Best Hot Spicy Soup Recipes

GINA'S HOT AND SPICY TORTILLA SOUP

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.

HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP

Steps:

• Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.

SPICY HOT AND SOUR SOUP WITH PORK

Steps:

• Heat the oil in a large pot over medium-high flame.
• Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
• Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
• Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
• Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
• Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
• If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
• Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
• Add scallions and enjoy!

HOT AND SPICY FISH SOUP

Steps:

• Put the first 13 ingredients (to the cumin) into a large stockpot. Bring to a boil.
• Simmer gently 5 or 6 mnutes.
• Cut the fish into 2 inch pieces and add to broth. Simmer for an additional 8 minutes.
• Add cilantro, hominy, butter and HEAT gently.
• Adjust seasonings to taste.
• Garnish with fresh cilantro and serve with boiled white rice and lemon slices.

MARY'S HOT & SPICY SAUSAGE & CABBAGE SOUP

Steps:

• Slice the sausage, onion, celery and place in 6 quart pan. Add the diced tomatoes and tomato juice.
• Boil first 6 ingredients until onion and celery are tender.
• Add salt, cayenne, splenda and garlic. Adjust to taste preference. If soup is too thick, add a cup of water.
• Add cabbage and cook just until the cabbage is tender--will only take 5-10 minutes.

HOT AND SPICY TOFU SOUP

Steps:

• Press the water out of the tofu.
• Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
• Remove the tofu from the refrigerator and let thaw in hot water.
• Cut tofu into small 1/2-inch square cubes.
• In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes).
• Add remaining ingredients and simmer on low for 30 minutes.
• Add cooked noodles prior to serving.

SPICY HOT CHICKEN SOUP

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.

CHINESE SPICY HOT AND SOUR SOUP

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.

CHINESE HOT AND SPICY SOUP

Steps:

• Bring stock to boil in large saucepan. Add mushrooms and spinach. Simmer for four minutes. Mix soy sauce, vinegar, pepper, sesame oil and chili oil in small bowl. Add to simmering stock. Taste and correct seasonings. Add tofu. Make a slurry with cornstarch and water. Add to simmering soup and stir while it thickens slightly. Add egg, stirring while it forms ribbons. Top with scallions and cilantro. Serve at once. 137 calories/serving.

SPICY HOT CABBAGE SOUP

Steps:

• Chop veggies and add to a large soup pot along with tomatoes and juice.
• Add salt or salt substitute, pepper, and oil if desired.
• Add enough water to cover the veggies by an inch or two.
• Bring to a slow boil, then reduce heat to simmer and cook for an hour or until cabbage is very soft and translucent.
• Adjust pepper to desired level of heat. You want a nice "bite" to this.
• Serve in warmed bowls with homeade wheat bread and butter. Great for the sinuses and immune system!

HOT SPICY SOUP

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 HOT TACO SOUP/CHILI

Steps:

• Brown meat and onion together.
• Add water and seasoning envelopes.
• In a large pot, combine all five cans with the meat and mix thoroughly.
• Simmer for 30-45 minutes.

SPICY HOT POTATO SOUP

Steps:

• Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.
• Add carrots and next 5 ingredients to drippings. Sauté until golden brown. Stir in broth and add potato and salt. Bring to a boil. Cover, reduce heat and simmer 25 minutes or until potato is tender.
• Combine flour and milk in a small bowl stirring with a whisk. Add to pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat. Add cheddar and Jalapeño Cheddar cheese, stirring until melted.
• Serve in bowls topped with green onions and crumbled bacon.
• Notes:.
• Use a Vegetarian Cheddar in place of the cheeses. Also add a small dash of Braggs or liquid smoke to the potato soup.
• Used half chicken and half veggie broth. Didn't need the flour because I pureed the potato mix in the pot with my Phillips. And used fat free everything.

HOT'N'SPICY PUMPKIN SOUP

Steps:

• In a 3 1/2 to 4-quart slow cooker place pumpkin, celery, carrot, onion, salt, and spices. Stir in brother. Cover, cook on low-heat for 6-8 hours or high-heat for 3-4 hours. Stir in chopped tomatoes and cream. Ladle into bowls. Sprinkle with seeds if desired.