Best Asian Tsunami Fusion Soup Recipes
17 BEST ASIAN SOUPS
These unique, fragrant, and flavorful Asian soup recipes are the perfect antidote if you're tired of the same old stews. From wonton to hot and sour to ramen, you'll love these easy soups.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Asian soup in 30 minutes or less!
Nutrition Facts :
ITALIAN-THAI FUSION SOUP WITH WHITE WINE AND MEATBALLS
Steps:
- Combine all of the liquid ingredients into a slow cooker. Turn on high and then add the kale and tomato. Puree ginger mix in a food processor. Add 1 cup of the ginger mix into the meatballs, plus the rest to the broth in the slow cooker. Combine all meatball ingredients and mix well. Form into 1-ounce meatballs. After the broth has come to a simmer, drop meatballs into the broth. Turn slow cooker to low, the broth can sit for 4 to 6 hours. When you are ready to eat, turn the pot on high, add the pasta, and cook for 10 minutes or until pasta is cooked through. To serve, garnish with a sprinkle of fried shallots and thinly sliced green onions.
WINTER SQUASH IN COCONUT MILK (FUSION SOUP)
Is it sweet? Is it savory? Eat it warm? Eat it cold? Puree it? Leave it chunky? Yes to all! Start or finish the meal; add more brown sugar or honey if you like it sweeter. It's good every which way. For a low fat version, skip the butter and use lite coconut milk. From Mark Bittman in the New York Times. Prep time does not include time to cool.
Provided by Chef Kate
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
- Cook, stirring, until squash is very tender, 15 to 20 minutes.
- Cool to room temperature or refrigerate.
- Just before serving, stir in vanilla.
- Purée mixture in a blender or leave it chunky; serve cold or at room temperature.
FUSION PUMPKIN SOUP WITH COCONUT MILK AND GINGER
This pumpkin soup is my latest creation and the result of combining many different traditional pumpkin soup recipes to create a new fusion. My husband loved it so much he has requested I make another batch tomorrow.
Provided by Carls Kitchen
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 220 degrees celsius.
- Peel the sweet potato and wrap it in baking paper and then cover in foil so no paper is exposed.
- Place the sweet potato, garlic clove with skin on, onion with skin on and pumpkin (cut in half) with skin on in a non-stick roasting pan with a drizzle of olive oil.
- Roast in the oven till all tender. Approximately 45 minutes.
- Remove from the oven and once cooled remove the skin of the garlic, onion and pumpkin. Also removing foil and baking paper from the sweet potato.
- Place a drizzle of olive oil and all the roasted ingredients in a saucepan or dutch oven on the stove with medium heat.
- Add the remaining ingredients to the pot as well - stock, coconut milk, finely chopped ginger and chili and spices.
- Stir together and watch for 5 minutes.
- Once combined use a hand stick blender or similar to puree the ingredients.
- Enjoy!
Nutrition Facts : Calories 122.3, Fat 5.1, SaturatedFat 1, Cholesterol 3.6, Sodium 191.9, Carbohydrate 15.4, Fiber 2.1, Sugar 5.2, Protein 4.2
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