Can anyone help me out with a soup recipe?

I love soup and I'm looking for any kind of recipes that are for spicy vegetable soups.


I'd also like if noodles were involved in the recipe.


Sort of like an asian style flavour





Does anyone know any recipes? Thanks.Can anyone help me out with a soup recipe?
Do you like Thai flavors?





THAI VEGETABLE SOUP





1 can chicken stock


1 can lite coconut milk


1 clove garlic, chopped


1 tsp. thai chili garlic paste (in the thai section of your grocery)


1 tsp. brown sugar


1 tsp. salt or soy sauce


Squeeze of lime juice





Simmer above ingredients for about 15 minutes over medium heat. Reduce heat if it starts to boil, just simmer it.





In the last 8 or 10 minutes of cooking add:


Some RICE NOODLES (in the thai section)


sliced mushrooms, shrimp, chunks of tofu, carrots (shredded), and thinly sliced red or green bell pepper.





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Serve the soup topped with:


bean sprouts, chopped cilantro and chopped mintCan anyone help me out with a soup recipe?
Spicy vegetable soup w/noodles:





2 tablespoons olive oil





2 cloves garlic, chopped





1 medium onion, chopped





24-ounce can spicy or Cajun stewed





tomatoes, chopped, not drained





24-ounce can water





1/2 of a 1-pound bag of frozen cauliflower, broccoli, and carrots





8-ounce can corn, drained





8-ounce can chickpeas, drained and rinsed





1/2 cup of dry orzo noodles





Dash cayenne pepper





1/2 teaspoon turmeric





Salt to taste





Freshly ground pepper





Freshly grated Parmesan cheese





Directions: In a large pot, sauté garlic and onion in olive oil until softened. Add undrained tomatoes, water, frozen vegetables, corn, orzo, and spices. Simmer covered for 45 to 60 minutes.


Before serving, add chickpeas and heat through. Top each serving with 2 tablespoons freshly grated Parmesan cheese. Serves: 4. Cooking time: 45 to 60 minutes
HOMEMADE VEGETABLE BEEF SOUP





1 lb. lean ground beef


2 lg. onions, diced


6 med. potatoes, peeled, cubed sm.


Thin vermicelli spaghetti or macaroni


1 can kernel corn, drain


2 cans tomatoes


1 can Veg-all, drain


1 can peas, drain


Seasoning - garlic, salt, pepper, Season-all %26amp; just a dash of Mrs. Dash





Brown ground beef with onions, drain. In another container boil the potatoes, spaghetti or macaroni. Drain potato mixture, pour into large pot with beef and onions. Add corn, tomatoes, Veg-all and peas. Season with garlic, salt, pepper, Season-all and Mrs. Dash. Simmer for about 20 minutes and enjoy! Makes enough to share or bring in for your lunch.



Sour and Spicy Mushroom Soup Recipe - (Tom Yam Het)








INGREDIENTS:


500 grams rice-straw mushrooms


2 lemon grass stems


4-5 kaffir lime leaves


10 hot chilies


2-3 dried chilies


1 coriander plant


1/2 tsp salt


2-3 tbsp fish sauce


2-3 tbsp lime juice


PREPARATION:


1. Wash the mushrooms, and cut into pieces.





2. Cut the lemon grass into lengths and crush them. Tear the Kaffir lime leaves. Pick the leaves from the coriander plant. Hit the hot chilies with a pestle just enough to break them open Roast the dried chilies and then tear them into pieces.





3. Heat 4 cups water in a pot. When it boils, put in the lemon grass, kaffir lime leaves, and mushrooms Season with fish sauce and salt.. When the mushrooms are done, take the pot off the heat and add the lime juice and both kinds of chilies.





4. Dip the soup into a serving dish and sprinkle with coriander leaves.






Quick, Easy, Tasty.





SERVES 6 (change servings and units)





Ingredients





3 (14 1/2 ounce) cans of ready-to-serve vegetable broth


1 (16 ounce) jar salsa


1 (15 ounce) can black beans, rinsed and drained


1 (11 ounce) can vacuum-packed whole kernel corn, drained


1 (5 ounce) package ramen noodles


1/3 cup chopped fresh cilantro or fresh parsley


1 tablespoon lime juice


1 teaspoon chili powder


1/4 teaspoon ground cumin


1/4 teaspoon pepper


2 tablespoons grated parmesan cheese





Directions:





1 Heat broth to boiling in Dutch oven.


2 Stir in remaining ingredients except cheese; reduce heat to medium.


3 Cook 5-6 minutes, stirring occasionally, until noodles are tender.


4 Sprinkle with cheese.
Mushroom %26amp; Ginger Soup.


Remove %26amp; discard stalks %26amp; slice 4 oz of (Crimini) mushrooms.


Bring a large pan of water to a boil over medium heat.


Add 4 oz of file egg noodles %26amp; cook for 2-3 minutes,


drain thoroughly, rinse %26amp; set aside.


Heat a large wok over high heat, add 2 tsp oil, when hot


add 3 cloves of garlic, minced, %26amp; 1'; ginger root shredded.


Stir, adding mushrooms, for 2 minutes.


Add 4 cups hot vegetable bouillon, 1/2 tsp ketchup, 1 tsp soy sauce.


Stir in 4 oz bean sprouts, cook until tender.


Put some noodles in each bowl %26amp; ladle soup over top.


Garnish with cilantro.



Chinese Spicy Hot And Sour Soup --








';This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.';











INGREDIENTS


5 dried wood ear mushrooms


4 dried shiitake mushrooms


8 dried tiger lily buds


4 cups chicken stock


1/3 cup diced bamboo shoots


1/3 cup lean ground pork


1 teaspoon soy sauce


1/2 teaspoon white sugar


1 teaspoon salt


1/2 teaspoon ground white pepper


2 tablespoons red wine vinegar


2 tablespoons cornstarch


3 tablespoons water


1/2 (16 ounce) package firm tofu, cubed


1 egg, lightly beaten


1 teaspoon sesame oil


2 tablespoons thinly sliced green onion











DIRECTIONS


Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.


Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.


Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.


Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.








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Spicy Thai Vegetable Soup --








';A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.';











INGREDIENTS


1 cup uncooked brown rice


2 cups water


3 tablespoons olive oil


1 sweet onion, chopped


4 cloves garlic, minced


1/4 cup chopped fresh ginger root


1 cup chopped carrots


4 cups chopped broccoli


1 red bell pepper, diced


1 (14 ounce) can light coconut milk


6 cups vegetable broth


1 cup white wine


3 tablespoons fish sauce


2 tablespoons soy sauce


3 Thai chile peppers


2 tablespoons chopped fresh lemon grass


1 tablespoon Thai pepper garlic sauce


1 teaspoon saffron


3/4 cup plain yogurt


fresh cilantro, for garnish











DIRECTIONS


Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.


Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.


Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.
Hi...try this recipe.


Puree of summer squash with morrocan spiced melon slaw





1 cup of summer squash peeled and diced in large pieces.


8 cups of hot chicken stock(2 litre)


2 cups of of hot cream


1 tbsp of curry( experiment with the curry...if u like it really spicy, add more.)


1 large potato,washed and largely diced


1 small white onion


2 tbsp of olive oil


salt and pepper





Roast chopped squash in your oven at 350 degrees for about ten minutes, then remove.


In a 4 litre pot heat olive oil and sautee onion,curry, and potato untill translucent.


Add squash and chicken stock and simmer untill are ingredients are tender, about 15 minutes.


puree soup in blender untill smooth, strain and return to pot.


add hot cream and add salt and pepper





If you would like make this recipe to go with it:


Spciy melon slaw





2 cups mixed melon(cantelope, honeydew)etc...


1 tbsp of jerk spice


1 tbsp of coconut rum(optional I guess)


1 tbsp of sugar


mix together and let sit for a half an hour before serving.


with soup.



SERVES 2


Ingredients


3 cups chicken broth


1 teaspoon soy sauce


2 tablespoons sliced scallions


3/4 cup frozen sugar snap pea


2/3 cup fresh bean sprout


3/4 cup sliced fresh mushrooms


1 cup cooked fine noodles or capellini





Directions


Combine the chicken broth, soy sauce, scallions, and peas in a large saucepan; bring to a boil.


Reduce heat, cover, and simmer for an additional 5 minutes.


Add the bean sprouts, mushrooms, simmer for 5 more minutes.


Add the cooked noodles and heat for 2-3 minutes; serve hot.
1 bag cut frozen broccoli (small bag)


1-8oz. pkg. cream cheese


1/2 block Velveeta cheese


2 cans evaporated milk





In saucepan over low-medium heat, place milk and cheeses until cheese is melted. Once all is melted and smooth you may add more milk if you like it thicker. I usually wait until I add the broccoli, sometimes the water from the broccoli is enough.
Spicy Asian chicken soup


(I think I got this from epicurious)


1 can (48 oz) nonfat chicken broth


1/4 cup soy sauce


1 tbsp brown sugar


1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)


2 tbsp fresh lime juice


1-inch piece fresh ginger, peeled and cut in 8 slices


3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips


3 tbsp cornstarch


1 cup sliced shiitake mushrooms (or white button mushrooms)


1 cup snap peas (or snow peas)


1 red bell pepper, cored, seeded and julienned


1 tsp lime zest


2 tbsp chopped fresh cilantro





Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.








This is my favorite! I think its from bon appetite.


Spicy Curry Noodle Soup with Chicken and Sweet Potato


Ingredients


2 tablespoons vegetable oil


3 tablespoons chopped shallots


3 garlic cloves, chopped


2 tablespoons minced lemongrass (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)


2 tablespoons minced peeled fresh ginger


2 tablespoons Thai yellow curry paste


2 tablespoons curry powder


1 teaspoon hot chili paste (such as sambal oelek)


2 13.5- to 14-ounce cans unsweetened coconut milk, divided


5 cups low-salt chicken broth


2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)


2 teaspoons sugar


3 cups snow peas, trimmed


2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)


1 pound dried rice vermicelli noodles or rice stick noodles


3/4 pound skinless boneless chicken thighs, thinly sliced


1/2 cup thinly sliced red onion


1/4 cup thinly sliced green onions


1/4 cup chopped fresh cilantro


3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds


1 lime, cut into 6 wedges





Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.


Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite , about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.


Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve











Enjoy!


ps. there might be a picture of the curry soup on bonappetit.com