Black Bean Soup

I'm so happy that I'm back to posting my daily cooking. I found this recipe from Minimalist Baker blog.  
I love the soup picture she took. I'm still learning how to take good food picture. It is not easy but I will try until I get it right. Anyways, I love this soup and of course, I made a lot of changes. I added carrot, used fresh corn, tomato and made my own sauce. I used instant pot for cooking. It is very easy to use. It is a magic pot. I love it! If anyone want to try original recipe the link is above.
We enjoyed the soup since little chilly weather today.

Ingredients

2 Tbsp olive oil
1/2 white or yellow onion (diced)
3 cloves garlic (minced)
1/2 red or orange pepper (diced)
1 carrot (diced) 
1 tomato 
1 1/2 tsp cumin
1 tsp chili powder
1 red chile sauce ( I made from dried red pepper ) any chipotle salsa works.
4 cups chicken stock
2 15-ounce black beans (cooked in salt /slightly drained
3 fresh corn on the cob ( cooked and remove the cob)

FOR SERVING optional

Lime juice Fresh cilantro (chopped) Red onion (diced) Tortilla chips Ripe avocado (cubed) Hot sauce

Instructions

Turn the  instant pot saute setting. Once hot, add oil, garlic, onion, pepper, carrot an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color. Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock.. Stir to combine.

Cancel the saute setting and then press the manual button and chose 6 minutes. When the cooking cycle finish wait 5 minutes before opening the instant pot and make sure that turn the knob towards venting position.

Serve with any garnishes you like!

Green Vegetable soup with basil pesto

My mom is visiting so I wanted her to eat my cooking. I decided to cook healthy food for her. Nothing better than soup with a lot of vegetables. I made some changes.Also,  recipe didn't have chicken but I added chicken and made one pot meal.

Ingredients

For the Pesto

• 2 small garlic cloves
• 2 cups loosely packed fresh basil leaves
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil

For the Seasoning

• 1 teaspoon coarse salt
• Freshly ground pepper

For the Soup

• 1 cup dried navy or white beans, rinsed
• 1 bay leaf
• 1 teaspoon fresh thyme, finely chopped
• 2 medium leeks, diced and rinsed well
• 2 medium carrots, diced
• 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
• 1 pound plum tomatoes, cubed
• 2 cups low-sodium vegetable broth
• 4 ounces green beans, cut into 1/2-inch pieces
• 1 small zucchini, cubed
• 1 cup fresh shelled or thawed frozen peas

Directions

1. Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
   
2. Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
   
3. Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
   
4. Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
   
5. Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.
   

Leak and chick pea soup with ground chicken

I went to zumba class after work. I was at home 6:30Pm Jeremy said I'm hungry do you have idea what you will cook?. I had a chopped leak and cooked chick peas. I googled soup recipe with with those ingredients. Here is the link http://www.lecreuset.com/potato--leek-and-chickpea-soup. I found recipe that I can use but I thought better with the chicken. I added ground chicken to that recipe. It was very delicious soup. 

 Ingredients:
1 tbsp  olive oil

1 onion chopped
3 garlic cloves chopped
1/2 lb ground  chicken
4 leaks thin sliced
1 potato cut small cubes
1 cup chickpeas
1 tomato chopped
3 cups chicken broth
salt and pepper
chopped parsley


 Preparation:
Put  olive oil over medium heat in a soup pan. Add onion,garlic cook five minutes. Add ground chicken cooked chicken thoroughly. Add pepper and salt. Add leaks and cook ten more minutes stirring occasionally. Add potatoes and chickpeas and tomatoes mix them together and add chicken broth. Reduce heat cook 20 or 25 minutes. Add parsley and serve.

5 – 6 leeks

Ingredients:

• 5 – 6 leeks
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 3 – 4 small potatoes, peeled and cubed (3 – 4 cups)
• 2 (15-ounce) cans chickpeas, drained
• 3 cups chicken broth
• 1 cup freshly grated Parmesan cheese
• Sea salt and freshly ground pepper to taste

Directions:

Discard tough green tips of leeks. Slice lengthwise, rinse well, and roughly chop. Reserve some for garnish.

Melt butter and olive oil over medium heat in a large French oven. Add leeks and garlic, cooking for 10 minutes or until leeks are translucent. Add potatoes and chickpeas, cooking 2 – 3 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer 20 minutes.

Remove from heat and cool slightly. Puree with an immersion blender, or in batches with a regular blender. If you prefer a chunkier texture, only puree half the soup.

Stir in Parmesan, reserving some for garnish. Add salt and pepper to taste. Transfer to the soup tureen. Top individual portions with extra Parmesan and leeks, and a dash of olive oil.
- See more at: http://www.lecreuset.com/potato--leek-and-chickpea-soup#sthash.D7RG8iQ5.dpuf

Ingredients:

• 5 – 6 leeks
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 3 – 4 small potatoes, peeled and cubed (3 – 4 cups)
• 2 (15-ounce) cans chickpeas, drained
• 3 cups chicken broth
• 1 cup freshly grated Parmesan cheese
• Sea salt and freshly ground pepper to taste

- See more at: http://www.lecreuset.com/potato--leek-and-chickpea-soup#sthash.D7RG8iQ5.dpuf

Hot and sweet vegetable and tofu soup

I discovered that my mom love Thai food. I tried another Thia soup. She loved it:) The recipe is again cookbook called "The food and cooking of Thailand".
Ingredients:
- 3 cups vegetable stock

(or shiitake stock that you find in Asian markets)
- 1/2 tablespoon Thai red curry paste
- 1 tablespoon light brown sugar
- 2 tablespoons soy sauce
- juice of 1/2 lemon
- 1/3 cup carrot, cut into thin batons
1 cup sliced shiitaki mashroom
- 30g baby spinach leaves or bok choy
- 150g block firm tofu, diced


Directions:
1. Heat the stock in a large pan, then add the red curry paste. Stir constantly over a medium heat until the paste has dissolved. Add the sugar and soy sauce and bring to a boil.

2. Add the lime juice and carrot to the pan. Reduce the heat and simmer for 5-10 minutes. Place the spinach and tofu in two individual serving bowl and pour the hot stock on top to serve.

Galangal, Chicken and Coconut Soup

My mom is visiting so I wanted to cook for her Thai food. I found this soup recipe from cookbook called The food and cooking of Thailand. She loved it:)

Ingredients:
  4 lemon grass stalks, roots trimmed
  2 14-ounce cans coconut milk
   2 cups chicken stock

   1 (l-inch) piece fresh galangal, peeled and thinly sliced
   10 black peppercorns, crushed
   10 kaffir lime leaves, torn (divided use)
    8 ounces skinless, boneless chicken breast portions, cut into thin strips
   1 cup white mushrooms, halved if large
    3 to 4 baby corn cobs, quartered lengthways (optional)
    1/4 cup fresh lime juice
    3 tablespoons Thai fish sauce
    Salt to taste
    2 fresh red Thai chiles, chopped
    1 green onion, chopped
    2 tablespoons chopped fresh cilantro

Instructions:
Cut off the lower 2 inches from each lemon grass stalk and chop it finely. Bruise the remaining pieces of stalk with the flat edge of a large knife. In a large pan over medium heat, bring the coconut milk and chicken stock to boil in a large pan. Add the chopped and bruised lemon grass, galangal, peppercorns and half the kaffir lime leaves; reduce the heat to low and simmer gently for 10 minutes. Strain the soup into a clean pan.
Return the soup to a simmer over medium heat, then stir in the chicken, mushrooms and corn. Simmer gently, stirring occasionally, until the chicken is cooked, about 5 minutes.
Stir in the lime juice and fish sauce, then add the remaining lime leaves. Season with salt to taste. Ladle into warm bowls and serve garnished with chopped chiles, green onions and cilantro.

Butternut Squash & Parsnip Bisque

I invited our neighbors for dinner. I made this soup from silk soy milks website.  It was very delicious soup. I have to admit that I made a mistake. I used turnip instead of parsnip. I don't use both of the ingredients. I'm not familiar with them.   I'm glad that it worked with turnip:) I will try with parsnip next time.
My dinner party was successful. The appetizer was  roasted pepper cream cheese dip. Main course was Butternut Squash & Parsnip Bisque, slow cooked beef, roasted vegetables. The desert was chocolate pudding.   They all came out very good.

INGREDIENTS

3 cups butternut squash cubes (1 small squash)
3 medium parsnips, peeled and chopped
1 medium onion, chopped
1 clove garlic, minced
4 cups vegetable stock
1 1/2 cups Silk Unsweetened
2 Tbsp. tamari or soy sauce
1/8 tsp. nutmeg
Salt and freshly ground white or black pepper to taste

PREPARATION

Combine the butternut squash, parsnips, onions and garlic in a soup pot and add the vegetable stock. Bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes. Add the Silk and tamari to the vegetables and broth. In three separate batches, purée in a blender or food processor until smooth and creamy. Add the nutmeg and season to taste with white or black pepper.

Shredded Cabbage Soup

 The slow cooking is my new way to cook. It is so easy. I put everything in the slow cook and forget it. I found the recipe from http://southernfood.about.com/od/cabbagesoups/r/blbb640.htm. The recipe didn't have any meat in it. It was very tasty soup but I wish I could put some chicken in it.

Ingredients:

2 medium onions, thinly sliced
2 cans (10 1/2 oz each ) chicken stock
1 small head green cabbage, coarsely shredded
2 carrots, sliced
2 medium potatoes, peeled & cubed
1 stalk celery (including leaves), sliced
2 tomatoes, chopped
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp salt
Pinch of freshly ground pepper

Preparation:

Add all the ingredients in to the slow cooker and set 8 hours to cook.

Slow cooker Lentil Soup

I have lentil soup  recipe but I found this slow cooker recipe from Allrecipes and wanted to try it. I like to put all the ingredients slow cooker and forget it.The recipe used ham but I made it vegetarian and didn't use ham.

Ingredients:

1 cup dried lentils 1 cup chopped celery 1 cup chopped carrots 1 cup chopped onion 2 cloves garlic, minced 1/2 teaspoon dried basil

1/4 teaspoon dried thyme 1/2 teaspoon dried oregano 1 bay leaf 1/4 teaspoon black pepper 32 ounces chicken broth 1 cup water 8 teaspoons tomato sauce

Directions:

1.	In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

Lentil Soup with Spinach

This recipe is from cookbook called The sugar solution cookbook. It is a very healthy soup recipe.


Ingredients
1 tbsp olive oil

1 large onion, chopped
4 cloves garlic, minced
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
1 cup lentil. rinsed
1 can (14 1/2 ounces) diced tomatoes
2 cups chicken
2 cups water
2 cups shredded fresh spinach
1/2 tsp salt
8 ounces fat free plain yogurt
Preparation Method
Place the oil in a pan medium heat. Cook, onion,garlic, coriander, and pepper and cook, stirring often,for 4 to 6 minutes. Stir in the paprika.
Add the lentils, water chicken stock and diced tomatoes. Cover and bring to a boil.Reduce to heat to low and simmer covered, for 40 to 45 minutes, or until the lentils are very tender.
Stir in the spinach and salt. Increase the heat and simmer, uncovered, for 5 minutes longer. Serve with a swirl of yogurt.

Roasted vegetable soup with turkey meatballs

This recipe is from cookbook called Great taste- low fat Hearty Soups & Stews. I only added potato to the dish. It came out very good. We loved it.
Ingredients
1 red onion, thickly sliced

4 plum tomatoes, halved lengthwise
2 red bell peppers, halved lengthwise and seeded
3 small potatoes cut small pieces
1 lb lean ground turkey
1/4 cup plain dried bread crumbs
1/4 cup fat free milk
1/8 tsp freshly ground black pepper
6 tbsp chopped fresh basil
1 can reduced sodium chicken broth
1tbs balsamic vinegar
1 clove garlic, minced
2 tsp paprika
Salt
Preparation Method
1-Preheat the broiler. Place the onion slices, tomatoes, and bell peppers, cut sides down, on a broiler pan and broil 4 inches from the heat for 12 minutes, or until the pepper and tomatoes skins are blackened. When cool enough to handle, peel the tomatoes and bell peppers.
2-Meanwhile, in a medium bowl, combine the ground turkey, bread crumbs. milk, black pepper, and 2 tbsp of the basil, stirring to thoroughly blend. Shape the turkey mixture into 3/4-inc balls, using about 1 rounded per ball.
3-Transfer the broiled vegetables to a food processor or blender and pure until smooth about 1 minute. Pour the vegetable pure into a large saucepan along with the broth, vinegar, garlic, paprika and salt.   Bring to a simmer and cook for 3 minutes. Add potatoes and cook 5 more minutes. drop the meatballs into the simmering soup and cook until they are coked through about 5 minutes. Stir in the remaining 1/4 cup basil and serve. 

Spicy Lentil Soup with chicken

This recipe is cookbook called 1000 low fat.  I use often this cookbook these days. I added chicken to this recipe. It was very tasty.
 Ingredients 

1/2 cup red lentil
1 chicken breast chopped finely
2 tsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tbsp tomato paste
4 cups chicken stock
12 oz can corn, drained
Cilantro
salt and pepper
Preparation method
Rinse the red lentils thoroughly under cold running water. Drain well and set aside.
Heat the oil in a large nonstick pan and fry the onion  and garlic gently until soften.
Add chicken and cook 5 minutes and then stir cumin, coriander, garam masala, tomato paste and 4 tbsp of the stock. Mix well and simmer gently for 2 minutes.
Add the lentils and pour in the remaining stock. Bring to a boil, reduce the heat, cover and simmer for 1 hour until the lentils are tender. Stir in the corn and heat  through for 5 minutes, Season with salt and pepper.

Sprinkle cilantro and serve with warmed pitas.

Vegetable soup with chicken

I inspired this soup recipe from cookbook called 400 Soups. I used chicken and added different vegetables.  It is easy to make it and very satisfying soup.

Ingredients
 1 chicken breast chopped small pieces

 1 onion chopped
3 garlic cloves chopped
1 zucchini chopped
2 carrot  chopped
2 celery stalk chopped
1 potato chopped
1 tomato chopped
1 can tomato sauce
1 can chicken stock
salt and pepper
1/4 cup shredded fresh basil

Preparation Method
Heat the oil in a large pan ,add the onion and garlic cook for about 5 minutes and then add the chicken cook 5 more minutes.
Stir all the vegetables and chicken stock and tomato sauce. Bring to the boil, lower the heat, half cover the pan and simmer gently  for about 15 minutes or until the vegetables are just tender. Add more stock  or water if necessery.
Remove the pan from the heat and stir the basil. Taste for seasoning. 

Cabbage Soup ( Lahana Çorbası )

Sometimes I cannot come up with idea what to cook. Jeremy said cook Turkish food and I try to find something I never cooked before. Here it is, website, http://www.portakalagaci.com/

Ingredients
 2 tbsp olive oil

1 onion chopped
1 cup shredded cabbage
1/2 cup green lentil ( cook with water until soft
and drain the water)
1/2 cup bulgur
1 can tomatoes sauce
2 can chicken stock
2 cups water
salt and pepper
fresh chopped  parsley and mint
for the garnish

Preparation method
Heat the oil in a pan and cook the onion until soft.  Add the tomatoes sauce and water and chicken stock.
And then add the cabbage, lentil, bulgur cook 20 minutes until tender.
garnish with the mint and parsley.

Curried Red Lentil and Swiss Chard Soup

This recipe is from http://www.food.com/recipeprint.do?rid=328040. I made some changes and I love the taste.

Ingredients

• 2 tablespoons olive oil
• 1 large onions, thinly sliced
• 5 teaspoons curry powder( I used 1 tbsp curry powder
• 1/4 teaspoon cayenne pepper
• 5 cups vegetable broth
• 1 lb swiss chard, tough stalks removed, coarsely chopped
• 2 cups about 14 ounces dried red lentils( I used 1 cup lentil)
• 1 (15 ounce) cans chickpeas, rinsed and drained 
• I added 1 can tomato pure  
• 1 teaspoon salt
• 6 tablespoons thick Greek yogurt, thinned with 2 T. water
• 1 jalapeno peppers, stemmed and thinly sliced
• 1 limes, cut into six wedges

Directions

1. Heat oil over medium heat. Add onion. Cook, stirring frequently, until light gold, about 10 minutes.
2. Stir in curry and cayenne. Add 4 cups broth and chard. Increase heat and bring to a boil, stirring, until chard is wilted.
3. Stir in lentils and chickpeas. Lower heat to low. Cover and simmer 16 - 18 minutes, stirring twice, until lentils are tender.
4. Remove from heat. Puree half of it; return to pot. Stir in last cup of broth and salt. Warm over low for 2 minutes. ( I didn't pure it)

Put into bowls. Top with thinned yogurt. Garnish with slices of jalapeno and lime.

Chunky Chicken Noodle Soup

Tolga used to like chicken noodle soup so I found recipe that I never try before. I like the taste. I hope Tolga likes too.  Recipe from cookbook called The complete cooking light cook book.
Ingredients

2 tsp olive oil
1 cup chopped onion
1 cup diced carrot
1 cup sliced celery
1 garlic clove, minced
3 tbsp all purpose flour
1/2 tsp dried oregano
1/4 tsp dried thyme
3 cans fat free less sodium chicken broth
2 cups diced peeled baking potato
1/2 tsp salt
2 cups diced cooked chicken
1 (12 ounce) fat free can evaporated fat free milk
2 cups soup noodle ( uncooked pasta )
fresh parsley chopped ( optional)

Preparation Method
Heat oil in a dutch oven over medium heat. Add onion , carrot, celery, and garlic saute 5 minutes. Sprikle flour,oregano, dried thyme over vegetables, cook one minute.
Stir in broth, potato and salt. bring to a boil;  reduce heat,and simmer, partially covered 25 minutes. Add chicken milk and noodles and cook 10 minutes or until noodles are tender. Garnish with parsley.

Pasta and green lentil soup

This recipe is from cookbook called 500 all time great recipes.  Recipe used ham or salt pork but I didn't use any meat for this dish. Also, recipe used 2 1/2 cup small soup pasta but I used 1 cup instead.
Ingredients
1 cup dried green or brown lentils
2 tbsp olive oil

1 onion finely chopped
3 celery stalk finely chopped
1 big carrot finely chopped
6 cups chicken stock
1 tsp dried thyme
salt and pepper
1 cup small soup pasta
chopped parsley for the garnish

Preparation Method
Place lentils in a bowl, cover them with cold water and soak for 2-3 hours.Rinse and drain well through a strainer.
Heat oil in a large saucepan and saute onion and cook gently until softens.
Stir celery and carrot and cook for 5 minutes more stirring frequently. Add lentils and then pour in the stock add the herbs and bring the soup the boil. Cook for about 1 hour. season to taste.
Stir in the pasta and cook until it is just done.

Asian vegetable and lentil soup

 This recipe is from cookbook called Asian Hot & spicy.
 
 Ingredients
 3 tablespoons peanut oil
 2 tablespoons peeled and grated fresh ginger  1 small red chili pepper, seeded and finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1 small red onion, chopped
2 celery stalks, thinly sliced
4 large carrots, peeled and sliced
1 potato, peeled and sliced
2 kaffir lime leaves, or 1/2 teaspoon grated lime zest
1/2 cup (3 1/2 ounces) red or brown lentils
6 cups vegetable stock or water
1 cup coconut milk
2 tablespoons chopped fresh cilantro for garnish

                        Preparation Method 
                                   Warm peanut oil in a large saucepan over medium heat
                                   Add ginger, chili pepper, cumin and curry powder
Cook until aromatic, 1 minute                                     
Add onion, celery, carrots, potato, and lime leaves or zest
Cover and cook stirring occasionally for 10 minutes
Add lentils and stock and bring to a boil
Cover and cook until vegetables and lentils are soft. 20 minutes
Remove lime leaves and discard
Puree soup in a food processor Return to saucepan or
use hand blender.
Add coconut milk
Heat through
Garnish with chopped cilantro and serve

Spinach & Ginger Soup

We have dinner party tomorrow night:) I made Spinach Ginger Soup from cookbook called 1000 low fat.
This soup is so delicious. Our guest will love it.

Ingredients

2 tbsp vegetable oil
1 onion chopped
3 garlic cloves chopped
2 tsp chopped fresh ginger root
9 oz / 250g spinach leaves
1 small lemongrass stalk, finely chopped
4 cups chicken stock
2 big potatoes chopped
1 tbsp rice vinegar
1 tsp sesame oil
salt pepper
4 tbsp coconut milk (optional)

Preparation Method
Heat the oil in a large pan. Add the onion, garlic, ginger and lemongrass stalk and cook over medium heat  fro 3-4 minutes.
Add the spinach leaves to the pan stirring until the spinach is wilted.Add the stock and potatoes to the pan and bring to a boil.
Lower the heat and cover simmer for  about  30 minutes.
Mix with hand blender until smooth. Add the rice vinegar and , then adjust the seasoning to taste with salt and pepper. Drizzle a few drops of sesame oil and coconut milk  into the soup. 

Potato and Garbanzo Soup

This recipe is cookbook called 1000 low fat. I love this soup because of all the spices they used. The spices turmeric , garam masala and curry powder smells so good.

Ingredients
1 tbsp olive oil

1 large onion finely chopped
3 garlic cloves finely chopped
1 big potatoes diced
2 big carrots diced
1/4 tsp ground turmeric
1/4 tsp garam masala
1/4 tsp curry powder
14 oz canned chopped tomatoes
1 cup chicken stock
2 cups water
14 oz canned garbanzo beans drained
1 cup frozen peas
Salt and pepper
Chopped fresh cilantro to garnish


Preparation Method

Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook for 3-4 minutes, stirring
until the onion is beginning to soften.
Add the carrot, potatoes, turmeric, garam masala, and curry powder and continue  cooking for 2-3 minutes.
Add the tomatoes, water, chicken stock with a pinch of salt. Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
Add the garbanzo beans and peas to the pan them simmer for further 15 minutes or until all the vegetables are tender.
Ladle into warm soup bowls and sprinkle with cilantro.

Spicy chicken noodle soup

Jeremy loves spicy food and I try to find spicy recipes for him. He loved this dish. I should be careful about spice because I cannot eat very spicy food.  I put too much spice this time that I hardly eat it:(
This recipe is from cookbook called Practical cookery Chinese. This cookbook is a Parragon publishing.
This cookbook is one of my favorite Chinese cookbook.

Ingredients

2 tbsp tamarind paste
4 red chilies finely chopped
2 cloves garlic crushed
1 inch piece fresh ginger finely chopped
4 tbsp fish sauce
2 tbsp brown sugar
3 can chicken stock
12 oz boneless chicken breast
1 cup carrots, very thinly sliced
2 cups sweet potato diced
1 can baby corn on the cobs cut small pieces
3 tbsp fresh cilantro roughly chopped
1 cup diced fresh tomatoes
5 oz flat rice noodles
fresh cilantro for garnish

Preparation Method
Heat a  pan . place the tamarind paste, chilies, garlic, ginger, fish sauce, sugar and chicken stock in th epan and bring to a boil.  Reduce the heat and cook for about 5 minutes.
Add the chicken to the wok and cook for a further 5 minutes. 
Reduce the heat and the carrots, sweet potato, and baby corn cobs to the pan. Leave to simmer, uncovered for 10 minutes.
Stir chopped fresh cilantro,tomatoes and rice noodles. Simmer for about 5 minutes.
Garnish the spicy chicken noodle soup with chopped fresh cilantro and serve hot.