Top 20 Delicious and Easy-to-Make Soups for Everyday

Bitter melon soup is a simple, refreshing, and sweet dish, perfect for detoxing. It's easy to prepare with just a few ingredients. Here's how to make it: Ingredients:

• 300 grams of bitter melon
• 150 grams of shrimp
• Garlic, sugar, pepper, and salt

Instructions:

• Step 1: Clean the shrimp, peel and crush them, then mix with sugar, pepper, and salt for about 10 minutes.
• Step 2: Clean and cut the bitter melon into pieces, then set aside to dry.
• Step 3: Fry garlic in a pot, then add the shrimp. Once cooked, pour in a bowl of water, season, and add the bitter melon. Wait for the soup to boil and the melon to soften, then it’s ready to serve.

This snakehead fish soup is light and flavorful, providing your family with a delicious and nutritious meal. Ingredients:

• 1/2 kg of snakehead fish
• 1/2 starfruit
• 2 tomatoes
• 1 teaspoon of minced garlic
• 2 tamarind fruits
• 4 tablespoons of sugar
• 2 teaspoons of seasoning powder
• 1 tablespoon of cooking oil
• Some shallots, cilantro, basil, and chili

Instructions:

• Step 1: Clean the fish, remove scales, wash the starfruit, and slice thinly. Cut the tomatoes into wedges.
• Step 2: Boil water in a pot, add tamarind to extract the sourness, discard the seeds, then add the fish.
• Step 3: Once boiling, add the tomatoes and starfruit, season to taste, and turn off the heat.
• Step 4: Mince the shallots, cilantro, and basil. Fry the garlic until golden. Slice the chili, and sprinkle everything on top to finish the dish.

This chicken and winter melon soup is not only delicious but also helps cool down the body and relieve stress. It's a perfect dish for all ages, with a refreshing flavor that's just right for any meal.Ingredients:

• 1 winter melon
• 400 grams of chicken
• 1 piece of ginger
• Some green onions, cilantro, sugar, seasoning powder, and garlic

Instructions:

• Step 1: Wash the chicken with water, then rinse with wine. Cut into pieces and marinate with sugar, seasoning powder, and ginger.
• Step 2: Clean the winter melon and cut it into thick slices.
• Step 3: Fry the garlic until golden, then stir-fry the chicken until it is browned.
• Step 4: Add water to the pot, bring the chicken to a boil, then add the winter melon, season to taste, and turn off the heat.
• Step 5: Turn off the heat and add finely chopped green onions and cilantro.

Not only does this soup dazzle with its vibrant colors, but it's also quite easy to prepare and enjoy. Colorful vegetable soup is perfect for family meals, especially during the summer.Ingredients:

• 1 corn on the cob
• 2 carrots
• 2 chayote squash
• 2 potatoes
• 1/2 head of cauliflower
• Some garlic, salt, fish sauce, seasoning powder, green onions, and cilantro

Instructions:

• Step 1: Remove the husk and silk from the corn, cut into pieces. Cut the chayote, potatoes, and carrots into bite-sized pieces. Cut the cauliflower into sections. Wash all the vegetables and set aside.
• Step 2: Boil the corn in 1 liter of water.
• Step 3: Sauté the garlic, then stir-fry the chayote, potatoes, and carrots.
• Step 4: Once the corn is cooked, add the sautéed vegetables and the cauliflower to the pot. Season to taste.
• Step 5: Once the soup comes to a boil, turn off the heat and garnish with chopped green onions and cilantro.

A delicious dish made from various root vegetables, curry soup is refreshing and perfect for changing up the family’s meals during the summer.Ingredients:

• 300 grams chicken breast
• 2 potatoes
• 1 packet curry powder
• 1 carrot
• 1 red bell pepper
• 1 teaspoon minced garlic
• Seasoning to taste

Instructions:

• Step 1: Clean and dice the chicken, potatoes, carrots, and bell pepper into small cubes.
• Step 2: Sauté the garlic until golden, then add the chicken and cook for about 5 minutes. Add the potatoes, carrots, and season to taste.
• Step 3: After 5 minutes, add water and curry powder. Cook for another 5 minutes, then add the bell pepper. Let it simmer until it boils, then turn off the heat.

Papaya and pork leg soup is a light, delicious, and highly nutritious dish, especially beneficial for pregnant women and nursing mothers. The ingredients and preparation are simple and easy to follow.Ingredients:

• 500 grams pork leg
• 500 grams papaya
• 1 shallot
• Spring onions, cilantro, pepper, salt, fish sauce, seasoning powder

Instructions:

• Step 1: Clean the pork leg and cut it into appropriate pieces. Marinate with 1/2 teaspoon salt, 1/2 teaspoon seasoning powder, pepper, and finely chopped shallot.
• Step 2: Peel and chop the papaya into bite-sized pieces. Clean and chop the spring onions and cilantro.
• Step 3: Boil 1.5 liters of water, add the pork leg, and cook over high heat, skimming off any foam. Add 1 teaspoon of seasoning powder and the papaya.
• Step 4: Once the pork and papaya are cooked, add fish sauce, then turn off the heat. Serve in bowls, garnished with spring onions, cilantro, and a sprinkle of pepper.

The gentle sweetness of the mushrooms combined with the light fragrance of the bottle gourd will surely satisfy your family's taste buds.Ingredients:

• 300 grams bottle gourd
• 100 grams straw mushrooms
• 150 grams sweet cabbage
• 75 grams dried shrimp
• Seasoning to taste

Instructions:

• Step 1: Soak the dried shrimp in warm water and wash them clean. Peel and slice the bottle gourd. Soak the cabbage in diluted saltwater, rinse, and cut into pieces. Remove the mushroom stems and soak the mushrooms in diluted saltwater, then wash thoroughly.
• Step 2: Boil the shrimp in 800 ml of water until it reaches a boil, then add the mushrooms. After 2 minutes, add the bottle gourd and cabbage. Season to taste, then turn off the heat.

Clams and green pumpkin are simple, easy-to-find ingredients that are also quick to cook. After a busy day, there’s nothing more comforting than enjoying a bowl of clam soup with green pumpkin that is both refreshing and satisfying.Ingredients:

• 1 green pumpkin
• 200g clams
• Ginger, green onions, cilantro, pepper, salt, seasoning powder, sugar, chili powder

Instructions:

• Step 1: Peel and wash the green pumpkin, then cut it into small cubes. Clean the green onions and cilantro. Peel and shred the ginger. Rinse the clams with warm water and season them with salt, seasoning powder, and sugar.
• Step 2: Heat some oil in a pan and sauté the chili powder for color. Add the clams and stir-fry until they firm up. Add the pumpkin, pour in water, and bring it to a boil. Add the shredded ginger and season to taste.
• Step 3: Serve the soup hot, garnished with pepper, green onions, and cilantro, and enjoy with steamed rice.

This sour clam soup offers a delightful balance of sweet clam flavor, tangy notes from tomatoes and starfruit, and the fragrant aroma of Vietnamese herbs like cilantro and green onions. It’s a perfect dish to cool off on hot days.Ingredients:

• 1kg clams
• 2 tomatoes
• 1 starfruit
• 1 shallot
• Cilantro, green onions
• Seasoning: salt, seasoning powder

Instructions:

• Step 1: Wash the clams thoroughly and soak them in a bowl of water, adding 2 sliced chilies for extra freshness.
• Step 2: Place the clams in a pot of water and bring it to a boil. Once boiling, reduce the heat, add salt, and stir the clams to separate the meat from the shells.
• Step 3: Pour the clams through a strainer, letting the broth settle. Separate the clear broth from any residue.
• Step 4: Rinse the clam meat with fresh water, drain it, and set aside.
• Step 5: Wash and chop the tomatoes into wedges. Clean the cilantro and green onions, removing roots and tough stems. Cut the starfruit into slices and thinly slice the shallot.
• Step 6: Heat oil in a pan, sauté the shallot until fragrant, then add the clam meat along with some seasoning and stir-fry until the clams are firm. Set them aside.
• Step 7: Add more oil to the pot, sauté half of the tomatoes until soft, then add the clam broth and bring it to a boil. Add the remaining tomatoes and starfruit, cooking for an additional 2 minutes. Finally, return the clam meat to the pot, taste and adjust the seasoning. Turn off the heat and mix in chopped green onions and cilantro before serving hot.

This pumpkin and peanut soup is a highly nutritious dish that provides protein, healthy fats, and essential minerals. It is excellent for brain health, easy to eat, and particularly beneficial for both the elderly and children.Ingredients:

• 300g pumpkin
• 300g pork bones
• 100g peanuts
• Vietnamese coriander (rau om)
• Salt, seasoning powder

Instructions:

• Step 1: Peel the pumpkin, remove the seeds, and cut it into pieces that are easy to eat. Clean and chop the Vietnamese coriander.
• Step 2: As with other bone-based soups, cut the pork bones, wash them with saltwater, and boil for 2-3 minutes to remove impurities. Then rinse with clean water.
• Step 3: Place the bones and peanuts in a pot with 1.5 liters of water. Bring to a boil, then add 1 teaspoon of salt and 1 teaspoon of seasoning powder. Reduce the heat and simmer for 30 minutes until the bones and peanuts are tender. If using a pressure cooker, simmer for 15 minutes. Add the pumpkin and cook until tender, adjust the seasoning, then stir in the Vietnamese coriander and turn off the heat.

When you think of kimchi, it's often associated with the famous Korean pickled vegetable dish. However, kimchi can also be a fantastic and visually appealing ingredient for making soup.Ingredients:

• Half a small bowl of napa cabbage kimchi
• 200g pork belly
• Half a block of soft tofu
• Green onions

Instructions:

• Step 1: Clean the pork and cut it into bite-sized pieces. Chop the kimchi into smaller pieces. Cut the soft tofu into small cubes.
• Step 2: Heat 2 tablespoons of oil in a pot. Add the pork and stir-fry until browned. Once the pork is seared, add the kimchi and stir-fry together. Pour in just enough water to cover the ingredients and bring to a boil.
• Step 3: Season the soup to taste. Since kimchi is already salty, be careful not to add too much salt, and consider adding 1 teaspoon of sugar to balance the flavors. Simmer for another 5 minutes, then gently add the tofu. Let it simmer without stirring to avoid breaking the tofu. When the soup comes to a second boil, turn off the heat and sprinkle chopped green onions on top before serving.

Sour soup is a beloved dish, enjoyed across many regions, each with its own unique twist and ingredients for preparing this flavorful squid version.Ingredients:

• 2 squid (about 200g)
• 1 stalk of shredded bamboo shoots
• 1/4 pineapple
• 50g bean sprouts
• 3-4 okra pods
• 1 tomato, 1 small tamarind ball, a few sprigs of Vietnamese coriander, cilantro, garlic, chili
• Seasonings: sugar, salt, fish sauce, white wine, cooking oil

Instructions:

• Step 1: Peel and slice the bamboo shoots, lightly salt them, rinse, and drain. Peel and slice the pineapple. Trim and slice the okra, cutting each pod in half. Clean and cut the tomato into wedges. Wash and prepare the herbs. Rinse the bean sprouts.
• Step 2: Soak the tamarind in hot water for about 5 minutes until soft. Strain and extract the pulp. Peel and chop the garlic and chili.
• Step 3: Clean the squid, rinse it with white wine to reduce the fishy smell, and slice it into rings.
• Step 4: Heat oil in a pan, sauté the garlic until fragrant, then add the squid and a splash of fish sauce. Stir-fry the squid until just cooked, then remove and set aside.
• Step 5: In a pot of boiling water, add salt, tamarind, and sugar to taste. (Note: Southern-style sour soup doesn't use seasoning powders like MSG.)
• Step 6: Once the base is seasoned, add the pineapple, tomato, bamboo shoots, okra, and bean sprouts. When the vegetables are tender, add the squid and a little more fish sauce. Taste and adjust seasoning if needed. Serve the soup hot, garnished with chopped cilantro, Vietnamese coriander, and chili slices, topped with crispy garlic.

During the summer, a bowl of okra soup with shrimp paste can help refresh your body and make your meals more appetizing.Ingredients:

• 15 shrimp heads
• 2 gourds
• 1 bunch of okra
• Seasoning to taste

Instructions:

• Step 1: Clean the gourds and okra, then cut them into bite-sized pieces.
• Step 2: Rinse the shrimp heads and blend them with some water until smooth. Strain the mixture through a fine sieve.
• Step 3: Pour the shrimp juice into a pot, place it over heat, and season it. Stir the mixture until the shrimp paste forms.
• Step 4: Add the gourd and okra to the pot, cook for about 5 minutes, then remove from heat. Serve the soup hot in bowls.

To beat the scorching heat and refresh the body, I decided to make this dish over the weekend. It’s perfect for cooling down and changing up the flavors for the family.Ingredients:

• 300g beef shank
• 2 sour starfruits
• Spring onions, Vietnamese coriander, shallots, salt, seasoning powder

Instructions:

• Step 1: Wash the beef shank, freeze it for about 5 minutes to firm it up, then slice it thinly. Clean the starfruit, remove the edges, and cut it into star-shaped slices.
• Step 2: Place the beef shank in a pot and boil it for about 5 minutes.
• Step 3: Add the starfruit and season with a teaspoon of salt. Continue boiling until the beef becomes tender.
• Step 4: Add half a teaspoon of seasoning powder, cook for another 3 minutes, then turn off the heat. Sprinkle chopped spring onions and Vietnamese coriander over the soup. Serve it hot with rice.

The combination of chicken and bitter melon may seem unusual, but it creates a highly nutritious and refreshing soup.Ingredients:

• 300g chicken (choose from breast, wings, or thighs)
• 1 medium-sized bitter melon, 1/4 pineapple, 700ml chicken broth or water
• Seasoning powder, salt, cilantro

Instructions:

• Step 1: Clean the chicken by rubbing it with salt, then cut it into bite-sized pieces.
• Step 2: Remove the seeds from the bitter melon and slice it into 2cm thick pieces.
• Step 3: Cut the pineapple into bite-sized chunks.
• Step 4: Heat water in a pot, add the chicken, and cook with about half a teaspoon of salt for 15 minutes until the chicken is tender.
• Step 5: Occasionally skim the foam to keep the broth clear. Add the pineapple and cook for another 5-7 minutes, then add the bitter melon and cook for another 1-2 minutes. Adjust the seasoning with a little more seasoning powder.
• Step 6: Serve the soup in bowls, garnished with fresh cilantro. It tastes great either hot or cold.

Japanese cucumber (also known as Lạc Lày) is a popular fruit during the summer, offering a sweet and refreshing taste, along with great benefits for your skin. Why not try bringing Japanese cuisine to your family’s table?Ingredients:

• 300g Japanese cucumber
• 100g minced lean meat
• 1 small onion, finely chopped
• Seasonings: seasoning powder, salt, MSG, cooking oil

Instructions:

• Step 1: Wash the cucumber and slice it into pieces about 0.3 cm thick.
• Step 2: Marinate the minced meat with seasoning powder, salt, and MSG to infuse the flavors.
• Step 3: Heat a tablespoon of oil in a pot, add the chopped onion, and sauté until fragrant. Then, add the marinated meat and stir until it turns golden brown.
• Step 4: Add the sliced cucumber to the pot and stir to mix well.
• Step 5: Pour in enough water to cover the ingredients and simmer until the cucumber is soft. Adjust the seasoning to your taste before turning off the heat.

Ingredients:

• 1 bunch of purslane
• 1 bunch of Malabar spinach
• 300g of freshwater crab
• Seasonings: salt, MSG, 1 small spoon of fermented shrimp paste (optional)

Instructions:

• Step 1: Preparing the crab:
  • For a delicious crab soup, the first step is to select fresh, active, and unbroken crabs. After buying the crabs, soak them in clean water for about 30 minutes to remove any dirt and mud. Be sure to cover the container so the crabs do not escape.
  • After soaking and cleaning the crabs, remove the shell and apron carefully.
  • Gently scoop out the roe from the crab shell and set it aside in a bowl.
  • Next, place the cleaned crab bodies into a mortar and pound them or use a blender. Using a blender makes the process faster and results in finer crab paste.
  • Mix half a teaspoon of salt and a bowl of water with the crushed crab.
  • Use your hands to gently squeeze the crab paste, then strain to extract the crab juice and discard the solid remains. If you have gloves, wear them to avoid the fishy smell on your hands.
• Step 2: Preparing the vegetables: Wash the purslane and Malabar spinach, removing any old leaves, and cut them into small pieces, or leave them larger according to your preference.
• Step 3: Cooking the crab soup with purslane and Malabar spinach:
  • Pour the crab juice into a pot and bring it to a gentle boil. Be careful at this stage, as boiling too vigorously may cause the crab meat to spill over. Keep the heat low and when the crab meat begins to coagulate, tilt the pot to gather the crab roe on one side. After 3 minutes, add the purslane and Malabar spinach. Finally, add the roe into the soup. This method ensures the crab meat forms neat pieces without falling apart, making the dish visually appealing and delicious. Season the soup with salt and a little MSG to taste, and if you have shrimp paste, add a spoonful. If not, simply skip it. To preserve the green color of the vegetables and avoid bitterness, cook with the lid slightly ajar. After adding all the ingredients, let the soup simmer for another minute, then turn off the heat and serve.
  • This crab soup with purslane and Malabar spinach will be rich in flavor, with a delicate sweetness from the broth, a creamy crab texture, and no fishy taste, making it irresistible to anyone who tries it.

The sweet flavor of pork ribs combined with the tangy taste of sour fruits creates a perfect dish for hot summer days. This sour pork ribs soup stands out with its refreshing, slightly sour taste that helps cool you down. The recipe for this dish is very simple and easy to follow.

Ingredients:

• 350g of pork ribs
• 6 sour fruits (Sấu)
• Some green onions, garlic, and seasoning

Instructions:

• Step 1: Clean the pork ribs and cut them into bite-sized pieces.
• Step 2: Fry the garlic until golden, then add the ribs and stir-fry until they are slightly browned.
• Step 3: Add 1 liter of water to the pot, season to taste, and add the sour fruits. Let it simmer for about 10 minutes until the ribs are tender.
• Step 4: Remove from heat, chop the green onions, and stir them into the soup. Your sour pork ribs soup is ready to serve.

Shrimp blends with chicken and aromatic herbs, creating a delightful dish. Follow the steps to make this delicious recipe.

Ingredients:

• 500g shrimp
• 200g chicken bones
• 3 tomatoes
• A few slices of galangal, lemongrass, garlic, chili, kaffir lime leaves, cilantro, and black mushrooms
• 1 pack of Tom Yum Paste
• Seasonings: chicken bouillon, fish sauce, cooking oil

Instructions:

• Step 1: Rinse the chicken bones and cut them into smaller pieces, then add them to a pot with water and 1 tablespoon of bouillon.
• Step 2: Peel and de-vein the shrimp, then wash and set aside.
• Step 3: Mince the garlic, clean the mushrooms, cilantro, and kaffir lime leaves, and cut the tomatoes into 6-8 wedges depending on their size.
• Step 4: Heat oil in a pan, fry the garlic until fragrant, then add the shrimp. Stir-fry until the shrimp turns light pink, then set them aside.
• Step 5: Add more oil to the pan, stir-fry the tomatoes gently, making sure they stay in pieces.
• Step 6: Transfer the tomatoes, galangal, mushrooms, and lemongrass into the pot with the chicken broth. Let it cook for about 3 minutes, then add the shrimp, Tom Yum Paste, fish sauce, chili, and kaffir lime leaves to taste.
• Step 7: Once the shrimp are cooked, remove from heat, add cilantro, galangal, lemongrass, and a squeeze of lime juice to finish.

What could be better in the summer than a comforting bowl of mustard greens soup paired with fried eggplant? It's the perfect dish to keep you nourished and satisfied. Preparing this meatball soup with mustard greens is also incredibly simple!

Ingredients:

• 3 bunches of mustard greens
• 200g ground pork
• 2 pieces of ginger
• A little chili, sugar, spring onions, salt, and seasoning powder

Instructions:

• Step 1: Soak the mustard greens in salted water, rinse thoroughly, and cut into bite-sized pieces.
• Step 2: Mince the chili, sugar, spring onions, seasoning powder, and salt, then mix with the ground pork and roll into meatballs.
• Step 3: Bring water to a boil and add the meatballs. Season to taste and add a few slices of ginger, continuing to boil.
• Step 4: Once the soup is boiling, add the mustard greens and cook until tender, and it’s ready to serve.