Sweet Corn Chicken Soup

Sweet Corn Chicken soup is the comfort food!  This soup is a common soup made in most of the households. If you have all the ingrdients at home you can make this soup in just half an hour :) The most simple, easy to make soup..!! Perfect for a rainy day.

Ingredients
250 gms chicken (with bones preferred)
1/2 tsp fresh pepper powder
salt as per taste
4 cups water
1 corn cob or 1/2 cup tinned corn
Corn flour 2 tsp

Method

1. Boil chicken with 4 cups of water and salt till chicken becomes tender, water not dried up.(At least 2 cups of soup should be there- This is your chicken stock) Keep the stock aside for later use. 
2. Pull out the chicken pieces from the bone and shred it. Keep aside
3. Take some luke warm water and add the corn flour to it. Mix well. See to it that there are no lumps formed.
4. In case you are using corn kernels (tinned corn) add it to the chicken stock and stir well.
5. Put the chicken stock pan on fire and let it boil. Slowly add the cornflour to the pan. Keep stirring continuosly. You will notice change in the consistency of the stock. It will start thickening slowly. Add the shredded chicken pieces to the stock.
6. Add pepper powder and salt as needed.
7. Serve hot!

Chicken in Lemon and Rosemary sauce

Ingredients

2 boneless skinless chicken breast
2 tbs butter

1/2 lemon juice
1/4 cup white wine
1/4 cup fresh cream

1 tbs cornflour

1/4 cup chicken stock/ vegetable stock
1-1/2 tsp minced fresh rosemary

Method

1.  In a small skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side. Remove and keep warm.
2.  Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Add lemon juice.
3. Reduce heat, add cornflour and cook and stir until slightly thickened. Add chicken stock/ vegetable stock if it becomes very thick.
4.  Stir in rosemary and remaining butter until blended. Serve with chicken

Prawns in Thai Yellow Curry

Ingredients

6 dried red chillies
salt as per taste
6 shallots, peeled and roughly chopped
4 cloves garlic, roughly chopped
4 cm piece fresh turmeric / Alternatively use turmeric powder
1 stalk lemongrass, chopped/ alternatively use dried lemon grass sticks
3 coriander roots,
500 gms uncooked prawns
1 cup (250ml) light chicken stock/ fish stock
400ml coconut milk
1 tbs sugar
fish sauce, to taste
3 lime leaves, thinly sliced
½ cup  basil leaves
lime juice, to taste
jasmine rice, to serve

Method

1. Cut the chillies into half and remove the seeds.Soak the chillies in salted water for 10-15 minutes. Drain the chillies and chop roughly.
2. Grind the shallots, chillies, garlic, tumeric, lemongrass and coriander in a small food process. Add some water (if needed) to make it into a fine paste.
3. Devein the prawns. Add little salt and keep it aside
4. Heat some vegetable oil and add the paste and cook for 1 minute or until fragrant. Add the stock and coconut milk and simmer for sometime.
5. Add prawns and sugar, fish sauce and lime leaves. Bring to a simmer. Stir through the basil and lime juice and serve immediately with jasmine rice