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Spicy Thai Shrimp Soup

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I always try to plan ahead for dinners as I am always so tired after work. It is not practical but this soup is one dish that I can make before hand. This true authentic Thai soup is bright and flavorful and is sure to satisfy your desire for a nice soup on a cold evening although I must say it is perfect in any weather. It is no secret I love thai cooking any time of year. If you are going to make this soup a day or two prior to eating it all you need to do is thaw your frozen shrimp and add to hot stock and heat the two thoroughly. If you do not like hot foods or you are not sure what to expect then just use either the fresh chilies or the paste. In case you didn’t know hot spicy soups like this are the secret to saying slim. They speed up your metabolism and help you burn faster. Just another reason why this soup is a keeper.


  • 1/3 lb shrimp (shelled, with tail)
  • 8 fresh mushrooms, cut in half
  • 12 canned straw mushrooms
  • 2 cups stock (fish or chicken stock)
  • 1/2 stalk fresh lemongrass, cut in 1-inch long pieces
  • 4 fresh lime leaves
  • 1 inch fresh galangal or ginger
  • 4 -6 fresh chili peppers
  • 2 tablespoons premium fish sauce
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon chili paste, with soya oil (optional)
  • fresh snipped cilantro, as desired


  1. Devein shrimp; rinse and drain.
  2. Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
  3. Remove chunks of lemon grass and whole chiles.
  4. Sprinkle with fresh cilantro; serve.

Bacon and Potato Soup

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Despite the simple name this is a gourmet soup that is really easy to make. I would describe it as a hip friendly soup haha. I have been on a health kick lately and have managed to lose 10 pounds in the last 8 weeks whilst still eating all the yummy recipes you see here on my site, including this bacon and potato soup. I am a firm believer that a diet does NOT have to be torture rather just a good dose of balance and common sense. Anyway back to today’s soup. Every time I make this soup there is never a drop left. My husband and kids absolutely love it. Actually the last time I had a dinner party two people asked me for the recipe. If I could emphasize one thing it would be to drain your bacon properly. We really want to be using the least amount of fat as possible and draining and drying your bacon thoroughly ensures this. Serve this soup with a nice crusty fresh bread and your tummy will thank you.


  • 6 thick slices bacon
  • 1 1/2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1 stalk celery, chopped
  • 4 cups low fat, low sodium chicken broth
  • 4 cups cubed potatoes
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup shredded Cheddar cheese
  • 1/2 teaspoon kosher salt


  1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
  2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
  3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
  4. Stir in cheese, heating just until melted–do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

Asian Chicken Noodle Soup

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Soups are fantastic in cold weather. There’s no better feeling than to warm your hands on the bowl of chicken noodle soup with the broth steaming out of it. And then you dip your head a little to smell that goodness. It simply takes you back when Mom used to make them for you when you got sick.

As far as comfort food goes, this recipe will not fail you because a little of everything you want your soup to have, it’s got. It’s a bit to the Asian side so adding on the mirin, chinese cabbage, sesame oil and Vietnamese chili paste is an homage to the good soups I’ve tasted once before in restaurants.

There’s just something about chicken and soups that’s comforting. In my opinion, the real reason why chicken noodles always lift us up is the freshness of the ingredients you choose to add. You can see the difference when you buy a canned soup instead of making it yourself.  Canned soups tend to taste a little too salty or too plain. To me, when you labor to make this recipe, the whole thing would just taste better especially when you serve it hot off the oven. And because it’s made from the heart, the entire family will appreciate the sentiment.


  • 4 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon dark sesame oil, plus 1 teaspoon
  • 1 clove garlic, minced
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon sugar
  • 4 tablespoons rice vinegar
  • 1/2 teaspoon Vietnamese chile paste
  • 8 cups chicken broth
  • 12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
  • 4 cups chopped Chinese vegetables or Napa cabbage
  • 1 (5-ounce) package rice noodles, prepared according to packing directions
  • 1/2 cup chopped fresh cilantro leaves
  • 6 scallions, thinly sliced
  • 1/3 red pepper, thinly sliced


  1. In a mixing bowl, add the soy sauce, mirin, garlic, a teaspoon of the sesame oil, ginger, chili paste, sugar and vinegar. Mix it well.
  2. Take a medium saucepan and heat the broth for a few minutes. Slowly add in the chicken pieces, the soy sauce mixture and all the vegetables. Bring this to a boil.
  3. Let simmer for two minutes to let the chicken cook through. Then add what’s left of the sesame oil (about a teaspoon). This time give it a little taste to adjust the seasonings.
  4. On a serving bowl, prepare the cooked noodles, ladle in the soup and chicken and garnish with cilantro, bell pepper and scallions. Serve hot.

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