Thick Spicy Soup Recipes

Steps:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Steps:

• In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

Steps:

• Pour Chicken Broth into 6 quart stockpot.
• Drain water from chicken, break apart and add to the broth.
• Add 1/2 of the pkg of Taco Seasoning... save the rest for next time.
• Add 1/2 of the can of Beans.
• Add 1/2 of the can of Rotel.
• Add remaining ingredients except for the Corn Tortillas.
• Rinse cans with water and add to the pot .add additional water to your preference as it will boil down and thicken.
• Start on medium heat until reaching a low boil while continuously stirring. Drop to a low heat and continue cooking for at least an hour, frequently stirring , tasting and monitoring consistency. Add water to thin, more beans to thicken.
• Once to your liking, add the corn tortilla wedges and cook for another 15 minutes. If you add them too soon, they will dissolve.

Steps:

• Heat oil in large pot, over medium heat.
• Add fennel seeds, sea salt, orange rind, ginger, garlic, onions, shallots and fry on medium heat for 1 minute, stirring constantly.
• Next add the red curry paste, soya sauce and peanut butter, fry on medium heat for 1 minute, stirring constantly, don't let it burn.
• Quickly add chicken stock, tomato juice, pumpkin puree, brown sugar and cinnamon stick.
• Stir and bring mixture to a boil, lower heat and let simmer 20 minutes.
• Add coconut milk and let simmer another 20 minutes.
• Finally add the carrots, potatoes and crushed tomatoes, let the soup simmer for 40 minutes.
• Once potatoes are tender, remove the cinnamon stick, taste the soup and reseason with salt and/or brown sugar if necessary, according to taste.
• Pour soup into blender and puree until the soup is smooth.
• Garnish with red pepper flakes, finely chopped scallions and diced apricots.
• Serve immediately.