4 Choices of soup recipes as an appetizing companion

Most people like to enjoy a bowl of dishes that can have a warm effect on the body, especially when the weather is cold. The choice most often falls on soup preparations. However, you don't always have to make chicken soup or vegetable soup recipes, really. Try creating soup dishes at home with the following soup recipe options.

A selection of healthy soup recipes that are easy to make

For those of you who are experiencing throat problems, chills, or any condition that requires soup to warm your body, soup can be the right food choice.

Now, you don't need to be confused about how to make interesting soup preparations. Several choices of this soup recipe are not only delicious, but also healthy for your breakfast, lunch, or dinner menu.

1. Kimlo soup

Source: www.masakapaya.com

Materials:

• 2 pieces of boiled chicken thighs, cut into squares
• 8 fish balls, cut
• 2 carrots, cut into small pieces
• 3 boiled ear mushrooms, cut into small pieces
• 25 grams of tuberose flowers, tie
• 1 cm ginger, crushed
• 3 garlic cloves, thinly sliced
• 1,700 ml of chicken stock
• 2 celery stalks, sliced ​​small
• 1 tablespoon fish sauce
• 2 tsp soy sauce
• 1½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ tsp sugar
• 75 grams of vermicelli, brewed, then drain
• ½ tbsp oil for sauteing

How to make:

1. Make a chicken stock stew and add the celery slices.
2. Heat the oil over medium heat. Once hot, add the garlic and ginger, then saute until fragrant.
3. Enter the sauteed garlic and ginger into the chicken stock stew, stir well.
4. Enter the chicken, fish balls, and carrots, let the water boil. Then, add the ear mushrooms and tuberose, while stirring until blended and cooked.
5. Add additional fish sauce, soy sauce, salt, ground pepper, and sugar. Cook until the soup is cooked, stirring evenly.
6. Before turning off the heat, add the glass noodles and stir until blended.
7. Kimlo soup is ready to be served while warm.

2. Corn soup

Materials:

• 200 grams of shelled sweet corn
• 1 chicken breast fillet, boil until tender, then shred
• 50 grams of peeled shrimp, roughly chopped
• ½ onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon fish sauce
• 1 tablespoon salt
• ½ teaspoon ground pepper
• ½ tbsp sugar
• 1 green onion, finely sliced
• 60 grams of egg whites, beat off
• 1,500 ml of chicken stock
• 4 tbsp sago flour and 4 tbsp water, dissolve until thickened

How to make:

1. Heat the oil, then saute the onions and garlic until fragrant. Then add the shrimp and cook until it changes color.
2. Add sweet corn and chicken meat, cook until cooked, stirring evenly.
3. Add the chicken stock and cook until the soup boils. Next add salt, pepper, sugar, and fish sauce according to taste.
4. Thicken the soup by adding additional sago solution.
5. Enter the beaten egg whites little by little, stirring. Next, cook until the soup is cooked and add additional leeks before removing it.
6. Corn soup is ready to be served while warm.

3. Red bean soup

Materials:

• 100 grams of fresh red beans, boiled
• 300 grams of lean meat, cut according to taste
• 2 carrots, cut into small rounds
• 1,500 ml beef broth
• 1 tablespoon salt
• ¼ tsp ground pepper
• ½ tbsp sugar
• ½ teaspoon ground nutmeg
• 1 onion daung, cut into small pieces
• 1 celery stalk, finely sliced

Ground spices:

• 5 shallots
• 3 cloves of garlic

How to make:

1. Heat the oil over medium heat, then saute the ground spices until fragrant.
2. Bring the broth to a boil, then add the stir fry of ground spices that have been cooked.
3. Add the meat slices and boil until tender.
4. Enter the red beans and carrots, leave until the vegetables are quite cooked.
5. Add pepper, salt, sugar and nutmeg. Stir well until all ingredients are cooked.
6. Finally, add extra green onions and celery leaves before removing.
7. Red bean soup is ready to be served.

4. Beancurd soup

Materials:

• 1 sheet of beancurd, soak, then cut into pieces according to taste
• 3 ear mushrooms, cut into small pieces
• 25 grams of vermicelli, brewed and drain
• 5 pieces of beef meatballs, cut medium
• 2 carrots, cut into small pieces
• 2 cm ginger, crushed
• ½ chicken
• 2,500 ml of water
• 5 teaspoons of salt
• ½ teaspoon ground pepper
• ½ teaspoon ground nutmeg
• 2 celery stalks, thinly sliced
• 2 spring onions, cut into pieces
• ½ tbsp sugar

How to make:

1. Boil the chicken in a saucepan with a piece of ginger until tender. Once cooked, separate the chicken from the bone and cut into small pieces.
2. Measure the remaining chicken broth, if it is not enough, add more boiled water and boil again until the water boils.
3. Enter the beancurd, ear mushrooms, carrots, and meatballs. Add salt, pepper, and ground nutmeg. Leave it until all ingredients are cooked and soft.
4. Add the vermicelli, green onions, and celery before removing.
5. Serve the beancurd soup while it's warm.

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