Hot Spicy Soup Food

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CHINESE SPICY HOT AND SOUR SOUP



Chinese Spicy Hot And Sour Soup image

This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Yield 6

Number Of Ingredients 17

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
⅓ cup diced bamboo shoots
⅓ cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Steps:

  • Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
  • Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
  • Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
  • Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g

HOT AND SOUR SOUP



Hot and Sour Soup image

Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network Ñ mushrooms, ginger and chile paste add flavor and heat.

Provided by Tyler Florence

Categories     appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 23

4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish
1 (4-pound) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch piece fresh ginger, whacked open with the flat side of a knife
1 onion, halved
1 teaspoon whole white peppercorns
About 3 quarts cold water

Steps:

  • Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
  • Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
  • Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
  • Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
  • Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
  • Yield: About 2 quarts

GINA'S HOT AND SPICY TORTILLA SOUP



Gina's Hot and Spicy Tortilla Soup image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 onion, finely diced
1 yellow bell pepper, diced
1 jalapeno, seeded and diced
Salt and freshly ground black pepper
1/2 teaspoon ground cumin
32 ounces low-sodium chicken broth
1 (14.5-ounce) can diced Mexican style tomatoes
1 cup frozen corn kernels, thawed
1/4 cup roughly chopped cilantro, plus 2 tablespoons
1 (12-ounce) boneless skinless chicken breast, diced
1 cup crushed tortilla chips
Sour cream, for topping
Monterey Jack, shredded, for topping
2 limes, wedged

Steps:

  • In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
  • Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.

HOW TO MAKE HOT POT BROTH



How to Make Hot Pot Broth image

How to make hot pot soup base at home, two versions included.

Provided by Elaine

Categories     Chinese

Time 50m

Number Of Ingredients 19

1 to mato (cut into wedges)
1 long green onion (cut the white part into small sections)
1 small bunch of bean sprouts
2 celery sections (cut into 1 inch sections)
half of a corn (cut into 2-3 cm thick pieces)
3 shiitake mushrooms (remove the ends)
3 L light stock
2 tsp. salt
3 tbsp. beef tallow
2-3 slices of ginger
4 long green onion sections
5-8 garlic cloves
3 L light stock
3 tbsp. Doubanjiang
3 tbsp. chopped chili pepper (糍粑辣椒)
1 tsp. Sichuan peppercorn
1 star anise
12 to 25 dried chili peppers (depending on how hot you want the soup base to be.)
1 tbsp. light soy sauce

Steps:

  • In a large pot with water, add chicken, pig bones, white peppercorn, long green onion and ginger. Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.
  • In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and load with 3 L light stock.
  • Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered please. Then transfer out and finely mashed.
  • Melt a beef tallow in a pot, fry ginger, scallion and cloves until aromatic.
  • Place in all the seasonings including doubanjiang, chopped red peppers and other seasonings (or a store bough package). Fry over slowest fire for 1-2 minutes until the oil turn red. Pour in light stock prepared previously and light soy sauce. Simmer for 15 minutes over slowest fire.

SPICY HOT CHICKEN SOUP



Spicy Hot Chicken Soup image

Make and share this Spicy Hot Chicken Soup recipe from Food.com.

Provided by Scarlett516

Categories     Healthy

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs boneless skinless chicken breasts, uncooked
2 tablespoons vegetable oil
2 medium onions, minced
4 garlic cloves, minced
1/2-1 1/2 teaspoon cayenne pepper
1 teaspoon powdered ginger
8 cups chicken stock
3/4 lb extra wide egg noodles
2 scallions, green onions

Steps:

  • Cut the chicken meat into 1/4" cubes. In a heavy stock pot, heat the oil over medium-high heat.
  • When the oil is hot, add the chicken, cooking about 5 minutes stirring frequently. If it sticks or part burns, it just gives the soup flavor.
  • Add the onion and garlic. Cook for about 5 more minutes or until everything is browning.
  • Add the cayenne pepper and ginger. Go slow with the cayenne pepper, adding a little at first and adding more to taste.
  • Stir for about a minute, then add the chicken stock.
  • Bring to a boil, then reduce heat to low and simmer for at least 20 minutes.
  • In a separate pot, bring pot of water to a boil and cook noodles for 1 minute less than the package directions recommend. Drain.
  • turn off the pot of soup and let stand for 5 minutes.
  • Only add the noodles to each bowl at serving time. Don't add ahead of time because the noodles will get too soft. Once the noodles are added to the soup, allow to sit for a few minutes for noodles to absorb the flavor of the soup.
  • Extra noodles and soup should be stored separately in fridge.

HOT SPICY SOUP



Hot Spicy Soup image

This soup is like the hot and tangy Tom Yum soup served in Thai restaurants. If your grocer doesn't carry lemongrass, use 1/2 tsp finely grated lemon rind. Make ahead and let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate up to 2 days.

Provided by franrobson

Categories     Catfish

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups chicken stock
2 cups water
6 slices gingerroot
6 sliced garlic cloves
6 dried hot red chili peppers
1 teaspoon sugar
1 stalk lemongrass
8 ounces chunked catfish fillets or 8 ounces peeled and devined shrimp
398 ml drained and halved baby corn
1 cup halved button mushroom
2 thinly slied green onions
1/4 cup chopped sweet red pepper
1/2 cup chopped fresh coriander
1/2 teaspoon grated lemon rind
2 tablespoons lime juice

Steps:

  • In saucepan bring chicken stock, water, gingerroot, garlic, hot peppers and sugar to boil.
  • Reduce heat and simmer 5 minutes.
  • Strain through a fine sieve and return to pot.
  • Trim dry ends off lemongrass and peel away any tough outer leaves.
  • Cut into 1" lengths and add to pot.
  • Add fish, corn, mushrooms and green onions.
  • Bring to simmer and simmer for 3 minutes or unt9il fish flakes easily.
  • Stir in red pepper, coriander, lime rind and juice.

SPICY VEGETABLE SOUP



Spicy vegetable soup image

A heart warming vegetable soup, perfect for cold winter nights after work.

Provided by clairefiorentino

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat a deep pot and dry-fry the chilli flakes for a few seconds until they release their aroma. Then add the olive oil. As soon as it heats up add all the vegetables: potatoes, carrot, swede, celery, and lentils. Also add the garlic granules. Cook until everything is well hot, stirring occassionally so that the vegetables do not stick to the bottom of the pan.
  • Add the chicken stock, the milk, the ginger and the salt & pepper. Stir well and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are soft. Blend until smooth using a stick blender. Serve hot.

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