When people ask if you could only eat one thing for the rest of your life… I would choose soup! Soup is my ultimate comfort food – everyone has one. It is your go-to food for comfort, enjoyment, and guaranteed deliciousness. My number one reason for loving soup is probably because you can put into it anything you feel like eating that day or happen to have in your fridge, add some broth, and call it soup! The one I am going to share with you today is a delicious curried shrimp noodle soup.
During our engagement, I had to warn my husband that by marrying me he was signing up for a lifetime of soup. He said that this would not be a problem, as long as I made it taste delicious every time. It’s a good thing that this isn’t challenging because like I just mentioned – soup is easy! Here is my not so secret – will work every time – formula for a delicious soup!
The one component that defines soup – liquid with a rich and savoury flavour. I always make my own soup with leftover bones from a roast chicken and vegetable scraps as it helps us minimise our kitchen waste and always tastes delicious. That being said – I also know that there are many boxed broths out there that taste incredible and are much more convenient if you don’t have time to make your own.
These guys are my favourite thing to incorporate into the soup as they soften while they cook and impart such a delicious flavour into the soup broth. In almost every soup I make I begin with onion, celery, and carrots. They are full of savoury flavour and will taste good with almost any soup you make. Bonus – they are relatively inexpensive and are a staple in most refrigerators.
After this, I will usually choose my vegetables depending on what flavour direction the particular soup that I am making is going. We have been enjoying Asian inspired soups lately so I will often add in bok choy and red bell pepper for its crisp texture.
Usually, we will eat soup as a full meal so I try to include a protein to help keep my hungry husband full for longer. When I add in an animal protein this adds a lot of flavour to the broth. I highly recommend cooking chicken with the bone as this will keep the meat moist and will add rich chicken flavour to your soup. This is especially helpful if you have not made your own broth, it helps add give a unique home-cooked flavour to the meal. After cooking, I peel off the skin and pick the chicken off of the bone
Vegetarian proteins are really great options for a less expensive or faster-cooking meal, but they are more beneficial for picking up the flavour of the broth than they are for adding flavour to your meal. Pulses, beans and tofu are all awesome for throwing in at the last minute to bulk up your soup and to add another texture to every bite.
This is by no means required in your soup, but it is very enjoyable, especially when serving as the main portion of your meal. Potatoes, rice, quinoa, and noodles are all awesome for adding another texture to your soup to make it feel hearty and filling. I love adding potatoes to a soup to give a comforting and warm feeling to the consumer. We also have found some ramen rice noodles that are incredibly easy to cook and almost make me feel like I’m enjoying some cheap student ramen soup (a guilty pleasure of mine). These noodles have the same amazing texture but is gluten free and doesn’t come with the salty, nutrient void package of flavour.
The other reason I usually add a starchy ingredient to soup is to keep my hungry, hungry husband full for a little bit longer. It means that the soup will fill more bowls and fill his stomach. Very helpful for those of us living on a budget!
I hope that you enjoy soup as much as I do and I can’t wait to be inspired by your favourite soup recipes. Please share your ultimate favourite soup recipe or ingredient in the comments so I can try some of them!
- 2 tbsp coconut oil
- ½ cup chopped curry leaves
- 1 tsp ginger root
- 4 cloves garlic
- 1 tsp turmeric root (or powder)
- ½ tsp salt
- 1 large onion chopped
- 4 cups chicken broth and 4 cups water (with homemade broth, with store-bought broth, use 8 cups and no water)
- 1 red pepper chopped
- 4 baby bok choy heads chopped
- 1 cup of rice noodles
- 1 cup of shrimp
- Melt coconut oil in a soup pot over medium heat.
- Add finely chopped or grated garlic, ginger root, turmeric and curry leaves and fry for one minute.
- Add onion and salt and fry together until onion is soft.
- Add chicken broth and water and wait for it to come to a boil.
- Add red pepper, bok choy, rice noodles, and shrimp after the liquid is boiling and cook for five minutes.