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This recipe was brought in by Jonas in Sweden.
 
 

Peking Soup

I invented this for my husband and he loves it.

Ingredients

(serves 4)
1 tablespoon Cooking oil
2 x 85 g packet Noodles Choose a flavour to match your meat; I usually choose chicken. If you can't get noodles then use spaghetti and a stock cube.
Some Meat  (e.g. a chicken breast, anything else you have or just miss this out if you want)
Onion
2 cloves Garlic
0.5 teaspoon Ginger
1 Grated carrot
1 tablespoon Soy sauce
Some Chilli sauce
1 Tomato
8 dl Water

Procedure

Heat the oil in a large saucepan. Chop up the onion and fry in the oil for a few minutes. Add the meat, chopped into small pieces. Add the crushed garlic and ginger. When the meat is cooked, add the chilli sauce, then the water and soy sauce. Throw in the grated carrot and bring to the boil. Leave to boil for 5 minutes, more if you want the carrots really soft. Peel the tomato (dip in boiling water first for a few seconds) chop roughly and add to the soup. Finally add the noodles (crushed into smaller bits) with their stock and boil for 3 - 5 minutes. Taste the soup and add more chilli sauce or soy as required.

Notes

We use very VERY hot chilli sauce. Our latest find is a sweet'n'sour chilli sauce that gives an excellent flavour.

Rating

Difficulty: easy
Preparation time: 15 minutes
Total time: 20 minutes
Precision: Approximate measurements are OK