- Scrumptious Soup Recipes from Around the World
Scrumptious Soup Recipes from Around the World
Soup makes the perfectly light dish we need after a few hot hours in the sun. It’s just the right thing for a summer evening. These recipes come from Burma, Greece, Brazil, and the United States, and include beef, fish, or chicken stock. Broth (stock) adds nutrients and flavor to any dish, and provides a light base that’s free of milk-based ingredients.
Burmese fish noodle soup1
Burmese shrimp paste, chickpea flour, tamarind pulp and banana blossoms can be found at Asian food shops.
Makes 6 servings.
- 1 tablespoon coconut oil
- 2 long red chillies, 1 chopped, 1 thinly sliced
- 1 teaspoon ground turmeric
- 1 onion, sliced
- 1 garlic cloves, sliced
- 1 cm- piece ginger, sliced
- 2 lemongrass stalks, white part only, sliced
- 1 bunch coriander, entire plant used and sliced
- 2 tablespoon Burmese shrimp paste
- 1 tablespoon tamarind pulp
- 10 tablespoons banana blossom, sliced
- ¼ cup chickpea flour
- ½ cup chickpeas, cooked and crushed
- 3 cups fish stock
- 400 grams vermicelli rice noodles, soaked and drained
- 250 grams white fish, skin on and chopped
- 2 tomatoes, chopped
- 2 tablespoon fish sauce
- lime wedges
- Place oil in a large saucepan over medium heat
- Add chopped chili, turmeric, onion, ginger, garlic, lemongrass, coriander plant, shrimp paste and cook, stirring for 5 minutes.
- Stir in tamarind pulp and banana blossom and cook, stirring until soft.
- Add chickpea flour, stirring to combine.
- Add chickpeas, then slowly stir in stock and simmer for 10 minutes until soup thickens.
- Add drained rice noodles, fish sauce, tomatoes and fish and simmer for 5 minutes.
- Scatter over coriander leaves and chili and serve with lime wedges.
Christopher James Clark's Sweet Potato and Ginger Bone Broth Soup2
Bold, inviting flavors are the signature of this soup. It's the perfect treat for late summer.
Makes 4-6 servings.
- 3 beef bones
- 1 large sweet potato
- 1 large onion
- ½ inch piece of ginger
- 1 tablespoon oregano
- 1 tablespoon cumin
- 2 teaspoons paprika
- Salt and pepper as needed
- Make the bone broth by simmering roasted beef bones in water for at least 12 hours (or use approximately 4 cups of pre-made bone broth). You need a total yield of 4 cups of beef bone broth.
- Then either use a slow cooker, covered with water or put them in a pan and simmer over the stove. Cook on high for an hour, then reduce to low and cook.
- While the broth is cooking, chop the onion, peel the ginger and slice thinly.
- Clean and cut the sweet potatoes.
- Add the ginger, onions, and sweet potatoes to the slow cooker.
- Add herbs, spices, salt, and pepper, and cook until the vegetables are soft.
- Remove bones from slow cooker when vegetables are tender.
- Blend soup in the blender in batches.
- Adjust flavors and spices as needed.
Brazilian Moqueca Fish Soup
This soup, more like a stew, can be made with a variety of local seafood: shrimp, snapper, cod, or halibut; whatever is local in your area. Samantha Ferraro developed this recipe 3.
Makes 4 servings.
- 2 tablespoons coconut oil
- Olive oil for drizzling
- ½ cup yellow onion, chopped
- 2 peppers: 1 yellow and 1 red bell, seeds removed and sliced
- 1 jalapeno, chopped and seeds removed
- 2 garlic cloves, chopped
- Pinch of cayenne
- ½ pound cod, cut into large 1-2 inch pieces
- ½ sea bass, cut into large 1-2 inch pieces
- 2 cups fish stock
- 1 can coconut milk, full fat
- 1 lime, zested
- 1 lime cut into wedges
- Salt and pepper to taste
- Green onions, chopped
- ½ yellow onion, chopped
- 1 garlic clove, chopped
- 1 cup jasmine rice
- Green onions for garnish
- 2 cups vegetable stock
- Salt and pepper to taste
- In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, sauté chopped onion, bell peppers and jalapeno pepper until soft for about 5-8 minutes. Add chopped garlic, cayenne, paprika and combine, cooking for another 1-2 minutes.
- Pat the fish dry with a paper towel and season on both sides with salt and pepper. Lay the fish on top of the vegetables and add fish stock and coconut milk. Add lime zest and season with salt and pepper.
- Cover and cook on medium low heat for 20-30 minutes. While stew is cooking, make rice. In a small pot, sauté onions and garlic in olive oil until caramelized. Add jasmine rice and stir, distributing onion and olive oil through the rice.
- Add vegetable stock and season. Bring rice to a boil, lower heat and simmer until liquid has been absorbed.
- Fluff rice with fork and garnish with chopped green onions.
- Stew may be served on top of rice or separately. Garnish with cilantro, lime and chopped green onions.
Lemony Chicken and Orzo Soup
A nice twist on a standard dish, this Greek soup is great for the beating the cold or flu or simply enjoying on a hot evening. Credit goes to Mary-Frances Heck of Bon Appetit Magazine for the recipe 4.
Makes 4 servings.
- 1 tablespoon olive oil
- 1 celery stalk, sliced crosswise
- 1 medium leek, white and pale green parts only; sliced and halved lengthwise
- 12 ounces skinless, boneless chicken thighs
- 6 cups chicken bone broth
- Kosher salt and ground pepper ½ cup Orzo rice
- ¼ cup fresh dill, chopped
- Lemon halves for garnish
- Heat oil in a large, heavy pot over medium heat.
- Add leek and celery and cook until vegetables are soft, about 5-8 minutes.
- Add chicken and broth, season with salt and pepper. Bring to a boil, cover and simmer until chicken is cooked about 15 minutes.
- Transfer chicken to a plate, let cool and then shred chicken into pieces.
- Return broth to a boil and add orzo. Let cook 8-10 minutes. Remove pot from heat.
- Stir in chicken and dill.
- Serve with lemon halves.
For more excitement in the kitchen, experiment with these other international soup recipes:
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