If you like soups that feel like a full meal without being heavy, this lemongrass chicken with coconut soup  should be next on your list.

This is a very easy soup to fall in love with, and if you like Thai flavours, this recipe is a no-brainer. Lemongrass and coconut broth do most of the work, the chicken stays tender, and the whole thing tastes incredibly special. It’s warm, fragrant, and exactly the kind of soup you want to eat when it’s chilly outside.

If you’re someone who enjoys a simple, brothy soup that feels complete on its own, this soup will be your next best friend. You just make it, sit down, and enjoy a really good bowl of soup that feels like exactly what you wanted.

Ingredients for Lemongrass Chicken in Coconut Soup

• Chicken: Boneless chicken thighs work best as they stay tender, juicy, and flavourful. 
• Aromatics: Lemongrass, ginger, garlic, green chillies, spring onion whites, and kaffir lime leaves form the base of the soup and give it that unmistakable Thai-style fragrance.
• Seasoning & Marinade: Soy sauce, red chilli sauce, chilli flakes, pepper, honey, lemon juice, oyster sauce, and a touch of chilli oil add depth, gentle heat, and balance to the chicken.
• Broth: Water and coconut milk come together to create a light, flavourful coconut broth that’s super rich in flavour. 
• Cooking Fat: A neutral oil like peanut, canola, sunflower, rice bran, etc. is used to roast the chicken.
• For Serving: Steamed rice makes the soup filling and turns it into a complete one-bowl meal, finished with spring onion greens for freshness.

Richa’s Top Tips

• Use chicken thighs if you can: They stay juicier than breast meat and hold up better in the soup without drying out.
• Don’t rush the flavour base: Let the lemongrass, ginger, and chillies warm gently in the oil so the broth picks up flavour without turning sharp.
• Keep the broth balanced: Coconut milk should soften the flavours, not overpower them, so avoid boiling the soup hard once it’s added.
• Assemble just before serving: Add the rice and pour the hot soup over it at the end to keep the texture right and the bowl feeling fresh.

Frequently Asked Questions

Storage Tips

• In the fridge: You can store the soup without rice in an airtight container for about 2 days. 
• Store rice separately: Keep the cooked rice separately so it doesn’t soak up the broth & turn mushy.
• Freezing: Freezing is not recommended, since coconut milk can split and go bad. 
• Reheating tip: If you want to reheat the soup, do it at on low heat and avoid boiling. Add rice first, then pour the hot soup over it just before serving.

Serving Ideas

This lemongrass chicken in coconut soup is meant to be enjoyed as a complete bowl on its own. But if you want to add something small on the side, you can:

• Cucumber salad: Cool, lightly sweet-sour, and crisp. It balances the warmth of the soup really well and keeps the meal feeling fresh.
• Grilled chicken or tofu skewers: Lightly marinated and grilled, these work well if you’re serving the soup as part of a bigger table.
• With Vegetable Spring Rolls or Egg Rolls: Something crisp on the side adds contrast and makes the meal feel more complete without much extra effort.

Customisation Ideas

• Swap rice for noodles: Turn this into a noodle soup by replacing the rice with cooked rice noodles, egg noodles, or flat wheat noodles. The coconut broth works just as well with noodles and gives the soup a completely different feel.
• Use prawns instead of chicken: Replace the chicken with prawns and skip the marination. Add the prawns directly to the simmering coconut broth and cook just until they turn pink. The lemongrass and coconut pair really well with seafood and make the soup lighter

With colder days around, this lemongrass chicken in coconut soup is a really nice one to have in your rotation. If you end up making it, do share it with me on Instagram  @my_foodstory. I always love seeing these recipes come to life in your kitchens. 

Watch Lemongrass Chicken in Coconut Soup Recipe Video

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Lemongrass Chicken with Coconut Soup

If you like soups that feel like a full meal without being heavy, this lemongrass chicken with coconut soup should be next on your list.

Course Main Course, Soups

Cuisine international

Diet Halal

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 398kcal

Author Richa

Ingredients

Marination

• 250 gms boneless chicken thighs
• ¼ teaspoon pepper crushed
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger
• 4 roots lemon grass grated
• ½ teaspoon chilli oil
• 1 teaspoon soy sauce
• 1 teaspoon red chilli sauce
• ½ teaspoon lemon juice
• 1 teaspoon honey
• 1 teaspoon oyster sauce
• 1 teaspoon red chilli flakes

For broth

• 1 tablespoon sunflower or any neutral flavored oil
• ¾ cup onion petals
• 1 ½ inch ginger thinly sliced
• 3 green chillies slit
• ¼ cup + 2 tablespoons spring onion whites
• 4 kafir lime leaves
• 3 lemon grass roots crushed
• 3 lemon grass greens roughly chopped
• 4 ½ cups water
• 1 ½ cups coconut milk
• ¾ teaspoon salt
• 1 ½ teaspoons lemon juice

For serving

• 3-4 cups cooked rice
• 1-2 tablespoons Spring onion greens

Instructions

Chicken marination & roasting

• Add all the ingredients for marination to a bowl, give a good mix and marinate for 30 minutes. Heat oil in a pan, add chicken & roast on low flame for 5-6 minutes on each side. They should be cooked well and roasted to a golden brown. Transfer the chicken to a plate and set aside.
  250 gms boneless chicken thighs, ¼ teaspoon pepper, 1 teaspoon grated garlic, 1 teaspoon grated ginger, 4 roots lemon grass, ½ teaspoon chilli oil, 1 teaspoon soy sauce, 1 teaspoon red chilli sauce, ½ teaspoon lemon juice, 1 teaspoon honey, 1 teaspoon oyster sauce, 1 teaspoon red chilli flakes, 1 tablespoon sunflower or any neutral flavored oil

Making of broth

• To the same pan, add onion petals, ginger, green chillies and saute for 1-2 minutes. Add spring onions and saute on low for a few seconds till fragrant. Add lime leaves, lemon grass roots and greens, saute for a few seconds, add coconut milk, water, salt and cook for 10 minutes till the broth gets the flavour from the aromatics. Take off the heat, add lemon juice and mix well.
  ¾ cup onion petals, 1 ½ inch ginger, 3 green chillies, ¼ cup + 2 tablespoons spring onion whites, 4 kafir lime leaves, 3 lemon grass roots, 3 lemon grass greens, 4 ½ cups water, 1 ½ cups coconut milk, ¾ teaspoon salt, 1 ½ teaspoons lemon juice

Serving

• take rice in a serving bowl, place roasted chicken on top, add broth around the rice and serve.
  3-4 cups cooked rice, 1-2 tablespoons Spring onion greens

Video

Notes

1. Boneless chicken thighs are used in the recipe as they are tender & juicy which may be replaced with chicken breast.

Nutrition

Calories: 398kcal | Carbohydrates: 55g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 793mg | Potassium: 455mg | Fiber: 4g | Sugar: 6g | Vitamin A: 276IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Lemongrass Chicken with Coconut Soup appeared first on My Food Story.

This is the kind of soup I make when I’m hungry late at night but don’t want anything too heavy. Warm, a little spicy, and comforting in the best, no-effort way.

Late nights are usually when I want something quick, warming, and full of flavour without feeling like I’m cooking a full meal. This spicy noodle soup is exactly that kind of fix. It’s warm, a little spicy, and comes together really fast, which is exactly what I want at that hour.

If you’ve tried my chicken manchow soup, you really should give this one a go too. Same kind of base, lots of garlic, a bit of heat, and that comforting Indo-Chinese flavour, just with noodles added in. It’s surprisingly easy to tweak, and before you know it, you’ll have your own version of it. 

Why You’ll Love This Soup 

This soup works well as a light, nourishing meal because it combines hydration, vegetables, and protein in one bowl. The broth helps keep you hydrated, while ingredients like garlic, ginger, cabbage, carrots, and mushrooms provide fibre and essential micronutrients. Tofu adds plant-based protein, making the soup more filling without being heavy. Using homemade chilli oil allows you to control the amount of fat and spice, which makes this a cleaner, more balanced option compared to instant noodle soups or takeout.

Ingredients for Spicy Noodle Soup

• Aromatics: Garlic, ginger, celery, spring onion whites, and onions add depth, warmth, and that familiar Indo-Chinese flavour.
• Spice & Seasoning: Gochugaru or red chilli flakes, five spice powder, white pepper, salt, and a pinch of sugar for balance, heat, and lots of flavor. 
• Vegetables & Protein: Shredded cabbage, mushrooms, carrots, and tofu add texture nutrition, and make the soup filling.
• Broth & Noodles: Water is used as the base for the soup, while cooked noodles make it hearty and comforting. Hakka noodles or any noodles you prefer work well.
• Finishing Touches: Chilli oil and spring onion greens are added at the end for extra heat, aroma, and freshness.

Frequently Asked Questions

Richa’s Top Tips

• Don’t rush the aromatics: Cook the aromatics on medium heat until they soften but don’t brown. Overcooking or browning the aromatics will change the flavor of the dish, so keep an eye on it. 
• Adjust the heat: We like this noodle soup to be a little spicy. But feel-free to adjust the heat by adding more or less gochugaru, chilli flakes, and chilli oil to suit your tolerance. 
• Assemble just before serving: Add noodles, chilli oil, and spring onion greens at the end so everything stays fresh and doesn’t turn soggy.

Storage Tips

• In the fridge: Store the soup base (without noodles) in an airtight container for up to 2–3 days. Reheat gently on the stove until hot.
• Store noodles separately: Keep cooked noodles in a separate container to prevent them from soaking up the broth and turning soft.
• Freezing: Freezing is not recommended, as the vegetables and tofu can change texture once thawed.
• Reheating tip: Always reheat the soup until piping hot, then add noodles, chilli oil, and spring onion greens just before serving for the best flavour.

Serving Ideas

This spicy noodle soup is comforting and filling on its own, especially for late nights, but it also works really well as part of a simple Indo-Chinese meal. Here are a few easy combinations: 

• With Burnt Garlic Fried Rice: If you want something more substantial, this is a great rice option. The bold garlic flavours work beautifully with the heat of the soup without overpowering it.
• With Chilli Paneer (Dry): A small plate of chilli paneer adds texture and spice, making the meal feel more complete while still staying in the same flavour zone.
• With Vegetable Spring Rolls: Something crispy on the side balances the warmth and brothiness of the soup and makes it feel more like a proper spread.
• With Stir-Fried Vegetables or Mushrooms: A quick veggie stir-fry keeps things light while adding variety and crunch to the meal.

Customisation Ideas

• Add more vegetables: Feel free to bulk it up with bok choy, spinach, baby corn, or bell peppers. Add quick-cooking greens right at the end so they stay fresh and vibrant.
• Change the broth depth: Replace part of the water with a light vegetable stock for a deeper, more savoury base without making the soup heavy.
• Play with aromatics: Add a small amount of grated lemongrass or a splash of soy sauce while simmering for a slightly different flavour profile.
• Switch up the spice profile: If you don’t have five spice, try a pinch of toasted sesame powder or a dash of vinegar for a subtle twist.
• Finish differently: Top with crispy garlic, sesame seeds, or a soft-boiled egg (if it fits your diet) to change the texture and make each bowl feel a little different.

Now it’s your turn to give this a go. Play around with the spice, adjust the toppings, and make it work for your kind of night. If you do end up making it, tag me on Instagram @my_foodstory, I’d love to see how you put your own spin on it.

Watch Spicy Noodle Soup Recipe Video

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Spicy Noodle Soup

This soup is a wholesome, complete meal that tastes delicious! Spicy, warming, and full of interesting textures, you're going to want to make this on repeat.

Course Main Course, Soups

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 457kcal

Author Richa

Ingredients

• 1 ½ tablespoon oil
• 2 tablespoons finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped spring onion whites
• 2 tablespoons finely chopped onions
• 2 teaspoons gochugaru korean chilli powder or red chilli flakes
• ¼ cup shredded cabbage
• ¼ cup quartered mushrooms
• ¼ cup julienned carrots
• ⅓ teaspoon five spice powder refer note 1
• 4 cups water
• ¼ teaspoon sugar
• ¾ – 1 teaspoon salt
• ½ teaspoon white pepper powder
• ½ cup cubed tofu chopped into ½ inch cubes
• 300 gms cooked noodles approx. 3 cups, hakka or any, approx. raw noodles (200 gms)
• 4-6 teaspoons chilli oil mfs link, divided
• 2-3 tablespoons finely chopped spring onion greens divided

Instructions

• Heat oil in a wok or pan, add garlic, ginger celery, spring onion whites, onions & saute on medium for 1-2 minutes until the onions turn translucent.
  1 ½ tablespoon oil, 2 tablespoons finely chopped garlic, 1 teaspoon finely chopped ginger, 2 tablespoons finely chopped celery, 1 tablespoon finely chopped spring onion whites, 2 tablespoons finely chopped onions
• Add gochugaru, fry for a few seconds, add veggies, five spice powder and saute for 1-2 minutes.
  2 teaspoons gochugaru, ¼ cup shredded cabbage, ¼ cup quartered mushrooms, ¼ cup julienned carrots, ⅓ teaspoon five spice powder
• Add water, sugar, salt, white pepper powder and once it boils, cook on low for 15 minutes. Add tofu cubes and cook for 1-2 minutes. Take off the heat and add 2 teaspoons of spring onion greens.
  4 cups water, ¼ teaspoon sugar, ¾ – 1 teaspoon salt, ½ teaspoon white pepper powder, ½ cup cubed tofu, 2-3 tablespoons finely chopped spring onion greens
• For each serving, take ¾ cup (70gms) of noodles in a soup bowl, add 2-3 ladles of hot soup, drizzle 1-2 teaspoons of chilli oil, garnish with some spring onion greens and serve.
  300 gms cooked noodles, 4-6 teaspoons chilli oil

Video

Notes

1. Five spice powder substitute: in step 1, heat oil, add 1 inch cinnamon, 2 star anise and 2-3 cloves and once it sizzles for a few seconds, add garlic, ginger & continue with the rest of the steps. Just before serving, pick out the whole spices and discard them.
2. Heat the soup to a piping hot just before serving for the best flavour. 
3. Can be stored for 2-3 days when refrigerated in an air-tight container.

Nutrition

Calories: 457kcal | Carbohydrates: 53g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Sodium: 2149mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1711IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 4mg

This article was researched and written by Harita Odedra.

The post Spicy Noodle Soup appeared first on My Food Story.

When the weather begins to change, it’s common for cold symptoms to start to pop up. It usually starts with a bit of congestion and little sneezing before blossoming into a full-blown mess of running or stuffy noses, high fevers, headaches and a sore throat. It can be difficult to avoid catching a cold, especially once it starts going around. It can easily spread through saliva (by sharing a drink or kissing), skin-to-skin contact (handshakes or hugs) and even through the air if someone with the virus coughs or sneezes without properly covering their mouth.

Thankfully, most people can recover from a cold in just a couple weeks with their own at-home or over-the-counter treatments. In the meantime, you can also include cannabis to help with managing symptoms. If you’re heavily congested, dealing with a sore throat or trying to avoid coughing, smoking is probably not the best option for improving your symptoms. In fact, it could exacerbate them and make you feel worse. For people who feel like they need to smoke out of preference or habit, vaping is the way to go. It will be easier on your lungs and will most likely not make you cough if you’re intentional about taking gentle, slows pulls.

You can experiment with different terpenes like pinene which can act as a powerful expectorant and antimicrobial that can improve airflow functioning in the lungs. Just look for strains that have a high pinene content to help ease respiratory issues. Just remember that during this time it is not a good idea to share any paraphernalia with another person, so you’ll need a pipe or vape that is exclusively for your own personal use during this time until your symptoms completely subside.

If necessary, you can skip smoking and vaping altogether and go for pre-packaged edibles or cannabis-infused foods and drinks made at home. Soups and hot drinks are helpful as the weather cools down and there are lots of great recipes like vegetable soup with medicated garlic croutons, kief-infused chicken soup and cannabis-infused bone broth. You can also try making your own cannabis tea made with roots and stems or make canna-honey to add to herbal tea. Tinctures are an easy way to medicate as well by taking a dose underneath your tongue or adding it to tea, soup or something else. Don’t forget that edibles will take longer to feel the effects than smoking or vaping so be patient and don’t over do it in hopes of feeling better faster.

Some people find it unpleasant to feel high when they’re under the weather, so microdosing or CBD strains and products would be a good idea. For aches and pains, a topical or infused bath salts can help you feel better. Detox baths with Epsom salt and essential oils like peppermint and eucalyptus can help speed up your recovery and the added benefits of cannabis can reduce discomfort in your body so that you can rest and relax. You can also try rubbing an infused topical into any tense areas for some relief. Some studies have shown that cannabis can help reduce inflammation, which can be helpful if you’re experiencing uncomfortable nasal pressure or throat pain, so with topicals you can still experience some of the benefits without getting any kind of buzz at all.

Keep in mind that cannabis won’t help to make your cold go away but can help you feel a little better while you recover. Whether you decide to treat your cold naturally or with over-the-counter treatments from your local drugstore, remember to pay attention to how you feel, observe your symptoms and visit a doctor if needed.

TELL US, have you ever used cannabis to support you while kicking a cold?

The post How to Combat Cold Symptoms With Cannabis appeared first on Cannabis Now.

New Orleans Shrimp Sausage Gumbo has an intense, complicated flavor that’s unlike anything you have ever had before. It takes a little time and patience, but it’s worth it the time you spend on it because it will bring the best kind of satisfaction!

We are taking a little detour from MFS’s regular recipe style which is fast and easy, to share with you a slightly complicated, time consuming recipe. But but but don’t close the window yet because trust me when I say – you WILL want to try this New Orleans sausage shrimp gumbo! It is one of those recipes that should be a weekend project like my chicken biryani or dal makhani and are 100% worth the time and effort you put into them. Plus they last for days so you can enjoy them till you’ve really had your fill.

Equipment

You only need one piece of equipment to successfully make gumbo and that’s a or any other heavy bottomed pot. And the reason is that these avoid the roux and the gumbo from sticking to the bottom and burning.

Making the Roux for Gumbo

Making the roux for gumbo is probably the most complicated and the most essential step of the recipe if you want to make your gumbo from scratch. I recommend leaving everything else, and concentrating on this one task till it’s over.

A roux is a base thats usually created with oil/butter and flour. A roux for bechamel sauce (white sauce) is usually light in color where the flour is cooked in butter for a minute or two. But for a gumbo, equal parts of fat and flour are cooked for anywhere between 20-30 minutes. I prefer the 20 minute roux.

Start by heating oil or butter (I used a combination) and adding flour. Keep stirring the flour fairly regularly so that it doesn’t stick to the bottom or start burning – its important to keep moving it around, till it changes color from light to a deep golden brown (like the color of peanut butter). For me, this happened at the 20 minute mark. You can take it farther and cook it for 30 minutes to get a deep milk chocolate color but the gumbo tends to be thinner in that case. Here’s how the color will change (these are just screenshots from the video I made to demonstrate this recipe and I recommend you watch the video for detailed instructions).

Mise En Place

Once your roux is ready, quickly gather the rest of your ingredients. I recommend getting mise en place ready in advance. This means dicing the onions, celery, capsicum, chopping the sausages, cleaning the shrimp etc. So that everything is at arm’s length when you start the recipe.

The Stock for Gumbo

I think this is as essential as the roux. The stock you choose will help determine some of the flavors in this gumbo. Since this is a shrimp sausage gumbo, I recommend using shrimp stock which is really easy to prepare at home – just boil the head, tail or any part of the shell in water for 40-60 minutes and drain. Your shrimp stock is ready. But if that’s effort you don’t want to take, use chicken stock for this recipe.

Okra in Gumbo

This is a highly debatable ingredient. Most authentic gumbo recipes will use okra in their recipe because it is native to the region where gumbo originates, and is a natural thickener. Since we are cooking our roux so much (the deeper the color of the roux, the lesser its thickening abilities), the gumbo needs an additional thickener which comes from okra or lady finger (as we refer to it here in India). Some people dislike it because of its slimy texture but okra is only slimy if its not cooked properly. Here’s how to cook okra so it is not slimy As it cooks, it completely loses the slime and just becomes vegetable that’s soft and almost creamy.

Serving Gumbo

Gumbo is essentially served with rice, but I’m one of those who loves dipping a slice of crusty bread in it. But you are the boss of your gumbo so take your pick – rice, potatoes or bread.

Other Gumbo Variations

There are different variations you can do while making gumbo. Just use the same base, spices and vegetables and experiment with other ingredients you have on hand.

• Chicken Sausage Gumbo
• All Seafood Gumbo
• Sausage Seafood Gumbo
• Crawfish Gumbo
• Turkey Gumbo

This is really one of those recipes that seems complicated the first time. But the second time you try it, you’ll be cooking like a boss! And for those leftovers, you will attempt it again and again.

Watch Shrimp Sausage Gumbo Recipe Video

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New Orleans Shrimp Sausage Gumbo

Watch Recipe Video Above. New Orleans Shrimp Sausage Gumbo has an intense, complicated flavor that comes from making a patiently toasted roux, cajun spices, shrimp stock and finally okra which makes this thick, rich stew even better. This is a weekend project that’s totally worth the time you’ll spend on it because a big pot of this will bring the best kind of satisfaction.

Course Soups

Cuisine Creole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 Portions

Calories 463kcal

Author Richa

Ingredients

• 1/4 cup Canola Oil
• 3 tablespoons Butter
• 1/2 cup All Purpose Flour
• 1 Bayleaf
• 1 cup White Onions finely chopped
• 1 cup Celery finely chopped
• 1 cup Capsicum finely chopped (green bell pepper)
• 1 teaspoon Garlic
• 4 cups Low sodium Shrimp Stock
• 1/2 cup Crushed Tomatoes / tomato puree
• 1/2 cup Homemade Cajun Seasoning see Note 6 below
• 5-6 Andouille Sausages diced diagonally
• 2 cups Okra diced
• 15-20 Shrimp medium
• Salt to taste
• Parsley chopped (for garnishing)

Instructions

• Start by preparing the roux. Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 minutes till it gradually deepens in color to the color of peanut butter. It’s important to keep stirring so that the flour doesn’t stick to the bottom or burn (watch the video above to see how the flour changes color as it cooks).
• Once the roux has reached the desired color, add the bayleaf, onions, celery and capsicum and stir for two to three minutes till the onions are tender. Add garlic and slowly start adding shrimp stock while stirring continuously till the mixture thickens a little and comes to a boil.
• Stir in crushed tomatoes or tomato puree, cajun seasoning and salt (if using) along with sausages and okra. Mix this well and bring this to a boil. Once the stew starts boiling, reduce the flame and cover and let it simmer for 15 minutes or till the okra is cooked and not slimy anymore.
• Add shrimp to the pot, simmer for 8-10 minutes and turn off the flame. (if using smaller or larger sized shrimp, cooking time will vary slightly). Top with chopped parsley and serve hot. This gumbo keeps for days and leftovers taste even better!

Video

Notes

1. Don’t burn the roux: If you don’t have a heavy bottomed pot, make the roux in a cast iron skillet or heavy bottomed pan and then transfer it to a regular soup pot. The key is to keep the flour from burning or sticking to the bottom.
2. Green Bell Peppers: I love the taste and flavor that green bell peppers add. They add a sharpness without being spicy. Avoid using yellow or red bell peppers because they are sweeter in taste.
3. Sausages: My favorite sausages to use in gumbo are andouille but if you can’t get your hands on them, use any variety of pork sausages you like.
4. Shrimp Stock: Shrimp stock makes this gumbo really flavorful. Its best made at home and is really easy to make. Just cook shrimp heads and tails in water and then strain them and reserve the liquid.
5. Okra: If you plan to skip the okra, your gumbo will not be as thick. If your okra is over ripened, it will take longer to cook.
6. Cajun Seasoning: We use homemade cajun seasoning without the salt so that its easy to adjust salt in the recipe. However, if you are using store bought seasoning, reduce the cajun seasoning to 2 tablespoons, taste and then add more.

Nutrition

Calories: 463kcal | Carbohydrates: 26g | Protein: 22g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 707mg | Potassium: 819mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5591IU | Vitamin C: 45mg | Calcium: 114mg | Iron: 5mg

More Recipes for Meat Lovers

• One-Pot Mexican Rice and Sausages
• Creamy Pumpkin Sausage Mac and Cheese
• One Pot Curried Sausages and Potatoes
• Creamy Chicken Meatballs in Mushroom Sauce
• Slow Cooker Teriyaki Meatballs with Pineapple

The post New Orleans Shrimp Sausage Gumbo appeared first on My Food Story.

This drumstick soup is light, nourishing, and deeply comforting. Made from a mix of drumstick and lentils, it’s the kind of recipe that feels both restorative and familiar, and will make even a non-drumstick person reach for seconds.

I have a tried a lot of variations of this drumstick soup, but somehow most of them fell short of that beautiful, earthy flavors of drumstick. They were either too watery or too garlick-y; almost like those soups were trying hard to eliminate any drumstick flavor. But this one’s different – it’s warming, nourishing, incredibly delicious, while still holding onto the flavor of it’s main ingredient – drumsticks or moringa, or Murungakkai.

What I love most about this soup is how gently it comes together. You cook everything down, extract all the goodness from the drumsticks, strain it smooth, and suddenly you have this beautiful, peppery broth that tastes far more thoughtful than the effort it takes. It’s the kind of food I’d make for a friend who’s under the weather, or for myself on a quiet evening when I want something simple, wholesome, and comforting in a bowl.

Drumstick Soup Ingredients

Drumstick: The star ingredient; cooked and ground to extract the nutrients and flavour

Moong dal: Adds body, creaminess, and an added layer of nutrition and flavor to the moringa soup

Aromatics: Garlic, curry leaves, onions, and tomatoes build flavor, aroma, and make the foundation of this soup

Spices and seasonings: This soup that’s lightly tempered with jeera, and seasoned with salt and pepper powder to keep it light and hearty

Coriander leaves: Used as a garnish to add a little freshness

Frequently Asked Questions

Richa’s Top Tips

• Soak the moong dal to ensure it cooks soft and blends smoothly into the soup.
• Cook drumsticks till just tender as overcooking can dull the flavour.
• Strain thoroughly after grinding to get a smooth, fibre-free soup.
• Let the soup rest covered for a few minutes before serving so flavours settle.

Storage Ideas

• Refrigeration: This flavors of this murungakkai soup stay fresh in the fridge for up to a day when stored in an airtight container.
• Separate the garnish: If possible, store the cooked drumstick pieces for garnish separately and add them only while serving.
• Reheating: Reheat gently on low heat, stirring occasionally. Avoid a rolling boil to preserve the delicate flavour.
• Consistency adjustment: The soup may thicken slightly as it rests. If that happens, adding a little hot water while reheating will help bring it back to the desired consistency.

Serving Ideas

• Serve hot as a light meal or starter, especially during cooler weather.
• Pair with steamed rice and a drizzle of ghee for a simple, nourishing lunch.
• Crusty garlic bread also makes for an excellent side with this drumstick soup.

Customisation Ideas

• Add a pinch of turmeric while cooking for extra warmth and colour.
• Swap pepper with crushed black peppercorns for a more rustic texture.
• Stir in a little coconut milk for a richer, creamier version.
• Make it thinner and sip-able by adding more hot water while reheating.

This drumstick soup is simple, thoughtful cooking featuring minimal ingredients, gentle spices, and maximum comfort. It’s the kind of recipe you return to when your body asks for warmth and nourishment, without fuss or heaviness.

You need to try this recipe at least once this winter, and then I promise you will keep coming back to it. If you make this, don’t forget to DM me pictures of your recreations over on my IG @my_foodstory. It’s always so nice to see you guys trying my recipes.

Watch Drumstick Soup Recipe Video

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Drumstick Soup | Moringa Soup

Gently spiced, naturally thick, yet super light and nourishing, this drumstick soup is deeply comforting and feels both restorative and familiar at once.

Course Snacks & Appetisers, Soups

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 244kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 2 teaspoons groundnut or any neutral flavored oil
• ½ teaspoon jeera
• 4 garlic cloves
• ½ cup curry leaves
• ½ cup sliced onions
• ½ cup sliced tomatoes
• ½ teaspoon salt
• 4 drumsticks cut into 2 ½ inch long pieces, 230 grams
• 2 tablespoons moong dal soaked for 30 minutes
• 3 ½ cups water
• ½ teaspoon pepper ground
• 1 drumstick cut into 2 ½ inch long pieces, for garnish (optional)
• 2 sprigs of coriander leaves

Instructions

• Heat oil in a pressure cooker, add jeera & once it crackles, add garlic cloves and saute on medium for a few seconds till fragrant.
  2 teaspoons groundnut or any neutral flavored oil, ½ teaspoon jeera, 4 garlic cloves
• Add curry leaves, sliced onions & saute for 2 minutes on low till fragrant.
  ½ cup curry leaves, ½ cup sliced onions
• Add tomatoes, salt and cook for 2-3 minutes on low till they soften a bit. Add drumsticks and saute for a few seconds. Add soaked moong dal, 2 ½ cups of water and close the lid of the pressure cooker. After the first whistle, cook for 10 minutes and let it depressurise by itself.
  ½ cup sliced tomatoes, ½ teaspoon salt, 4 drumsticks, 2 tablespoons moong dal, 3 ½ cups water
• Add 1 cup of water to a pot, add the drumstick pieces for garnish and cook for 3-4 minutes just until tender and set aside.
  3 ½ cups water, 1 drumstick
• Open the cooker. Add the drumsticks & aromatics to a mixer grinder and grind to extract the pulp. Pour in a strainer and separate the fibre & other solids from the pulp. Transfer the drumstick pulp to a pot, add pepper powder and boil for 1-2 minutes. Take off the heat, add 2 sprigs of coriander leaves and keep covered until serving.
  ½ teaspoon pepper, 2 sprigs of coriander leaves
• To serve, add 2-3 cooked drumstick pieces to a bowl, add the soup & serve hot.

Video

Nutrition

Calories: 244kcal | Carbohydrates: 14g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 87mg | Sodium: 405mg | Potassium: 309mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2522IU | Vitamin C: 1188mg | Calcium: 280mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Drumstick Soup (Moringa Soup) appeared first on My Food Story.

Spicy bean soup is a warm and comforting soup perfect for chilled days. With just basic ingredients, the kidney bean soup can be made in no time. The kidney beans are simmered with onion, garlic, tomato puree, vegetable stock and results in an amazing flavour. This soup is perfect for those days when you want...

Read More

The post Spicy Bean Soup Recipe appeared first on Yummy Tummy.

Drumstick soup recipe, Murungakkai soup recipe – How to make Drumstick soup – Healthy soup recipe with short video.

We South Indians typically add drumstick to sambar, vatha kuzhambu, or poricha kootu. Last time during my trip to India, I saw a few of my friends and relatives. Although they liked the flavour of murungakkai (drumstick), they didn’t like to eat the cooked drumstick because they dislike the fibrous part.

Even at my home, my daughter, who loves the flavour of the murungakkai, doesn’t eat the vegetable in any gravy. So I decided to make a soup, and it is a super hit in the family. So if you have anyone who hates to eat the drumstick, do try this way

Drumstick | murungakkai are loaded with nutrients, and they are a great source of fibre as well. We are not adding any cornstarch to this soup, but we are adding moong dal to this soup, which gives thickness to the soup.

Also check out my Ragi soup recipe, Drumstick leaves soup

Print

Drumstick soup recipe

Healthy and easy to make Murungakkai soup recipe

Course Soup

Cuisine Indian, South Indian

Keyword Soup recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1.5 drumsticks | Murungakaai
• ¼ tsp butter
• 1 bay leaf
• 1 green chili
• 5-6 cloves garlic
• ½ tomato
• Few coriander stems
• 1 tbsp yellow moong dal
• 1 cup water to cook the soup
• 1.5 cups water for soup
• Salt as needed
• ¼ tsp turmeric powder
• ¼ tsp sombu | fennel seeds
• Pepper powder to taste

Instructions

• Add butter to a pressure cooker / pan.
• Now add one bayleaf, green chili, garlic cloves, ½ portion of tomato, few coriander stems and 1 tbsp moong dal to this.
• Saute for a minute and add chopped drumstick. I used 1.5 drumstick.
• Add 1 cup of water, little salt, turmeric powder and fennel seeds
• Cover and close the cooker.
• Pressure cook for 3 whistles
• Open the cooker once the pressure subsides, cool everything
• Grind everything
• Add 1 cup water while grinding
• Strain this well
• Add water while straining
• Discard the fibre
• Add salt, pepper powder and mix well.
• Let this boil and switch off
• Drumstick soup is ready

Video

Notes

1. You can add ½ onion while cooking the drumstick

2. You can skip the tomato and add lemon juice towards the end

3. Masoor dal can be replaced with yellow moong dal.

4. You can also add a tbsp of millet to enhance the thickness of the soup

• Add butter to a pressure cooker/pan.
• Now add one bay leaf, green chili, garlic cloves, ½ portion of tomato, few coriander stems and 1 tbsp moong dal to this.
• Saute for a minute and add chopped drumstick. I used 1.5 drumsticks.
• Add 1 cup of water, little salt, turmeric powder and fennel seeds.

• Cover and close the cooker.
• Pressure cook for 3 whistles
• Open the cooker once the pressure subsides, cool everything.

• Grind everything
• Add 1 cup water while grinding
• Strain this well.

• Add water while straining
• Discard the fibre.
• Add salt, pepper powder and mix well.
• Let this boil and switch off.
• Drumstick soup is ready.

Notes:

• You can add ½ onion while cooking the drumsticks
• You can skip the tomato and add lemon juice towards the end
• Masoor dal can be replaced with yellow moong dal.
• You can also add a tbsp of millet to enhance the thickness of the soup.

The post Drumstick soup recipe appeared first on Jeyashri's Kitchen.

Lemon white bean soup is a creamy, vibrant one pot meal that’s perfect for busy weeknights. It’s hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)

It’s soup season, and I am loving all the creamy, hearty, and budget-friendly soups — and this lemony white bean soup fits exactly into that category. It’s packed with tons of veggies, beans, and protein. 

The best part about this lemon white bean soup is that it’s flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. It’s vibrant, lemony, and perfect for the whole family!

The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.

This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!!

Why You’ll Love Lemon White Bean Soup

• creamy, vibrant soup with tons of veggies and protein
• versatile recipe! Adjust seasoning and proteins to your taste.
• 40-minute, 1-pot meal
• naturally gluten-free with easy soy-free and nut-free options

Continue reading: 1-Pot Lemon White Bean Soup

The post 1-Pot Lemon White Bean Soup appeared first on Vegan Richa.

Traditional Tomato Saar - Indian-Style Tomato Drink

6 basic ingredients is all you need to make this lip-smacking, savory Indian tomato drink called Tomato Saar! It's vegan and gluten-free, making it perfect as a party starter or a palate-cleanser for everybody. Whip up this easy vegan Maharashtrian tomato drink in just 20 minutes - it can't get any simpler than this! Serve […]

READ:Traditional Tomato Saar - Indian-Style Tomato Drink

Instant Pot Vegan Tortellini Soup

Imagine a steaming bowl of creamy tortellini soup that's rich, vibrant, and wholly plant-based-loaded with beans, fragrant herbs, and tender vegan tortellini swimming in a robust, tomato-based broth. This wholesome soup is your go-to for busy evenings: made entirely in the Instant Pot, it's ready in under 30 minutes. It's comfort food that doesn't compromise […]

READ:Instant Pot Vegan Tortellini Soup

Pillowy tortellini and a velvety tomato-cream broth, enriched with my easy homemade sausage spice mix. Bursting with bold Italian flavors and ready in just 30 minutes, it’s your new favorite irresistible soup.

I got some almond ricotta–stuffed tortellini, so I decided to make an amazing soup with it. This is a hearty, delicious, and easy tortellini soup recipe. It uses the usual suspects of an Italian-flavored soup: aromatics, carrot, celery, Italian herbs, and vegan sausage. Those flavors pair up with the tortellini, tomato purée, and some non-dairy cream. 

It turns out absolutely delicious.

I make this spice mix which adds all the flavor of sausage to whatever plant based protein you choose. This spice mix combines smoked paprika, fennel seeds, garlic powder, black pepper, oregano, and pepper flakes, and it’s just so versatile and flavorful!

First make the spice mix, and then decide which protein you want to use for the sausage. You can use vegan sausage, lentils, walnuts, pecans, chickpeas, crumbled tofu, chopped up soaked soy curls, seitan, or whatever else you like. 

Cook your protein of choice with some garlic and the spice mix, then add all the aromatics. Fold in the tomato sauce, tortellini, and some stock, then add non-dairy cream at the end. The tortellini cooks up in the same pan with the rest of the soup.

The soup comes together within 30 minutes in just 1 pan, and is creamy and satisfying!

Why You’ll Love Tortellini Soup

• super easy 1-pot meal ready in 30 minutes
• creamy, tomatoey broth with sausagey flavors and tender, cheesy tortellini
• super versatile! Use whatever plant-based protein you like!
• Easily made gluten-free, soy-free, and/or nut-free.

Continue reading: Creamy Tortellini Soup (30 Minutes!)

The post Creamy Tortellini Soup (30 Minutes!) appeared first on Vegan Richa.

Millet Vegetable soup, a healthy vegetable soup recipe using Indian Millet. Millet Vegetable soup recipe with full video and step-by-step pictures.

This is a one-pot healthy soup recipe using millet. Soups are very much loved by everyone at home. I wanted to incorporate millet into the everyday meal. Usually, we add corn flour as a thickener in making soups. Here we are adding Indian millet, this not only gives the thickness but also makes it very healthy.

What Millet works well for Soups?

Kodo millet, Little millet, Barnyard millet, foxtail millet, and Proso millet work well for soups. You can use millet flour in the last if you don’t get whole millet. I have tried Ragi flour in a vegetable soup and posted it in the blog too.

Recently I did a cookery Demo in Hongkong, themed millet recipes, to promote the goodness of Indian millet among the local people. The event was organised by Indian Embassy. I will share the recipe for the 2 dishes which I showcased at that event.

Also check out, the complete collection of Millet recipes from Jeyashris kitchen.

Print

Millet vegetable soup recipe

Healthy millet vegetable soup recipe

Course Soup

Cuisine Indian

Keyword millet recipes, Soup recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 cup veggies*
• 3 tbsp millet I used little millet
• 5 cloves of garlic
• 1 tsp butter
• 2-3 cups of water
• Salt to taste
• Pepper powder to taste
• *I used carrot beans and peas

Instructions

• In a pan or pressure cooker, add the butter and add the garlic cloves.
• If you are not a garlic lover or want to make this on a fasting day, add 1 bay leaf instead of garlic cloves.
• Saute the garlic for 2 minutes and add the chopped veggies.
• Wash the millet and keep it. I used little millet, you can use any millet of your choice.
• Saute for a minute and add the washed millet.
• Add 1 cup of water to this.
• I transferred this to a pressure cooker and cooked for 2 whistles.
• Once the pressure cooker got released, take out and allow this cool completely.
• If you used bay leaf, discard the by leaf.
• Grind this into a smooth paste.
• Add 1-2 cups of water to adjust the consistency.
• Transfer this to a pan.
• Add salt and pepper to this.
• Allow this to boil for a minute.
• Healthy Millet soup is ready.
• Serve hot.

Video

Notes

1. You can use broccoli, cauliflower, pumpkin (white and yellow), and turnip in this soup.

 

2. If you don’t get Indian millet in your place, use quinoa, Oats instead of Millet.

 

3. You can use any variety of millet (kodo millet, proso millet, barnyard millet ) for making this millet vegetable soup.

• In a pan or pressure cooker, add the butter and add garlic cloves.
• If you are not a garlic lover or want to make this on a fasting day, add 1 bay leaf instead of garlic cloves.
• Saute the garlic for 2 minutes.

• Now add the chopped veggies.

• Wash the millet and keep it. I used little millet, you can use any millet of your choice.

• Saute for a minute and add the washed millet.
• Add 1 cup of water to this.

• I transferred this to a pressure cooker and cooked for 2 whistles.
• Once the pressure cooker got released, take it out and allow it this cool completely.
• If you used bay leaf, discard the bay leaf.

• Grind this into a smooth paste.
• Add 1-2 cups of water to adjust the consistency.
• Transfer this to a pan.

• Add salt and pepper to this.
• Allow this to boil for a minute.
• Healthy Millet soup is ready.

• Serve hot.

1. You can use broccoli, cauliflower, pumpkin(both white and yellow), and turnip in this soup.
2. If you don’t get Indian millet in your place, use quinoa instead of Millet.
3. You can use any variety of millet (kodo millet, proso millet, barnyard millet ) for making this millet vegetable soup.

The post Millet Vegetable soup appeared first on Jeyashri's Kitchen.

Broccoli Cheddar Soup is the kind of lick-the-spoon and scrape-the-bowl-clean meal we all deserve after a long day. Creamy, cheesy broccoli soup is a comfort food classic and it can be on your table in under 30 minutes from start to finish. This easy homemade version has the decadent taste and luscious texture you would...

Read On →

The post Broccoli Cheddar Soup appeared first on Ministry of Curry.

Mix Veg Soup

(perfect side dish for chilling winter or in the rainy season)

Mix Veg Soup: Mix vegetable soup: winter special: healthy and tasty recipe.

If your kids are not in the habit of eating vegetables, then you must give a try to this recipe. This is a bit long process but the result will definitely be wow. And I am damn sure your family will cheer you for this mouth-watering soup and ask to make you again.

Today, I am sharing a recipe for mix veg soup during winter we can have lots of colorful and healthy vegetables in the market. To keep our body warm and to strengthen the functions of the body we need to have food that makes us warm and active. No doubt Soup is one such dish that gives you much energy and warmness than any other food.

Talking about the recipe in detail, here I am using seasonal vegetables like broccoli, mushroom, french beans, carrot, spring onion, baby corn, etc. The most important ingredients while making this soup are ginger and garlic. You can use any vegetables which are easily available to you like cabbage, cauliflower, peas, capsicum. Also, you can replace the baby corn with sweet corn but add it a little later as corn takes less time to cook compared to other veggies.

Next, Boiling on low flame is mandatory as the vegetables need to release flavors. The soup tastes best if it’s boiled properly.

As a thickening agent, I used cornflour slurry here (2 tbsp of cornflour with a half cup of water) because here the soup is not in puree form. If we are making puree then you can use multiple options for thickening.

This is the simplest version of soup which is suitable for all aged people. You can use any other flavors like oregano, or any other herbs as per your liking.

Also, Mix Veg soup is the best way to use leftover veggies from the refrigerator.

Important Tip: While choosing vegetables, make sure to use vegetables in the proper amount otherwise the vegetable which contains a higher ratio than any other vegetables will degrade the taste and flavors of the soup.

Along with this soup, you can also look for some of our highlighted winter snack recipes like PALAK PATTA CHAT, MATAR MATHRI, NANKHATAI, etc.

Step by step instructions

Heat a wok, add butter to it.

• As the butter starts melting, add ginger- garlic to this.

• Add bay leaf and saute for a minute on low flame.

• Add onion and white part of the onion.

• Cook till onion becomes transparent on low- medium flame.

• Add vegetables of your choice.

• Followed by salt as per your taste.

• Fry these vegetables on medium-high flame for 2 mins.

• Add water to this and bring this to boil on high flame.

• Cover the lid and cook for 10-15 mins on low- medium flame. Discard a bay leaf at this stage.

• After 15 mins, add the green part of spring onion and coriander leaves.

• Followed by 1 tsp black pepper powder.

• After 2 mins, add cornflour slurry gradually. Stir well and boil for 5 mins on medium flame.

• Add sugar to balance the flavors.

• Turn the flame off. Add red chili flakes as a garnish.

• Transfer soup into a bowl and enjoy hot. 

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Instant Rava Dosa is a popular South- Indian dish made with rice flour, semolina, and wheat flour. 

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Print

Mix Veg Soup

perfect side dish forchilling winter or in the rainy season

Course Soup, starters

Cuisine Indian

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 3

Ingredients

• 2 tbsp butter
• 1/2 inch ginger finely chopped
• 3 number garlic finely chopped
• 1 small onion finely chopped
• 1 small spring onion finely chopped
• 1 number bay leaf
• 2 tbsp broccoli finely chopped
• 1 number carrot finely chopped
• 8 number french beans finely chopped
• 1 number baby corn finely chopped
• 2 number mushroom finely chopped
• 1 tbsp sugar
• 1/2 tbsp black pepper powder
• salt to taste
• 2 tbsp corn flour
• water as required

Instructions

• Heat a wok, add butter to it.
• As the butter starts melting, add ginger-garlic to this.
• Add bay leaf and saute for a minute on low flame.
• Add onion and white part of the onion.
• Cook till onion becomes transparent on low-medium flame.
• Add vegetables of your choice.
• Followed by salt as per your taste.
• Fry these vegetables on medium-high flame for 2 mins.
• Add water to this and bring this to boil on high flame.
• Cover the lid and cook for 10-15 mins on low-medium flame. Discard a bay leaf at this stage.
• After 15 mins, add the green part of spring onion and coriander leaves.
• Followed by 1 tsp black pepper powder.
• After 2 mins, add cornflour slurry gradually.
• Stir well and boil for 5 mins on medium flame.
• Add sugar to balance the flavors.
• Turn the flame off. Add red chili flakes as a garnish.
• Transfer soup into a bowland enjoy hot.

Notes

• Add equal proportion of all vegetables.
• Do not add radish
• Serve hot.
• Adjust the quantity of ingredients as per the number of people.

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<p>The post Mix Veg Soup first appeared on Aroma of Kitchen.</p>

It hunted us down again!! We are set for another session of home iso, with lots of liquids and panadol. Coming to the rescue this time is barley water soup. It certainly caters for lots of liquids part providing just that nourishment during the time when the throat is sore.

What is barley water?

The strained liquid that results from cooking pearled barley in excess of water is barley water. This is an easily digestible refreshing source of hydration. Barley water is commonly consumed in humid Asian countries to beat the heat. It is also recommended to get relief from kidney stones, urinary tract infections and remove liver toxicity.

Which type of barley to use?

The barley grain is processed in stages. Based on how they are processed it is used in different cuisines.
Unhulled:  the whole barley grain, just cleaned and chaffed unhulled barley. To use this, you need to soak it for 24 hours to soften.
Pearled: the polished barley where the hull and the outer layer of the bran have been removed is pearled barley. This is easier to cook with no soaking needed.
I have used pearl barley to make barley water with a ratio of 1 part barley to 6 parts water.

Ingredients for this barley water soup

The barley water soup is a refreshing idea that I can up with as I am not a fan of lemon barley and needed to keep up the liquids for the iso.
Vegetables:  quick cooking vegetables that you can easily put together make this soup’s flavour. I have used leeks, capsicum, spinach stalks and carrots here. You can add celery, shallots, cabbage, potatoes, swedes etc too to this soup.
Spices and seasoning:  salt and pepper is the only seasoning I have used here. Ginger would be nice in here too.
Barley water: the barley water was prepared using one part barley to 6 parts water. We used the barley to make a salad and the water to make soup.
The recipe card below has the images and step-by-step instructions to get the best-tasting barley water soup. hope you will like it. If you need to pin this for future use, do so directly onto your pin board from this recipe card.

What to serve with barley water soup?

Crusty bread at this moment when I have zero energy would do. If you feel lavish ghee croutons are what you should have with this. If you are a south Indian food lover, keep some vadam and vattal on the size as this soup will remind you of kanji a lot.

Other soups for the flu season

Flu busting soup   
Cabbage coconut soup
Corn quinoa soup
Broccoli peas soup
Cherry tomato soup

Barley water usage in other countries.

Roasted barley tea is a popular drink in Japanese culture. It is a robust flavour as the barley is dark roasted which is then steeped as tea.
Greek kykeon pounded barley (not powder) is cooked in excess of water and flavoured with penny royal. This is the post that I loved reading about this recipe.
Lemon barley is the British version of this drink, where there is a bit of lemon squeezed into the barley water to give it flavour. This is still recommended by doctors towards urinary tract infections.

Other grains are similarly used.

Kanji vellam the water drained from cooking matta rice in excess water is called kanji vellum. This is a household mid-morning drink in most south Indian houses (especially Kerala).  A pinch of salt is added and consumed warm. It functions like a light soup.
Soba soup while visiting Japan, a friend of mine introduced me to this. Freshly made soba noodles are cooked in water. The water gets thickened by the buckwheat and is then served as soup with some wasabi and bonito flakes. This was one of the most refreshing things to experience in Japanese cuisine without any hype attached to it.

Stay connected

If you are making this soup let us know if you liked it. Rate our recipe with a five-star rating along with your comment. We would love it if you would like to subscribe to the blog and enjoy and interact with us. Thank you for your continued support. See you in the next post. 

Chicken And Vegetable Stew is an oil free recipe that is scrumptious and comforting dish. It has a light broth with chicken, vegetables, fermented bamboo shoot water and some very few basic ingredients. It is a soulful and wholesome dish perfect to have with piping hot steam rice and can also have it as a soup.

Chicken and vegetable stew is a Naga style chicken cooked in traditional way. This stew is simple and easy to make with simple cooking process. It requires only few ingredients to make this flavorful stew and is ready under 30 minutes.

Zero oil chicken and vegetable stew is basically boiled chicken. Without any guilt you can happily relish and it is indeed a very heart warming, healthier and nutritious dish. A real comfort dish!

This is a naga traditional chicken recipe which is zero oil and prepared with a handful of ingredients. The ingredients used to make this naga style chicken are country chicken, fermented bamboo shoot water, vegetables, green chillies, ginger, garlic, salt, water and coriander leaves.

This naga style chicken is very tasty, flavorful and healthier. It is a simple and easy recipe with simple cooking process. This dish is savored in almost all Naga household.

Here I have used fermented bamboo shoot water. You can use the fermented bamboo shoot.

Do check out my naga traditional chicken recipes Naga Chicken Curry Amsu (Chicken With Rice Flour), Chicken With Greens, Chicken Porridge, Chicken With Dry Bamboo Shoot. Also other stews recipes are Chicken Stew, Chicken Brocolli Stew Indian Spiced Chicken Stew.

WHY YOU’LL LOVE THIS CHICKEN VEGETABLE STEW?

● It’s simple and super easy to prepare
● It does not require much time and is ready under 30 minutes
● It’s light and scrumptious
● It’s healthier compared to other stew and curries as it is zero oil dish.
● It’s nutritious as it is made with country chicken and vegetables.
● It’s made wih limited ingredients but flavor-packed and wholesome.

INGREDIENTS YOU NEED TO MAKE ZERO OIL CHICKEN AND VEGETABLE STEW

This section explains what all ingredients is used in making the zero oil chicken and vegetable stew, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

CHICKEN  – The recipe is made using skinless country chicken. You can use the skin-in chicken. Broiler chicken can be substituted with country chicken.
WATER as required
SALT as per taste
GREEN CHILLY – Coarsely ground green chilli is used.
TOMATO – Regular tomato is used here. You can also use cherry tomatoes.
GINGER AND GARLIC – Freshly ground ginger and garlic is used. Do not use store bought ginger garlic paste. Pound them in mortar and pestle just enough to open up the flavor.
FERMENTED BAMBOO SHOOT WATER – You can use fermented bamboo shoot as well. Bamboo shoot or its water enhances and intensifies the flavour of the dishes
VEGETABLES –  Potato, beans and carrot is used. You can use vegetable of your choice.
CORIANDER LEAVES – You can also use Burmese coriander or crushed ginger leaves.

HOW TO MAKE CHICKEN AND VEGETABLE STEW?

This section shows how to make zero oil chicken and vegetable stew with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

Zero oil chicken and vegetable stew is a straight forward recipe. Start by putting the chicken, salt, water, green chilly and tomato. Cook them for few minutes. Then add in the fermented bamboo shoot water and cook for another few minutes. Add in the potatoes and cook for about 5 minutes. Then add in the carrot and french beans and cook for just a couple of minutes. Lastly add in the ground gingergarlicand cook for 2-3 minutes. Sprinkle the chopped coriander leaves, give a quick mix and take off the heat. Voila your delicious and scrumptious chicken and vegetable stew is ready to be relished. Enjoy it with piping hot rice or sip it as a soup.

If you’re fond of naga food, then this is surely the one to go for! It is lip-smacking good. I hope you’ll try this simple and easy naga style chicken recipe and if you do, please do share your thoughts about the recipe with me here.

I made a simple video of zero oil chicken and vegetable stew for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

Zero Oil Chicken And Vegetable Stew Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE COUNTRY CHICKEN AND VEGETABLE STEW

In a mortar pestle pound the green chillies coarsely. Remove and keep aside.

Next add in the ginger and garlic and pound them coarsely. Keep aside.

In a heavy bottom pan add in the chicken.

Add in water submerging the chicken well.

Add in salt as per taste, ground green chilli and chopped tomato.

Mix well, put on the lid and cook for about 10 minutes.

Add in the fermented bamboo shoot water and cook about 5 minutes.

Add in the potatoes and cook for about 5 minutes.

Add in the beans and carrot and cook for 2-3 minutes.

Add in the ground ginger garlic and cook for about 1-2 minutes.

Add in the chopped coriander leaves, give a quick stir and turn off the heat.

Your scrumptious zero oil chicken and vegetable stew is ready. Slurp!

NOTES:
● You can cook the same dish with broiler chicken.
● Add vegetable of your choice. Veggies like chow chow, cabbage, mustard greens, broccoli, cauliflower etc are some veggies you can add in addition to the one used in the recipe.
● You can also add fermented bamboo shoot.
● Adding a dash of king chilly takes the stew to another level. I havent used it in the stew since my son cant have that much hot.
● If ginger leaves is available you can crush it and add them in the stew. It’s imparts an amazing flavor and aroma.

RECIPE CARD

Print

Zero Oil Chicken And Vegetable Stew

Chicken And Vegetable Stew is an oil free recipe that is scrumptious and comforting dish. It has a light broth with chicken, vegetables, fermented bamboo shoot water and some very few basic ingredients. It is a soulful and wholesome dish perfect to have with piping hot steam rice and can also have it as a soup.

Course Main Course

Cuisine Indian, naga cuisine

Keyword chicken stew, country chicken in naga style, naga style chicken curry, oil free, stew

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4

Author Akum Raj Jamir

Equipment

• Heavy bottom pan
• Ladle
• mortar and pesrle

Ingredients

• 500 grams  country chicken (local chicken)
• 3-4 cups  water
• 1 tablespoon  salt or as per taste
• 6 large green chilli
• 1 medium tomato  chopped
• 1 inch  ginger 
• 6-8 cloves garlic 
• 2 tablespoon  fermented bamboo shoot water (extract)
• 2 medium potato  cut large chunks
• 2 medium carrot cut 2-3 inches long or dice into roundel
• 8-10 french beans cut into 2-3 inches long
• few leaves coriander  chopped 

Instructions

• In a mortar pestle pound the green chillies coarsely. Remove and keep aside.
• Next add in the ginger and garlic and pound them coarsely. Keep aside. 
• In a heavy bottom pan add in the chicken. 
• Add in water submerging the chicken well. 
• Add in salt as per taste, ground green chilli and chopped tomato. 
• Mix well, put on the lid and cook for about 10 minutes. 
• Add in the fermented bamboo shoot water and cook about 5 minutes. 
• Add in the potatoes and cook for about 5 minutes. 
• Add in the beans and carrot and cook for 2-3 minutes. 
• Add in the ground ginger garlic and cook for about 1-2 minutes.
• Add in the chopped coriander leaves, give a quick stir and turn off the heat. 
• Your scrumptious zero oil chicken and vegetable stew is ready. Slurp!

Video

Notes

1. You can cook the same dish with broiler chicken. 
2. Add vegetable of your choice. Veggies like chow chow, cabbage, mustard greens, broccoli, cauliflower etc are some veggies you can add in addition to the one used in the recipe.
3. You can also add fermented bamboo shoot. 
4. Adding a dash of king chilly takes the stew to another level. I havent used it in the stew since my son cant have that much hot.
5. If ginger leaves is available you can crush it and add them in the stew. It's imparts an amazing flavor and aroma.

FEW CHICKEN STARTERS RECIPE YOU MIGHT LOVE TO TRY

● Bhut Jolokia Grilled Chicken
● Chicken Leg Fry
● Crispy Fried Chicken
● Chicken 65
● Easy Grilled Chicken Salad
● Pizza Stuffed Meatloaf
● Cheesy Chicken Fritters
● Tandoori Chicken
● Chicken Pakora
● Baked Whole Chicken Leg
● Pan Baked Chicken Leg
● Peri Peri Chicken
● Spiced Fried Chicken
● Coca Cola Chicken

FEW CHICKEN SIDE DISHES YOU’LL LOVE

● South Indian Masala Chicken Fry
● Chicken Liver & Gizzard Fry
● Chicken Masala Stir Fry
● Spicy Mango Chicken Wings
● Chicken & Banana Flower Stir Fry
● Steamed Chicken

THE CHICKEN CURRY COLLECTION

● Chettinad Chicken Curry
● Easy Chicken Curry
● Chicken Manchurian
● Butter Chicken
● Pepper Chicken Gravy
● Chicken Kola Urundai Kuzhambu
● Black Pepper Chicken

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this C recipe, I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

This large mug of Broccoli Walnut Soup is everything - requires only staple pantry ingredients, is quick, fuss free, healthy, easily adaptable, can easily go vegan ... literally a hug in a mug for winter!

The post Quick Simple Delicious Broccoli Walnut Soup appeared first on Passionate About Baking.

Peas soup recipe | matar soup | green peas soup recipe – Easy to make one pot peas soup recipe, perfect for the winter. Protein-rich Green peas soup recipe with full video and step-by-step pictures.

The weather here is getting colder and every day we prefer to have some hot soup during dinner time. This is a simple pressure cooker soup recipe, made using fresh green peas. You can use frozen peas also. We are using some coriander leaves also to enhance the taste.

Peas are a very good source of protein. This is a very filling soup and can be had with toast to make a meal. I added little fresh milk in this recipe, but you can skip this if you don’t want to milk in soup. Also, you can add 1 tbsp of fresh cream in the last to get a nice creamy texture.

Check out other interesting soups from Jeyashri’s kitchen, Garlic almond soup, Hot and sour soup, Ragi soup, sweet corn soup

Print

Peas soup recipe

Easy green peas soup recipe

Course Soup

Cuisine Global

Keyword Soup recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 cup green peas
• 1 tsp butter
• 5 garlic cloves
• 1 bay leaf
• Handful of coriander leaves
• 1-2 cups of water
• Salt as needed
• Pepper powder to taste
• ¼ cup fresh milk optional

Instructions

• In a pressure cooker add 1 tsp of butter and add the bay leaf and garlic cloves.
• Saute for 2 minutes.
• Now add in the coriander leaves, saute till it shrinks.
• Now add the green peas. I used fresh peas, you can use frozen peas too.
• Saute for a minute.
• Add 1 cup of water to this.
• Cover the cooker and pressure cook for 2 whistles.
• Once the pressure is released open the cooker, discard the bay leaf.
• Cool and grind this into a fine paste.
• Add 1 cup of water to adjust the consistency.
• Now you can add the fresh milk (if using)
• Mix well and add salt and pepper.
• Let this boil for 1-2 minutes.
• Switch off the flame.
• If adding fresh cream, add 1 tbsp of fresh cream now.
• Peas soup is ready to serve.

Video

Notes

1. You can add a handful of spinach instead of coriander leaves.

2. Frozen peas can also be used.

3. You can add a piece of turnip of raw papaya along with green peas to make it healthier.

4. Green peas soup | matar soup can be served as a meal for diet-watchers.

• In a pressure cooker add 1 tsp of butter and add the bay leaf and garlic cloves.
• Saute for 2 minutes.

• Now add in the coriander leaves, saute till it shrinks.

• Now add the green peas. I used fresh peas, you can use frozen peas too.
• Saute for a minute.

• Add 1 cup of water to this.
• Cover the cooker and pressure cook for 2 whistles.

• Once the pressure is released open the cooker, and discard the bay leaf.

• Cool and grind this into a fine paste.
• Add 1 cup of water to adjust the consistency.
• Now you can add fresh milk (if using)

• Mix well and add salt and pepper.
• Let this boil for 1-2 minutes.
• Switch off the flame.

• If adding fresh cream, add 1 tbsp of fresh cream now.
• Peas soup is ready to serve.

1. You can add a handful of spinach instead of coriander leaves.
2. Frozen peas can also be used.
3. You can add a piece of turnip of raw papaya along with green peas to make it healthier.
4. Green peas soup | matar soup can be served as a meal for diet-watchers.

The post Peas soup recipe appeared first on Jeyashri's Kitchen.