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.
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) |
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!