Rice Soup or Khao Tom in Thai language is a staple in Thailand eaten for breakfast or as a late-night meal. I always wanted to make it but had been waiting for winter season because this soup is packed with flavors I really wanted to enjoy it to the fullest in the cold season. With rice, chicken, peanuts and Thai chilies, this Rice Soup is “Comfort in a bowl”
What I like the most about this soup is that it is prepared with simple ingredients. The flavors from aromatic lemon grass and ginger gives this soup a very distinct and refreshing lemony taste, that I love the most. It’s such a perfect bowl for winter season to keep you warm and helps specially when you’ve got the cold or flu. A bowl of this rice soup is so welcoming and comforting when you’ve had a long day, it refreshes you.
For this recipe I used Reem ka Steam Rice which came true to it’s description. Fragrant, aromatic long grain rice. Each grain was separate when cooked. These came out just perfect as cooked rice should be.
There are different cooking methods when it comes to making this Rice Soup. It’s either made by cooking the rice separately and then adding to soup or by cooking the rice in the Chicken stock. I used the first method and prepared this soup in two steps: (i) Cooking the rice separately (ii) preparing the Soup. I’m pretty happy with how it turned out and absolutely love the flavors. I didn’t get a chance to try the authentic Rice soup in Thailand, when I was there last year. I’m definitely having it whenever I’m there next, to taste the authentic flavor.
Enjoy a bowl of this Rice Soup with chicken (Thai Style) this winter and cozy up!
Rice Soup with Chicken (Thai Style)
by Hirra Pervaiz December-12-2017
Rice soup flavored with aromatic lemongrass, ginger and shredded chicken, served with Thai red chilies and roasted peanuts. A delicious comfort food to warm you up this winter!
Cook Reem ka Steam Rice according to package instructions. Keep aside until further use
In a large sauce pan bring chicken, chicken stock, sliced onion and garlic cloves to a boil. Reduce the heat and let simmer for about 15 minutes or until chicken is cooked through.
Transfer the chicken and garlic cloves from the pan to the cutting board and let cool. Discard onion from the stock mixture. Using the side of the Chef’s knife smash the garlic to make a paste and return to sauce pan. Stir to combine. Shred the chicken and set aside (reserve some for garnish)
Add lemon grass and sliced ginger to the stock mixture and bring to a boil. Let simmer for 10 minutes. Discard lemon grass and ginger from the mixture. Add cooked rice and simmer briefly
Stir in lemon juice, fish sauce and shredded chicken. Taste check and add salt if needed or adjust seasoning according to taste.
Ladle the hot rice soup in serving bowls. Garnish with red chilies, ginger, reserved chicken, roasted peanuts and fresh coriander
If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!
Oh hey Spring! The best time of the year, with colorful flowers in full bloom, a lot more greenery around, it is my favorite seasons. Also a great time for those garden parties, brunches, bridal showers or any get-together outdoors. But all those parties are incomplete without a refreshing and gorgeous looking salad and this Berry Citrus Salad has spring written all over it.
This Berry Citrus Salad is bursting with flavors of spring, with a tantalizing mix of greens, juicy berries and citrus, crunchy candied almonds and pistachios, infused with lemon poppy seed dressing is delightfully refreshing.
I have this thing for salads now. I remember whenever we had lunch or dinner at home, my mother always asked me to make the salad and me-being-me, I’d try out a new salad every time. Everyone loved those, so I guess that’s how it all started.
Of all those salads I’ve tried and made over the years, this Berry Citrus Salad is my favorite. It’s juicy, has that sweetness from the berries and oranges, is a bit tart and tangy from that pickled onion and pomegranate and some crunchy, sweet and salty pistachios and almonds on the top. Also the Lemon Poppy Seed dressing enhances the flavor and makes a lot more wholesome!
Give it a try before the berries and orange season slips away. It’s so refreshing to look at, it’s even more refreshing on those spring/summer afternoons.
Argula Berry Citrus Salad with Lemon Poppy Seed Dressing
by Hirra Pervaiz April-12-2017
Berry Citrus Salad is bursting with flavors of spring, with a tantalizing mix of greens, juicy berries and citrus, crunchy candied almonds and pistachios, infused with lemon poppy seed dressing, it is delightfully refreshing and so wholesome
Prep time: Total time: Yield: serves 4
For Pickled Red Onion
1/2 Red Onion, thinly sliced
3/4 Cup White Vinegar
1 tsp Sugar
1/2 tsp Salt
1/2 Cup water
For Honey Glazed Pistachios and Almonds
1/2 Cup Pistachios, sliced
1/2 Cup Almonds, sliced
2 tsp Butter
3 tsp Honey
1/4 tsp Salt
For Lemon Poppy Seed Dressing
1/3 Cup Extra Virgin Olive Oil
1/4 Lemon Juice, freshly squeezed
2 Tbsp Honey
1/2 Tbsp Ginger, freshly grated
1/4 tsp Salt
1/4 tsp Ground Black Pepper
1 1/2 tsp Poppy Seeds
For The Salad
1 Cup Strawberries, sliced
1/2 Cup Pomegranate Seeds
2 Oranges, peeled and sliced
2 Cup Baby Arugula
Honey glazed Pistachios and Almonds
Lemon Poppy Seed Dressing
For Pickled Onions:In a bowl combine water and white vinegar, add in sugar and salt. Whisk until dissolved completely. Add in onion slices. Set aside for at least 15 minutes, while you prepare rest of the salad.
For Honey Glazed Pistachios and Almonds: Prepare a foil sheet by rubbing cooking oil to lightly grease the surface. In a thick bottom pan melt butter over medium heat, add honey and stir to combine. Now add the nuts and cook for 3-4 minutes while stirring frequently until golden brown. Sprinkle salt and stir gently. Spread the nuts onto the prepared foil sheet. Set aside to cool. Some nuts might stick together and clump, but that’s okay.
For the Lemon Poppy Seed Dressing:Place all the ingredients in a small bowl and whisk together.
For the Salad:Place the Arugula on your salad dish. Top it with strawberries, oranges, pickled onions and pomegranate. Drizzle the Lemon Poppy Seed dressing and sprinkle glazed pistachios and almonds on the top.
If you can’t find Baby Arugula you can use any greens like Spinach, Red leaf lettuce, Purslane
If you don’t like pistachios or almonds you can use Peanuts, Pecans or Walnuts
Have you ever known someone who doesn’t like tomatoes but loves all those spaghetti, pastas, pizzas and tomato sauce? Well, Hello There! (hand wave) – I don’t like raw tomatoes. They look good with that bright red color, they smell good too but I just don’t like the flavor. And when it comes to cooked versions nothing like a tomato base for all these delicious dishes. I never really liked tomato soup either because once I tried that packaged one and it ruined the Tomato Soup experience for me, until recently when I actually tried this fresh Roasted Tomato-Basil Soup my whole world changed!
Fresh fruits and vegetables always, always taste better. In fact any fresh produce tastes better whether home-grown, organic or fresh from the grocery store, dishes prepared with fresh produce always taste amazing.
When it comes to soups in cold winter nights I’ve always loved having Chinese Hot and Sour soup or the Szechuan Soup as both are so rich in flavors and spice levels that they completely warm you up and it’s also so comforting. This time around when I tried a bowl of creamy tomato-basil soup on a cold winter afternoon it felt so good and equally comforting. The flavors were so rich and the texture was very nice, creamy and velvety, I just loved it!
I’m the kind of person who just loves soups, no matter what the season and I think soups shouldn’t be associated with seasons like falls and winters you can have exciting soups in summers too with a variety of vegetables. While this bowl of creamy, roasted tomato-basil soup is very comforting in winters, it also makes an excellent summer meal too. A bowl of this soup, some garlic bread and fresh salad – light, healthy and delicious meal.
I made this soup by using fresh tomatoes and roasting them in a grill pan however you can always roast tomatoes in the oven. In this recipe there are no canned tomatoes and no cream either, so it’s completely healthy.
After making this soup and having it I can safely say there’s nothing like a soup made from Fresh Tomatoes and I’m sure once you try it, you won’t want it any other way either. To make it more delicious I sprinkled some Parmesan Cheese before serving, some cream swirls for presentation and crispy garlic croutons for some texture and crunch.
Roasted Tomato-Basil Soup with Garlic Croutons
by Hirra Pervaiz February-8-2017
Gorgeous looking, creamy (non-dairy)and flavorful Roasted Tomato-Basil Soup with crunchy garlic croutons – just like a comforting hug in a bowl
Prep time: Cook time: Total time: Yield: serves 4
2 pounds Ripe Tomatoes
1/4 Cup extra-virgin Olive Oil
1/2 tsp Salt
For the Soup
1 Cup Onion, chopped
1 Carrot, sliced
1 Potato, grated
6 Garlic Cloves, minced
1/2 tsp Basil leaves, dried (if using fresh leaves use 1 cup)
1/2 tsp Thyme leaves, dried
1/4 tsp Black Pepper corns
1 Green Chili pepper
1 Tbsp unsalted Butter
2 Tbsp Olive Oil
1.5 – 2 cups Chicken Stock or water
Parmesan Cheese, grated for garnish
Cream for garnish
For Garlic Croutons
2-3 Bread Slices, cut in cubes
1 Tbsp unsalted Butter, melted
4 Garlic cloves, minced
1/2 tsp Italian herbs
1/4 tsp Salt, or to taste
1/4 black pepper
Roast the Tomatoes: Heat the grill pan on the stove. Cut the tomatoes in half lengthwise. Arrange the tomatoes, cut-side up on the grill pan. Drizzle olive oil and sprinkle salt. Roast until tomatoes are soft and you get charred sides.
Make the Soup:In a wok or a large pan heat the butter and olive oil togethe. Add onions and cook until soft, add garlic saute for a minute and then add carrot, potato and roasted tomatoes. Give it a stir and add basil leaves, thyme, salt and Chicken Stock. Bring it to a boil and then reduce heat and let it simmer until it thickens. Now transfer the soup to the blender, add black pepper corn, green chili and blend into a smooth puree. Strain and transfer to the wok again and let it simmer for 5-10 minutes. It will thicken a bit.
Garlic Croutons In a bowl mix together melted butter, garlic, salt, pepper, and Italian herbs. Toss in the bread cubes so that they’re evenly coated. Heat the grill pan and toast the cubes until crisp and golden
Serve the soup garnished with cream, Parmesan cheese and garlic croutons
Spring has just arrived and I’m celebrating it with my Spring Fiesta Salad. Its colorful, vibrant and so healthy!
Spring Fiesta Salad is colorful and quite hearty as its full of proteins from the beans, it has sweet corn, I simply love sweet corn and love adding it to salads. To add to it is the Honey and Mint Vinaigrette which adds the shine to the salad and makes it even tastier that you can have this as a meal too (those on diet this can be your meal).
No meal is complete without salad and this one makes a great one to go with BBQ or picnics and even on your family dinners. Everyone is just going to love it!
Spring Fiesta Salad
by Hirra Pervaiz March-13-2015
Spring Fiesta Salad! Colorful, refreshing and flavorful salad with Honey and Mint Vinaigrette
1 Cup Red Kidney beans, boiled
1 Cup Sweet Corn
1 Cup Cucumber, diced
1 Cup Capsicum, diced
1/2 Cup Onion, diced
1/2 Cup Reddish
1 Cup Carrot, diced
1 Cup Tomato, diced
1 Cup Honey and Mint Vinaigrette
Honey and Mint Vinaigrette
1/4 Cup Olive Oil
1 tsp Garlic minced
1/4 tsp Salt
1/4 tsp pepper
1 Tbsp Honey
1/4 Cup Lemon juice
A few leaves of Mint
Prepare the vinaigrette by combining all the ingredients in a small bowl
In another bowl mix together all the diced vegetables.
Pour the prepared vinaigrette on the salad and lightly toss to combine
Serve or chill for about an hour before serving (If chilling before serving add onion just before you serve)
Whenever we visit our favorite Chinese restaurant, for soup we always order Hot & Sour Chicken Soup. Its not the only soup we like but this is the family-favorite kind so it has to be this. Here I’m sharing home-made Hot& Sour Soup recipe which is definitely restaurant worthy! and will keep you warm through the winters.
Why I’m calling it restaurant worthy is because its very close to what you get at the restaurant and it tasted really really good. Although its not like the authentic Chinese Hot & Sour soup, as in this part of the world we’ve transformed the Chinese dishes according to our tastes and requirements. As the name suggests its Hot & Sour, here the ‘Hot’ comes from the chili and garlic paste and pepper whereas the ‘Sour’ comes from vinegar.
Many Hot & Sour Soup recipes include Mushrooms, bamboo shoots, Tofu etc. These ingredients may not be available in some areas or can be hard to find so with this soup you can include anything that is available i.e. your choice of meat or vegetables.
If you’re a veggie lover and don’t want chicken in your soup, you can always skip that part and follow the rest and enjoy Vegetable Hot & Sour Soup – it’s that simple 🙂 To dress up the Soup it is served with different sauces that includes: Chili Sauce, Soy Sauce and Green Chilies and vinegar
This recipe is very easy and I’m sure you’ll be in love with this Hot & Sour Soup!
Hot and Sour Chicken Soup
by Hirra Pervaiz November-28-2014
This Hot and Sour Soup recipe is truly Restaurant Worthy!- Make it to believe it
Prep time: Cook time: Total time: Yield: serves 4-6
6 Cups Chicken Stock
1 Cup Chicken, boiled (cubed or julienne)
1/2 Cup Carrot, diced small
1/2 Cup Cabbage, shredded
2 Tbsp Soy Sauce
1 Tbsp Red Chili sauce with garlic
1/2 Tbsp Black Pepper Powder
2 Tbsp White Vinegar
Salt to taste
3 Tbsp Cornflour
In a pot bring chicken stock to a simmer, add chicken, soy sauce, red chili sauce with garlic, simmer for a few minutes
Now add carrot,cabbage, salt, black pepper powder, white vinegar and bring to a soft boil. let simmer for 2-3 minutes. Do a taste-check here and adjust seasonings according to taste
Now mix cornflour in water and add to the soup while stirring till soup has thickened and reached desired consistency
Bring the soup to simmer and pour beaten egg in a thin stream in to the soup. Let stand for about 10 seconds and give it a stir. You can do this in 2-3 additions
Soup is ready! Serve hot with the soup dress-up sauces
Garnish with spring onions and serve with crackers, bread sticks or croutons
Soup Dress-up Sauces
For Red Chili Sauce: 1 tsp red Chili powder, 1/4 cup white vinegar and a pinch of salt. Mix all these ingredients together into a sauce
For Green Chili & Vinegar: 2 Green Chilies, sliced, 1/4 cup white vinegar. Add green chilies to vinegar to serve with soup
For Preparing Chicken Stock: Take 2 Chicken breast pieces, add these to a pot of water along with salt, black pepper corns, garlic cloves and sliced onion. Let chicken cook, once tender remove the pieces from stock and strain the liquid. Chicken stock is ready. You can even use chicken carcass for preparing stock
For a bit crunchier vegetables don’t cook them for long
Consistency of the soup can be thick or runny you can adjust that by increasing or decreasing the amount of cornflour+water mixture
For Vegan version of the soup: Use Vegetable broth instead of Chicken broth, Omit Chicken and egg