Top 15 Refreshing and Delicious Summer Soups

Freshwater Crab Soup is a tangy and sweet dish that is perfect for hot summer days. Follow the steps below to make this delicious soup!

Ingredients:

• Freshwater crabs: 400g
  
• Ripe tomatoes: 3-4
  
• Sour plums or tamarind: 5-6 pieces
  
• Seasonings: spring onions, shallots, cilantro, lemon juice, seasoning powder, monosodium glutamate (MSG), etc.
  

Instructions:

• Choose live, fresh crabs. Clean the crabs, remove the shells, and place the crab meat in a blender. Separate the crab roe into a small bowl.
  
• Add some water to the blender and blend the crab meat into a fine paste. Then, add enough water to strain the mixture more easily.
  
• Strain the blended crab paste three times to extract the crab essence into a pot with enough water for the soup.
  
• In a separate pan, sauté finely chopped shallots and tomatoes until softened. Add 2 teaspoons of seasoning powder to the tomatoes, then mix in the crab roe. Stir until the mixture forms a thick consistency, then turn off the heat.
  
• Pour the filtered crab liquid into a pot, add 2 teaspoons of salt and 2 teaspoons of seasoning powder, and bring to a boil over moderate heat.
  
• Add the sour plums or tamarind to the pot. Once they soften, mash them to enhance the sourness and aroma of the soup.
  
• Chop cilantro and spring onions and add them to the pot. Add the sautéed crab roe and tomato mixture, but be careful not to stir too much to avoid breaking the crab roe.
  
• Boil the soup and adjust the seasoning to taste, then serve hot. Now you have a delicious, hearty bowl of Freshwater Crab Soup ready for your family!

The refreshing, tangy flavor is always a favorite during hot summer days. Why not try making a Sour Fish Soup and see if it suits your family's taste?

Ingredients:

• Fish (such as tilapia or any family-favorite fish)
  
• Ripe tomatoes: 2-3
  
• Tamarind: 1-2 pieces
  
• Dill and spring onions
  
• Seasonings: fish sauce, shallots, seasoning powder, salt, etc.
  

Instructions:

• Clean the fish, cut into pieces, and let it drain. Then, fry the fish until lightly golden in a pan.
  
• Cut the tomatoes into wedges.
  
• Rinse the spring onions, chop them, and set aside. Wash and cut the dill into strips, about the length of a finger. Set aside for later when the fish is nearly cooked.
  
• Heat some oil in a pan, then add the tomatoes and spring onions. Stir briefly, season with a bit of seasoning powder and salt, and then add the tamarind. Cook until everything is tender.
  
• Place the fried fish pieces into the pot.
  
• Press the fish down gently with a spoon, stir with the tamarind to absorb the flavors. Add seasoning to taste.
  
• Once the fish is nearly cooked, add the dill and turn off the heat. Sprinkle some spring onions on top before serving. Your tangy, flavorful Sour Fish Soup is ready for a light and tasty meal!

If you're looking for a soup that's both nutritious and delightfully light for the summer, don't miss out on this Pumpkin Soup with Minced Meat!

Ingredients:

• Pumpkin: 30g
  
• Lean meat: 100g
  
• Fresh peanuts: 100g
  
• Shallots, spring onions, cilantro, and Vietnamese coriander
  
• Seasonings: pepper, sugar, fish sauce, seasoning powder, etc.

Instructions:

• Peel the pumpkin, wash it, and cut it into thin slices.
  
• Wash the spring onions, cilantro, and Vietnamese coriander, then chop them into small pieces.
  
• Minced lean meat or grind it finely, then marinate with seasoning powder and a little sugar.
  
• Chop the shallots and the white part of the spring onions. Mix with the minced meat and form into small meatballs.
  
• Wash the fresh peanuts, then lightly crush them.
  
• Bring water to a boil, add the peanuts and meatballs, reduce heat, and cook for about 10 minutes until the peanuts and meatballs are tender. Skim off any foam and season with one tablespoon of seasoning powder.
  
• Add the pumpkin to the pot, let it cook until tender, then adjust the seasoning to taste.
  
• Sprinkle cilantro, Vietnamese coriander, and spring onions into the soup, stir well, then ladle the soup into bowls. Your sweet and healthy Pumpkin Soup with Minced Meat is ready!

This Shrimp Soup with Bottle Gourd is made with simple, affordable ingredients. It’s a perfect dish to bring a refreshing taste to your family on a hot summer day!

Ingredients:

• Freshwater shrimp: 300g
  
• Bottle gourd: 500g
  
• Fresh spring onions, shallots, cilantro
  
• Seasonings: fish sauce, seasoning powder, sugar, salt, monosodium glutamate (MSG), etc.
  

Instructions:

• Clean the shrimp, remove the heads and shells, and use them to make shrimp stock by crushing and straining.
  
• Set the shrimp meat aside.
  
• Peel the bottle gourd, wash it, and shred it into thin strips, removing the seeds.
  
• Fry chopped shallots in a little oil, then add the shrimp and stir-fry with 1 tablespoon of seasoning powder.
  
• Simmer the shrimp stock on low heat, adding a small spoonful of salt. Let it come to a boil, but keep the heat low to prevent the shrimp roe from breaking.
  
• Add the shredded bottle gourd to the pot and season to taste.
  
• Once the gourd is cooked, add the stir-fried shrimp meat to the pot.
  
• Continue cooking until the gourd is tender. Add chopped spring onions and adjust the seasoning with MSG, then remove from heat. Serve the soup hot for a deliciously sweet and savory dish!

Bitter melon is known for its cooling properties and medicinal benefits. However, its bitterness can be off-putting for some. Try stuffing it with meat and making a soup; it makes the bitter melon much tastier and more palatable!

Ingredients:

• Bitter melon: 3 pieces
  
• Stuffing: 200g ground pork, shiitake mushrooms, wood ear mushrooms, shallots, spring onions, garlic, cilantro
  
• Seasonings: salt, seasoning powder, MSG, pepper, etc.

Instructions:

• Wash the bitter melons, cut off both ends, and slice them into rings about 2 finger widths thick. Use a spoon to scoop out the seeds.
  
• Soak the wood ear and shiitake mushrooms in hot water to soften them. Afterward, rinse them clean and chop finely. Peel the shallots, smash and mince them.
  
• In a large bowl, mix the ground pork with fish sauce, seasoning powder, MSG, and pepper. Stir well to combine and let it marinate for about 20 minutes. Then, add the minced shallots, chopped mushrooms, and wood ear mushrooms, and mix again.
  
• Use a spoon to stuff the meat mixture into each bitter melon ring until all the stuffing is used up.
  
• You can use bone broth to cook the soup. Bring the broth to a boil, season to taste, then add the stuffed bitter melon. Simmer on high heat until it boils, then reduce to low heat. Occasionally skim off any foam that rises to the surface.
  
• Cook until the bitter melon is tender, and remember to cover the pot to keep the melon green. Once done, ladle the soup into bowls and garnish with some fresh cilantro for a fragrant finish!

On a hot summer day, a bowl of bottle gourd soup with pork hock is the perfect combination of hearty meat and refreshing flavors. With the aromatic sweetness of bottle gourd, this dish is sure to add a touch of sweetness to your family meal!

Ingredients:

• Pork hock: 500g
  
• Bottle gourd: 300g
  
• Shallots, cilantro, garlic, ground pepper, cooking oil
  
• Seasonings: seasoning powder, salt, MSG, etc.

Instructions:

• Clean the pork hock, cut it into round slices that are easy to eat.
  
• Peel the bottle gourd, wash it, and cut it into bite-sized cubes.
  
• Pick and wash the cilantro and shallots, then chop them finely.
  
• Chop a bit of garlic, and sauté it in a pot with oil until golden and fragrant. Add the pork hock to the pot and stir-fry briefly. Then, add water and bring it to a boil, cooking until the meat is fully tender.
  
• Next, add the bottle gourd and cover the pot, allowing it to cook for a short while until the gourd is tender. Finally, ladle the soup into bowls, and you have a delicious, fragrant dish to enjoy on a hot summer day!

Soursop soup with minced meat is a fragrant and refreshing dish. Follow this recipe to create a delicious soup for your family to enjoy!

Ingredients:

• Minced pork: 100g
  
• Soursop (unripe): 4 - 5 pieces
  
• Water spinach, shallots, spring onions, cilantro, tomatoes
  
• Seasonings: seasoning powder, MSG, ground pepper, fish sauce...

Instructions:

• Peel the soursop and crush the shallots.
  
• Pick the leaves and tender stems of the water spinach, wash them, and set aside. Cut the tomatoes into wedges, remove the seeds and skin. Chop the spring onions.
  
• Heat some oil in a pan, sauté the shallots until fragrant, then add the minced pork and stir-fry until browned. Once the meat is cooked, add the soursop and stir-fry quickly. Add a tablespoon of seasoning powder and the tomatoes, stirring until the tomatoes soften and break down into a red sauce.
  
• Reduce the heat and simmer the mixture, allowing the sourness from the tomatoes and soursop to infuse the meat.
  
• Add water to the pot and bring it to a boil. Once boiling, add the water spinach and cook for a few more minutes.
  
• Season with fish sauce, MSG, and pepper to taste. Sprinkle spring onions and cilantro on top, and your Soursop Soup with Minced Pork is ready to serve!

Ingredients:

• Chicken thighs: 4 pieces
• Chicken feet: 3 pairs
• Giang leaves: 1 bundle (about 400g)
• Ginger, garlic, chili, cilantro, Vietnamese coriander
• Seasonings: salt, seasoning powder, sugar
• Cooking oil

Instructions:

• Prepare the ingredients: Cut the chicken thighs and feet into small pieces. Rinse with crushed ginger. Wash and clean the giang leaves, peel and crush the garlic, and chop it finely. Slice the chili, peel the lemongrass, cut into short pieces, and crush. Clean and chop the Vietnamese coriander and cilantro into small pieces.
• Heat oil in a large pot, sauté the garlic until fragrant, then add the chicken pieces and stir-fry briefly.
• Once the chicken is browned, add one bowl of water and simmer the chicken for about 30 minutes with the lemongrass. Skim off any foam that rises to keep the broth clear.
• Season the broth with 30g salt, 40g seasoning powder, 40g sugar, and the chili. Stir well.
• Gently crush the giang leaves by hand and add them to the pot. Stir lightly and simmer for another 5 minutes before adding the cilantro and Vietnamese coriander. Turn off the heat.
• Serve the chicken giang leaf soup in bowls, garnished with additional cilantro and Vietnamese coriander. Best served with hot rice.

Ingredients:

• Pork ribs: 500g
• Pickled cucumber (preferably using the leaves for softness)
• Fermented soy sauce: 1 bowl
• Seasonings: Sugar, salt, fish sauce, seasoning powder, MSG...
• Ripe tomatoes: 2

Instructions:

• First, simmer the pork ribs for about 15-20 minutes to extract the broth for the soup. Since we're simmering ribs, there's no need to pre-boil them to remove impurities like with large bones. Just ensure the water is close to boiling, reduce the heat, and skim off any scum to keep the broth clear.
• Next, rinse the pickled cucumber if it's too sour to reduce its acidity.
• Fry chopped onions in a bit of oil until fragrant, then add the tomatoes and sauté. Afterward, add the pickled cucumber and stir-fry together. Season with fish sauce and about 2 tablespoons of sugar (the sugar will balance the sourness without making it too sweet).
• Finally, pour in the simmered pork rib broth and cook everything together for another 10 minutes on low heat until all ingredients are tender.
• Adjust seasoning as needed, then turn off the heat and garnish with fresh herbs before serving.

Ingredients:

• Fish: 800g (choose any type of fish according to your preference)
• Elephant ear stem, dried onion, cilantro, dill, spring onions
• Pork fat: 60g
• Seasonings: Fish sauce, salt, MSG to taste

Instructions:

• Start by cleaning the fish, removing the scales and gills. Cut into pieces, rub with salt to remove any fishy odor, and rinse thoroughly.
• Wash and chop the spring onions, cilantro, and dill, and set them aside. Peel and wash the turmeric, then crush it and add a bit of water to extract the turmeric juice. Set the juice aside.
• Remove the tough fibers from the elephant ear stem, slice it diagonally, and rub with salt for 20-30 minutes. Afterward, rinse it thoroughly and let it drain.
• Heat the pork fat in a pan and fry the dried onion until fragrant. Then add the fish pieces, seasoning with salt, fish sauce, and turmeric juice, and stir well to coat the fish.
• Add water to the pot and bring it to a boil. After about 5 minutes, add tamarind to the soup. Once the tamarind is soft, remove it from the pot, mash it, and strain the juice back into the soup.
• Finally, add the elephant ear stem to the pot and simmer until it's tender. Season to taste with fish sauce and adjust the flavor. Add the dill, spring onions, and cilantro to the pot, stir well, and turn off the heat.
• Serve the soup hot, garnished with fresh herbs, and enjoy with steamed rice.

Ingredients:

• Beef brisket: 300g
• Starfruit: 2
• Spring onions, Vietnamese coriander, dried onion
• Seasonings: salt, seasoning powder, MSG, fish sauce...

Instructions:

• Clean the beef brisket, then freeze it for about 5 minutes to firm up. Afterward, slice it thinly to your liking. Wash the starfruit, remove the edges, and slice it into star-shaped pieces.
• Add the beef brisket to a pot and boil it for about 5 minutes.
• Next, add the starfruit and simmer. Season with a small spoon of salt and cook until the beef becomes tender.
• Add half a teaspoon of seasoning powder to the pot and continue simmering for about 3 more minutes. Turn off the heat and sprinkle chopped spring onions and Vietnamese coriander into the pot.
• Serve the soup in a large bowl and enjoy with hot rice.

Ingredients:

• Chicken meat: 300g
• Bitter melon (medium-sized): 3
• Pineapple: 1/4 piece
• Chicken bone broth
• Seasonings: seasoning powder, salt, coriander, ginger...

Instructions:

• Rub the chicken with salt, rinse it clean, then cut it into bite-sized pieces.
• Cut the bitter melon in half, remove the seeds, and slice it into 2cm thick pieces.
• Cut the pineapple into bite-sized pieces.
• Bring water to a boil in a pot over medium heat, then add the chicken and cook with a small spoon of salt for about 15 minutes, or until the chicken is cooked through.
• While cooking, occasionally skim off the foam to keep the broth clear. Then add the pineapple and cook for another 5-7 minutes. Finally, add the bitter melon and cook for 1-2 more minutes, seasoning with a little more seasoning powder to taste.
• Serve the soup in bowls, garnished with fresh coriander. Enjoy it hot or cold—it’s delicious either way.

Amaranth is a leafy vegetable commonly found in summer. It is known for its cooling properties, helping to detoxify the liver and relieve headaches. Shrimp, a seafood ingredient, is easy to prepare. When combined, these two ingredients create a light, refreshing soup with a naturally sweet flavor.

Ingredients:

• Fresh shrimp: 200g
  
• Amaranth: 300g
  
• Seasonings: dried shallots, fresh shallots, seasoning powder, shrimp seasoning...

Instructions:

• Pick and rinse the amaranth leaves, then chop them into small pieces or keep them whole, depending on your preference.
• Wash and finely chop the fresh shallots, then peel and finely mince the dried shallots.
• Clean the shrimp, peel them, and remove the heads. Marinate the shrimp with a pinch of fish sauce and seasoning powder. Crush the shrimp shells and heads with water, then strain to extract the shrimp broth.
• Heat some oil in a pan and sauté the minced shallots until fragrant, then add the marinated shrimp and cook until they are firm. Set the cooked shrimp aside.
• Add water to the shrimp broth, bringing it to a simmer. Skim off any foam, then add the amaranth and cooked shrimp. Stir well.
• Continue cooking until the amaranth is tender, then adjust the seasoning to taste. Serve the soup hot, and your delicious amaranth and shrimp soup is ready to enjoy!

Water spinach is a common dish in many households, often found in daily meals. However, a simple boiled water spinach soup can be made extraordinary with the addition of small, tart starfruit. This unique addition will add a refreshing and tangy twist to your summer soup, leaving you feeling cool and satisfied.

Ingredients:

• Fresh water spinach: 1 bunch
  
• Sour starfruit: 3-5 fruits
  
• Seasonings: fish sauce, salt, seasoning powder, monosodium glutamate, garlic...

Instructions:

• Pick and wash the water spinach. At the same time, peel the starfruit to avoid any bitterness in the soup.
• Add cold water and peeled starfruit to a pot and bring to a boil. You may add a pinch of salt to help the water spinach retain its vibrant green color. Once the water boils and the starfruit turns yellow, add the water spinach to cook. Do not cover the pot and wait to mash the starfruit until the spinach is fully cooked. Remove from heat once the spinach is tender.
• Pour the boiled water spinach broth into a bowl and let it cool. Then, use a spoon to mash the starfruit into the broth. Add the mashed starfruit and stir well.
• For an extra layer of flavor, add some crushed garlic and 2-3 mashed starfruit into a dipping sauce for the soup. Now, you have a delightful and refreshing meal to enjoy!

The Malabar flower has a delicate, refreshing flavor that is excellent for cooling the body. When combined with clams, it creates a light and soothing soup perfect for hot summer days. Give it a try and enjoy its refreshing taste!

Ingredients:

• Malabar flower: 200g
  
• Clams: 1kg
  
• Seasonings: dried shallots, seasoning powder, monosodium glutamate...

Instructions:

• Rinse the Malabar flowers thoroughly and let them drain. Soak the clams in water and clean them well.
• Place the clams in a pot with water and bring to a boil. Once the clams open, remove them from the shell and set the clam water aside.
• Sauté the dried shallots until fragrant, then add the clams and stir-fry with a pinch of seasoning powder to enhance the flavor.
• Pour the clam water into the pot, bring to a boil, and then add the Malabar flowers. Once the flowers are cooked, season to taste, and transfer the soup to a serving bowl. You’ll have a fragrant soup with the floral aroma and the natural sweetness of the clams.