Spicy Asian Soup Recipes

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ASIAN SPICY NOODLE SOUP (VEGETARIAN & VEGAN)



Asian Spicy Noodle Soup (Vegetarian & Vegan) image

This Asian Spicy Noodle Soup recipe is vegetarian, vegan and so easy to make. Learn how to make homemade Asian noodle soup with this quick and simple recipe.

Provided by Alia | Everyday Easy Eats

Categories     Dinner

Number Of Ingredients 11

1 tablespoon sesame oil
1 yellow onion, (diced)
2 cloves garlic, (minced)
2 teaspoons fresh grated ginger
4 cups vegetable broth
2 cups water
2 tablespoons organic tamari ((gluten-free soy sauce))
2 teaspoons Sriracha
1 teaspoon rice vinegar
8 ounces rice noodles
Optional garnishes: Sliced green onions, chopped fresh cilantro, and sesame seeds

Steps:

  • In a large pot, heat the oil over medium heat. Add the onion and cook for 4 minutes or until softened.
  • Add the garlic and ginger and sauté for 1 minute until fragrant.
  • Add the broth and water. Increase heat to high and bring to a boil.
  • Stir in the tamari, Sriracha and rice vinegar.
  • Add the rice noodles to the pot and allow them to sit for a few minutes until softened.
  • Garnish with optional toppings, if using, and serve immediately.

Nutrition Facts : Calories 269 kcal, Carbohydrate 54 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 1606 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

17 BEST ASIAN SOUPS



17 Best Asian Soups image

These unique, fragrant, and flavorful Asian soup recipes are the perfect antidote if you're tired of the same old stews. From wonton to hot and sour to ramen, you'll love these easy soups.

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 17

Wonton Soup
Hot and Sour Soup with Vegetables and Tofu
Miso Soup
Chinese Noodle Soup with Chicken
Thai Chicken and Rice Noodle Soup
Asian Chicken Cabbage Soup
Indian Tomato Soup
Chinese Noodle Soup with Mushrooms
Thai Red curry Vegetable Soup
Ramen Vegetable Soup
Ginger Garlic Noodle Soup with Bok Choy (Bok Choy Soup)
Mulligatawny Soup
Udon Soup
Garam Masala Carrot Soup
Palak Soup
Chinese Black Sesame Soup
Japanese Clear Onion Soup

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Asian soup in 30 minutes or less!

Nutrition Facts :

SPICY ASIAN SOUP



Spicy Asian Soup image

This is a delicious soup that reminds me of Korean cabbage soup. I made up the recipe on my own and there is a lot of room to play with it. It's perfect for cool autumn nights, or if you have a cold.

Provided by neona503

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons sesame oil
1 small yellow onion, sliced very thin
3 -4 garlic cloves, minced
8 ounces small shiitake mushrooms
1 carrot, peeled and sliced thin
1 red bell pepper, sliced into thin strips
8 ounces extra firm tofu, sliced into thin squares
1 cup chopped cabbage
8 ounces udon noodles, i prefer koyo organic
soy sauce, to taste
rice vinegar, to taste
black vinegar, to taste
spicy chili sauce, to taste
8 cups water
chicken bouillon, to taste
1 bunch green onion, chopped

Steps:

  • Begin slicing onion and garlic. Put sesame oil in medium sized soup pot and heat at medium-low. Add onion when oil begins to simmer. After translucent, add garlic.
  • Add sliced shiitake mushrooms. Add small amount of salt to help them sweat.
  • After mushrooms begin to soften, add carrot and bell pepper. Saute until all vegetables are soft. Add a bit more oil, and then add tofu. Saute until slightly golden. Add a dash of rice vinegar/black vinegar and soy sauce to deglaze pot and loosen vegetables and tofu.
  • Add 8 cups water. Add approximately 2 teaspoons of chicken base. Add approximately 2 tablespoons of spicy chili sauce.
  • Bring to boil and add udon noodles and chopped cabbage. Boil as directed ( approximately 8 minutes). Reduce to simmer and then season to your taste. Remember that soy sauce will make it salty, so go slow. Add the spice as hot as you like. Top with chopped green onions.

Nutrition Facts : Calories 241.2, Fat 6.8, SaturatedFat 1, Sodium 730.5, Carbohydrate 37.3, Fiber 4.7, Sugar 3.8, Protein 9.3

SPICY THAI-FLAVOR SOUP



Spicy Thai-Flavor Soup image

Provided by Tyler Florence

Categories     appetizer

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 19

1 (4-pound) free-range chicken
Reserved shells from shrimp, see below
6 scallions
4 cloves garlic
1 stalk lemongrass, lightly smashed, or zest of 1 lemon
1 tablespoon whole black peppercorns
1 (2-inch) piece fresh ginger, sliced thick
4 kaffir lime leaves, fresh or frozen, or juice and skin of 1 lime
2 serrano chiles, halved lengthwise
1 recipe Asian Chicken Stock
1 (15-ounce) can straw mushrooms, drained and rinsed
2 limes, juice and skins
4 serrano chiles, halved lengthwise
1 teaspoon fish sauce, or more to taste
5 kaffir lime leaves, fresh or frozen, optional
Kosher salt
1 pound large shrimp, shelled and sliced in 1/2 lengthwise
2 tablespoons chopped fresh cilantro leaves, plus more for garnish
1 tablespoon Thai basil leaves or regular basil leaves

Steps:

  • For the stock: Put all the ingredients into a large pot and cover with water by 1-inch. Bring to a boil, skimming any foam that rises to the surface. Reduce the heat and simmer for 30 minutes. Remove the chicken and save it for another meal; strain the stock. Makes 10 to 12 cups.
  • For the soup: Put the Asian Chicken Stock into a pot over medium-high heat. Add the mushrooms, limes, chiles, fish sauce, and kaffir lime leaves, if using. Taste and adjust seasoning with salt. Add the shrimp and simmer just until the shrimp are cooked through, about 5 minutes, then add the cilantro and basil leaves. Taste and adjust seasoning. Serve garnished with cilantro leaves.

SPICY ASIAN CHICKEN SOUP



Spicy Asian Chicken Soup image

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Categories     Soup/Stew     Chicken     Vegetable     Low Fat     Fall     Winter     Self

Yield Makes 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

CHINESE SPICY HOT AND SOUR SOUP



Chinese Spicy Hot And Sour Soup image

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.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Yield 6

Number Of Ingredients 17

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
⅓ cup diced bamboo shoots
⅓ cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Steps:

  • 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.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g

SPICY ASIAN CHICKEN SOUP



Spicy Asian Chicken Soup image

I found this in my Shape magazine. It is a great lowfat soup that helps on a cold day or as a flu zapper. It looks like a long list but it is quick to make.

Provided by A foodlover

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 (48 ounce) can nonfat chicken broth
1/4 cup soy sauce
1 tablespoon brown sugar
1/4 teaspoon Asian chili sauce or 1/4 teaspoon red pepper flakes, more if you like spice
2 tablespoons lime juice
1 inch fresh ginger, peeled and cut into 8 slices
3/4 lb boneless chicken breast, cut into thin 3 inch long strips
3 tablespoons cornstarch
1 cup sliced shiitake mushroom (or white button mushrooms)
1 cup snap peas or 1 cup snow peas
1 red bell pepper, cut into thin strips
1 teaspoon lime zest (green part of peel)
2 tablespoons chopped fresh cilantro

Steps:

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

SPICY ASIAN TURKEY-NOODLE SOUP



Spicy Asian Turkey-Noodle Soup image

You will enjoy this Asian-inspired soup with rice noodles, crunchy vegetables, fresh gingerroot and a little heat from the Sriracha. Only 250 calories a serving is an added bonus!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 tablespoon sesame oil
3/4 lb lean ground turkey breast
2 cloves garlic, finely chopped
1 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
1 carton (32 oz) Progresso™ chicken broth
3 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons Sriracha sauce
1 1/2 teaspoons red curry paste
1 cup snow peas, cut in half diagonally
1/2 cup grated carrot
1 red bell pepper, cut into thin 1-inch strips
3 oz uncooked rice noodles, cooked as directed on package
1/4 cup chopped fresh cilantro

Steps:

  • In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook and stir turkey, garlic and gingerroot in oil 5 to 7 minutes or until turkey is no longer pink.
  • Add broth, soy sauce, lime juice, Sriracha sauce and red curry paste; simmer 5 minutes. Stir in snow peas, carrot and bell pepper; cook uncovered 4 to 5 minutes or until vegetables are crisp-tender. Stir in cooked noodles and cilantro; cook just until heated through.

Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 55 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 3 g, TransFat 0 g

SPICY NOODLE SOUP WITH MUSHROOMS AND HERBS



Spicy Noodle Soup With Mushrooms and Herbs image

Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan. With the addition of soy sauce, the broth takes on an almost beefy flavor; the vinegar helps to perk it right back up for a nearly hot and sour flavor profile. For the best (and most interesting) results, try to seek out a mix of mushrooms for a variety of flavors and textures.

Provided by Alison Roman

Categories     weekday, noodles, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons canola or olive oil
4 garlic cloves, thinly sliced
2 large shallots, thinly sliced
Kosher salt and ground black pepper
1 1/2 pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)
1/2 cup low-sodium soy sauce, plus more to taste
1/4 cup unseasoned rice wine vinegar, plus more to taste
8 to 10 ounces noodles, such as udon, soba, rice or spaghetti
2 cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
Sesame seeds, sesame oil or both, for serving (optional)

Steps:

  • Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
  • Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
  • Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
  • Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
  • To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 12 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams

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