucepan add a tbsp of olive oil , in it add the onions and garlic and saute it for a few min. 
Scoop the squash with a spoon and add it in the pan.
Add the water and the stock cubes and bring it to a boil.
Turn the heat low and add the spices and simmer gently for about 5 min .
Turn off the heat and put the mixture in a blender and add the cheese .
Blend it till smooth .
Add a little milk or water if it is too thick .
Serve hot.

Creamy Zucchini Soup

Last night I had the whole house to myself , so decided to take a leisurely bath to really relax and boy was I wrong about that . I prepared the bath , lit candles all around and had the sweet smelling lavender oil in the burner and was really happy with the preparation , so I slid into the warm bath with light music playing in the background and was so happy that atleast this time I can really relax without anybody calling out for me . I was just settling in nicely then suddenly  something in the reflection of the tile caught my eye , but I dismissed it thinking my mind was playing tricks on me  but then there it was again and to my horror I found out that my hair was on fire and to make matters worse my back got sprained  due to the sudden movement I made to put out the fire .
 The fire was out now and thankfully it was not that bad but now my back was hurting so bad and sadly there was no one in the house to help me out of the tub , I sat still for a while and slowly the agonizing pain subsided and   made it out of the tub.
As I unplugged the drain my relaxing evening went down it along with the bath water.After this ordeal the only saving grace of the day was the soup I had made and I really needed the warm comforting soup to calm my nerves.
This is a rich , creamy and comforting soup , just perfect for relaxing so here goes.........

INGREDIENTS

2 large green zucchini
1 large onion sliced
2 cubes of chicken stock
2-3 garlic cloves chopped
2-3 cups water
salt and pepper to taste
100 gms cream cheese

METHOD

Heat a tbsp of oil in a deep pan and add the sliced onions and the zuchinni and the garlic and saute it for a few min.
Add the stock cubes and the water and bring it to boil and then simmer it on low heat till done .
Now transfer it in a blender and blend it smoothly .
Add the cheese  and blend it again .
Pour it back in the saucepan and season it with salt and pepper and serve hot.

NOTE

I use the triangle packed cream cheese , it tastes really good 4 or 5 of those would be enough for this soup , but you can use what you prefer and take care while putting salt because this suop gets it's salt from the stock and cheese.