Hot Spicy Soup
Warm up your taste buds with this irresistible Hot Spicy Soup, a bold and flavorful dish that combines a medley of warming spices and fresh ingredients to deliver the perfect balance of heat and comfort. Infused with aromatic garlic, ginger, and a kick of cayenne pepper, this soup is simmered with a blend of tender vegetables, protein-packed chicken or tofu, and tangy tomatoes, all brought together with a zesty splash of lime juice and a hint of soy sauce. Ready in just under 45 minutes, this hearty recipe is ideal for chilly evenings or when you're craving a spicy, soul-soothing meal. Garnished with fresh cilantro and green onions, it’s not just a soup—it’s a bowl of vibrant, aromatic goodness. Perfect for spice enthusiasts and easily adaptable for meat or vegetarian preferences, this soup is a must-try for lovers of bold, globally-inspired flavors!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 6 cups vegetable broth
- 14 ounces diced tomatoes (canned)
- 2 cups cooked chicken or tofu, shredded or cubed
- 1 medium red bell pepper, diced
- 2 medium carrots, thinly sliced
- 3 stalks green onions, sliced
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- to taste salt
- to taste black pepper
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red chili flakes, ground cumin, ground coriander, smoked paprika, and cayenne pepper to the pot. Stir well to toast the spices for 1-2 minutes.
Pour in the vegetable broth and diced tomatoes, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Add the cooked chicken or tofu, diced red bell pepper, and sliced carrots. Simmer for another 10-12 minutes until the vegetables are tender.
Stir in the green onions, soy sauce, lime juice, and chopped cilantro. Taste and adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with additional cilantro or a wedge of lime if desired.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 8070 mg | 351% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 51.4 g | ||
| Protein | 194.8 g | 390% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 558 mg | 43% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 5967 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
