Three soups for chilly evenings
TBS brings you three delicious soup recipes that you can savour during the evenings this winter, perfect for warming up and enjoying a cosy meal with family and friends
Thai chicken noodle soup
Ingredients:
For the soup broth:
- 2 tablespoons vegetable oil
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- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons Thai red curry paste
- 4 cups chicken stock (unsalted)
- 1 can (400 ml) coconut milk
- 2 chicken breasts or thighs (boneless, skinless), thinly sliced
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
For the noodles and toppings:
- 200g rice noodles (or any preferred noodles)
- 1 cup bean sprouts
- 1 cup shredded carrots
- 1 red chilli, thinly sliced (optional)
- Fresh cilantro, chopped
- Green onions, sliced
- Lime wedges (for serving)
Instructions
Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant and soft, about 2-3 minutes. Stir in the Thai red curry paste and cook for a minute to release its aroma. Pour in the chicken stock and coconut milk. Bring to a gentle boil.
Add the chicken slices to the pot. Lower the heat and simmer until the chicken is cooked through, about 10 minutes. Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasoning, adding more fish sauce or lime juice as needed.
While the soup simmers, cook the rice noodles as per the package instructions. Drain and set aside.
Divide the cooked noodles into serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets enough chicken. Top with bean sprouts, shredded carrots, chilli slices, cilantro, and green onions. Serve with lime wedges on the side.
Cauliflower and shrimp soup
Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium cauliflower head, cut into small florets
- 4 cups chicken or vegetable stock
- 1 cup milk (or heavy cream for a richer version)
- Salt and pepper, to taste
- 200g shrimp, peeled and deveined
- 1 tablespoon olive oil or butter
- 1/2 teaspoon paprika (optional)
- Pinch of salt
- Fresh parsley or dill, chopped
- Croutons (optional)
- Lemon wedges
Instructions:
Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant. Add the cauliflower florets, season with a pinch of salt and pepper, and cook for five minutes, stirring occasionally.
Pour in the chicken or vegetable stock. Bring to a boil, then lower the heat and simmer until the cauliflower is tender. Remove the pot from heat and use an immersion blender to puree the soup until smooth.
Stir in the milk or cream, adjust the seasoning with salt and pepper, and keep warm on low heat.
Next, heat one tablespoon of olive oil or butter in a skillet over medium heat. Toss the shrimp with paprika and a pinch of salt, then cook until pink and opaque.
Ladle the cauliflower soup into bowls. Top each bowl with a few cooked shrimp. Sprinkle with fresh parsley or dill, squeeze lemon juice and serve with croutons if desired.
Creamy mushroom tortellini soup
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 medium onion, quartered
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon (optional)
- 4 cups vegetable stock
- 1/2 cup coconut milk or heavy cream
- Salt and pepper, to taste
- 500g cheese tortellini
- Toasted pumpkin seeds
- Drizzle of coconut milk or cream
- Chopped fresh parsley or cilantro
- Fresh bread for serving
Instructions:
Roast the vegetables: Preheat your oven to 200°C (400°F). Toss the sweet potatoes, carrots, onion, and garlic with olive oil, cumin, smoked paprika, cinnamon, salt, and pepper. Roast for 25-30 minutes or until the vegetables are tender and slightly caramelised.
Transfer the roasted vegetables to a large pot. Add the vegetable stock. Puree the soup until smooth using an immersion blender.
Stir in the coconut milk or heavy cream. Heat gently without boiling. Taste and adjust seasoning with more salt and pepper if needed. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes.
Ladle the soup into bowls, add tortellini, and top with toasted pumpkin seeds, a drizzle of coconut milk, or fresh herbs.
Serve with bread or crackers on the side.
