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Almondigas or bola-bola (meatballs) is a soup with rice vermicelli called misua or miswa, toasted garlic, carrots and pork cracklings (chicharon).

Serves 10

MEATBALLS:

• 1/2 kg ground pork or chicken
• 1 cup cooked malagkit rice
• 1 pc small onion, chopped
• 2 tbsp all-purpose flour
• 2 pc eggs, lightly beaten

SOUP:

• 4 cloves garlic, crushed
• 1 pc medium onion, sliced
• 1 can (140 g) DEL MONTE Original Style Tomato Sauce
• 6 cups chicken broth or water
• 1 pc large carrot, cut into cubes
• 120 g miswa noodles
• 1 stalk green onion, chopped
• chicharon
  

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Tom kha gai or Thai Coconut Soup is a hot sweet soup made with coconut milk, lemon grass and chicken. The name literally translates to boiled galangal chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.

There are other versions made with either seafood (tom kha talay) or mushroom (tom kha het) too. All follow a similar recipe.

Estimated cooking time: 45 minutes

• 17 fl oz coconut milk
• 17 fl oz chicken stock
• 5 cm of galangal , peeled and chopped, (or ginger)
• 4 lemongrass stalks , thinly sliced
• 2 kafir lime leaves
• 1 large chicken breast , cubed

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Ramen is a Japanese dish of noodles served in broth that originated in China. It tends to be served in a meat-based broth, and uses toppings such as sliced pork , dried seaweed, kamaboko, green onions, and even corn.

Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.

Estimated cooking time: 1 hour and 50 minutes

• 25 fl oz chicken broth
• 2 Tbsp peanut oil
• 1 ½ leeks, chopped
• 1 carrot, chopped
• 2 cm of ginger, peeled and chopped
• 2 cloves of garlic, crushed
• 2 Tbsp soy sauce
• 5 2⁄3 oz noodles

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Indian Spicy Tomato soup, this soup is deliciously spicy, completely vegetarian, has no cholesterol, it is ready in a jiffy, tastes wonderful, and acts as a lovely side-dish or appetizer. Serve it with a heavy curry/rice combo and some papadams and you are in heaven.

Serves 4
Preparation time: 25 mins
Cooking time: 20 mins

• 500 g (1 lb) ripe tomatoes, blanched, skins removed or 1 can whole tomatoes
• 1 1/4 litres (5 cups) water
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• 3 cloves garlic, ground to a paste
• 2 cm (1 in) ginger, ground to a paste
• 1 1/2 teaspoons salt
• 2 tablespoons oil
• 2 small cinnamon sticks
• 5 cardamom pods
• 5 cloves
• 1 teaspoon fennel

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