Spicy Asian Soups?

Question

I love my soups and as winter is coming over here I was wondering if anyone had a favourite spicy soup recipe?

Answer 1

Hot and sour soup!

Winter is coming? you in southern hemisphere?

http://chinesefood.about.com/od/chineses...

Answer 2

This soup will keep you nice and warm on a cold night...

Tom Yum Kung (Hot and Sour Shrimp Soup)

Serving: 4-5

Ingredients:

4 medium peeled shrimp

2 Tbsp Tom Yum paste

1 tsp hot chilli

5 tiny slices galangal

1 stalk lemon grass, finely slice

5 dried Kaffir leaves

1 can of straw mushrooms

5 cloves of garlic, crushed

4-5 coriander roots, chopped

3 Tbsp fish sauce

4 Tbsp lemon juice

1 cup fresh milk

1 1/2 cup chicken broth

1 stalk spring onion, chopped

1 stalk coriander leaves, chopped

Directions:

Wash and devein shrimp, set aside.

Rinse straw mushrooms and drain.

Pour the broth into the saucepan, bring to the boil, add lemon grass, galangal, kaffir leaves, coriander roots and straw mushrooms.

Add shrimps after the soup comes to a boil again.

When the shrimps turn red, pour in the milk and bring to a boil. When it boils, remove from heat.

In a small bowl, mix Tom Yum Paste with 4 Tbsp of hot soup and stir until paste is dissolved.

Pour the Tom Yum paste and soup mixture into the shrimp soup and mix well.

Season the soup with fish sauce, lemon juice and hot chilli.

Serve and garnish with coriander leaves and spring onion.

Answer 3

Oooooh!! There's this really nice soup called Bah Kut Teh (well I cant remember how to spell it) and it is GREAT in winter, it just heats you right up and is delicious!

Answer 4

Hey mate! I'm the last to put my Yahoo! in it seems for this question. I'm from the states, and I am CHEEP CHEEP CHEEP (we'll get back to that). You want hot soups eh? Well I never spend over 12 American cents for a packet of hot and spicy Ramon noodles, and there are THOUSANDS of recipes on the web for them. In fact, some of them are on Y!A. Anyway back to the cheep. I have five cockatiels. I hear you mates HATE them over there. Shooting them with shotguns, poisening them, etc.. I can't live without mine. Noisey buggers though and bosey. But they are funny and are hilarious in the shower. That always makes them shut up. Enjoy the soup and don't miss out on those 1000 or so recipes for Ramon. Best, Scanner.

Answer 5

CURRIED CARROT GINGER SOUP

Ingredients:

2 shallots thinly sliced

1 lb of carrots, peeled and finely shredded (you can definitely use a food processor)

1 heaping tbsp of fresh ginger (peeled and grated)

2 tsps of good quality curry powder

½ tsp turmeric

½ tsp red chili powder (to taste)

½ tsp ground cumin

2 cups good quality stock (chicken or vegetable, you can also use water)

1 can of good quality coconut milk (you can use light coconut milk)

juice of ½ lime

salt to taste

2 tbsp oil (vegetable or canola)

freshly chopped cilantro leaves for garnish

METHOD:

In a large soup pot on medium high heat, add the oil and when hot add the shallots. Sauté until just slightly browned and add the grated ginger. Sauté for 3-4 minutes and add the spices (salt, turmeric, curry powder, red chili powder and ground cumin). Stir and cook for 5 minutes, add the shredded carrots. Then add the stock (or water), lime juice and the coconut milk. Make sure there is enough liquid to cover, adding more stock (or water) if needed. Bring the mixture to a good boil, cover and reduce the heat. Let simmer for 15-20 minutes until the carrots are tender.

Let the soup cool a bit and then puree until the desired texture and consistency is reached. A hand held immersion blender works best, but you can also use a regular blender or food processor. Taste and adjust the seasonings as needed. Garnish with freshly hot cilantro leaves and serve hot.

VARIATION:

Add a handful of toasted cashews for wonderful flavor and smooth textures. Just sauté them along with the shallots and ginger and then puree along with the other ingredients. Garnish the soup with a few pieces of toasted cashews.

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MULLIGATAWNY SOUP:

Ingredients:

1 medium onion, finely chopped

2 cloves garlic, finely minced

1 inch piece of ginger, peeled and finely minced

1 large tomato, diced

2-3 small Thai green chilies, sliced in half lengthwise

2 large tbsp tamarind paste

1 tsp ground coriander

1 tsp ground cumin

½ tsp red chili powder

1 tsp ground fenugreek seeds (methi)

1 tsp freshly ground black pepper

1 bay leaf

1 tsp salt (to taste)

1 tsp black mustard seeds

1 tsp cumin seeds

½ tsp turmeric

¼ tsp asafetida (hing)

3-4 cups vegetable stock (or water)

2-3 tbsp oil (vegetable or canola)

freshly chopped cilantro leaves for garnish

METHOD:

In a large stock or soup pot, add 2 tbsp of the oil and gently sweat the onions, ginger and garlic. When the onions have become translucent, add the spices (salt, black pepper, turmeric, ground cumin, ground coriander, red chili powder and the bay leaf). Stir and cook for 1-2 minutes until fragrant and add the vegetable stock (or water). Stir gently and add the tamarind paste and tomatoes. Stir well to combine all of the ingredients. Cover and simmer gently for 8-10 minutes.

In a small skillet on medium high, add 1 tbsp of the oil. When hot, carefully add the black mustard seeds. When they have stopped splattering, add the cumin seeds, green chilies and asafetida. After 30 seconds, remove from the heat and pour this mixture over the soup. Garnish with freshly chopped cilantro leaves and serve hot.

VARIATION:

To make a non-vegetarian version of this soup, add about a cup or so of hand shredded cooked chicken pieces to the soup base. You can also make the soup using a good quality chicken stock.

Answer 6

Curried Chicken Noodle Soup

Yield: Serves 8-10

Ingredients:

4 cups of cooked chicken, shredded

½ pound of cooked noodles (linguine works well)

6 cups of chicken stock (good quality, store bought is fine)

6 cloves of garlic, finely minced

1 piece of ginger (2 inches, peeled and finely minced)

2 small onions, finely diced

4 medium tomatoes, chopped

2 medium stalks of celery, peeled and diced

2 carrots, peeled and diced

4 tbsp of good quality mild curry powder

2 bay leaves

1 tbsp of cumin

1 tbsp coriander powder

2 tsp turmeric

salt and pepper to taste

1 can of coconut milk (light is fine)

4 tbsp oil (vegetable or canola)

juice of 2 limes

½ cup of freshly chopped cilantro leaves

Method:

In a large stock or soup pot, on medium heat add the oil. Then add the onions, ginger and garlic. Saute for 5 minutes until fragrant, then add the carrots and celery. Saute for 3-4 more minutes, and then add salt, pepper and all of the spices (curry powder, bay leaves, cumin, coriander powder and turmeric). Continue stirring and sauté for 5 more minutes until everything is well combined. Stir carefully so as not to burn the spices. Slowly add the chicken stock and bring to a boil. Reduce the heat, cover and simmer on low for 30 minutes. Check your seasonings, make any adjustments and add the shredded chicken, cooked noodles, tomatoes, coconut milk and lime juice. Mix well & simmer for an additional 10-15 minutes. Garnish with the cilantro and serve hot.