Spicy Garlic Soup Recipes

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BEST GINGER GARLIC SOUP FOR COLDS



Best Ginger Garlic Soup For Colds image

Learn how to make the best healthy Ginger Garlic Soup for colds. Our easy Chinese noodle recipe features mushrooms, scallions & bok choy.

Provided by Andrew Dobson

Categories     Soup

Time 20m

Number Of Ingredients 16

1 tbsp Sesame oil
1 Spanish onion
2 cups Green onions (chopped, green and white divided)
6 Garlic cloves (minced)
3 tbsp Fresh Ginger (minced)
6 cups Chicken stock
2 tsp Chinese Five Spice
2 tbsp Soy sauce
1 tbsp Hoisin sauce
1 tsp Fish sauce
10 oz Shiitake Mushrooms (sliced)
6 oz Chinese egg noodles
2 cups Bok Choy (roughly chopped)
1 tbsp Roasted sesame seeds
1/2 tsp Red Pepper Flakes
1/4 cup Cilantro (chopped)

Steps:

  • Heat sesame oil in a large pot or Dutch Oven over medium heat.
  • Add onions and stir for 4-5 minutes or until they turn translucent and soften.
  • Add white segment of chopped scallions, garlic and ginger. Reserve chopped green scallion segments for soup garnish.
  • Stir for 2 minutes or until garlic and ginger are fragrant.
  • Pour the chicken broth into the pot and bring to a simmer. Add Chinese 5 Spice, soy sauce, hoisin sauce and fish sauce. Cover and simmer on low heat for 10 minutes.
  • Remove the lid and add sliced mushrooms, uncooked egg noodles, and bok choy to the pot. Simmer for 5-7 minutes, or until noodles and bok choy are tender.
  • Divide soup into bowls and garnish with sesame seeds, green onions, chopped cilantro and red pepper flakes.

Nutrition Facts : Calories 463 kcal, Carbohydrate 88.4 g, Protein 7.7 g, Fat 10.7 g, SaturatedFat 1 g, Sodium 1982 mg, Fiber 4.9 g, Sugar 7.9 g, ServingSize 1 serving

SPICY GREEN GARLIC CHICKEN SOUP



Spicy Green Garlic Chicken Soup image

This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are as small as scallions or tiny leeks. Left in the ground, they will grow to be full-sized heads of garlic by mid-summer, but these young specimens are wonderful, with a mild but distinct garlic flavor. If you can't find them, wild ramps make a good substitute. Otherwise, make this soup with 6 to 8 sliced cloves of regular garlic. The raw tomatillo salsa adds a welcome note of acidity and crunch. You can make it as spicy as you like by varying the amount of jalapeño.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

4 large chicken legs (thigh and drumstick), about 3 pounds
Kosher salt and black pepper
2 tablespoons olive oil
1 large yellow onion, diced, about 3 cups
4 medium carrots, peeled, cut in 2-inch chunks
1 celery stalk, diced
1 bay leaf
1 clove
2 bunches green garlic shoots, about 12 shoots (may substitute wild ramps)
1 small white onion, finely diced, soaked in cold water for 1 hour, about 1/2 cup
3 or 4 large tomatillos, husked and finely diced, about 1/2 cup
1 or 2 jalapeño peppers, seeds removed, finely chopped
3 tablespoons lime juice
Lime wedges, for serving

Steps:

  • Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
  • Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
  • While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
  • Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
  • Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.

Nutrition Facts : @context http, Calories 820, UnsaturatedFat 37 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1571 milligrams, Sugar 9 grams, TransFat 0 grams

SPICY CHICKEN SOUP



Spicy Chicken Soup image

This is a simple recipe for a satisfying spicy chicken soup. Green chilies, onion and garlic make this a good soup for people with a cold.

Provided by Kathleen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 7

1 tablespoon olive oil
1 cup chopped onion
1 cup diced green bell pepper
2 cloves garlic, pressed
2 (14.5 ounce) cans chicken broth
1 cup chopped cooked chicken breast
1 (10 ounce) can diced tomatoes with green chile peppers

Steps:

  • Heat olive oil in a large saucepan over medium heat. Saute onion, green pepper and garlic until tender. Stir in chicken broth, chicken pieces and the diced tomatoes and chilies. Simmer covered for at least 10 minutes. Serve hot.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 4.2 g, Cholesterol 13.1 mg, Fat 3.1 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 152.7 mg, Sugar 1.3 g

EASY SPICY GARLIC CHICKEN BROTH



Easy spicy garlic chicken broth image

This spicy garlic chicken broth is the magic elixir that soothes sore throats, warms you up on a chilly day and makes instant ramen infinitely better.

Provided by Alida Ryder

Categories     Dinner     Soup

Time 35m

Number Of Ingredients 9

1 tbsp olive oil
1 head of garlic (halved)
5 cm (2in) piece fresh ginger (sliced )
½ cup spring onions / green onions (finely sliced )
1 red chilli (halved )
8 cups chicken stock / bone broth
1/3 cup soy sauce
2 tbsp lime juice
1 tsp honey ((optional))

Steps:

  • Heat the oil in a pot set over medium heat.
  • Add the garlic, ginger, spring onion and chilli and cook for 2-3 minutes until fragrant.
  • Pour in the stock, soy sauce, honey and lime juice. Bring to a simmer then cook for at least 10 minutes.
  • Taste and adjust seasoning as preferred then serve.

Nutrition Facts : Calories 92 kcal, Carbohydrate 8 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Sodium 817 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SPICY THAI NOODLE SOUP RECIPE



Spicy Thai Noodle Soup Recipe image

Spicy hot, sweet, salty, sour Thai Noodle Soup with fresh raw nutrient-rich ingredients. Gorgeous one-pot quick and easy meal idea which you can adjust to your liking. Ready within 20 mins!

Provided by Helene Dsouza

Categories     Soup

Time 15m

Number Of Ingredients 15

1 Tablespoon Oil
1 Tablespoon Ginger + Garlic
4 Tablespoon Thai Red Curry Paste
1 can Coconut Milk
4 cups Water mixed with concentrated Stock
2 Tablespoons Fish Sauce (*see Notes)
1 Teaspoon Brown Sugar
5.30 ounces Lo Mein Noodles
Cabbage (chopped )
Green Onions (Spring Onions, sliced )
Lime Juice
Red Chili Pepper Flakes
Green Chili Pepper (sliced)
Peanuts (crushed )
Cilantro (aka Coriander grees)

Steps:

  • Heat up a pan and add the oil. Add in the ginger and garlic and stir-fry a little bit on a higher flame.
  • Next, add the red curry paste and stir-fry for 2 minutes on high heat.
  • Reduce heat, then pour in the coconut milk and follow suit with the broth.
  • Season with fish sauce and the brown sugar. Mix the contents.
  • Add the Noodles to the soup. Cook the noodles soft on medium heat.
  • Keep your serving bowl ready and add as much cabbage and white sliced spring onion bulb as you like. *see Note
  • Then add the cooked noodles over the raw veggies and pour the soup over everything.
  • Garnish with the lime juice, red chili flakes, fresh green chilis, crushed peanuts, fresh cilantro to your liking.
  • Serve and enjoy hot.

Nutrition Facts : Calories 393 kcal, Carbohydrate 64 g, Protein 8 g, Fat 10 g, SaturatedFat 1 g, Sodium 3524 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

SPICY GARLIC SOUP



Spicy Garlic Soup image

Provided by Deanna Desin

Categories     Soup/Stew     Garlic     Bon Appétit     California

Yield Serves 2

Number Of Ingredients 6

1/4 cup (1/2 stick) butter
1 large garlic head, cloves separated, peeled, chopped
3 tablespoons all purpose flour
3 cups chicken stock or canned low-salt broth
Cayenne pepper
Salt

Steps:

  • Melt butter in heavy large saucepan over medium-low heat. Add garlic and sauté until golden, about 3 minutes. Add flour and stir until mixture is just golden, about 2 minutes. Add stock and bring to boil, stirring constantly. Reduce heat and simmer 15 minutes. Season with cayenne and salt. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before serving.)

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