Category: Soup Recipes

How To Make A Hearty Chicken Tortilla Soup

A hearty chicken tortilla soup will surely complete your weekend meal with the family. The flavorful mixture of vegetables and seasonings will fill your tummy up. It only takes an hour to do the recipe and enjoy the rest of the day eating this irresistible dish.


• 1 lb boneless, skinless chicken thighs
• 8 oz large white onion (roughly chopped)
• 6 cloves garlic
• 4 Roma tomatoes (roughly chopped)
• 2 red bell peppers (seeded and chopped)
• 1 jalapeno (seeded, roughly chopped)
• 1 chipotle pepper in adobo sauce
• 1 cup fresh cilantro (loosely packed)
• 1 teaspoon dried oregano
• 8 cups low sodium chicken stock
• 1/4 cup lime juice
• 2 tbsp olive oil (divided)
• 25 oz hominy (drained and rinsed)
• Kosher salt to taste

For Garnishing:
• Onions (finely chopped)
• Fresh cilantro (chopped)
• Avocado ( thinly sliced)
• Cotija cheese (crumbled)
• Tortilla strips
• Lime wedge


This recipe takes about 1 hour and 10 minutes. Serves 6-8.

Prepare a food processor.
Put onion, garlic, jalapeno, chipotle in adobo sauce, cilantro, and tomatoes.
Puree all ingredients for 2 minutes.
Make sure no large pieces are remaining.
Set aside.

Season the chicken thighs with salt and oregano.
Set a large pot over medium-high heat.
Add 1 tbsp of olive oil and let it heat.
Add the chicken thighs.
Let it sear for 4-5 minutes on each side or until it turns golden brown.
Remove from heat.
Shred the chicken using forks.
Set aside.

In the same pot, add 1 tbsp of olive oil.
Add the puree.
Let it cook over medium-high heat for 10 minutes or until the liquid starts to evaporate.
Reduce to medium heat.
Let it cook until its texture turns to a dark paste.
Stir frequently for 20 minutes to avoid it from burning.
Pour the chicken stock.
Increase heat to medium-high and continue stirring.
Add the shredded chicken.
Stir and bring to a simmer.
Add hominy and belle pepper.
Stir and reduce heat to medium.
Let it simmer for 5-10 minutes.
Season with salt and lime juice.
Remove from heat.
Transfer to a bowl.
Top it off with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges.
Serve and enjoy!

How To Make A Hearty Chicken Tortilla Soup
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How To Make Soba Noodles

Soba noodles originated from Japan. The term “soba” means “buckwheat”, usually referring to thinly cut noodles made from buckwheat flour. It can be served with some dips or sauces. It can also be cooked in another noodle recipe such as noodle soup.


• 500 grams buckwheat flour
• 250 grams water
• Corn starch


Sift the flour using a strainer into a large container.
Add water to the flour.
Knead the dough until it slightly crumbles.
Add water now and then while kneading until the dough becomes smooth and dense.
Shape the dough into a pointed cone or a mountain peak.
Press it down from the peak.
Sprinkle a small amount of corn starch on a flat surface.
Roll out the dough.
Shape it into a rectangular shape or something closer to it.
Fold the dough for easier cutting.
Cut into straight and thin noodles.
Set aside.
Boil the noodles for 30-40 seconds.
Drain the water.
Rinse in cold water.
Your soba noodles are ready!

Tips and ideas:

You can serve soba noodles with sesame oil, dashi, and soy sauce.

You can use soba in cooking another recipe like noodle soup.

How To Make Soba Noodles
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Malaysian Curry Noodles With Coconut Milk / Nyonya Laksa / Laksa Lemak

Laksa Lemak is a popular spicy noodle soup that originated from Southeast Asia. It is found mainly in Malaysia, Indonesia, and Thailand. The noodle soup is incorporated with coconut milk and prawns. It is served with a chili paste or sauce called sambal. This recipe takes about 2 hours. The preparation and cooking may take some effort, but if you want some authentic dish, then you must try this!


• 400 grams prawns (freshly blanched)
• 20 grams shrimps (dried)
• 15 grams galangal
• 15 grams turmeric powder
• 20 grams shrimp paste (dried)
• 100 ml coconut milk
• 15 ml water
• 4 chicken drumsticks
• 1 Vietnamese coriander
• 5 fresh chili peppers
• 5 dried chili peppers
• 2 chili boh
• 3 garlic cloves
• 8 shallots
• 4 lemongrass stalks
• 6 candlenuts
• tofu puffs (blanched)
• fish balls (blanched)
• 1/2 teaspoon sugar
• salt
• 3 tbsp oil
• Any type of noodle (blanched)


Prepare broth:
Set a pot over high heat.
Put the drumsticks and add water.
Let it boil.
Once it boils, reduce heat to medium.
Let it simmer for 30 minutes.
Set aside.

Heat oil in another pot on high heat.
Stir fry prawn heads (without meat).
Add water.
Let it boil.
Add the Vietnamese coriander.
Once it boils, reduce heat to medium.
Let it simmer for 30 minutes.
Set aside.

Prepare shrimp paste:
In a blender, add dried chilies, fresh chilies, shallots, galangal, candlenuts, garlic, lemongrass, and turmeric powder.
Blend until texture smoothens.
Add dried shrimps and blend again.

Prepare sambal:
Set a dry pan over medium heat.
Pour oil and get some amount of shrimp paste and chili boh.
Toast until fragrant.
Add sugar and salt to taste.
Put some water.
Set aside.

Prepare the broth soup:
Set pan over medium heat.
Pour some olive oil.
Saute the paste until the color changes.
Add the chicken and prawn broth.
Stir until the paste is well combined with the broth.
Add a pinch of salt (or depends on your taste).
Let it simmer for about 10-15 minutes.
Add coconut milk and bring to a boil over medium-high heat.
Add tofu puffs and fish balls.
Let it cook for 10 minutes.
Remove from heat.

Place the noodles in a bowl.
Add the cooked broth with the tofu puffs and fish balls.
Add prawns.
Garnish with chopped Vietnamese coriander and a few slices of cucumber.
You can add a hard-boiled egg.
Don’t forget to serve with the sambal.
Serve and enjoy!

Malaysian Curry Noodles With Coconut Milk, Nyonya Laksa, Laksa Lemak
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