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Thai Spicy
Prawn Soup

Ingredients:

Prawns .............................................3
Mushrooms (sliced) .............................................4
Kafir lime leaves (chopped) .............................................2
Lemon grass (chopped) .............................................1stick
Fresh red chillies .............................................2
Fresh Green chilli .............................................1
Coriander leaves (chopped)............................................. 5gm
Chilli paste .............................................3gm
Fish sauce .............................................2ml
Lime juice .............................................3ml
Ginger (chopped) .............................................2gm
Pepper .............................................1gm
Salt to taste

Method:

Blanch the prawns and keep aside. Take the stock left over from the prawns and boil it in a pan. Add all the ingredients except the prawns to it. Add the seasoning (salt, pepper, lime juice, fish sauce and chilli paste) to it. After the vegetables are boiled, add the prawns. Remove from fire and garnish with coriander leaves. Serve hot.

Green Goddess Soup
Ingredients:

Sprouted moong .............................................3tbsp
White pumpkin (chopped finely) .............................................1
Tulsi leaves .............................................1tbsp
Methi leaves .............................................1tbsp
Mint leaves .............................................2sprigs
Coriander leaves .............................................2tbsp
Palak (finely chopped)
(you can also add any other greens of your choice) .............................................1cup
Tofu .............................................100gms
Onion (chopped) .............................................1
Tomato (chopped) .............................................2
Butter .............................................2tbsp
Salt and pepper to taste

For garnishing:
Chunks of cucumber, sliced capsicum, slivered almonds and a little cream

Method:

Heat some butter in a pan, add chopped onions and fry till golden brown. Add the greens, pumpkin, tomato, moong, and onion to this. Add water. After the veggies are cooked, add sliced tofu to it. And then allow it to cool. Then blend it to a nice paste and add sufficient water to it and bring to a boil. Sprinkle salt and pepper, and the coriander, tulsi and mint leaves. Put a little cream on top and garnish with chunks of cucumber, almond slivers and finely sliced capsicum. Serve hot.