Tomato Soup:
Ingredients:
1 pkg. (about 5 pieces) oxtail
Italian seasoning to taste
2 cans of crushed tomatoes
½ pkg. Fideo noodles
6 C. water
6 cubes beef bouillon
4 C. mixed vegetables (pea, carrots, beans, corn)
2 leeks, sliced finely
2 pkg. tomato basil dry soup mix
1 tsp. thyme
Preparation:
Cook oxtails on medium heat in 6 cups of water till tender, approximately two hours. Add leeks, noodles, and mixed vegetables till cooked, then add tomatoes, bouillon, and dry soup mix. Stir in thyme and Italian seasoning. Soup is done when it begins to boil.
Carrot Cream Soup:
Ingredients:
1 lb. carrots, chopped
6 C. water
1 onion, chopped
½ tsp. salt
2 Tbsp. oil
1/3 C. parsley, chopped finely
Preparation:
Sauté the chopped onions and carrots for 5 minutes in a large pot. Add water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Puree mixture and reheat.
Yellow Squash Soup:
Ingredients:
1 lb. yellow squash, chopped
4 C. light coconut milk
1 C. heavy coconut milk
1 tsp. lime juice
50 g. dried shrimp
50 g. basil leaves
1 Tbsp. fish sauce
salt to taste
For the Spice Paste Ingredients:
1 tsp. granulated sugar
1 Tbsp. ground lemon grass
4 red chilies
¼ tsp. shrimp paste
½ tsp. white pepper
6 small size shallots
Grind all spice ingredients finely.
Preparation:
Pour the lime juice over the chopped squash. Let stand for at least 10 minutes. Put the light coconut milk in a heavy stockpot and bring to a boil. Pour dried shrimp and spice paste together and put the squash into the mixture. Half cook the squash and then pour in the heavy coconut milk. Stir for a few times until cooked. Last, put in the fish sauce and salt. Before serving, stir in the basil.
