3 Chicken/Vegetarian Soups For Fall - Meal Planning - Kravings

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Feb. 01, 2019

Whoever said that Chicken soup is good for the soul is spot on. These three Chicken soup recipes with vegetarian options are like a warm hug on a cold day. These 3 recipes are made very easily and can be stored in mason jars for a wonderful light meal all week long. I grab whatever soup I fancy and bring it to work and at lunchtime, all I have to do is reheat in the microwave and enjoy!
The first soup is a Sweet Corn soup also known as the Chicken sweet corn for a non-vegetarian version. This soup is a favorite in every Chinese restaurant and its so easy to make, my mom would make this for us all the time. If you like seafood, this is also super delicious with crab meat.
The next recipe is a Thai Coconut Rice Mushroom soup, again, with or without Chicken. Lemongrass and Thai Red Curry paste is the star in the soup and is made hearty with Mushrooms and Rice.

Ingredients

For sweet corn soup:
Chicken stock/Veggie stock 600 Milliliter
Creamed corn 400 Milliliter
Chili vinegar 1 Teaspoon
Salt To Taste
Light soya sauce 1 Teaspoon
Egg beaten 1
Spring onion leaves 2 Tablespoon
Cooked shredded chicken 1/4 Cup (4 tbs)
For thai coconut soup with rice and mushrooms:
Chicken stock/Veggie stock 600 Milliliter
Lemongrass stick 1 Inch (cut in 4)
Thai red curry paste 1 Teaspoon
Mushrooms 1/2 Cup (8 tbs)
Fish sauce 1 Teaspoon (use Soya for Veggie option)
Freshly cracked pepper To Taste
Coconut milk 100 Milliliter
Salt To Taste
Cooked rice 1/2 Cup (8 tbs)
Shredded chicken 1/4 Cup (4 tbs) (cooked)
For noodle soup:
Chicken stock/Veggie stock 600 Milliliter
Minced garlic 1 Teaspoon
Salt To Taste
Pepper To Taste
Diced carrots 16 Gram
Diced celery 16 Gram
Cooked pasta 1/2 Cup (8 tbs)
Parsely 1 Tablespoon
Shredded chicken 1/4 Cup (4 tbs) (cooked)

Directions

FOR SWEET CORN SOUP:

MAKING:

1. Heat up the stock.

2. Add the creamed corn.

3. Add the Chilli Vinegar, Salt, Pepper, Soya and stir.

4. Beat the egg and drop into the soup stirring with a fork.

5. Add the sliced spring onion leaves.

6. Add shredded Chicken optional.

FOR THAI COCONUT SOUP WITH RICE AND MUSHROOMS:

MAKING:

1. Heat up the stock.

2. Add the lemongrass and allow to infuse into the stock and remove.

3. Add the red curry paste.

4. Add the mushrooms, fish sauce, and pepper.

5. Add the coconut milk.

6. Add a pinch of salt and the rice.

7. Add shredded Chicken optional

FOR NOODLES SOUP:

MAKING:

1. Heat up the stock.

2. Add the Garlic.

3. Add the diced carrots and celery.

4. Add the noodles.

5. Add the Parsley.

6. Add shredded Chicken optional

SERVING:

7. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy