Tom Kha Je - Coconut Soup flavoured with Thai herbs, by Chef Negi, Thai Naam

Ingredients:

Lemongrass 10 grams
Galangal Thai ginger 10 grams
Kaffir lime leaves 5 grams
Roast curry paste 1 tbsp
Salt-as per taste
Coconut milk 180 ml
Lime juice 1 tsp
Water 100 ml
Carrot 5 grams
Pumpkin 5 grams
Broccoli 5 grams
Button mushroom 5 grams
Cauliflower 5 grams
Babycorn 5 grams
Cabbage 5 grams

Preparation:

1. Make a vegetable stock using half of the herbs and water and reduce it by half.
2. Cut all the vegetables into small cubes.

Method:

1. In a pan, take vegetable stock, add all the remaining Thai herbs, add roast curry paste and cook it to extract maximum flavour.
2. Then, add all the vegetables along with coconut milk and stir continuously to avoid curdling of the soup.
3. Add salt, turn down the flame and add lime juice.
4. Serve hot.

Mutton paya Soup by Chef Khokan Molla, Kokum Bar and Lounge

Ingredients:

Mutton legs 6
Salt to taste
Peeled ginger one small piece
Black peppercorns 5-6
Glasses of water 3 (approximately)
Oil one tbsp
Medium-sized sliced onions 2
Slit green chillies 2-3
Ginger paste 1 tbsp
Black pepper powder ½ tsp
Chopped mint leaves 2 tbsps
Chopped coriander leaves 2 tbsps

Method:

1. To make Mutton Paya Soup, start by washing the leg with water three to four times and keep it on a separate plate.

2. Now heat two spoons of oil in a pressure cooker. When the oil is hot, add green cardamom, bay leaf, black cardamom, cinnamon, cloves, black pepper and fry for 10-20 seconds. You can add green chillies too.

3. Now add onion paste and cook by mixing it with a spoon for 1 minute. After 1 minute, add ginger garlic paste and cook it by mixing it with a spoon for 1 minute.

4. Now that all the spices have been cooked well, mix it and add turmeric powder, cumin powder, coriander powder and salt as per taste and cook for 4-5 minutes while adding it.

5. Now add Paya and two glasses of water to it and close the pressure cooker. Cook till it comes to 9-10 whistles (cook on low heat, it will take 20-25 minutes).

6. After 10 whistles, the paya melts well.

7. Turn off the gas and pour the soup into the bowl and garnish with green coriander leaves.

Kheru by Chef Arun Kumar, executive chef, Araiya Palampur

Ingredients:

Whole red chili 2
Cumin Seeds 1 gm
Asafoetida pinch-sized
Turmeric 1 gm
Butter milk 200 ml
Salt 1.5 gm

Method:

1. Heat mustard oil in a thick bottom skillet.
2. Add slit green chilli 1(optional), cumins along with a red chilli.  
3. Now on medium flame and controlled temperature, add turmeric.
4. Add well-whisked buttermilk to the tadka keeping the flame low
5. Give it a continuous stir at all times to achieve the best texture.
6. Bring it to a boil, then enhanced its taste with seasoning of just salt and serve along with millet Siddus.

Soups are a rich source of nutrients that our body requires. They are also a great form of immunity booster. Having solid immunity goes a long way in monsoon when viral infections are common. 

These recipes shared by the culinary experts are a good change of taste for all those looking to enjoy unique soups. This is not to say that you cannot enjoy the traditional soups that we have been slurping since childhood.