sweet potato soup

I like this soup a lot, it's so easy to make and tasty! I followed Noble Pig's recipe. Even though my soup turns out to be pretty clear unlike Noble Pig's soup, but it still is tasty!

Sweet Potato and Sausage Soup
Adapted from Bon Appetit



2tbsp extra-virgin olive oil
1 11- to 13- ounce fully cooked smoked Portuguese linguica sausage, sliced into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, crushed
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, halved and cut into 1/4-inch thick slices
1 pound white-skinned potatoes, peeled, halved and cut into 1/4-inch thick slices
6 cups chicken broth
1 9-ounce bag fresh spinach

1.Heat olive oil in a large, heavy pot over medium-high heat. Add sausage and cook until brown, stirring often, about 5-7 minutes. Transfer sausage to a paper towel to drain.

2.Add onions and garlic to pot and cook until translucent, about 5 minutes.

3.Add all potatoes and cook until they begin to soften, stirring often, about 12 minutes.

4.Add broth and bring to a boil, scraping up any browned bits. Reduce heat to medium-low and cover. Simmer until potatoes are soft, about 20 minutes. Using a potato masher, mash some of the potatoes in the pot. Add browned sausage to soup. Stir in fresh spinach and simmer just until wilted, about three minutes. Season with salt and divide among bowls to serve.


Recipe courtesy of Noble Pig.

tom yum goong

Different country in South-East Asia have their own version of sour soup. Like Philippines they called it Sinigang (if I'm not wrong), Indonesia has Sayur Asem and Thailand has Tom Yum. I have yet to discover if Vietnam has their own version of sour soup.
Tom Yum probably is the most popular soup in Thai food. I'm not a big fan of sour food but Tom Yum on the other hand makes me change my mind. It has so much flavor in this soup that I just can't help but to love it. My version of Tom Yum is totally different from any other original recipe because I use a lot of vegetables in it.

Vegetable & Shrimps Tom Yum


Serves 3

3 cups vegetable stock
2tsp garlic
3tbsp chopped lemongrass
4 kaffir lime leaves
2tbsp fish sauce
3tbsp tom yum paste
2 carrots, sliced it round
200g bean sprouts
200g green beans, sliced
1 bell pepper, sliced
2 bird's eye chili
1/2 cup tamarind juice (optional)
2tbsp lime juice (optional)
sugar (optional)
10 medium/large shrimps, shelled
a handful of coriander


1. Boil stock in a deep pot in a medium-high heat.
2. Add lemongrass, lime leaves, garlic and chili into the pot, boil for 2-3 minutes until fragrant.
3. Add the sprouts, green beans, carrots, bell peppers and shrimps until they're cooked.
4. Turn the heat to low and add fish sauce & tom yum paste. If it's not too sour you can add tamarind juice/lime juice but if it is add sugar to your preference.
5. Chop coriander and mix it to the soup.