BEST GINGER GARLIC SOUP FOR COLDS
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
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
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
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
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
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
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 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
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
Provided by Deanna Desin
Categories Soup/Stew Garlic Bon Appétit California
Yield Serves 2
Number Of Ingredients 6
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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SPICY CABBAGE AND GARLIC SOUP WITH HAM | …
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4.8/5 (12)Category Soups-StewsCuisine American/GlobalTotal Time 30 mins
- Heat the oil over medium-high heat in a dutch oven or large pot. Add the onions, carrots and celery and cook for 5 minutes, stirring occasionally.
- Stir in the garlic and cook for 30 seconds or until garlic becomes fragrant. Stir in the cabbage, jalapeno, ham, 1/2 tsp salt and 1/2 tsp pepper.
- Stir in the chicken broth and bring to a boil. Reduce heat to low, cover and simmer stirring occasionally until cabbage is tender, about 20 minutes..
THIRTY-CLOVE GARLIC SOUP (VEGAN, PALEO) - IRENA MACRI ...
From irenamacri.com
4.8/5 (11)Category SoupCuisine IndianTotal Time 1 hr
- Slice 1 cm (1/2 inch) off the top of each garlic bulb to expose the cloves, then place cut side down on a baking tray. Drizzle with the olive oil, then roast for 45 minutes (I did mine for 30-35 minutes as they were getting to brown). Remove from the oven and set aside to cool. Once cool enough to handle, squeeze the garlic cloves out of their skins into a bowl of a food processor or a blender. I add some of the stock or broth and then whizzed for a few seconds. Set aside.
- Meanwhile, heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until translucent. Add the stock or broth, turmeric, cumin, vinegar, tamari, lemon juice, blended garlic and broth, and herbs, if using, then bring to the boil. Reduce the heat to low-medium, then simmer, uncovered for 15 minutes (the original recipe says 30 but mine worked very well in 15, in case you’re short for time).
- Finally, I added the coconut milk and stirred through. Taste for salt and add a little more if needed. My stock was salty enough that I didn’t need to add any more but I did add some chilli and cracked pepper. I garnished my soup with fresh coriander.
SPICY ROASTED TOMATO AND GARLIC SOUP - THE IMPROVING …
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From foodandwine.com
Servings 4Total Time 1 hr
- Preheat the oven to 350°. In a medium saucepan, heat 1 tablespoon of the olive oil. Add two-thirds of the minced garlic and cook over high heat until fragrant, about 30 seconds. Reduce the heat to moderate and cook, stirring, until golden brown, about 1 minute. Add the onion and paprika and cook, stirring, until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a boil over high heat. Reduce the heat to moderate and simmer the soup until reduced to 2 1/2 cups, about 30 minutes. Add the cayenne pepper and season with salt.
- Meanwhile, spread the bread cubes on a large rimmed baking sheet and toss with the remaining 2 tablespoons of olive oil and minced garlic. Season the cubes with salt and bake for about 12 minutes, or until golden brown and crisp.
- Crack the eggs into 4 small bowls. Bring the soup to a simmer over moderately low heat. Slide the eggs into the soup and simmer until the whites are firm and the yolks are runny, about 4 minutes.
- Ladle a poached egg and some soup into soup bowls and sprinkle with the chopped parsley. Serve the soup immediately, passing the croutons on the side.
15 SPICY SOUPS AND STEW RECIPES TO KEEP YOU WARM
From thespruceeats.com
Estimated Reading Time 4 mins
- Baharat Spiced Beef Stew. This is a heavily seasoned stew with Middle Eastern elements. The heat mild spicy heat and the aromatic baharat seasoning leaves a tingle on the tongue.
- Chicken Stewed in Cayenne Pepper Sauce. A medium spicy chicken stew that is inexpensive, easy to prepare, and has minimal cleanup. The combination of sweet, tart, and spicy is satisfying on a cold night.
- Korean Spicy Beef Soup (Yukaejang) Naomi Imatome-Yun, a Korean food expert, shares this authentic recipe that "warms you from your lips to your toes." Sounds perfect on a chilly day.
- Spicy Mexican 'Charro' Beans With Longaniza Sausage. There is nothing quite like a bowl of beans to warm me right up. This is one of our favorite recipes that can easily be adjusted with whatever ingredients that you have in your refrigerator.
- Doro Wat (Ethiopian Chicken Stew) The heat is medium spicy in this Ethiopian onion and chicken stew. It is very aromatic as it includes both berbere spice mix and garam masala, as well as ginger, garlic, and plenty of onions.
- Turkey Cajun Stew. Transform leftover turkey into this spicy Cajun stew. Shrimp, andouille sausage, okra, bacon, veggies, and Cajun seasoning give it a great gumbo-like flavor.
- Slow-Cooker Chicken Tinga. Chipotle peppers, onion, tomato, and chicken thighs give chicken tinga its signature flavor. This recipe for the Mexican stew is cooked in the slow cooker, though you'll want to brown the chicken and char the tomatoes first.
- Instant Pot Thai Chicken Curry. Red curry paste is the spiciest of the Thai curries due to the red chiles peppers. This Thai chicken curry comes together easily in the Instant Pot and makes for a warm and comforting dish.
- Easy Miso Udon Soup With Chile Flakes. A Japanese classic made in about 15 minutes. The miso udon soup is made spicy by adding as much or little chile flakes as desired.
- Thai Seafood Soup (Tom Yum Talay) Thai cuisine is among the reigning spicy foods of the world. This delectable seafood soup by Darlene Schmidt, Thai food expert, is a must-try.
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- In a pot, heat a bit of oil or vegetable broth for frying without oil. Add garlic, optional onions, and fry them for around 5 minutes.
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SPICY SAUSAGE AND CHICKPEA SOUP WITH GARLIC OIL RECIPE ...
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5/5 (3)Total Time 50 minsServings 6
- Cook oil and garlic in a large saucepan over medium until garlic begins to brown, 4 to 5 minutes. Remove and discard garlic; reserve 3 tablespoons of the garlic oil.
- Increase heat to medium-high. Add sausage to pan; cook, stirring often, until browned and crumbled, about 6 minutes. Remove sausage from pan; drain on paper towels. Add onion, celery, and carrots to pan; cook, stirring occasionally, until slightly tender, about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper; stir in sausage. Bring to a simmer; reduce heat to medium-low, and cook 20 minutes. Stir in kale; cook until wilted, about 5 minutes. Drizzle each serving with 1/2 tablespoon reserved garlic oil.
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