Turkish Yogurt Soup With Chicken

This simple but delicious yoghurt based soup also known as Yayla Corbasi, is one of the most popular soups in Turkey, flavored with dried mint and paprika flakes. Traditionally long grain white rice is used in the recipe, but in this recipe, I have used bulgur wheat instead. I first came across this recipe while watching a cooking show on T.V and it immediately intrigued me, so I decided to give it a try without giving a second thought. It so amazing how the mild, plain taste of yoghurt is magically transformed into something completely different, delicious with the addition of garlic and red pepper flakes infused butter. Hope you would also give it a try once.

Ingredients:

250 grams cooked chicken (cubed or shredded)

4 cups chicken stock

1 cup water

1/4 cup bulgur wheat (or you can use rice)

1 cup full-fat plain yogurt

1 egg

2 tablespoons all-purpose flour

1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoons unsalted butter

2 teaspoons minced garlic

2 teaspoons sweet paprika

1/8 teaspoon cayenne pepper

3 tablespoons finely chopped mint (Or use dried mint)

Lemon wedges, for serving

Method:

1) Bring the water to a boil in a medium saucepan. Add the bulgur wheat, cover and cook over low heat until barely tender, about 15 minutes.

 2) Take medium sauce pan and bring the chicken stock to simmer.  Take a large pot, whisk together the yogurt, egg yolk, and flour, now slowly add the heated stock, whisking after each small addition to incorporate. Heat to a simmer.

3) Add in the bulgur wheat and chicken pieces. Season with salt and pepper and keep warm over low heat.

4) Melt the butter in a small frying pan. Add the garlic, paprika and cayenne and cook over moderate heat until fragrant, about 2 minutes. Ladle the soup into bowls, swirl in the garlic paprika butter on top, sprinkle with mint and serve with lemon wedges.

Hot and Sour Soup

This ultimate nutritious and tangy comfort food is served at chinese restaurants in Pakistan. It's the 2nd most liked soup after chicken corn soup here in Pakistan. For me it's a complete meal in itself...

Ingredients

½ kg chicken with bones

50 gm shrimps (optional)

Salt to 1 tsp

1 tsp white pepper

1 tsp sugar

1/2 tsp chinese salt

2 green chilies, chopped

1 egg

3-4 tbsp chili sauce

6 tbsp ketchup

4 tbsp vinegar

2 tbsp soya sauce

3-4 tbsp corn flour

1 cup cabbage (shredded)

2 medium carrots (grated)

2 tbsp chopped green onion

1 tsp sesame oil

Method:

1) Add chicken along with 10 cups of water in a pan and let it boil till the chicken gets soft, once done, strain out the stock, you should be left with 7 cups of stock. Take the chicken pieces out and shred them.

 2) Now put the stock back in the pan, add in the shredded chicken, Chinese salt, white pepper, sugar, vinegar, soya sauce, chili sauce and tomato ketchup in it, bring it to a boil cook for 2-3 minutes.

3) Add all vegetables, (and shrimps if using, remember to d vain the shrimps) .

4) Dissolve corn flour in 1/3 cup of water, turn the flame down and add it on to the stock, keep stirring so no lumps are formed (if the soup is not thick enough you can add in more corn flour mixed with water). 

5) Once the soup reaches your desired consistency, whisk the egg and add it to the stock in one single stream (while stirring it fast with the other hand), add in the sesame oil. That’s it, soup is done. Serve it hot. 

Chinese Chicken Corn Soup

This is the easiest soup to prepare and is widely liked by a lot of people in Pakistan. During winter a lot of vendors set up chicken corn soup stalls in almost all market places around Pakistan. The first time I was introduced to chicken corn soup was in 1990’s when I was a school going girl. The taste of this soup is pretty much like the one you would get in any good Chinese restaurant around Pakistan…

Ingredients:

½ kg chicken (with bones)

7 cups of water (250 ml cups)

½ to 1 can of sweet kernel corn (blend it with some water to make a paste)

4 tbsp corn flour

½ tsp ajinomoto

1 ½ tsp salt

2 egg whites (or you can use 1 whole egg, but I mostly use egg whites)

Method:

1) Add chicken, salt, chinese salt and water in a pan and let it boil till the chicken gets soft, once done, strain out the stock, you should be left with 5 cups of stock.

2) Take the chicken pieces out and shred them. Now put the stock back in the pan with shredded chicken and the corn paste, let it come to a boil, meanwhile mix corn flour with 1/3 cup of water, turn the flame down and add it on to the stock, keep stirring so no lumps are formed (if the soup is not thick enough you can add in more corn flour mixed with water).

3) Once the soup reaches your desired consistency, whisk the egg whites and add them to the stock in one single stream (while stirring it fast with the other hand). That’s it, soup is done, serve it hot with soya sauce, chili sauce and vingar (with green chilies)

Note:

The above measurements will yield about 6 servings of soup. 

To make Vinegar with green chilies: cut the green chilies in slices and add in the vinegar. (Make it a day before, I sometimes add 1 chopped green chili to half a cup of vinegar and put in microwave for 40 seconds on high) 

If you don’t have chili sauce at home, mix 1 tbsp of vinegar, 1 tsp of chili powder and a pinch of salt to 2 tbsp of ketchup.

Chicken, Corn & Potato Chowder

A rich, creamy and delicious chicken corn chowder that will keep you warm on cold winter nights, It’s very easy to make and is surly my favourite comfort food and I love having it with a toasted slice of bread…

Ingredients:

4 Tbsp butter

1/4 cup all purpose flour

2 cups chicken stock

2 cups milk

1 small onion, minced

1&½ cup cooked chicken (cubed or shredded)

2 potatoes, diced into small cubes

2-3 cloves garlic, minced

1 can corn, drained or about 1&1/2 cup frozen fresh corn

Salt and pepper to taste

A few dashes of hot sauce (like Tabasco)

Method:

Melt butter over low heat in a pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add a cup of chicken stock and whisk until completely combined and there are no lumps, now add the 2nd cup of chicken stock and milk and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!) you can cover the pan/pot with a lid too, stirring frequently other wise it can stick to the bottom of the pan, for about 20 minutes or until potatoes are tender. Add cubed chicken pieces and corn and heat through. Add a few drops of hot sauce and then salt and black pepper powder to taste and some chopped fresh coriander or parsley. Ladle into bowls and sprinkle with some cheese if you want.