3 Chicken Soups for the soul with Veggie options

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Whoever said that Chicken soup is good for the soul is spot on. These three Chicken soup recipes with vegetarian options are like a warm hug on a cold day. These 3 recipes are made very easily and can be stored in mason jars for a wonderful light meal all week long. I grab whatever soup I fancy and bring it to work and at lunchtime, all I have to do is reheat in the microwave and enjoy!

The first soup is a Sweet Corn soup also known as the Chicken sweet corn for a non vegetarian version. This soup is a favourite in every Chinese restaurant and it’s so easy to make, my mom would make this for us all the time. If you like seafood, this is also super delicious with crab meat.

The next recipe is a Thai Coconut Rice & Mushroom soup, again, with or without Chicken. Lemongrass and Thai Red Curry paste is the star in the soup and is made hearty with Mushrooms and Rice.

And finally who doesn’t love a good old fashioned Chicken Noodle soup. The stock is enhanced with Garlic and diced Carrots & Celery make this super colourful. Cooked Pasta is added to the broth together with some fresh Parsley. This soup is not cooked for long to prevent the veggies from losing their vibrancy and crunch. Again, Chicken is optional.

3 Chicken Soups for the soul with Veggie options

Ingredients

  • Sweet Corn Soup
  • 600 ml Chicken or Veggie Stock
  • 400 ml Creamed Corn
  • 1 tsp Chilli Vinegar
  • Salt & Pepper
  • 1 tsp light Soya sauce
  • 1 Egg beaten
  • 2 tbsps Spring Onion leaves
  • 1/4 cup cooked shredded Chicken optional
  • Thai Coconut soup with Rice & Mushrooms
  • 600 ml Chicken or Veggie Stock
  • 1 Lemongrass stick cut in 4, 2 inch pieces
  • 1 tsp Thai Red Curry paste
  • 1/2 cup Mushrooms
  • 1 tsp Fish sauce (use Soya for Veggie option)
  • Fresh cracked Pepper to taste
  • 100 ml Coconut Milk
  • Pinch Salt
  • 1/2 cup cooked Rice
  • 1/4 cup cooked shredded Chicken
  • Noodle Soup
  • 600 ml Stock (Chicken or Veggie)
  • 1 tsp minced Garlic
  • Salt & Pepper to taste
  • 1/4 cup each diced Carrots & Celery
  • 1/2 cup cooked Pasta
  • 1 tbsp chopped Parsley
  • 1/4 cup cooked shredded Chicken

Instructions

  1. Sweet Corn Soup
  2. Heat up the stock
  3. Add the creamed corn
  4. Add the Chilli Vinegar, Salt, Pepper, Soya and stir
  5. Beat the egg and drop into the soup stirring with a fork
  6. Add the sliced spring onion leaves
  7. Add shredded Chicken optional
  8. Thai Coconut soup with Rice & Mushrooms
  9. Heat up the stock
  10. Add the lemongrass and allow to infuse into the stock and remove
  11. Add the red curry paste
  12. Add the mushrooms, fish sauce and pepper
  13. Add the coconut milk
  14. Add a pinch of salt and the rice
  15. Add shredded Chicken optional
  16. Noodle Soup
  17. Heat up the stock
  18. Add the Garlic
  19. Add the diced carrots and celery
  20. Add the noodles
  21. Add the Parsley
  22. Add shredded Chicken optional
https://kravingsfoodadventures.com/3-chicken-soups-soul-veggie-options/

Manchow Soup

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Raise your hand if you’re a big fan of Manchow soup – I certainly am. Rumour is that this soup originated in Meghalaya(watch till the end of the video to see how we struggled to pronounce it). This recipe spread all over India and around the world. I spent a lot of time in Indo Chinese restaurants in India while I was in college and this was definitely one of my favourites.

 

This soup is not just served in the finest of restaurants but also on street stalls all over India. In this recipe all the ingredients are finely chopped and are simmered in a spicy, salty and sour soup base and topped with deep fried noodles – what’s not to love? This recipe is vegetarian, but you can easily make this non veg by using Chicken stock and adding in diced Chicken. Or, you can just add cooked chicken to the veg soup, the choice is up to you. I have plenty of Vegetarian friends with Non Vegetarian family members, so this is a great option.

 

When I bought ingredients for this soup, I realized that I had a lot more produce than I needed. The simplest thing was to meal prep the ingredients so the next batch of soup can make it’s way to my dining table a lot faster. It’s a great ace to pull out of your freezer when you’re sick or you need a quick weeknight meal. And if you have a kid away at University like I do, he or she can whip up a healthy bowl of soup with little pre planning.

Manchow Soup

Ingredients

  • 1 tbsp sliced Spring Onions
  • 1 tbsp finely minced Garlic
  • 1 tbsp finely minced Ginger.
  • ¼ cup diced Mushrooms
  • ¼ cup diced Cauliflower
  • I¼ cup green Pepper
  • ¼ cup sliced green Beans
  • ¼ cup Celery
  • ¼ cup Carrots
  • ¼ cup Cabbage
  • 2 tbsps fried Tofu
  • 4 cups preheated Stock
  • 1 tbsp Chilli paste or Sambal Oelek
  • 1 tbsp dark Soya
  • 1 tbsp Vinegar
  • 1 - 2 tsps Cornstarch slurry
  • ¼ cup fresh chopped Coriander
  • Fried Noodles

Instructions

  1. Heat up some oil and saute the spring onions, ginger & garlic
  2. Add the rest of the vegetables & Tofu
  3. Add the stock and allow to come to the boil
  4. Add the chilli paste, soya and vinegar
  5. Add the cornstarch and finally the chopped coriander
  6. Serve with fried noodles
https://kravingsfoodadventures.com/manchow-soup/

Roasted Cauliflower & Coconut Soup

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Even though the weather is warming up, it’s still pretty chilly and I’m always in the mood for a nice bowl of comfort in a bowl soup. Cauliflower is a perfect ingredient for a soup, once cooked it blends into a velvety creaminess. This version is so much better. The Cauliflower is roasted, spiced and then cooked in Coconut milk before  turning into a luscious soup studded with Peas and fresh Coriander.

Roasted Cauliflower & Coconut Soup

Ingredients

  • 2 cups Cauliflower florets
  • ½ tsp each Turmeric, Chilli powder & Cumin powder
  • 21/2 – 3 cups Coconut Milk
  • Salt to taste
  • ½ - 1 cup Water
  • ½ cup cooked Peas
  • ¼ cup chopped Coriander

Instructions

  1. Roast the Cauliflower in a little bit of oil in a very hot pan
  2. When it starts to color and char, add the powdered spices
  3. Add a ½ cup of Coconut Milk and cook the florets
  4. When the milk is really thick, add the water and continue to cook
  5. Remove from the heat and cool
  6. Add the cooked Cauliflower into a blender with a little bit of the Coconut milk and pulse
  7. Add the rest of the Coconut milk and puree
  8. Add to a pot, add water as required, and bring to the boil
  9. Taste for salt and add salt to taste
  10. Finish with the Peas and Coriander
https://kravingsfoodadventures.com/roasted-cauliflower-coconut-soup/

Fiesta Meatball Soup

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This recipe is sponsored by Campbell’s® but the views are entirely my own.

This hearty soup is a kid pleaser. Meatballs are simmered in a blend of roasted Red peppers & Tomatoes with hints of Basil & Oregano. It’s studded with corn and mixed beans for additional protein and finished off with fresh cilantro and cheese.

When it comes to meals my kids just LOVE anything Mexican. From Tacos to Burritos, they can’t get enough. We’ve been to Mexico several times and the flavours bring back so many fond memories! When it comes to Easy Weeknight Meals, I’m always looking for shortcuts to inject great flavor in a short time. Campbell’s® condensed soups are a great way to prepare many recipes.

For this recipe I chose a combination of Roasted Red Pepper & Tomato and Tomato with Basil & Oregano soups. Together, these create the perfect base to simmer my meatballs in. Making meatballs for this recipe is super easy as well, just combine a few ingredients as listed in the recipe below and drop them into your soup. I also like to add beans and corn and finish off with cheese.

When I was developing this recipe and was playing with garnishes, I was surprised that my son who is also my taste tester, dunked the chip in the soup and asked for more. I also love that this soup is so filling that it’s literally dinner in a bowl. With the meatballs and cheese, kids adore it but it’s sophisticated and filling for the adults as well.

You can also make and simmer meatballs ahead and freeze them to make a quicker version of this soup. Or just freeze the soup after it’s prepared. Leftovers make a tasty office lunch as well!

Fiesta Meatball Soup

Ingredients

  • Meatballs
  • 10 oz 280 gms lean ground Beef
  • ½ Onion (yield ½ cup)
  • ½ Green Pepper (yield ½ cup)
  • 4 cloves Garlic
  • 1 tsp Salt
  • 1 tsp Taco seasoning
  • ½ Egg
  • Soup
  • 1 can each Campbell’s® Roasted Red Pepper & Tomato & Tomato with Basil & Oregano
  • ½ cup mixed Beans
  • ½ cup Corn
  • ½ cup chopped Cilantro
  • ¼ cup Cheese
  • Optional hot sauce
  • Garnish
  • Cheese, Cilantro, Tortilla chips and Sour cream

Instructions

  1. Process the onion, green pepper and garlic together
  2. Add the ground beef, salt, taco seasoning, egg and grind again
  3. Chill the meat mixture for best results
  4. In a soup pot, heat the Campbell’s® soup together with 852 ml water
  5. Add salt to taste
  6. Remove the chilled meat, form meat balls and drop into the soup to cook
  7. Add mixed beans and corn
  8. Add cheese
  9. Add hot sauce if required
  10. Garnish with cheese, coriander, tortilla chips and dollops of sour cream
https://kravingsfoodadventures.com/fiesta-meatball-soup/

 

TOM YUM Goong – Thai Soup with SHRIMP

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It’s been almost 20 years since I’ve been living in Canada and it wasn’t until a subscriber reminded me, that I remembered how much I love Tom Yum soup. Now although I have been to Thailand, my memories of Tom Yum actually come from Dubai in the Middle East. This may seem strange, but Dubai is very similar to Toronto in it’s culinary diversity. While developing this recipe I ate bowl after bowl of Tom Yum from different restaurants to make sure I captured all of flavors that make this perfect in one bowl. While this soup may seem like it has a lot of ingredients, it’s really simple to put together and its combination of sweet, salty, spicy and salty is second to none. Like with many other recipes, there are different versions of this soup Shrimp, Chicken & Vegetarian and the ingredients for the different proteins differ slightly. I LOVE Shrimp, so my first preference would be to make Tom Yum Goong – Tom means to boil, Yum refers to ingredients used in a Thai Salad and Goon means Shrimp or Prawn.

 

 

 

 

 

 

Toronto is a melting pot of cultures and it’s easy to find ingredients like Lemongrass, Galangal, Thai Chillies, Lime leaves and many others. I always freeze leftover ingredients so I have those on hand if fresh is not available. Since I’m making a Shrimp Tom Yum, I use with 4 .5 cups of my homemade Shrimp stock. This is made my sautéing Shrimp shells and then letting them boil in water to extract the flavor. You can also use store-bought stock. The Shrimp stock INMHO is one of the most important ingredients to get this soup rocking. This is then infused with Lemongrass, Galangal, Lime leaves and Thai Chilies. I also add Shrimp paste, Coriander stem, Mushrooms, Button and Enoki, fish sauce, Palm sugar and Coconut milk and once the broth is perfect, Shrimp is poached in this liquid and cooked till perfect. The sour comes from a squeeze of fresh Lime and I also use whole head on Shrimp together with Coriander & Lime leaves and Thai Chilies as garnish.

Watch how I clean the Shrimp while leaving the head and shell on below.


TOM YUM Goong – Thai Soup with SHRIMP

Ingredients

  • 4.5 cups Shrimp stock
  • 1 stick Lemongrass
  • 1 thumb size piece Galangal
  • 4- 5 Kaffir Lime leaves, extra for garnish
  • 2 -3 Thai Red Chillies, extra for garnish
  • 3 tbsps Fish sauce
  • 1 tsp Palm Sugar
  • 2 tsps Shrimp paste
  • 1 tsp Coriander stems chopped
  • 4- 5 Button Mushrooms
  • ½ cup Enoki Mushrooms
  • 1-2 tbsps Coconut milk
  • 300 – 500 gms cleaned and deveined Tiger Shrimp
  • 6 – 8 whole Tiger Shrimp, deveined, head and shell on as garnish, optional
  • Juice of ½ Lime

Instructions

  1. Bring the Shrimp or Veggie stock to the boil and add in the Lemongrass, Galangal, Kaffir Lime leaves and Thai Red Chillies
  2. Cover and let the flavors infuse for 5 minutes. Discard all of the Lemongrass, Galangal, Kaffir Lime leaves and Thai Red Chillies
  3. Add the fish sauce, palm sugar and shrimp paste
  4. Add the Coriander stems and mushrooms and bring everything to the boil
  5. Turn the heat off and add the Shrimp, cover and let the Shrimp poach in the residual heat for 10 minutes
  6. Squeeze some Lime juice for s sour freshness and garnish with coriander & lime leaves, thai chillies and the whole head on Shrimp
https://kravingsfoodadventures.com/tom-yum-goong-thai-soup-shrimp/

Hot & Sour Soup – An Indo Chinese Special

I love Chinese food and this Indo Chinese recipe for Hot & Sour soup is my favourite! Indo Chinese food is the cuisine made by Chinese immigrants that have lived in India for generations and have adapted their cuisine to the Indian palate.  A ledge population of India are Vegetarians, so the Veggie version of this soup is almost as popular as it’s non veg counterpart.  You can so easily make this a Vegetarian version of this by just omitting the Chicken and using a veggie stock. The most important thing is to get all your ingredients organized. Chinese cooking is done quite quickly, so it’s really important to have everything ready and prepared. I have all my ingredients prepped and ready from the sliced shallots, minced garlic & ginger to all the julienne cuts of carrots & bamboo shoots and Tofu to the sliced mushrooms and finely chopped coriander stem. Together with some condiments like chilli paste and soya and fresh Chicken stock, this is going to warm your soul.
If it’s not homemade, my favourite restaurant to eat this at is Golden China in Markham on Markham Road & 14th Avenue. Their soup is delicious as are their Shrimp pakoras. This restaurant is run by a wonderful Indian Chinese family from Bombay, India. Over the years we have gotten to know them since our children attended the same school.
This soup because of all it’s delicate ingredients does not freeze well, so it’s good to enjoy it fresh.
Hot & Sour Soup – An Indo Chinese Special

Ingredients

  • 2 tbsps oil
  • 12 spring onions - chopped bulbs only
  • 4 tbsps finely minced fresh ginger
  • 4 tbsps finely minced garlic
  • 1/2 pound ground chicken
  • 5 tbsps Sambal Oelek or chilli paste
  • 1/2 tsp ground black pepper
  • 1/2 cup chopped while or brown fresh mushrooms
  • Sliced Shitake mushrooms - 300 ml can OR handful of dried mushrooms soaked in a cup of hot water
  • 2 tbsps finely chopped coriander stems only
  • 3 tbsps rice wine vinegar
  • 3 tbsps dark soya sauce
  • 4 tbsps canned bamboo shoots cut in julienne strips
  • 1 carrot cut in thin julienne strips
  • 2 tbsps firm tofu cut in julienne slices
  • 2 tbsps cornstarch dissolved in a 1/2 cup of water
  • 1/2 a beaten egg
  • 1/4 cup chopped coriander leaves
  • 1/2 cup chopped spring onion leaves

Instructions

  1. Heat a few tbsps of oil and saute the chopped spring onion bulbs
  2. Add the chopped ginger and garlic and saute for a minute
  3. Add the Chicken pieces and sauté
  4. Add the chilli paste, black pepper and the fresh mushrooms
  5. Add the hot stock and bring to the boil
  6. Add the coriander stems, shitake mushrooms, vinegar, soya, bamboo shoots, carrots and tofu. You must add everything really quickly so the carrots maintain their crunch
  7. Add the cornstarch, stir in the beaten egg and stir with a fork to get ribbons of egg and finally add the coriander and spring onion leaves
  8. Taste for salt - if making fresh stock you will need to add more than if using a cube or commercial stock
https://kravingsfoodadventures.com/hot-sour-soup-indo-chinese-special/

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Thai Chicken Soup

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Right by my office at my local Loblaws they make and serve a mean Thai Chicken soup. I love Thai flavors and this soup does not dissapoint. The main ingredient is Thai red curry paste that is mellowed down but not dorwned out by a delicious and creamy coconut milk. After paying about 7 dollars each time I had a Thai soup craving, I decided to experiment with different variations of the recipe till I finally got it just right. I added rice and veggies to this to make it very hearty.

You can use store bought Red Thai Curry paste, but there’s magic if you make your own and I have a recipe right here for you if you want an authentic taste. This soup will leave you KRAVING for more.

Thai Chicken Soup

Ingredients

  • 3 tsps Thai Red Curry paste - http://kravingsfoodadventures.com/thai-red-curry-paste/
  • 1/2 red onion
  • 1 chicken breast – butterflied
  • 6 mushrooms
  • 1 red pepper cut in strips
  • 2 cups warmed chicken stock
  • 2 kaffir lime leaves
  • 200 – 400 ml canned coconut milk
  • Salt to taste
  • 1/4 cup pre cooked parboiled rice
  • Coriander

Instructions

  1. Smear the chicken breast with one tsp of the paste, sauté and cut in cubes
  2. Cook the rice and keep aside
  3. In a pot, heat some oil and sauté the onion
  4. Add the mushrooms and cook for a minute
  5. Add the red pepper and only cook for a few seconds and we do not want it to turn into mush
  6. Add the chicken and then two tsps of the curry paste and mix well
  7. Add the warm stock and throw in the lime leaves and bring to a boil
  8. Add the coconut milk and salt to taste
  9. Add the rice
  10. Add the coriander just before serving
https://kravingsfoodadventures.com/thai-chicken-soup/

Fiesta Chicken Soup

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Arrrrrriba Arrrriba, I’m in the mood for a little Mexican party and we’re going to prepare a Fiesta Chicken Soup. In this recipe, I’m going to use fresh ingredients combined with the smokiness of Mexican chilli and cumin. I’m using large red mexican chillies, these can be purchased dried and I’m simply going powder this in my food processor. If you can’t find regular Mexican dried chillies, you can substitute guajillo, ancho or even chipotle dried peppers. You can even just use Mexican chilli or chipotle powder.

This soup is great as is but even better garnished with a dollop of sour cream, some cheese and some fresh Pico de gallo. If I have any leftovers I heat it up in a pan and poach my eggs in them as a great kick start to the day.

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Fiesta Chicken Soup

Ingredients

  • 1 medium finely diced red Onion
  • 4 cloves of Garlic crushed
  • 1 dried New Mexico red chilli, powdered
  • 1 tsp cumin powder
  • 1 Chicken breast diced
  • Salt & pepper
  • 3 Tomatoes, blanched and pureed
  • 2 cups Chicken stock
  • 1/4 cup black Beans
  • 1/4 cup green diced Peppers
  • 2 cobs of corn roasted and de husked
  • Garnish – Sour Cream, Pico de Gallo & Mexican shredded cheese

Instructions

  1. Heat some oil and saute the onion
  2. Add the garlic followed by the Chili powder and Cumin
  3. Add the Chicken and cook
  4. Season Chicken with salt and pepper
  5. Add the tomato puree and the Chicken stock and taste for salt
  6. Add the beans, peppers and the corn
  7. Cover and cook for a few minutes
  8. Garnish with a dollop of sour cream, some pico de gallo and cheese
https://kravingsfoodadventures.com/fiesta-chicken-soup/

Sweet Corn Crab Soup

Sweet Corn Crab Soup
Sweet Corn Crab Soup

Whenever I’m at a Chinese restaurant, it’s always a toss up between ordering a Hot & Sour or a Sweet Corn Crab or Chicken soup. If we can’t decide, we always order both and share it. If I’m making this at home, this soup will win hands down since it’s much easier to make and uses mostly pantry staples so I can whip it together for the family in no time.

My mom has been making this for years and I followed suit, in fact I didn’t even realize that I needed to write down the recipe till I needed to add this recipe to my channel.My personal fave is Crab, but you can easily make this with chicken or even leave it as is for a veggie option.

Sweet Corn Crab Soup

Ingredients

  • 3 cups stock
  • 400 ml creamed corn
  • 1 cup crab meat
  • 2 tsps light soya sauce
  • 2 tsps chilli vinegar
  • salt and pepper to taste
  • 1 beaten egg
  • Spring onion leaves to garnish

Instructions

  1. Process
  2. Bring the stock to a boil and add the creamed corn
  3. Add the crab meat and stir
  4. Season with 2 tsps each light soya sauce and chilli vinegar and salt and pepper to taste
  5. Beat an egg and drizzle into the hot soup in a circular motion with the help of a fork to form egg ribbons
  6. Garnish with spring onion leaves and serve
https://kravingsfoodadventures.com/sweet-corn-crab-soup/