Ingredients (Serves 4)

• 2 tbsp tamarind paste
• 4 red Thai chillies, finely chopped
• 2 cloves garlic, crushed
• 2.5 cm piece Thai ginger, peeled and very finely chopped
• 4 tbsp fish sauce
• 2 tbsp palm sugar or caster sugar
• 8 lime leaves, roughly torn
• 1.2 liters chicken stock
• 350 g boneless chicken breast
• 100 g carrots, very thinly sliced
• 350 g sweet potato, diced
• 100 g baby corn cobs, halved
• 3 tbsp fresh coriander, roughly chopped
• 100 g cherry tomatoes, halved
• 150 g flat rice noodles
• fresh chopped coriander, to garnish

1. Place the tamarind paste, Thai chillies, garlic, Thai ginger, fish sauce, sugar, lime leaves and chicken stock in a large preheated wok and bring to the boil, stirring constantly. Reduce the heat and cook for about 5 minutes.
2. Using a sharp knife, thinly slice the chicken. Add the chicken to the wok and cook for a further 5 minutes, stirring the mixture well.
3. Reduce the heat and add the carrots, sweet potato and baby corn cobs to the wok. Leave to simmer, uncovered, for 5 minutes, or until the vegetables are just tender and the chicken is completely cooked through.
4. Stir in the coriander, cherry tomatoes and noodles. Leave the soup to simmer for about 5 minutes, or until the noodles are tender. Garnish and serve hot.

“Tamarind paste is produced from the seed pod of the tamarind tree. Tamarind makes a very good remedy for cough. It adds both a brown color and tang to soups and gravies. If unavailable, dilute molasses (dark muscovado) sugar or treacle with lime juice.”

Ingredients (Serves 4)

• 50 g butter
• 3 shallots, chopped
• 2 celery sticks, chopped
• 1 garlic clove, crushed
• 2 tbsp plain flour
• 600 ml vegetable stock
• 300 ml milk
• 150 g blue Stilton cheese, crumbled, plus extra to garnish
• 2 tbsp walnut halves, roughly chopped
• 150 ml natural unsweetened yogurt
• salt and pepper
• chopped celery leaves, to garnish

1. Melt the butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring until softened
2. Add the flour and cook for 30 seconds.
3. Gradually stir in the vegetable stock and milk and bring to the boil.
4. Reduce the heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves. Cover and leave to simmer for 20 minutes.
5. Stir in the natural yogurt and heat for a further 2 minutes without boiling.
6. Season the soup, then transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese and serve at once.

“As well as adding protein, vitamins and useful fats to the diet, nuts add important flavor and texture to vegetarian meals. For variation to this recipe, use an alternative blue cheese such as Dolcelatte or Gorgonzola if preferred, or a strong vegetarian Cheddar cheese, grated.”

Ingredients (Serves 4)

• 1 cucumber, peeled and diced
• 400 ml fresh fish stock, chilled
• 150 ml tomato juice
• 150 ml low fat natural unsweetened yogurt
• 150 ml low fat fromage frais (or double the quantity of yogurt)
• 125 g peeled prawns, thawed if frozen, roughly chopped
• few drops Tabasco sauce
• 1 tbsp fresh mint, chopped
• salt and white pepper
• ice cubes, to serve
• sprigs of mint, cucumber slices and whole peeled prawns, to garnish

1. Place the diced cucumber in a blender or food processor and work for a few seconds until smooth. Alternatively, chop the cucumber finely and push through a sieve.
2. Transfer the cucumber to a bowl. Stir in the stock, tomato juice, yogurt, fromage frais and prawns, and mix well. Add the Tabasco sauce and season with salt and pepper to taste.
3. Stir in the chopped mint, cover and chill for at least 2 hours.
4. Ladle the soup into glass bowls and add a few ice cubes. Serve garnished with sprigs of fresh mint, cucumber slices and whole peeled prawns.

“For variations, instead of prawns, add white crab meat or minced chicken. For a vegetarian version of this soup, omit the prawns and add an extra 125 g finely diced cucumber. Use fresh vegetable stock instead of fish stock.”