Top 18 Most Flavorful and Easy-to-Make Soup Recipes

Ingredients:

• 1 liter chicken broth/stock
• 300g cauliflower
• 100g potatoes
• 100g carrots
• 200g tomatoes
• 100g onions
  
  

Instructions:

• Prepare the cauliflower by removing the core and cutting it into 3cm cubes.
• Chop the onions into small pieces.
• Cut the carrots and potatoes into small pieces.
• Put all the ingredients into a soup pot, season with fish sauce, salt, and spices to taste.
• Once the broth is boiling, add the tomatoes and cook until all the ingredients are tender.

Ingredients:

• 3 potatoes, peeled and diced
• 1 large onion, diced finely
• 6 strips of bacon, diced
• 100g shredded cheddar cheese
• 500ml chicken broth
• 500ml unsweetened milk
• 3 tablespoons all-purpose flour
• 25g unsalted butter
• salt, bouillon powder, pepper
  
  

Instructions:

• In a skillet, cook the diced bacon until golden brown and crispy, then transfer to a plate lined with paper towels to drain excess oil.
• Next, heat the skillet again and add butter, onion, sauté for about 3 minutes.
• Sprinkle flour over the onions, stirring constantly for 1 minute.
• Add chicken broth, milk, potatoes, and season with salt, pepper according to your taste.
• Cover and simmer for about 20 minutes, then add cheese, bacon, and parsley, and cook for an additional 5 minutes before turning off the heat.

Ingredients:

• 1.5 liters pork bone broth
• 1 bowl of chopped shrimp
• 1 bowl of crab meat
• 1 bowl of corn kernels
• 1 bowl of green beans
• 2 eggs, beaten
• 6 tablespoons of tapioca flour dissolved in 6 tablespoons of water
• pepper, salt
• finely chopped cilantro

Instructions:

• Bring the pork bone broth to a gentle boil, then add shrimp, crab, corn, and green beans, cook until tender, season with salt and pepper to taste.
• Dissolve tapioca flour in water and add to the soup, simmer until thickened.
• Reduce heat and slowly pour beaten eggs into the soup, gently stirring with chopsticks to create egg ribbons.
• Ladle the soup into bowls, sprinkle with pepper and finely chopped cilantro on top, and enjoy.

Ingredients:

• 2 purple sweet potatoes
• 50g rice
• Condensed milk
• Finely chopped peanuts

Instructions:

• Wash and peel the purple sweet potatoes, soak in diluted salt water for 5 minutes, then drain and cut into medium pieces. Rinse the rice.
• Put the rice and sweet potatoes in a pot with water to make soup, stir well, cook until the sweet potatoes are soft and the water turns purple.
• Once the soup is cooked, ladle it into a bowl, add condensed milk and stir well, sprinkle with chopped peanuts and mint leaves on top to make the soup more appealing.
• Adjust the amount of milk according to your family's taste preferences.

Ingredients:

• 1 large chicken breast
• 1 can sweet corn
• 1 liter chicken broth
• 1 onion
• 3 cloves garlic
• 2 slices ginger
• 25ml cooking oil
• 150g sugar
• black pepper, soy sauce, vinegar
  
• 2 egg whites
• spring onion
• 15g cornstarch
  
  

Instructions:

• Chop the onion finely and fry in oil until soft and transparent
• Put the chicken broth, chicken breast, garlic, and ginger in a pot. Boil the chicken for 30 minutes until tender, then remove and let cool.
• Bring the broth to a boil and add all the prepared ingredients, stirring well, and slowly pouring in the egg whites while stirring.
• Shred the chicken and add it to the soup along with finely chopped spring onion.
• Dissolve cornstarch in water and pour into the soup. Bring to a boil and serve.

Ingredients:

• 250g chicken meat
• 1 can bamboo shoots (readily available in supermarkets)
• 100g fresh crab meat, shredded
• 10 quail eggs, boiled and peeled
• 1 chicken egg
  
• 5 tablespoons cornstarch
• 1 tablespoon finely chopped onion
• 1 teaspoon finely chopped shallot
• 2 teaspoons cooking oil
• A pinch of white pepper and chopped spring onion for garnish
  
  

Instructions:

• Remove bamboo shoots from the can, drain, and cut into bite-sized pieces, then blanch in water.
• Sauté the shallot with hot oil until fragrant, then stir-fry the crab meat until aromatic.
• Boil the chicken meat in about 2 large bowls of water. When the meat is cooked, transfer it to cold water to maintain its white color. Then, shred the chicken.
• Beat the chicken egg in a bowl.
• Continue boiling chicken broth with bamboo shoots and quail eggs.
• Add the shredded chicken and stir-fried crab meat to the soup.
• Pour the beaten egg slowly into the soup to create smooth egg strands.
• Finally, slowly pour in the cornstarch mixture to thicken the soup.

Ingredients:

• 1 pumpkin
• 5 pieces of jackfruit seeds
• 1 cup rice
• fresh milk
• warm water
  
  

Instructions:

• Clean and peel the pumpkin, cut into pieces, and steam until tender.
• Put the pumpkin, rice, and all ingredients into a blender and blend until smooth.
• Pour into a bowl, add condensed milk, fresh milk, and enjoy.

Ingredients:

• 2 fresh razor clams
• 5 shiitake mushrooms
• 1 carrot
• 3 tablespoons cornstarch
• 3 pork shoulder bones
• 2 eggs
• Seasonings: pepper, salt, cilantro

Instructions:

• Clean the razor clams and steam or boil until cooked. Note, if boiling, you only need to add about 3 teaspoons of water.
  
• Cook the broth with pork shoulder bones as instructed.
• Clean and soak the shiitake mushrooms with a little cornstarch water. Prepare the carrot by peeling and dicing it into small cubes.
• Beat the egg whites until frothy. Sauté the clams until fragrant. Cook for about 5 minutes, slowly pour in the beaten egg whites to create silky strands in the soup. Finally, add the cornstarch water and stir well.

Ingredients:

• 3 fresh live crabs
• 50g snow mushrooms
• 10 boiled and peeled quail eggs
• 3 pork shoulder bones
• 5 tablespoons cornstarch
• Pepper and cilantro
• Seasonings: salt, bouillon

Instructions:

• Blanch the pork bones in boiling water over high heat, then rinse them with water and simmer them until tender. The pork bone broth will be used to make the soup.
• Steam the crabs until cooked, then remove the shell and claws, and shred the crab meat. While waiting for the crabs to cook, soak the snow mushrooms until soft. Once the mushrooms are soft, divide them into small pieces.
• Sauté the onions and stir-fry the crab meat until fragrant, then add them to the simmering broth.
• Beat the egg whites evenly and slowly pour them into the soup pot to create silky strands.
• Add the snow mushrooms. Then slowly pour the cornstarch water into the soup pot to create the desired thickness. Season to taste and turn off the heat.

Ingredients:

• 250g dried lotus seeds
• 250g freshwater prawns
• 3 soaked and trimmed straw mushrooms
• 1 piece of young tofu (steamed and diced)
• 1 egg
• 1 tablespoon cornstarch
• Seasonings: pepper, salt, sesame oil, dried shallots, and cilantro

Instructions:

• Cook the lotus seeds until they are soft. Keep the lotus seed broth.
• Clean the prawns, remove the black veins, lightly crush, and marinate with a little salt and pepper.
• Sauté the shallots until fragrant, then stir-fry the prawns with the straw mushrooms. Then add the lotus seed broth and simmer gently. When the broth boils again, add the lotus seeds and cook for an additional 5 minutes.
• Slowly pour in the egg whites to create silky strands and the cornstarch water to create thickness.

Ingredients:

• 350 grams of chicken thigh or breast
• 5 shiitake mushrooms (soaked and sliced lengthwise into quarters)
• 100 grams of large corn kernels
• 2 eggs
• 3 tablespoons of cornstarch
• Seasonings and green onions
  
  

Instructions:

• Boil the chicken and use the chicken broth as the soup base. Remove any foam to keep the broth clear. Once the chicken is cooked, shred it into strips.
• Cut the corn into pieces and boil until cooked, then strain and separate the kernels.
• Beat the egg whites and dissolve the cornstarch in water.
• Sauté the chicken with mushrooms until fragrant. Then add them to the simmering chicken broth over low heat.
• Once the broth returns to a boil, add the corn. Slowly pour in the beaten egg whites to create strands, and add the cornstarch mixture to thicken. Adjust seasoning to taste, and then you can turn off the heat.

Ingredients: ­

• 1 head of green broccoli ­
• 30g butter ­
• 1/4 onion
• ­Salt, sugar ­
• Fresh milk ­ 1/2 cup of chicken broth or broth from bones ­
• Whipped cream (for decoration, optional).

Instructions:

• Rinse the green broccoli with diluted salt water, trim off tough and old stems, and cut into small pieces. ­ Peel and dice the onion. ­
• Heat a pot, add butter, melt it, then add the onion and sauté with butter until fragrant. Sauté for about 3 to 4 minutes until the onion is soft. ­ Add the broccoli into the pot, stir well. ­
• Next, pour the broccoli mixture back into the pot, simmer for about 2 ­ 3 minutes until the mixture thickens slightly, then gradually pour in some fresh milk while stirring until the broccoli mixture reaches the desired thickness, adjust seasoning to taste. ­ Turn off the heat, ladle into bowls and serve hot. Optionally, decorate with a dollop of whipped cream on top.

Ingredients:

• For 5 ­ 6 servings
• ­500g pork bones
• 1 white radish, 1 piece of dried shrimp, 1 carrot, 1 tablespoon chopped lemongrass ­
• 400g beef meatballs ­
• Salt, sugar, seasoning powder, vegetable oil, dried shallots, garlic, fish sauce
• ­Onion, spring onion, curly lettuce ­
• 1 pack of rice vermicelli 300g.

Instructions:

• Rinse the pork bones, put them in a pot, add dried shrimp, bring to a boil, occasionally skim off the foam for clear broth, simmer for about 2 hours. Next, in a small pot, add a little vegetable oil, sauté shallots, garlic until fragrant, add chopped lemongrass and sauté until fragrant, then pour this mixture into the broth, season to taste.
• Wash and peel the radish and carrot, cut into chunks. Rinse the beef meatballs, cut them in half. Boil a pot of water, cook the rice vermicelli until done, drain and rinse under cold water to prevent sticking together.
• Wash the spring onion, curly lettuce, drain, and chop finely. After simmering the pork bone broth until it becomes flavorful, add the radish and carrot, continue to simmer until the vegetables are tender, season to taste.
• Add the beef meatballs to the broth, bring to a boil for about 10 minutes, then turn off the heat. When serving, scoop some rice vermicelli into a large bowl, pour the broth with beef meatballs, radish, and carrot, sprinkle with chopped spring onion on top, serve with curly lettuce. You can dip the meatballs and lettuce in chili sauce if desired.

Ingredients :

• 500g chicken meat
• 400g straw mushrooms
  
• 1/2 cup coconut milk
• 1 lemongrass stalk
• 4 lime leaves
• 2 chili peppers
• 3 tablespoons fish sauce
• 1/2 tablespoon lime juice
• 200g cilantro
• 1/2 tablespoon MSG

Instructions :

• Clean the chicken meat, remove bones and skin, and cut into pieces. Crush lemongrass, cut into sections. Dice the chili peppers. Peel the straw mushrooms, remove the dirty parts, soak in saltwater, and rinse well. Wash and chop cilantro, chili peppers, and lime leaves.
• Bring coconut milk, lemongrass, chili peppers, and lime leaves to a boil. Then add straw mushrooms and chicken meat, cook until the chicken is tender. Add fish sauce, MSG to taste. Add lime juice and serve in bowls. Garnish with cilantro. Enjoy your hot chicken coconut soup.

Ingredients:

• 200g chicken meat
• 100g straw mushrooms
  
• 1 lemongrass stalk
• 1/2 lime
• 1 piece galangal
• 3 chili peppers
• 3 lime leaves
• 3g sawtooth coriander
• 120ml coconut milk
• 240ml chicken broth
• 30ml fish sauce

Instructions:

• Boil lemongrass, chili peppers, lime leaves, and galangal with chicken broth and coconut milk.
• Clean straw mushrooms. Then add chicken meat and mushrooms into the boiling broth.
• When the chicken is cooked, turn off the heat and add fish sauce and lime juice into the pot.
• That's it! Garnish with some sawtooth coriander on top for extra flavor.

Ingredients:

• 3 eggs
• 3 small bowls of chicken broth or water
• 1/2 small bowl of corn kernels
• 3-4 large scallions
• 15g cornstarch (about 1 tablespoon)
• 1 teaspoon ginger powder
• 1/4 teaspoon garlic powder
• Sesame oil, salt, ground pepper

Instructions:

• Add cornstarch, garlic powder, and ginger powder to the chicken broth, stirring until all the powder is dissolved.
• Place the pot on the stove, add corn kernels, and bring the broth to a boil over high heat. Stir occasionally to prevent boiling over.
• When the broth is vigorously boiling, turn off the heat. Gradually pour in the eggs while stirring vigorously with chopsticks or a whisk.
• Add scallions and 1/2 teaspoon of sesame oil to the pot, stirring to combine all the ingredients.
• Season with 1 teaspoon of salt and a dash of ground pepper, stirring gently to dissolve. Taste and adjust seasoning if needed.

Ingredients:

• 150 grams of fresh mussels
• 1 carrot
• 1 ear of corn
• 4 shallots
• 20 grams of cilantro
• Seasonings.

Instructions:

• Rinse the mussels with diluted saltwater. Drain and lightly fry in a pan with a pinch of salt and white wine to remove any fishy odor.
• Peel and wash the shallots, then thinly slice and sauté until fragrant.
• Remove the corn kernels, peel and wash the carrot, and dice them before sautéing with the shallots.
• Soak the mushrooms in warm water, wash thoroughly, and then finely chop.
• Bring a pot of water to a boil, add the carrots and mushrooms, cook until tender, then beat the eggs and strain them into the boiling soup.
• Add the corn and a slurry of cornstarch mixed with water to thicken the soup.
• Continue by adding the mussels, season to taste, and simmer for a few more minutes before turning off the heat.
• Serve the mussel soup in bowls, garnish with cilantro, fried shallots, and a sprinkle of ground pepper, then enjoy.

Ingredients:

• 1kg eel
• 500g pork bones
• 20g shallots
• 30 grams cashew nuts
• Scallions, coriander, chili, dried shallots
• Cornstarch, tapioca starch
• Seasonings

Instructions:

• Prepare the eel by rubbing salt, rinsing with lime juice, and washing with clean water 2-3 times.
• Then boil for 5 minutes, remove the bones, and extract the eel meat.
• Peel and finely chop the shallots, and finely slice the remaining ingredients.
• Wash the pork bones with diluted saltwater, blanch in boiling water with a pinch of salt, then rinse again.
• Simmer the pork bones for about 45 minutes, regularly skimming off the foam to keep the broth clear. Then remove the bones, add 1/2 tablespoon of cornstarch and tapioca starch. Stir well to thicken the soup, then turn off the heat.
• Next, fry the dried shallots and cashew nuts until golden brown, then add the eel meat and season to taste.
• Add the eel meat mixture to the broth, along with chopped coriander, sliced chili, and turn off the heat. You now have a delicious eel soup, typical of Nghe An province.