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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 Sambar is essentially a pea and vegetable stew or chowder based on a broth made with tamarind and toovar dal, and is very popular in the cooking of southern regions of India especially Tamil Nadu.

The toovar dal are cooked until they are crumbling. Tamarind pulp is soaked in water to extract the flavour and then discarded. A mixture of ground spices known as sambar powder (which contains roasted coriander seeds, chillies, lentils, and other spices) and tamarind are added to the dal. Vegetables and spices such as turmeric and chilli powder are also added. The dal and vegetable stew is heated until the vegetables cook. A wide variety of vegetables may be added to sambar.

Typical vegetables include okra, drumstick, carrot, radish, pumpkin, potatoes, tomatoes, brinjal and whole or halved shallots or onions, but many different vegetables may be used with adequate results. Typically sambar will contain one or several seasonal vegetables as the main vegetables in the soup.

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