Tibetan Corn Soup Ashom Tang Recipes

TRINIDAD CORN SOUP

Steps:

• In a large soup pot heat oil.
• Add the onions and garlic and saute until fragrant.
• Add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly.
• Add the split peas and stock.
• Add salt and black pepper to taste.
• Add the scotch bonnet pepper and if using the coconnut milk.
• Cover the pot and simmer for about an hour until peas are soft.
• Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot.
• Add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface.
• Add culantro, remove from the heat, taste and adjust seasonings.
• If soup is too thick at any time, add water.

TIBETAN CORN SOUP (ASHOM TANG)

Steps:

• Saute the onion in butter in a soup pot until brown and soft.
• Add the paprika, garlic and ginger and cook briefly.
• Add the tomato and tofu, cut into small cubes; and the water.
• Add the canned and frozen corn.
• Bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.
• Sprinkle chopped green onion on each serving.
• This might be served with a side dish of rice.

THUKPA BHATHUK (TIBETAN BEEF NOODLE SOUP)

Steps:

• Boil the beef in 3 cups of water with bouillon, garlic and onion. When the broth starts to boil, turn down to medium and cook for 20 minutes. After 20 minutes, turn down to low, and simmer for another 30 minutes. The longer you cook this soup, basically, the better, so if you have time, let it continue to simmer.
• Meanwhile, peel the daikon (a potato peeler works well) and chop off the ends. Chop the daikon into thin, narrow strips about as long as your finger. Soak the chopped daikon strips in water with 1 teaspoon of salt. Soak for a few minutes, swishing around with your hand. Rinse well, several times, to get rid of salt and bitterness. Set aside.
• To prepare the dough, slowly add water to the flour and stir to incorporate and form a ball. Knead the ball a few minutes. Rub the ball between your hands to make a thick tube. Divide it into four pieces. Starting with one piece, roll it between your hands to make a long thin rope of dough. Flour your work surface and place the rope on the flour to keep it from sticking. Repeat with the other three pieces of dough until you have four long ropes of dough.
• To make the bhaksa, pinch off a piece of the rope of dough the size of the tip of your finger. Rub the dough with one finger in the palm of your hand to cause the little piece of dough to curl up. These little scooped pieces of dough are your bhatsa. Place them back on the floured work surface, adding more flour if necessary to keep them from sticking. Repeat until all the dough ropes have been used to make the bhatsa.
• When the beef has simmered for a sufficient period of time, add another 3 cups of water to the beef and bring it to a boil. When boiling, add the daikon strips and boil 2 - 3 minutes. Add the bhatsa and boil for 5 minutes. When the bhatsa is ready, it will rise to the top.
• Just before serving, add chopped spinach, cilantro, green onion, and tomato. These final ingredients should be fresh and not cooked through when served.

TIBETAN LENTIL SOUP

Steps:

• Bring the lentils and water to a boil, then reduce the hear, cover and simmer until tender- about 20 minutes Meanwhile, heat oil and saute the onions, garlic and chile for 5 minutes.
• Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking.
• Remove from the heat and set aside When lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot.
• Add the chopped cilantro, salt, and sauteed vegetables.
• Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.

TIBETAN POTATO SOUP

Steps:

• Melt butter in a large heavy soup pot. Add ginger, garlic, and onion; cook and stir over medium heat until onion is tender. Add turmeric, chili powder, and Garam masala; continue cooking and stirring for one more minute. Remove pan from heat.
• Stir in half of the potato flakes until blended, then half the water until smooth. Repeat with other half of potato flakes and water. Return pan to medium heat and bring to a boil.
• Add spinach and tofu. Allow mixture to return just to the boiling point and immediately reduce to lowest possible heat. Stir in vinegar and soy sauce; season to taste with salt and pepper.
• Serve in heated bowls; garnish with chopped green onions and cilantro.