Soup Recipes

Chicken soup with light, fluffy matzo balls, parsnips, broccoli, and mushrooms in a savory broth. A vegetable-loaded twist on the classic Jewish comfort soup, finished with fresh dill.

Silky tofu and spinach miso soup simmers silken bean curd and tender greens in a savory miso-soy broth, finished with toasted sesame and chili. Ready in 20 minutes, naturally vegan and gluten-free.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, chile paste, and straw mushrooms. A bright, aromatic broth built from shrimp shell stock.

Tom yum goong, the Thai hot and sour shrimp soup: a fragrant broth of kaffir lime leaf, lemongrass and galangal, made fiery with chili and sour with lime. Light, aromatic and ready fast.

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

Fisherman's seafood chowder loaded with clams, crab legs, shrimp, and scallops in a bacon-laced milk broth thickened with instant potato flakes.

Homemade hot and sour soup with shredded pork, tofu, dried Chinese mushrooms, bean thread noodles, and egg ribbons in a tangy, peppery broth.

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.

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Chinese pork and cucumber soup with marinated pork slices, fresh ginger, and translucent cucumber in chicken broth. A light, clean 30-minute home-style soup.

Authentic Thai Tom Yum Goong: a fragrant hot-and-sour shrimp soup with lemongrass, galangal, kaffir lime leaves, fresh chilies, fish sauce, and straw mushrooms. The classic Bangkok street-food soup made at home.

This is great with pita or some kind of flat bread.

Three beans simmer with tomatoes, jalapeños, and a full can of beer in this hearty vegetarian chili. Cumin and chili powder bring the heat home.

This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table.

Lighter clam chowder made entirely in the microwave with leeks, potatoes, sweet corn, and low-fat milk. No cream, no roux, ready in about 40 minutes.

Santa Maria-style bean soup made from soaked dried beans, onion, carrot, celery and tomato simmered in olive-oil-rich broth with cumin and bay. A rustic peasant soup that improves overnight.