Serves: 2 | Prep Time: 40 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Chicken supreme 200 gm

3. Ramen noodles 100 gm

4. Sesame oil 3 tablespoons

5. Ginger 5 gm (a small piece)

6. Garlic clove 5 gm (2-3 pcs)

7. Mushroom 50 gm (5-6 pcs)

8. Greens (spinach, bok choy, or kale) 50 gm 

9. Spring onion 10 gms (1 sprig) 

10. Sesame seeds 1/2 teaspoon

11. Soy sauce 1 tablespoon

12. Chilli flakes 1/2 teaspoon (or a dash of chilli oil)

13. Eggs 2

14. Salt to taste

PREPPING:

1. CHICKEN: Wash. Season with salt. 

2. EGGS: Boil for 8 minutes in boiling water. Shell. Slice in half lengthwise.

3. AROMATICS: Peel ginger and garlic. Finely grate ginger. Finely chop garlic. 

4. VEGETABLES: Wash mushrooms. Slice. Wash greens. Towel dry. 

5. TOPPING: Toast sesame seeds. Wash the spring onion. Towel dry. Finely chop. 

COOKING:

Chicken Supreme: 

1. In a saucepan, heat 1 tablespoon of sesame oil. Grill chicken supreme on both sides to a rich brown. 

2. Cover the pan and cook for 4-5 minutes or until cooked. Cool. Slice diagonally.

Ramen: 

1. In a saucepan, heat 2 tablespoons of sesame oil. Add ginger and garlic; sauté for 30 seconds until fragrant.

2. Pour in the broth and bring to a gentle simmer. Add soy sauce and chilli oil (optional).

3. Add ramen noodles directly into the simmering broth and cook for 3–4 minutes, until tender.

4. Toss in mushrooms and greens. Let them soften for 1–2 minutes.

5. Assemble: Ladle into bowls, top with sliced chicken supreme, boiled egg halves, spring onions, and toasted sesame seeds. Serve hot.

ALTERNATIVES:

You can replace chicken broth with mutton broth and sliced chicken with sliced mutton. 

Serves: 2 | Prep Time: 40 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Boneless mutton 200 gm

3. Rice noodles 100 gm (flat, medium width)

4. Sesame oil 3 tablespoons

5. Onion 50 gm (1 small)

6. Ginger 10 gm (a small piece)

7. Fresh herbs (coriander, mint, basil), 10 gm (a handful)

8. Spring onion (finely chopped) 10 gm (1 sprig)

9. Bird's eye chili 5 gm (or a dash of chili oil)

10. Lime 1

11. Soy sauce 1 teaspoon

12. Fish oil (optional) to taste

13. Salt to taste

PREPPING:

1. MUTTON: Wash. Cut into thin slices. Season with salt.

2. AROMATICS: Peel the onion and ginger. Finely slice. Remove the head from the chili. Wash. Slice.

3. VEGETABLES: Cut lime into wedges.

4. TOPPING: Wash the spring onion. Finely chop. Herbs - separate leaves from stalk. Wash. Towel dry.

COOKING:

Mutton:

1. In a saucepan, heat 1 tablespoon of sesame oil. Grill mutton slices on both sides to a rich brown. 

2. Cover the pan and cook for 10-12 minutes or until cooked. 

Noodles:

1. Cook noodles according to instructions on the package. Drain. Keep aside.

Pho:

1. In a saucepan, heat broth with sliced onion and ginger. Simmer for 5–7 minutes to let the flavors infuse.

2. Assemble the bowl: Place noodles and grilled slivers of mutton in bowls.

3. Strain the broth over the noodles. Add soy and fish sauce (optional) to taste.

4. Top with herbs, spring onion, chili, and a squeeze of lime. Serve hot.

ALTERNATIVES:

You can replace mutton broth with chicken broth and grilled slivers of mutton with grilled sliced chicken.

Serves: 2 | Prep Time: 30 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Olive oil 2 tablespoons

3. Onion 100 gm (1 medium)

4. Egg 2 (optional)

5. Cheese 50 gm (1 Amul cheese cube)

6. Croute 1

7. Salt to taste

8. Topping: Chopped parsley

PREPPING:

1. ONION: Peel. Slice fine.

2. CHEESE: Grate

3. CROUTE: Take a slice of bread. Cut into a round to fit inside a soup bowl. Toast.

4. CHEESE CROUTE: Place the grated cheese on top of the toasted bread.

5. TOPPING: If you don't have dried chopped parsley, take a few leaves off a sprig of parsley. Wash and towel dry. Finely chop.

COOKING:

1. In a saucepan, heat olive oil. Add sliced onion. Fry until a light golden brown.

2. Pour in the broth and bring to a gentle simmer. Simmer for 3–4 minutes. Put out the flame.

3. Pour into soup bowls. Break an egg into the broth. Top with the cheese croute.

4. Bake in the oven until the cheese has a subtle brown sheen. Serve hot.

ALTERNATIVES:

You can replace mutton broth with chicken broth.

Serves: 2 | Prep Time: 30 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Olive oil 2 tablespoons

3. Onion 100 gm (1 medium)

4. Garlic cloves 10 gm (2-3 pcs)

5. Celery stalk 50 gm (1 small)

6. Carrot 50 gm (1 small)

7. Zucchini 50 gm (a small piece)

8. Tomato 100 gm (2 small) or canned tomato 100 gm

9. Beans (kidney or black-eyed) 50 gm

10. Small pasta or macaroni 50 gm

11. Black pepper powder to taste

12. Salt to taste

13. Topping: Fresh herbs (basil, parsley, or thyme) 5 gm (a few sprigs)

PREPPING:

1. AROMATICS: Peel onion and garlic. Finely chop. Clean celery. Dice. Remove fresh herbs from the stalk. Wash and towel dry. Finely chop.

2. VEGETABLES: Cut the carrot and zucchini into small dice. 

3. TOMATOES: Blanch tomatoes in hot water. Remove the skin. Deseed. Puree in a blender.

4. BEANS: Soak overnight. Strain. Place in a saucepan. Top with water. Bring to a boil. Lower the flame. Simmer for 40-50 minutes or until cooked.

5. PASTA/MACARONI: Place in a saucepan. Top with water. Bring to a boil. Lower the flame. Simmer until al dante.

COOKING:

1. Heat olive oil in a saucepan over medium heat. Add onion and garlic; sauté until translucent.

2. Stir in celery, carrot, and zucchini. Cook for 3–4 minutes.

3. Add tomato puree and beans; cook for 2 minutes.

4. Pour in the chicken broth. Bring to a gentle boil.

5. Add the pasta and simmer for 10 minutes or until the pasta and vegetables are tender.

6. Season with salt and pepper. 

7. Serve: Ladle into soup bowls. Garnish with fresh herbs. Serve hot.

ALTERNATIVES:

You can replace chicken broth with mutton broth. You can also add chicken pieces if you like.

Serves: 2 | Prep Time: 30 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Olive oil/butter 2 tablespoons

3. Onion 50 gm (1 small)

4. Garlic cloves 5 gm (2 pcs)

5. Beetroot 100 gm (1 small)

6. Carrot 50 gm (1 small)

7. Potato 50 gm ( 1 medium)

8. Cabbage 50 gm 

9. Tomato 50 gm (1 small) 

10. Fresh dill 10 gm 

11. White vinegar/lime juice 10 ml (2 teaspoons)

12. Bayleaf 1

13. Black pepper powder to taste

14. Salt to taste

15. Topping: Sour cream or yogurt (optional) 1 tablespoon

PREPPING: 

1. AROMATICS: Peel onion and garlic. Finely chop. Wash and towel-dry fresh dill. Finely chop.

2. VEGETABLES: Peel beetroot, carrot, and potato. Grate beetroot and carrot. Dice the potato. Shred the cabbage. 

3. TOMATOES: Blanch tomatoes in hot water. Remove the skin. Deseed. Puree in a blender.

COOKING:

1. Heat olive oil/butter in a large pot over medium heat. Add onion and garlic; sauté for 2-3 minutes or until translucent.

2. Add grated beetroot and carrot. Cook for 5–7 minutes until slightly softened.

3. Stir in chopped tomato and vinegar/lime juice (this helps retain the beet’s bright color). Cook for another 5 minutes.

4. Add the broth, diced potatoes, cabbage, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.

5. Cook uncovered for about 25–30 minutes, until all the vegetables are tender and the broth has turned a deep red.

6. Stir in fresh dill. Adjust seasoning.

7. Serve: Ladle into bowls, top with a spoonful of sour cream or yogurt, and garnish with more dill.

ALTERNATIVES:

You can replace chicken broth with mutton broth.

Serves: 2 | Prep Time: 30 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Chicken breast (boneless) 200 gm

3. Olive oil 2 tablespoons

4. Medium-grain rice (or orzo pasta) 20 gm

5. Eggs 2

6. Lime 1

7. Water 50 ml

8. Black pepper powder to taste

9. Salt to taste

10. Topping: Fresh dill 10 gm (finely chopped)

PREPPING:

1. CHICKEN: Season chicken breast with salt. Heat oil in a saute pan and grill chicken on both sides. Reduce the flame. Cook until the chicken is tender. Shred.

2. LIME: Squeeze juice 

3. TOPPING: Water and towel-dry fresh dill. Finely chop.

COOKING:

RICE/PASTA:

1. In a medium pot, bring broth and water to a gentle boil. Add rice/pasta and a pinch of salt.

2. Simmer on medium heat for 12–15 minutes, or until the rice/pasta is tender.

AVGOLEMONO BASE:  

1. In a bowl, whisk together eggs and lemon juice until pale and frothy. 

2. Slowly ladle in 1–2 ladles of the hot broth into the egg mixture while whisking constantly to temper the eggs (this prevents curdling).

3. Reduce the heat to low. Slowly pour the tempered egg-lemon mixture into the pot with the rice, stirring continuously.

4. Do not boil once eggs are added — gently heat until they thicken slightly and turn creamy.

5. Stir in the shredded chicken, season with salt and pepper, and heat through for 2–3 minutes.

6. Serve: Ladle into bowls and top with fresh dill. Drizzle a little olive oil. Serve warm with crusty bread.

ALTERNATIVES:

You can replace chicken broth with mutton broth and shredded chicken with shredded mutton.

Serves: 2 | Prep Time: 30 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Boneless mutton 200 gm

3. Olive oil 1 teaspoon

4. Pearl barley 20 gm

5. Onion 50 gm 

6. Leek 10 gm

7. Celery 20 gm

8. Carrot 20 gm

9. Turnip/white radish 20 gm 

10. Bayleaf 1

11. Water 200 ml

12. Black pepper powder to taste

13. Salt to taste

14. Topping: Fresh parsley. Cabbage (optional) 10 gm

PREPPING:

1. MUTTON: Wash and cut into 1-inch cubes.

2. AROMATICS: Peel onion. Finely chop onion, leek, and celery. Wash parsley. Remove leaves. towel dry. Finely chop.

3. VEGETABLES: Peel the carrot and turnip/white radish and cut into small dice. Shred cabbage.

COOKING:

1. Mutton base: In a pot, combine mutton pieces, bay leaf, and 200 ml of water. Bring to a boil. Reduce to a gentle simmer. Cook for about 45–60 minutes, until the meat is tender.

2. Rinse barley well and add it to the pot. Continue simmering for 30 minutes, stirring occasionally so it doesn’t stick.

3. Add carrot, turnip, onion, celery, and leek. Pour in the mutton broth. Simmer gently for 30–40 minutes, until barley and vegetables are soft.

4. Season with salt and pepper. Add shredded cabbage during the last 5 minutes (optional). 

5. Serve: Ladle into soup bowls. Garnish with chopped parsley. Serve hot.

ALTERNATIVES:

You can replace mutton broth with chicken broth and mutton pieces with chicken pieces.

Serves: 2 | Prep Time: 30 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Chicken breast (boneless) 200 gm

3. Lemon grass (bottom 10 cm stalk) 5 gm

4. Galamgal 5 gm

5. Kaffir lime leaves 2 leaves

6. Bird's eye chili 1

7. Shallots, halved 10 gm

8. Fresh mushroom (oyster or button) 20 gm

9. Fish sauce 1 teaspoon

10. Lime juice 1 teaspoon

11. Thai chili paste (Nam Prik Pao) 2 gm (1/4 tsp)

12. Water 200 ml

13. Black pepper powder to taste

14. Salt to taste

15. Topping: Fresh coriander (cilantro) 1 teaspoon

PREPPING:

1. CHICKEN: Wash and cut into 1-inch cubes. Season with salt.

2. AROMATICS: Smash the lemongrass. Thinly slice the kalangal. Tear the kaffir lime leaves. Lightly crush the bird's eye chili. Peel shallots. Cut in half. Remove coriander leaves from the stalk. Wash and towel dry. Chop.

3. VEGETABLES: Wash mushrooms and tomatoes. Thickly slice mushrooms. Quarter the tomatoes.

COOKING:

1. In a pot, combine bone broth and water. Add lemongrass, galangal, kaffir lime leaves, chilies, and shallots. Bring to a boil, then reduce to a gentle simmer for 8–10 minutes to release the aromas.

2. Add mushrooms and chicken. Cook gently for 3–4 minutes, until just done. Season.

3. Add fish sauce and chili paste. Simmer for another 2 minutes.

4. Turn off the heat and add lime juice (adding it at the end preserves freshness).

5. Taste and adjust salt, lime, and fish sauce for the perfect hot–sour–salty balance.

6. Serve: Ladle into bowls and garnish with fresh coriander. Serve hot.

ALTERNATIVES:

You can replace chicken broth with prawn broth and chicken pieces with prawns.

Serves: 2 | Prep Time: 30 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Chicken breast (boneless) 200 gm

3. Refined oil 1 tablespoon

4. Laksa paste 3 tablespoons (store bought)

5. Rice noodles (laksa or vermicelli) 100 gm

6. Coconut milk 200ml

7. Fish sauce 1 tablespoon

8. Brown sugar (palm sugar) 1/2 teaspoon

9. Tofu puffs 50 gm (optional)

10. Salt to taste

11. Topping: Bean sprouts 30 gm, Egg 2, Fresh coriander leaves 1 sprig, Red chili 1, Lime 1, Shallots 15 gm

PREPPING: 

1. CHICKEN: Wash and cut into 1-inch cubes. Season with salt.

2. RICE NOODLES: Follow instructions on the back of the pack to cook the noodles. Strain. Keep aside.

3. EGG: Heat water. Add in the eggs. Boil for 8 minutes until hard. Shell the eggs. Cut in half lengthwise.

4. TOPPING: Remove leaves from coriander stalks. Wash and towel-dry. Chop finely. Slice the red chili. Cut lime into wedges. Peel, slice, and shallow fry the shallot.

COOKING:

1. Heat oil in a medium saucepan. Add laksa paste and fry gently for 2–3 minutes until fragrant.

2. Pour in bone broth and bring to a gentle simmer. Add coconut milk, fish sauce, sugar, and salt. Simmer for 5–7 minutes for flavors to blend.

3. Add chicken. Cook for 3–4 minutes until cooked through. Add tofu puffs; simmer for another 2 minutes.

4. Assemble bowls: Divide cooked noodles between two bowls. Pour the hot laksa broth with chicken over the noodles. 

5. Top each bowl with bean sprouts, boiled egg, fresh coriander, and chili slices.

6. Sprinkle with fried shallots and serve with a lime wedge on the side.

ALTERNATIVES:

You can replace chicken broth with prawn broth and chicken pieces with prawns.

Serves: 2 | Prep Time: 30 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Chicken breast (boneless) 200 gm

3. Ghee/Refined oil 2 tablespoons

4. Onion 50 gm (1 small)

5. Garlic cloves 5 gm (2 nos)

6. Ginger 5gm (a small piece)

7. Green chili 1 (optional)

8. Lime juice 1/2 teaspoon

9. Cumin seeds 2gm (1/2 teaspoon)

10. Coriander powder 2 gm (1/2 tsp)

11. Turmeric powder 1 gm (1/4 tsp)

12. Black pepper powder 1/4 teaspoon

13. Salt to taste

14. Topping: Coriander leaves 1 sprig

PREPPING: 

1. CHICKEN: Wash and season with salt. Place the pan on a high flame. Add ghee. Place the chicken in the pan and sear on both sides to a rich brown color. Lower the flame. Cook the chicken for 20 minutes until tender. Cool. Shred.

2. AROMATICS: Peel onion and garlic. Finely chop. Peel and crush ginger. Remove the head from the green chili. Slit. Remove coriander leaves from the stalk. Wash and towel dry. Finely chop.

COOKING:

1. Heat the ghee in a pan on medium flame. Add cumin seeds and let them splutter. Add onion, sauté till translucent.

2. Add ginger, garlic, and green chili — cook until the raw smell disappears. Stir in coriander powder, turmeric, and pepper — sauté briefly to bloom the spices.

3. Pour in the bone broth and bring to a gentle boil. Add shredded chicken (if using) and simmer for 5–7 minutes to allow the flavors to combine.

4. Season with salt and finish with lime juice. 

5. Serve: Ladle into soup bowls. Garnish with chopped coriander. Serve hot.

ALTERNATIVES:

You can replace chicken broth with prawn broth and chicken pieces with prawns.

Serves: 2 | Prep Time: 30 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Chicken breast (boneless) 200 gm

3. Corn tortilla 2 

4. Olive oil 2 tablespoons + oil for frying tortilla as needed

5. Onion 50 gm (1 small)

6. Garlic cloves 5 gm (2 nos)

7. Jalapeno or green chili 1/2 (optional)

8. Tomatoes ripe 200gm (2medium)

9. Lime juice 1/2 lime

10. Cumin powder 1 gm (1/4 teaspoon)

11. Dried oregano 1 gm (1/4 teaspoon)

12. Turmeric powder 1 gm (1/4 tsp)

13. Black pepper powder 1/4 teaspoon

14. Salt to taste

15. Traditional garnish: Avocado, Feta cheese 15–20 g, Fresh coriander (cilantro) leaves, Lime 1, Fried tortilla strips

PREPPING:

1. CHICKEN: Wash and season with salt. Place the pan on a high flame. Add ghee. Place the chicken in the pan and sear on both sides to a rich brown color. Lower the flame. Cook the chicken for 20 minutes until tender. Cool. Shred.

2. AROMATICS: Peel the onion and garlic. Finely chop. Wash and finely chop jalapeno chili.

3. TOMATOES: Blanch tomatoes in hot water. Remove the skin. Deseed. Puree in a blender.

4. TORTILLA CHIPS: Cut tortillas into thin strips and fry them in hot oil until crisp and golden. Drain on paper towels. Set aside.

5. TRADITIONAL GARNISH: Cut the avocado in half and remove from the shell. Slice. Lightly crumble the feta cheese with your fingers. Remove the coriander leaves from the stalk. Wash and towel dry. Finely chop. Cut lime into wedges.

COOKING:

1. In a pot, heat olive oil. Add onion and garlic, sauté till soft and fragrant. Stir in tomato puree, chili, cumin, oregano, salt, and pepper. Cook for 5–7 minutes till slightly thickened.

2. Pour in the chicken broth. Bring to a gentle boil, then simmer for 10 minutes. Stir in cooked, shredded chicken. Simmer another 2–3 minutes.

3. Adjust seasoning and stir in lime juice just before serving.

4. Serve: Ladle soup into bowls, top with fried tortilla strips, avocado slices, feta cheese, and fresh coriander.

ALTERNATIVES:

You can replace chicken broth with prawn broth and chicken pieces with prawns.