Onion Soup with Curry

Ingredients:

1 1/4 l chicken broth
1/4 cup yogurt
2 thinly sliced onions
2 garlic cloves, crushed
1 tbsp curry powder
1 tbsp chopped coriander
1 tbsp lemon juice
Vegetable oil

Preparation:

Fry onion and garlic in the oil.
Add curry and fry for 1 more minute.
Add chicken broth and cook over a low heat.
Add cilantro and cook for 15 minutes more.
Add the lemon juice before serving.

Surimi Soup

Ingredients:

1 litre chicken broth
2 surimi bars
2 cans corn, drained
2 Cambray onions, chopped
2 tbsp cornstarch
1 1/2 tbsp soy sauce

Preparing:

Blend surimi with corn and 1 cup of chicken broth.
Cook the mixture with the rest of the chicken broth and onion until it begins to boil.

Dissolve the cornstarch in 4 tbsp cold water
Add to the soup and cook at low heat for 20 minutes until it thickens.
Season with soy sauce and cook for 10 more minutes.

Valentine’s Fish with Asparagus and Mushrooms

Ingredients:

6 fish fillet
400 g mushrooms
1 cup cooked asparagus, in pieces
1/2 cup chicken broth
1/4 cup oyster sauce
3 Cambray onions
2 tbsp almond
1 tbsp chopped ginger
1 tsp corn starch
Vegetable oil

Preparing:

Fry in oil the onion, ginger, almonds and mushrooms.
Add the chicken broth, oyster sauce and cornstarch.
Cook while moving to thicken.
Add asparagus, remove from heat and allow to cool at room temperature.

Wrap well each fish fillet in foil along with a bit of the sauce.
Steamed for 15 minutes and serve.