Interested in cooking up a hearty meal for your loves one but have limited knowledge on it? Don’t sweat it!
Choose any of our Ready To Cook soups (RTC) and embark on this hassle free cooking journey with us! The Silly Greens (RTC) soup guarantee our customers the SIMPLEST & CONVENIENT ways to fix up a hearty soup.
| Ready To Cook | Direction |
|---|---|
Lotus Root Soup | Serving Pax: 3-4 Ingredients -1 pack (TSG Ready To Cook) Lotus Root -500g Poultry -1 L water -Dried Squid (Optional) -Salt Instruction 1) Parboil Poultry with few pcs of ginger before using 2) Place all ingredients into a stewing pot with water. 3) Bring to boil. 4) Then turn to low heat & allow the soup to simmer for at least 3 hours. 5) Season salt to taste. Serve hot. |
Beetroot Soup | Serving Pax: 3-4 Ingredient -1 pack (TSG Ready To Cook) Beetroot soup -500g Poultry -1.5 L -Red Dates Instruction 1)Parboil poultry with few pcs of ginger before using 2) Place all ingredients into a stewing pot of water . 3) Bring to boil. 4) Then turn to low heat & allow the soup to simmer for at least 1.5 hours. Serve hot. |
ABC Soup | Serving Pax: 3-4 Ingredient -1 pack (TSG Ready To Cook) ABC soup -500g Poultry -1.5 L water -Salt & Pepper Instruction 1)Parboil poultry with few pcs of ginger before using 2) Place all ingredients into a stewing pot with water . 3) Bring to boil. 4) Then allow the soup to simmer for at least 2 hours. 5) Season with salt & pepper. Serve hot. |
Carrot Soup | Serving Pax: 3-4 Ingredient -1 pack (TSG Ready To Cook) carrot soup -2 Chicken stock cube -1.5 L water -Salt & Pepper Instruction 1) Boil chicken stock in a stewing pot with water. 2) Place all ingredients into the stock based pot. 3) Bring to boil. 4) Then turn to low heat & allow the soup to simmer for another 30 min till radish & carrot is soft. 5) Season with salt & pepper. Serve hot. |
Carrot with corn Soup | Serving Pax: 3-4 Ingredient -1 pack (TSG Ready To Cook) carrot soup -2 Chicken stock cube -1.5 L water -Salt & Pepper Instruction 1) Boil chicken stock in a pot of water. 2) Place all ingredients into the stock based pot. 3) Bring to boil. 4) Then turn to low heat & allow the soup to simmer for another 30 min till radish & carrot is soft. 5) Season with salt & pepper. Serve hot. |
Huai San with Carrot Soup | Serving Pax: 3-4 Ingredient -1 pack (TSG Ready To Cook) Huai San w Carrot Soup -500g poultry -1.5 L water -Salt & Pepper Instruction 1)Parboil poultry with few pcs of ginger before using 2) Place all ingredients into a stewing pot with water . 3) Bring to boil. 4) Then turn to low heat & allow the soup to simmer for at least 2 hours. 5) Season with salt. Serve hot. |
Huai San with Corn Soup | Serving Pax: 3-4 Ingredient -1 pack (TSG Ready To Cook) Huai San w Corn Soup -500g poultry -1.5 L water -Salt & Pepper Instruction 1) Parboil poultry with few pcs of ginger before using 2) Place all ingredients into a stewing pot with water . 3) Bring to boil. 4) Then turn to low heat & allow the soup to simmer for at least 2 hours. 5) Season with salt. Serve hot. |
Chinese Sweet Potato Soup | Serving Pax: 3-4 Ingredient -1 pack (TSG Ready To Cook) Chinese Sweet Potato Soup -1.5 L water -Sugar Slab Instruction 1) Place all ingredients into a pot with water. Bring to boil. 2) Then allow the dessert soup to simmer for another 30min. 3) Remove pandan leaves. Sweeten with sugar slab. Serve hot. |
Bobo Cha Cha | Serving Pax: 3-4 Ingredient -1 pack (TSG Ready To Cook) Bobo Cha Cha -1.5 L water -160g sugar -1 pack tapioca cube -1 pack coconut milk (250G) -1⁄4 tsp salt -4-5 pandan leave Instruction 1) Submerge tapioca cube in a bowl of water. Set aside. 2) Tie pandan leaves into a knot & place in a pot of (1.5L) water. 3) Add in tapioca cube, sweet potatoes & yam into the pot of water. 4) Bring the pot on medium heat for 30 mins. Allow to simmer until yam & potatoes are tender. 5) Then lower heat and pour in coconut milk and sugar. Adjust to taste. 6) Stir to combine and turn off the heat. Serve hot. |
Old Cucumber Soup | Serving Pax: 3-4 Ingredient -1 pack (TSG Ready To Cook) Old Cucumber Soup -500g poultry -1.5 L water -Salt Instruction 1) Parboil poultry with few pcs of ginger before using 2) Place all ingredients into a stewing pot with water . 3) Bring to boil. 4) Then turn to low heat & allow the soup to simmer for at least 2 hours. 5) Season with salt to taste. Serve hot. |
Pumpkin Soup | Serving Pax: 3-4 Ingredient -1 pack (TSG Ready To Cook) Pumpkin Soup -500g poultry -1.5 L water -Salt Instruction 1) Parboil poultry with few pcs of ginger before using 2) Place all ingredients into a stewing pot with water . 3) Bring to boil. 4) Then turn to low heat & allow the soup to simmer for at least 3 hours. 5) Season with salt to taste. Serve hot. |
Winter melon Soup | Serving Pax: 3-4 Ingredient -1 pack (TSG Ready To Cook) Winter melon Soup -500g poultry -1.5 L water -Dried squid (optional) -Salt Instruction 1) Parboil poultry with few pcs of ginger before using 2) Place all ingredients into a stewing pot with water . 3) Bring to boil. 4) Then turn to low heat & allow the soup to simmer for at least 1.5 hours. 5) Season with salt to taste. Serve hot. |
Bitter gourd Pineapple soup | Serving Pax: 3-4 Ingredient -1 pack (TSG Ready To Cook) Bitter gourd Pineapple Soup -500g Chicken -1.5 L water -Salt Instruction 1) Parboil chicken to remove impurities before using 2) Place all ingredients into a stewing pot with water . 3) Bring to boil. 4) Then turn to low heat & allow the soup to simmer for at least 1.5 hours. 5) Season with salt to taste. Serve hot. |
Stir Fry Nai Bai | Serving Pax: 2 Ingredient -1 pack (TSG Ready To Cook) Stir Fry Nai Bai -1 tbsp Cooking oil -1 tbsp Oyster sauce -1 tbsp Light soya sauce Instruction 1) Slices the mushroom into small pieces. 2) Heat up a frying pan and add in cooking oil. 3) Add minced garlic and stir fry for 30 sec. 4) Add in mushroom and stir fry until it begin brown (2-3min). Pour in oyster sauce and light soya sauce. 5) Add in Nai Bai, carrot and adequate amount of water to prevent drying up. Stir fry till vegetables is soft. Serve hot. |
Stir Fry Xiao Bai w Mushroom | Serving Pax: 2 Ingredient -1 pack (TSG Ready To Cook) Stir Fry Xiao Bai w Mushroom -1 tbsp Cooking oil -1 tbsp Light soya sauce -2 tsp sesame oil Instruction 1) Slices the mushroom into small pieces. 2) Heat up a frying pan and add in cooking oil. 3) Add minced garlic and stir fry for 30 sec. 4) Add in mushroom and stir fry until it turn brown (2-3 min). 5) Add in the soy sauce & xiao bai. Cook for a few more minutes. 6) Reduce heat to medium-low & add sufficient water. Simmer for 3 to 5 minutes. 7) Finally, stir in sesame oil. Serve hot. |
Stir Fry Long Cabbage | Serving Pax: 2 Ingredient -1 pack (TSG Ready To Cook) Stir Fry Long Cabbage -1 tbsp Cooking oil -1 tbsp Oyster sauce -1 tbsp Light soya sauce Instruction 1) Slices the mushroom into small pieces. 2) Heat up a frying pan and add in cooking oil. 3) Add minced garlic and stir fry for 30 sec. 4) Add in mushroom and stir fry until it begin brown (2-3min). Pour in oyster sauce and light soya sauce. 5) Add in long cabbage, carrot and adequate amount of water to prevent drying up. Stir fry till vegetables is soft. Serve hot. |
Tom Yum Set | Serving Pax: 2 Ingredient -1 pack (TSG Ready To Cook) Tom Yum Set -8-10 pcs of prawn/shrimp -1.5 L of water -Chicken Stock -Thai Chili Paste -Fish Sauce -Oyster Mushroom (TSG) -Sugar Instruction 1) Make the shrimp stock by sauteing shrimp shells and/or heads in a pot. Add boiling & simmer for about 30-45min. 2) Add some chopped scallion to the simmering stock to add flavor. 3) Strain the stock and add the lemongrass, galangal, makrut lime leaves and Thai chilies. Simmer for 5 min. 4)Add the mushrooms and cook on medium for 1-2 minutes. 5)Add the shrimp, bring the stock back to a simmer for about 5 min 6)Add the Thai chili paste and fish sauce and stir to dissolve the chili paste. 7)Add lime juice and then taste and adjust, adding the sugar only if needed. Serve hot. |