spicy soup

Look no further for perfect Texas chili than this recipe from Delish.com.

Best Texas Chili Recipe

bacon

beef

kosher salt

onion,

jalapeños, minced

garlic,

tomato paste

tbsp. ancho chili powder

tbsp. chipotle chili powder

oregano

tbsp. cumin

28 oz. can crushed tomatoes

c. lager beer

low-sodium beef broth

water

Shredded cheddar,

Sour cream,

chives,

Cornbread,

I would recommend matching the written directions to the video directions. The written directions don't say to drain the fat from the beef searing. I didn't watch the video, so this turned out a thin, soupy disaster. Terrible.

Wonderful recipe. I changed it up by using both ground Sirloin as well as a cubed up Chuck Roast and adding the proverbial kidney and pinto beans plus added more diced tomatoes than called for - used the new product RoTel Diced Tomatoes with Serrano Pepper and it added another level of zing.

https://streaming.hearstdigitalstudios.com/df66ad3e-79ff-4285-ab99-781f810808bc/video_rover_16x9_1080p_hd_1558129602_12387.mp4

Serve with a hunk of Texas-sized cornbread.

Here's How To Make Real Texas Chili

Cure your winter blues with a steamy pot of Japanese Kimchi Nabe. Made with anchovy broth, kimchi, pork belly and vegetables, this soup pot is hot and sour with a good kick of spice that warms you right up!

Kimchi Nabe

lb kimchi ((454 g; cut if necessary))

bean sprouts

onion

½-1 pack medium-firm tofu

cabbage

Negi (long green onion) ((or 3 green onions/scallions))

carrot

garlic chives (Chinese chives

pack enoki mushrooms

pork

Tbsp sesame oil (roasted)

dashi (Japanese soup stock; click

Tbsp sake

Tbsp gochujang (Korean chili paste)

tsp gochugaru (Korean pepper flakes)

Tbsp sugar

Tbsp kimchi juice ((60 ml))

soy sauce

Tbsp miso ((I use awase miso))

salt

⅓ oz kombu (dried kelp) ((12 g, about 3x4"))

water ((960 ml))

Gather all the ingredients.

This is an extra step and not everyone follows this method, but I highly recommend to remove the head and guts from the anchovies to reduce the bitter flavor in dashi (Watch this video).

Clean the kombu with a damp cloth (but don&#x27;t wipe off the white powder - that&#x27;s umami!). In a small saucepan, put 4 cups water, kombu, and anchovies.

Bring it to boil on low heat. It’s best to slowly infuse water with kombu and anchovies. Once boiling, cover and keep on low heat and simmer for 10 minutes.

Once you are done simmering dashi, strain through a fine sieve. Discard anchovies and kombu (Or make candied anchovies and simmered kombu (cook with soy sauce + sake + mirin/sugar)), and set aside the dashi.

Make Dashi:

Meanwhile, start prepping ingredients. Thinly slice the onion. Cut tofu into small blocks.

Cut napa cabbage into 2” (5 cm) pieces widthwise (cut from bottom to leafy side). The bottom part of napa cabbage is thicker so cut these pieces into smaller pieces lengthwise (See how I do it in the video).

Slice the Tokyo Negi (or green onions/scallions) diagonally into ½“ (1.3 cm) pieces and slice the carrot diagonally into ¼” (0.6 mm).

Cut garlic chives into 2” (5 cm) pieces. Discard the bottom of enoki mushrooms and loosen them up.

Rinse bean sprouts and place all the vegetable ingredients on a plate. Cut the sliced pork belly into 2” (5 cm) pieces and set aside.

Prepare Ingredients:

In a large donabe (4-5 serving) or pot, heat 1 Tbsp. sesame oil over medium-low heat and add the sliced pork belly. Stir fry the meat until no longer pink.

Add kimchi and onion and stir fry for 5 minutes.

Then add 1 Tbsp. sake and 1 Tbsp. gochujang.

Add 1 tsp gochugaru and 1 Tbsp sugar and mix it all together.

Add kimchi juice and dashi and make sure it’s mixed evenly.

Cover and bring to boil. Once boiling, reduce heat to low and cook for 5 minutes.

Add 1 Tbsp. soy sauce and 1 Tbsp miso. Mix all together and make sure the miso is completely dissolved.

Add the rest of ingredients and cover to cook on medium heat for 10 minutes, or until all the ingredients are tender.

Taste the soup and add kosher salt if necessary (I added about ½ tsp). Each miso has different saltiness so you really need to taste the soup to adjust the flavor.

Make Kimchi Nabe:

Come in from the cold to a warming bowl of autumnal soup

Butternut squash soup with chilli & crème fraîche

butternut squash,about 1kg,

olive oil

butter

onions,diced

garlic clove,thinly sliced

mild red chillies,deseeded and finely chopped

vegetable stock

fraîche,plus

<a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">Cut</a> 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a <a href="http://www.bbcgoodfood.com/review/test-five-best-roasting-tins">large roasting tin</a> with 1 tbsp of the olive oil.

Roast for 30 mins, turning once during cooking, until golden and soft.

While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">large saucepan</a>, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.

Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a <a href="http://www.bbcgoodfood.com/content/top-five-hand-blenders">stick blender</a> until smooth. For a really silky soup, put the soup into a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">liquidiser</a> and blitz it in batches.

Return to the pan, gently reheat, then season to taste.

Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Add some fire and spice to your soup repertoire with this chickpea and spinach offering. The spicy North African harissa brings the right amount of heat to keep your mouth watering long after dinner's over.

Chickpea and spinach soup

garlic cloves, finely chopped

zucchini, chopped

tsp cumin

harissa (recipe below), to taste

1.5L (6 cups) chicken stock

lemon juice

pita bread rounds, warmed

unsalted butter, melted

tbs toasted cumin seeds

(18 grams) dried chilli flakes

garlic cloves, roughly chopped

tbs sweet paprika

coriander seeds

tsp coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977458968001&=domain=del

5348771529001-5977458968001

An ideal recipe for getting your Thai tastebuds into practice

Thai chicken & mushroom broth

chicken stock

tbsp Thai red curry paste

tbsp Thai fish sauce

tsp sugar

limes

Portobello mushrooms, sliced

spring onions, sliced,

leftover chicken, shredded

Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil, then add the mushrooms and whites of the spring onion. Cover, then simmer for 2 mins.

Stir in the chicken and most of the spring onion greens to gently heat through, then serve ladled into bowls and scattered with the remaining lime zest. Serve with extra lime juice, sugar and fish sauce on the side so everyone can adjust their own bowlfuls.

Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend

Moroccan spiced cauliflower & almond soup

cauliflower

½ tsp each ground cinnamon, cumin and coriander

harissa paste

1l hot vegetable or chicken stock

almond

Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.

Got a Thai food craving?&nbsp; Why not try this super delicious Thai Seafood Laksa.&nbsp; A&nbsp;great way to get a fabulous Thai meal on the table quickly, using only one pan and ready in less than 30 minutes.&nbsp; If you like Thai food like I do then you will LOVE this!

Seafood Laksa

red chillies

x 2cm piece of ginger

garlic (peeled and chopped finely)

lemongrass

coriander

turmeric

tamarind paste

cumin

paprika

noodles

12-16 king prawns (peeled and deveined)

200 g beansprouts ((mung bean sprouts))

tsp fish sauce

200 ml full fat coconut milk

200 ml chicken/seafood/veg stock (use bouillon for gluten free)

tsp rice wine vinegar

tsp caster sugar

red chilli (chopped finely)

finger sized piece of cucumber (chopped finely)

¼ of a small red onion (peeled and chopped finely)

Start by soaking your vermicelli in a large bowl of boiling water for about 8-10 minutes until cooked. Drain, and then rinse through with cold water to prevent it from sticking together.

Next make your garnish by mixing the vinegar and sugar together until the sugar dissolves, then mixing in the chilli, cucumber and red onion. Put to one side.

Whilst your noodles are soaking, make your Laksa paste. Heat the oil in a medium-to-large pan, and add the chopped onions. Cook on medium for about 5 minutes until the onions soften and start to turn translucent. Add in the rest of the Laksa paste ingredients, stir and continue to cook for 6-7 minutes, stirring every now and then. Then carefully use a stick blender to blend the ingredients into a paste. You could also use a mini chopper to do this.

Add the coconut milk and stock to the paste and gently heat through. Then add in your fish, stir, and allow to cook for 2-4 minutes until the fish is starting to fall apart. Add in your prawns, stir, and cook for an extra one minute. The prawns should be starting to turn pink, and your fish should be cooked. Finally add in the beansprouts and cook for another minute.

Whilst your fish and beansprouts are cooking, divide your noodles between the bowls. Scoop the fish, prawns and beansprouts out of the soup, and spoon them over the noodles. Then gently pour or spoon the sauce over and around the noodles.

Garnish with a sprinkle of coriander and a teaspoon of the chilli/red onion/cucumber mix.

James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs

Hot & sour fish soup

ginger

rice noodles

tbsp fish sauce

garlic

raw, tail-on tiger prawns

200 grams/7 ounces skinless salmon fillet

spring onions

coriander leaves

mint leaves

Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.

Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.

Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.

Okay, YUMMMM. Spicy Peanut Soup with Sweet Potatoes + Kale! Comforting and SUPER nutritious. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS.

Spicy Peanut Soup with Sweet Potato + Kale

jalapeño, minced

sweet potatoes,

tomatoes

light coconut milk

curry and/or turmeric

peanuts

peanut butter

kale, stems removed, chopped

Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.

Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.

Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.

Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you&#8217;re obsessed like me.

Wow! What an amazing recipe Lindsay! Not only was I on the look out for a soup recipe which was completely different to the ones I usually cook, but as I've also FINALLY got myself a slow cooker, this is perfect. Can't wait to try it out! Oh, and Happy New Year to you and Bjork!

https://content.jwplatform.com/videos/oileT5i9.mp4

Sweet Potato Peanut Soup

Learn how to make the best homemade Gukbap. Our healthy Korean rice soup recipe features spicy kimchi, mushrooms, egg &amp; beef brisket.

Top 15 spicy soup recipes from across the web

The most viewed spicy soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Texas Chili Recipe

Kimchi Nabe

Butternut squash soup with chilli &...

Chickpea and spinach soup

Thai chicken & mushroom broth

Moroccan spiced cauliflower & almon...

Seafood Laksa

Hot & sour fish soup

Spicy Peanut Soup with Sweet Potato...

Spicy Gukbap Korean Beef Soup

New Orleans Gumbo with Shrimp and S...

Spicy Sotanghon Chicken Soup

Gochujang Stew

Mexican Bean And Tomato Soup

Spicy Chicken Noodle Soup

Top 15 spicy soup recipes from across the web

The most viewed spicy soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Texas Chili Recipe

Kimchi Nabe

Butternut squash soup with chilli &...

Chickpea and spinach soup

Thai chicken & mushroom broth

Moroccan spiced cauliflower & almon...

Seafood Laksa

Hot & sour fish soup

Spicy Peanut Soup with Sweet Potato...

Spicy Gukbap Korean Beef Soup

New Orleans Gumbo with Shrimp and S...

Spicy Sotanghon Chicken Soup

Gochujang Stew

Mexican Bean And Tomato Soup

Spicy Chicken Noodle Soup

The most viewed spicy soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine