7 Day cabbage soup diet is one of those quick-fix weight loss plans that never completely disappears. Before you commit to seven days of wonder soup, it’s worth understanding what this diet really does to your body.

If you’ve ever googled quick weight loss or scrolled through New Year diet trends, you’ve probably seen the cabbage soup diet pop up. It promises fast results from a simple wonder soup also known as original cabbage soup that you can eat as much as you like for 7 days.

As a nutrition focused recipe developer who also loves a good big bowl of veggie soup, I totally understand the appeal. A cheap, delicious and easy soup you can batch cook, that might also help with weight loss? Of course it goes viral every few years. But the reality is more complicated.

In this post, I’ll walk you through:

• What the cabbage soup diet actually is?
• The typical 7 day cabbage soup diet plan (day by day)
• What results can you get from 7 day cabbage diet results vs what really happens
• Pros and cons, side effects, and who should avoid cabbage soup diet
• And, a healthier way to enjoy cabbage soup for weight loss without crash dieting

Quick note: This post is for general information. It’s not medical advice. Always check with your doctor or dietitian before starting any restrictive diet, especially if you have health conditions or take medications.

What Is the Cabbage Soup Diet?

The cabbage soup diet is a short-term, very low-calorie eating plan that usually lasts 7 days. The star of this 7 day cabbage soup diet plan is a simple vegetable soup made mainly with cabbage, onions, carrots, celery, and tomatoes.

You’ll see it online under a lot of different names:

• Cabbage soup diet soup
• Wonder soup or miracle soup
• Fat-burning cabbage soup
• Original Cabbage Soup Recipe
• Detox cabbage soup
• Sometimes even linked with military diet or old hospital diet stories

The promise is dramatic: eat unlimited amounts of this low calorie cabbage soup plus a few allowed foods each day, and you can lose several pounds in a week.

What makes it different from just eating a healthy cabbage soup?

• It’s not just a recipe it’s a strict 7 day schedule
• The overall calories are usually extremely low
• Food choices are very limited and repetitive
• It’s meant as a quick fix, not a long term way of eating

The Classic 7 Day Cabbage Soup Diet Plan (Day by Day)

There are many versions, but most 7 day cabbage soup diet plans look something like this:

• Day 1 : Fruit Day
  Unlimited cabbage soup + any fruit you like, except bananas.
• Day 2: Vegetables Day
  Cabbage soup + non-starchy vegetables (often a baked potato with a little butter is allowed at dinner).
• Day 3: Fruits + Veggies
  Cabbage soup + a mix of fruits and vegetables (still no bananas or potatoes).
• Day 4: Bananas and Milk Day
  Cabbage soup + bananas + skim milk or unsweetened yogurt.
• Day 5: Protein + Tomatoes
  Cabbage soup + lean protein (usually beef or chicken) + tomatoes. Vegetarians can include Tofu
• Day 6: Protein + Veggies
  Cabbage soup + more lean protein + non-starchy vegetables.
• Day 7: Brown Rice Day
  Cabbage soup + brown rice + vegetables + sometimes unsweetened fruit juice.

Different websites and TikTok videos tweak the details, but the structure is similar:
a lot of soup, a little fruit, veg and some protein on certain days, and overall very few calories.

How Does the Cabbage Soup Diet Work ?

Short answer: most of the weight you lose is from water and glycogen, not all body fat.

Here’s what’s usually happening behind the scenes:

• The diet is very low in calories, often well under what most adults need just to maintain weight. Healthline
• You’re eating mostly high fibre, high water vegetables, which fill your stomach for very few calories.
• When you suddenly drop calories like this, your body uses up stored glycogen (carbohydrate stored in muscles and liver) and the water attached to it so the scale moves quickly at first. Medical News Today

That’s why people often report:

• “I lost 5–10 pounds in a week!”
• But then regain a lot of it once they return to normal eating.

There’s no special fat burning magic in cabbage itself. Cabbage is a nutritious vegetable, but the fat-burning reputation comes from the extreme calorie deficit, not from a special ingredient in the soup.

Cabbage Soup Diet Results: What Can You Really Expect?

If you follow a 7 day cabbage soup diet strictly, you’ll very likely see the scale go down simply because you’re eating so much less.

But it’s important to understand what those results mean:

• A large part of the loss is water weight and stored glycogen, especially in the first few days.
• You may also lose some lean muscle, especially if the diet is low in protein.
• Once you go back to your usual pattern of eating, a lot of that weight tends to come back.

Some people use the cabbage soup diet as a short reset before moving into a more balanced plan. Others end up in a frustrating cycle of:

Strict 7 days → weight drops → normal eating → weight jumps back → try another extreme diet.

Long term, that all or nothing pattern can make weight management feel harder, not easier.

Pros of the Cabbage Soup Diet (Yes, There Are a Few)

Let’s be fair and talk about what actually works here, even if I don’t love the overall diet:

• You eat more vegetables.
  The soup is loaded with cabbage, onions, carrots, celery, tomatoes all nutrient-dense, low calorie foods.
• You get a short term calorie reset.
  For some people, a structured 7-day plan can feel easier than eat a bit less overall , especially after a holiday or period of overeating.
• It’s simple to follow.
  No calorie tracking apps, no macro calculations just a pot of soup and a basic daily food list. 

If you struggle with snacking on ultra processed foods, a week of big, simple, home cooked soup can feel mentally refreshing.

Cons and Risks: Why Most Experts Call It a Fad Diet

Now, the bigger picture. Most health professionals and nutrition writers consider the cabbage soup diet a fad and not something to repeat often or follow long-term.

Here’s why.

1. Very low in calories

For many people, the total daily intake on this diet ends up well under 1,200 calories, sometimes closer to 800–1,000. That’s lower than what most adults need for basic metabolic functions, let alone exercise or an active lifestyle.

2. Not nutritionally balanced

On several days of the classic 7 days cabbage soup diet plan:

• Protein is very low
• Healthy fats are almost non existent
• The overall diet is skewed towards soup, fruit and some veg, with very little variety

Followed beyond a short timeframe, that can lead to nutrient gaps, fatigue, weakness and cravings.

3. Mostly short-term, water-based weight loss

Crash diets like this tend to:

• Drop weight quickly in the first week (mostly water)
• Slow down your metabolic rate if repeated often
• Make it easier to regain weight once normal eating resumes 

4. Possible side effects

People often report:

• Headaches, dizziness, low energy
• Digestive issues like gas, bloating or cramps (cabbage is high in fibre and can trigger symptoms for some) 
• Moodiness and strong cravings
• Difficulty concentrating

Who Should Avoid the Cabbage Soup Diet?

Always talk to your healthcare provider, but in general, the cabbage soup diet is not appropriate for:

• People with a history of disordered eating or yo-yo dieting
• Those with diabetes or blood sugar regulation issues
• Anyone with digestive conditions worsened by high-fibre, cruciferous vegetables
• Pregnant or breastfeeding individuals
• People on certain medications that interact with very low-calorie or very low-carb diets

If you recognise yourself in any of those categories, treat cabbage soup as a food  not a structured 7 day crash diet for weightloss .

A Healthier Way to Use Cabbage Soup for Weight Loss

Here’s the good news: you don’t have to throw away the idea of cabbage soup altogether.

A hearty, vegetable rich soup can be a fantastic tool in a balanced weight loss approach, if you use it differently:

• As a starter before a meal: research on low calorie soups shows they can help reduce how much you eat at the main course. 
• As a light lunch or dinner, pair the cabbage soup with enough protein (beans, lentils, tofu, paneer, eggs, or meat if you eat it).
• As part of a routine that also includes movement, strength training, sleep and realistic calorie intake not as the only thing you eat all day.

If you like the idea of a cabbage based “weight loss soup” but want it to be more balanced, you might enjoy my Weight Loss Cabbage Soup recipe it keeps the feel of the original wonder soup but with better flavour and a more realistic approach.

 weight loss cabbage soup recipe

In the above recipe, you can:

• Add beans, chickpeas, lentils or tofu to boost protein
• Adjust the spice and herbs to your taste
• Batch cook and freeze portions so you always have a healthy option ready

Example: 1-Day Balanced Menu Using Cabbage Soup

Instead of a full 7 day cabbage soup diet, here’s what a more balanced day might look like, where cabbage soup plays a supporting role:

• Breakfast
  Greek yogurt or plant-based yogurt + berries + a sprinkle of oats or granola
• Lunch
  1–2 bowls of cabbage soup + whole grain toast + hummus or cottage cheese
• Snack
  Fruit + a handful of nuts or seeds
• Dinner
  A protein rich main (tofu stir-fry, lentil curry, baked fish or chicken) + vegetables + a small portion of rice, quinoa or potatoes

You still get the light, full feeling from soup, but your body also gets enough protein, carbs and healthy fats to function well and preserve muscle.

Cabbage Soup Diet FAQs

Bottom Line: Is the Cabbage Soup Diet Worth It?

The cabbage soup diet keeps coming back because it offers exactly what many of us secretly want: fast results with simple rules.

But underneath the wonder soup and lose 10 pounds in 7 days headlines, it’s still a very low-calorie, short term fad diet:

• It can lead to quick, mostly temporary weight loss
• It’s not nutritionally balanced or sustainable
• It doesn’t teach you how to eat for long-term health and weight management

My suggestion as a recipe developer and nutritionist:

• Enjoy cabbage soup as a healthy, budget friendly, veggie packed meal,
• Use it as one tool among many in a balanced, realistic weight-loss plan,
• And skip the strict, repeat 7-day cabbage soup diet cycles.

If you’d like a cabbage soup you can actually keep in your routine, my Weight Loss Cabbage Soup is designed exactly for that flavourful, veggie heavy, and much more friendly to real life.

More Vegetable Soup Recipes

• Weight Watchers Zero Point Soup
• Easy Vegetable Soup Recipe
• Lemon Coriander Detox Soup
• Tuscan White Beans Pasta Soup {Instant Pot}
• Homemade Tomato Soup
• Spinach Soup

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

Easy Vegetable Soup recipes for the nights when I want a big cozy bowl of homemade vegetable soup that’s healthy, full of flavor, and doesn’t keep me in the kitchen for hours. This vegetable soup recipe in Instant Pot is exactly that. This one pot, weeknight meal is made with simple pantry ingredients, lots of colorful veggies, and a bright finish of herbs and lemon and fits perfectly into a weight loss meal plan.

As a nutritionist and recipe developer, I love that this hearty vegetable soup recipe is loaded with fiber, antioxidants, and feel good veggies but still tastes like comfort food.

You can keep it light and brothy, or turn it into a high protein vegetable soup by adding beans or lentils. It’s easy vegetable soup for weight loss is perfect for meal prep, cozy dinners, or a “reset” meal after a heavy weekend.

I have also given here vegetable soup variations, storage tips, and FAQs in this post so you can customize it to what you have in your fridge or freezer.

Why You’ll Love This Healthy Vegetable Soup

• Easy & one pot Soup: Everything simmers in a single pot on the stovetop. There’s a bit of chopping, but no complicated steps.
• Healthy & nourishing: Packed with vegetables, fiber and (if you add beans) plant-based protein. It’s naturally vegetarian, and easily vegan and gluten-free.
• Customizable: Use fresh or frozen vegetables, swap in what you have on hand, or add beans, lentils, pasta, or rice.
• Meal-prep friendly: This vegetable soup tastes even better the next day, and it freezes beautifully.
• Family-friendly: Mild flavors with lots of room to adjust seasoning, spice, and toppings for each bowl.

If you love cozy, veggie packed bowls, don’t miss my Homemade Tomato Soup it is just as easy and meal-prep friendly.

Nutritionist note: A bowl of this soup without add-ins can be a light meal on its own, or you can pair it with whole grain bread, grilled cheese, or a side salad for a more filling dinner.

Vegetable Soup Recipe Ingredients

This classic vegetable soup a mix of basic vegetables like carrots, peas, sweet corn, potatoes, celery ,green beans etc. You don’t need anything fancy just , a good broth, and a few smart flavor boosters.

Vegetables for the Vegetable Soup

Feel free to swap based on what you have, but here’s a great base mix:

• Onion: yellow or white; forms the flavor foundation.
• Carrots: add sweetness and color.
• Celery: adds depth and that classic soup flavor.
• Potatoes: Yukon gold or red potatoes hold shape nicely and make the soup hearty.
• Green beans: fresh or frozen; add texture.
• Peas & corn: usually added at the end; I often use frozen peas and corn. Sometimes I substitute peas for edamame.
• Leafy greens: baby spinach, kale, or Swiss chard can be added for extra nutrients.

You can also add:

• Zucchini or yellow squash
• Bell pepper
• Cabbage
• Mushrooms

Flavor Base

This soup base is packed with flavor without cream or butter:

• Olive oil: for sautéing; you can use avocado oil or another neutral oil.
• Garlic: fresh cloves, finely chopped or garlic powder.
• Tomato paste: adds umami and richness; cooking it briefly makes a big difference.
• Diced tomatoes: You can use fresh tomatoes (mix of cherry tomatoes and roma tomatoes. If you want to make vegetable soup using canned tomatoes, the canned fire-roasted tomatoes are fantastic here.
• Herbs: dried oregano, thyme, and rosemary are classic.
• Spices: black pepper, red pepper flakes or paprika (optional for a gentle kick).

Broth & Seasoning

• Vegetable broth: choose a good-quality, low-sodium broth so you can control the salt.
• Salt & pepper: season in layers as you cook; don’t wait until the end.
• Fresh herbs to finish: parsley or fresh thyme makes it feel fresh and “restaurant-y.”

Nutritionist Tip

If you want to boost the protein and make the soup more filling, add:

• Cooked beans (cannellini, chickpeas, kidney beans) or
• Cooked lentils

This will keep you full for longer and make the soup a complete, satisfying meal without feeling heavy.

How to Make Vegetable Soup Step by Step

This easy vegetable soup comes together in about 45 minutes, most of which is hands off simmering.

• Sauté the aromatics
  1. Heat olive oil in a large heavy-bottomed pot over medium heat.
  2. Add chopped onion, carrots, and celery with a pinch of salt.
  3. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
• Build the flavor base
  1. Stir in the garlic powder and Salt and herbs.
  2. Cook for 1–2 minutes, stirring constantly.

• Add potatoes, tomatoes & broth
  1. Add diced potatoes, diced tomatoes (with their juices), pea/edamame and corn along with vegetable broth. Add in tomato paste
  2. Stir, bring to a gentle boil, then reduce to a simmer.
  3. Simmer for about 15–20 minutes, or until the potatoes are just tender.
  4. Add green beans, frozen peas, and corn (and any other soft vegetables you’re using).
  5. Simmer for another 5–10 minutes, until all the vegetables are cooked but not mushy.

• Finish with greens & lemon
  1. Turn off the heat, add lemon juice or a splash of vinegar, and adjust salt and pepper to taste.
• Serve
  1. Ladle into bowls and top with fresh herbs.
  2. Drizzle with a little olive oil or a sprinkle of grated cheese if you like, and serve hot.

Instant Pot Vegetable Soup (Variation)

1. First, add some olive oil in instant pot or pressure cooker.
2. Add chopped onion, celery, carrot, beans Sauté for 3–4 minutes till the veggies start to soften but still look bright and fresh. Use the sauté function.
3. Now season: add salt, Garlic powder, black pepper, oregano.
4. Add mIx chopped tomatoes, Potatoes, edamame, corn, 
5. cook them for a few seconds so it loses that raw taste. Add in red chilli powder or paprika It’s optional though.
6. Next, pour in your vegetable broth and give everything a good stir.
7. Add Tomato paste mix it in, then cover with lid and pressure cook it on soup mode in IP set it for 15min.

That’s it! Your garden vegetable soup is ready, It’s low in carlories, high in volume and super satisfying.

You can store it in the fridge for up to 3 days or freeze in single portions so a healthy bowl is always ready when cravings hit.

Slow Cooker Vegetable Soup

• Sauté onions, carrots, celery, garlic, and tomato paste on the stovetop for best flavor.
• Transfer to a slow cooker along with potatoes, tomatoes, herbs, bay leaf, and broth.
• Cook on LOW for 6–8 hours or HIGH for 3–4 hours until the potatoes are tender.
• Stir in green beans, peas, corn, and greens for the last 30–45 minutes of cooking.
• Finish with lemon, taste and adjust seasoning.

Variations & Add-Ins

This is where you can customize your vegetable soup recipe depending on your goals and soup ingredients in your kitchen.

High Protein Vegetable Soup

To turn this into a more filling, high-protein meal:

• Add 2 cups cooked beans (cannellini, chickpeas, kidney beans, or black beans).
• Or stir in 1–1½ cups cooked lentils.
• You can also stir in some cooked quinoa near the end for extra protein and texture.

Nutritionist tip: If you add beans or lentils, reduce the potatoes slightly to balance the carbs while keeping the soup hearty.

Low Carb Vegetable Soup

To make this soup lower in carbs:

• Swap potatoes with chopped cauliflower florets.
• Use extra non starchy veggies like zucchini, mushrooms, and green beans.
• Keep the same herb and broth base for flavor.

Make It Vegan & Gluten-Free

• This soup is naturally vegan if you use vegetable broth and don’t add any dairy toppings like cheese.
• It’s also gluten-free as long as your broth is labeled gluten-free and you don’t serve it with regular pasta or bread.

Add Grains or Pasta

• Stir in cooked pasta, rice, barley, or quinoa during the last few minutes of cooking or directly into individual bowls.
• If you add grains directly to the pot, keep in mind they will soak up broth as the soup sits add a splash of extra broth when reheating.

Storage, Freezing & Reheating

I often make a double batch of this vegetable soup on Sundays along with one more batch of meal prep-friendly soups so weekday lunches are fully sorted

Fridge:

• Let the soup cool to room temperature.
• Store in airtight containers in the refrigerator for up to 4 days.
• The flavors often deepen on day 2 and 3.

Freezer:

• Portion into freezer safe containers or bags, leaving some space at the top for expansion.
• Freeze for up to 3 months.
• Label with the date and variation

Reheating:

• Reheat gently on the stovetop over low medium heat, adding a splash of water or broth as needed.
• You can also reheat in the microwave in short bursts, stirring in between.
• If you added pasta or grains, they may absorb extra broth; just top up with more liquid and adjust seasoning.

What to Serve with Vegetable Soup

This vegetable soup recipe pairs well with:

• Whole grain bread, garlic bread, or crusty baguette
• Grilled cheese or a simple cheese toast
• A green salad or a basic side salad with a light vinaigrette
• Roasted vegetables or baked potatoes if you want a more substantial meal

You can also set up a little topping bar with:

• Freshly grated Parmesan (if not vegan)
• Red pepper flakes
• Fresh herbs
• A drizzle of olive oil or chili oil
• Lemon wedges

Frequently Asked Questions

More Healthy Soup Recipes

Here you’ll add internal links to your own soup recipes. Use descriptive anchor text:

• Dumpling Soup Recipe – 15 Minutes
• Weight Watchers Zero Point Soup– Vegetable Soup for Weight loss
• Broccoli Cheese Soup
• Lemon Coriander Detox Soup
• Tuscan White Beans Pasta Soup {Instant Pot}
• Homemade Tomato Soup
• Spinach Soup – Palak Soup

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Best Healthy Vegetable Soup (Easy One-Pot)

This easy vegetable soup recipe is a one-pot, healthy, and flavorful dinner made with simple veggies, pantry staples, and a bright finish of lemon and fresh herbs. Naturally vegetarian, easily vegan and gluten-free, and perfect for meal prep.

Course Soup, soups stews

Cuisine American, continental

Keyword best vegetable soup, easy vegetable soup, healthy vegetable soup, high protein vegetable soup, homemade vegetable soup, vegan vegetable soup, vegetable soup, vegetable soup recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 128kcal

Ingredients

• 1 onion medium chopped
• 2 carrots sliced
• 2 celery stalks sliced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 small potatoes diced (about 2 cups)
• 14.5 oz tomatoes 400 g diced tomatoes, with juices
• 1 tsp oregano dried
• 1 tsp thyme dried
• 1 bay leaf
• 6 cups vegetable broth (low sodium)
• 1 cup green beans trimmed and chopped (fresh or frozen)

Instructions

• Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook for 5–7 minutes, until softened.
• Stir in the garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and smells sweet.
• Add the potatoes, diced tomatoes, oregano, thyme, bay leaf, and vegetable broth. Stir, bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are almost tender.
• Stir in the green beans, peas, and corn. Simmer for another 5–10 minutes, until all the vegetables are cooked through but not mushy.
• Add the spinach or kale and cook for 1–2 minutes, just until wilted. If you’re using beans or lentils, stir them in now and heat through.
• Remove the bay leaf. Stir in lemon juice, taste, and season with more salt, pepper, and red pepper flakes if you like.
• Serve hot, garnished with fresh herbs and an extra squeeze of lemon.

Video

Notes

1. For a thicker soup, mash some of the potatoes and vegetables in the pot or blend a small portion and stir it back in.
2. To make it low carb, replace potatoes with chopped cauliflower and add extra non-starchy veggies.
3. This soup keeps in the fridge for up to 4 days and freezes for up to 3 months.

Nutrition

Calories: 128kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 99mg | Potassium: 902mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6308IU | Vitamin C: 41mg | Calcium: 65mg | Iron: 2mg

A big, slurpy, comforting bowl of noodle soup is all I crave on some days, and this creamy, fragrant, and bursting with flavors Thai Curry Noodle Soup hits the spot each time! 

This Thai Curry Noodle Soup is like a hug in a bowl. It’s got that rich coconut milk base, a gentle kick from curry paste, and the kind of veggie goodness that makes you feel both indulgent and cozy at the same time. Plus, it comes together faster than you think.

Honestly, it’s one of those dishes I turn to when I’m craving something restaurant-style but also want to curl up on the couch with my blanket. Comforting, slightly spicy, wholesome, and totally slurp-worthy. 

Thai Curry Soup Ingredients 

• Thai curry paste – The hero! I have used a store-bought red Thai curry paste for ease and convenience.
• Aromatics: Shallots and garlic for lots of and aroma
• Coconut oil – for a subtle nutty depth, but can be subbed with a neutral-flavored oil in a pinch 
• Veggies: red capsicum, carrot, baby corn, mushrooms, bok choy add flavor, texture and nutrition to the dish. 
• Sauces: soy sauce and fish for umami notes that take this Thai curry soup to the next level!
• Jaggery – Just a pinch to balance out the spice and saltiness of this dish

• Coconut milk – Makes the soup rich, creamy, and hearty. 
• Rice noodles – The perfect addition to make the dish more wholesome. Can be subbed with any noodles of your choice. 
• Water – To adjust the consistency. 

• Coriander leaves – For garnish. Adds a fresh, herby finishing touch. 
• Thai red chillies (optional) – For those who like an extra fiery kick at the end.

Richa’s Top Tips 

• Don’t overcook the veggies: Cook veggies on high heat so they cook fast while still remaining crunchy. Overcooking will make them soggy, which is not ideal for this recipe. 
• Use full-fat coconut milk for the best, creamy texture. Light coconut milk tends to water down the flavor.
• Soak noodles separately instead of boiling them in the soup — this keeps the broth silky and not starchy.
• Fry the bok choy lightly: That char adds so much flavor!
• Add a protein of choice: Feel free to add poached chicken, pan-fried tofu, paneer, or even shrimp to make this dish more wholesome.  
• This dish can easily be made ahead in a big batch for quick and easy weeknight meals, as it’s both fridge and freeze-friendly (check storage instructions below)

Frequently Asked Questions 

Customisation Ideas

• Toss in some tofu cubes, prawns, or poached and shredded chicken for extra heartiness.
• Customise the veggies based on preference and whatever’s in your fridge — broccoli, zucchini, or snap peas work beautifully.
• Feel free to adjust the spice levels based on your tolerance. Thai curry paste comes in different levels of heat. Adjust according to your tolerance, and skip the chillies if you like it mild.
• Make it vegan: Simply omit the fish sauce and replace it with extra soy sauce. 

Storage Tips

• Refrigerate: Store the curry soup base (without the noodles) in the fridge for 2–3 days in an airtight container so the coconut milk doesn’t absorb other fridge smells.
• Freezing: The broth can also be frozen for up to a month. Coconut milk sometimes separates when thawed, but a quick whisk while reheating brings it back together.
• Reheating: Warm the soup on the stovetop over low heat (avoid high heat so the coconut milk doesn’t split). Then add the noodles and bok choy just before serving.

If you’re looking for a meal that’s equal parts comforting, flavorful, and a little exotic, this Thai Curry Noodle Soup is it. It’s quick enough for a weeknight, but special enough to serve when you’re having friends over. Slurp it up, and let the cozy vibes roll!

If you make this at home, don’t forget to send me your recreations over in my DMs @my_foodstory. I love hearing from you guys so much!!

Watch Thai Curry Soup Recipe Video

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Thai Curry Noodle Soup

A big, slurpy, comforting bowl of noodle soup is all I crave on some days, and this creamy, fragrant, and bursting with flavors Thai Curry Noodle Soup hits the spot each time!

Course Main Course

Cuisine international, Thai

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 4 portions

Calories 351kcal

Author Richa

Ingredients

• 1 tablespoon coconut oil or any neutral cooking oil divided
• 2 teaspoons finely chopped garlic
• 1 ½ tablespoons thai curry paste
• 5-6 shallots thinly sliced
• ½ red capsicum cut into broad sticks
• ½ medium carrot thinly sliced
• 5 baby corns sliced into 4
• 5 mushrooms halved
• 1 ½ teaspoon soy sauce
• ½ teaspoon fish sauce
• 1 teaspoon jaggery
• 1 cup thick coconut milk
• 1 bok choy sliced vertically into 2
• 100 grams rice noodles
• 5 cups water divided
• 2 tablespoons of coriander leaves
• 2 thai red chillies thinly sliced (for serving / optional)

Instructions

Making soup

• Heat 2 teaspoons of oil in a pan, add garlic & saute on high for a few seconds till fragrant. Add thai curry paste and saute for a minute on low. Add shallots & saute for a minute. Add capsicum, carrot, baby corns, mushrooms, saute for a minute on low. Add 2 cups of water and cook on low for 2-3 minutes till the veggies are just tender. Do not overcook as the veggies get soggy.

Cooking noodles

• Take noodles in a bowl, heat 2 cups of water and once it boils, add it to the bowl to soak the noodles for 1-2 minutes till they are cooked. Drain and set aside.

Frying bok choy

• Heat a teaspoon of oil in a pan, add bok choy and roast for 2 minutes on low on either sides till they are lightly browned and tender. Set aside on a plate.

Serving curry soup

• Add 3 ladles of soup to a bowl, add noodles, bok choy, garnish with coriander leaves and 2-3 slices of red chillies.

Video

Nutrition

Calories: 351kcal | Carbohydrates: 42g | Protein: 8g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 344mg | Potassium: 991mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12084IU | Vitamin C: 124mg | Calcium: 272mg | Iron: 4mg

This article has been researched and written by Urvi Dalal.

The post Thai Curry Soup with Noodles appeared first on My Food Story.

Eight Treasure Soup makes eating your veggies feel like a treat; colourful, crunchy, and full of flavour!

Some days you just want something quick, warm, and full of veggies without thinking too hard about it. That’s exactly what this Eight Treasure Soup is. Just toss in whatever’s in your fridge, and somehow it comes together into a proper, flavour-packed meal.

It’s light, but still feels like you’ve eaten well. Nothing complicated, no special stock or tricky steps, just chop, stir, simmer, done. It’s the kind of soup you make once and then keep coming back to because it’s that easy (and tasty!).

Eight Treasure Soup Ingredients

Veggies

• Carrots, beans, and cauliflower – these get blanched first so they stay tender, not mushy.
• Cabbage, bok choy, zucchini, and mushrooms – added later so they stay crunchy and bright.
• Sweet corn (cream of corn) – gives the soup body and a little sweetness.

Aromatics

• Ginger, garlic, and green chilli – the base flavours that bring warmth and depth.

For the broth

• Vegetable stock or water – the base of the soup.
• Cornflour slurry – thickens it slightly so it’s brothy but not watery.
• Salt, sugar, and crushed pepper – to season and balance the flavours.

Other

• Cooking oil – just a little to sauté everything.
• Water – for blanching the firmer veggies before adding them to the soup.

Frequently Asked Questions

Richa’s Top Tips

• Blanch firm veggies first: This helps them cook through without turning mushy. Carrots, beans, and cauliflower need a quick head start so they cook through but don’t turn mushy later.
• Don’t overcook the leafy veggies: Cook leafy veggies briefly: Add cabbage, bok choy, and zucchini towards the end, they only need a minute to stay bright and crunchy.
• Don’t skip the corn slurry: It gives the soup just enough body so it’s not watery, but still light and brothy.
• Use high heat for aromatics: Sauté ginger, garlic, and green chilli on high heat (this releases their flavour without burning them).
• Taste and adjust before serving: The soup base is simple, so balancing salt, pepper, and sugar at the end makes a huge difference.
• Add stock slowly: Start with less vegetable stock and add more only if needed, so the soup doesn’t become too thin.

Storage Tips

• Fridge: Let the soup cool completely, then store it in an airtight container for up to 2 days. 
• Freezer: Skip the cornflour slurry if you plan to freeze it, add it fresh while reheating. The soup will stay good for about a month in the freezer.
• Reheating tip: If the soup thickens too much in the fridge, add a splash of water or stock while reheating to loosen it up.

Serving Ideas

Eight Treasure Soup is light and full of veggies, so it works best when paired with sides that balance it out, some equally wholesome, some a little heartier if you’re building a full meal:

• Chicken Fajita with Cilantro Lime Quinoa adds protein and fibre while staying flavourful and satisfying.
• Crispy Tofu Broccoli Stir Fry will give you a simple protein boost that pairs well with the mild soup.
• You can have it on the side with Veg Hakka Noodles  for a heartier option that still brings in more veggies.
• Asian Slaw Salad is bright and crunchy, perfect alongside a warm soup.
• Steamed Momos and hot soup are perfect together for a night in. 

Customisation Ideas

• Make it creamy: Stir in a splash of coconut milk or a spoon of cream at the end for a richer, silkier broth.
• Give it an earthy depth: Add a small handful of soaked shiitake mushrooms along with their soaking liquid for an umami boost.
• Add a citrus lift: Finish with a squeeze of lemon or lime juice just before serving to brighten the flavours.
• Bring in some crunch: Top each bowl with crispy fried shallots or toasted garlic chips for texture.
• Layer in some warmth: Add a tiny pinch of white pepper or freshly grated nutmeg for a subtle, cosy depth.

Did You Know?

Eight Treasure Soup gets its name from the traditional Chinese belief that the number eight symbolizes luck and prosperity. The “treasures” were originally a mix of eight specific ingredients like lotus seeds, jujubes, peanuts, and chestnuts, often served during Lunar New Year for good fortune. Over time, the recipe evolved, and many modern versions (like this one) use eight colourful vegetables instead, keeping the lucky number while making it lighter and fresher.

Honestly, this soup just makes life easier. It’s quick, it’s full of veggies, and it somehow feels like comfort food without weighing you down. One pot, very little effort, and you’ve got something that tastes like heaven.

Make it once and you’ll probably end up doing it on autopilot whenever you need a reset meal. And if you do, tag me on Instagram @my_foodstory, I’d love to see your bowls of this veggie magic.

Watch Eight Treasure Soup Recipe Video

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Eight Treasure Soup

Hearty, comforting, loaded with veggies, and insanely easy to make, this Eight Treasure Soup recipe is the perfect low-effort, healthy dish to add to your meal rotation.

Course Snacks & Appetizers

Cuisine Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 portions

Calories 76kcal

Author Richa

Ingredients

• ¼ cup finely chopped carrots 35 gms
• ¼ cup finely chopped beans 30 gms
• ¼ cup tiny florets of cauliflower 25 gms
• 1 ½ cups water
• 1 tablespoon cooking oil
• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• 1 green chilli finely chopped (optional)
• ¼ cup finely chopped cabbage 25 gms
• ¼ cup finely chopped bok choy 20 gms
• ½ cup finely chopped zucchini 60 gms
• ½ cup finely sliced mushrooms 60 gms
• ¼ cup cream of corn 25 gms
• 1 tablespoon cornflour mixed in ½ cup water to make a slurry
• 1 ½ cups veg stock or water
• ¼ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon crushed pepper

Instructions

Blanching veggies

• Boil 1 ½ cups of water in a pot, add carrots and cook on medium heat for a minute, add beans and cook for another minute, add cauliflower & cook for 30 seconds. Take off the heat and drain immediately. Discard the water and set aside the veggies.
  ¼ cup finely chopped carrots, ¼ cup finely chopped beans, 1 ½ cups water, ¼ cup tiny florets of cauliflower

Making 8 treasure soup

• Heat oil in a wok or pan, add ginger, garlic, green chilli and saute on high for a minute till they turn light golden.
  1 tablespoon cooking oil, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic, 1 green chilli
• Add cabbage, bok choy, zucchini, mushrooms and saute for a minute till they cook about 70% and stay crunchy. Let them not get overcooked.
  ¼ cup finely chopped cabbage, ¼ cup finely chopped bok choy, ½ cup finely chopped zucchini, ½ cup finely sliced mushrooms
• Add blanched veggies, cream of corn and saute for a few seconds.
  ¼ cup cream of corn
• Add vegetable stock, salt, sugar, pepper and bring to a boil on high heat.
  1 ½ cups veg stock or water, ¼ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon crushed pepper
• Add cornflour slurry while stirring continuously and once it boils, cook for 2 minutes on low heat for the soup to thicken and serve.
  1 tablespoon cornflour mixed in ½ cup water to make a slurry

Video

Nutrition

Calories: 76kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 554mg | Potassium: 197mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1828IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 0.4mg

This article was researched and written by Harita Odedra.

The post Eight Treasure Soup appeared first on My Food Story.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

This cabbage soup recipe for weight loss is a classic! Packed with fiber-rich vegetables, the fat-burning cabbage soup is light, satisfying, and perfect for meal prep. Whether you’ve heard about the 7-day cabbage soup diet recipe or you’re just looking for what goes in cabbage soup , this original cabbage soup diet recipe is wholesome, vegan, and incredibly flavorful.

This healthy, low-calorie soup meal keeps you full while supporting your weight loss goals. This hearty vegetable soup is packed with wholesome vegetables and bold flavors, perfect for lunch or dinner. This nutrition packed cabbage soup is also known as wonder soup.

Why You’ll Love This Weight Loss Cabbage Soup

• Low calorie & filling: Only around 100 calories per serving, making it the perfect detox cabbage soup.
• Vegan & gluten-free: A healthy vegetable soup that fits into most diets.
• Quick & easy: Made in under 30 minutes with simple ingredients.
• Meal prep friendly: Stores well in the fridge or freezer for busy days.
• Nutrient-Dense: Full of fiber, vitamins and minerals from fresh vegetables.
• Customizable: Make it spicy, add beans for protein, or keep it light for a weight loss soup recipe.

Ingredients Needed

• Olive Oil: Adds a light, healthy fat to sauté the vegetables.
• Onion, Carrots, and Celery: The holy trinity of soup bases for flavor and nutrition.
• Cabbage and Bell Peppers: Bulk up the soup with fiber and crunch.
• Tomatoes: Provide a tangy and slightly sweet base, or 1 can diced tomatoes
• Water: Helps create the perfect soup consistency.Or, 4 cups vegetable broth (low-sodium)
• Spices and Sauces: Mixed herbs, chili flakes, and optional chili sauces enhance the soup’s flavor profile.
• Fresh parsley or cilantro for garnish

Note: Full quantities are listed in the recipe card.

How to Make Cabbage Soup for Weight Loss

This easy cabbage diet soup recipe comes together in just a few simple steps:

• Sauté the aromatics: In a pressure cooker, Add olive oil and add chopped onions along with bay leaves. Saute the onion until the onions are softened. Add chopped tomatoes, carrots and celery, 1 cup of water and pressure cook for the 10 minutes.
• Add the cabbage: Stir in chopped cabbage and cook for 2 minutes.
• Add in salt to taste, mixed herbs, red chili flakes, green chilli sauce, red chilli sauce, cayenne pepper (if using), black pepper powder and mix well.

• Add 2 cups water and close the lid of the pressure cooker. Pressure cook on high and reduce the time to 5 Minute.
• After that allow it 5-7 minutes to cool down, open the lid after fully releasing the pressure. Your soup is ready!
• Serve: Garnish with fresh herbs and enjoy your fat burning soup hot.

Tips, Variations & Meal Prep

This cabbage soup recipe is versatile and easy to adapt to your diet:

• Add Protein: Mix in chickpeas, beans, tofu, or lean chicken for a heartier meal.
• Boost Vegetables: Try spinach, zucchini, bell peppers, or mushrooms for extra nutrients.
• Flavor Upgrades: Add a splash of soy sauce, lemon juice, or fresh herbs for a new twist.
• Diet-Friendly Swaps:
  • Keto: Reduce carrots and add zucchini or spinach.
  • Vegan: Stick with vegetable broth and plant-based proteins.
  • Gluten-Free: Ensure broth is gluten-free.
  • Paleo/Whole30: Use clean, additive-free broth and avoid legumes.

 Meal Prep Tip: This soup keeps well in the fridge for 3–4 days and can be frozen in single-serve portions for quick weight-loss friendly meals.

Substitutions You Can Make

• Oil: You can replace olive oil with avocado oil or skip it entirely for an oil-free version.
• Vegetables: Feel free to use zucchini, broccoli, or any leftover veggies you have on hand.
• Sauces: Skip chili sauces for a milder version or use soy sauce for an umami kick.
• Herbs and Spices: Experiment with fresh basil, thyme, or oregano if you prefer.

Cabbage Soup Diet – What You Should Know

The “Cabbage Soup Diet” is a popular 7-day low-calorie meal plan where cabbage soup is eaten daily along with specific food groups:

• Day 1: Unlimited cabbage soup + fruit (except bananas).
• Day 2: Soup + vegetables (avoid starchy ones).
• Day 3: Soup + fruits and vegetables.
• Day 4: Soup + bananas and skim milk.
• Day 5: Soup + lean protein (chicken/fish) + tomatoes.
• Day 6: Soup + protein + vegetables.
• Day 7: Soup + brown rice + vegetables + fruit juice.

Note: While some claim up to 10 lbs of weight loss in a week, I feel this plan is not nutritionally balanced so I use it only short-term. For long-term results, it is better to make cabbage soup as a healthy, low-calorie meal alongside balanced nutrition.

Health Benefits & Considerations of Cabbage Soup

Cabbage soup is naturally low in calories yet packed with fiber, vitamin C, vitamin K, and antioxidants, making it a light but filling option for weight loss. The high water and fiber content helps you feel full longer, which can reduce overall calorie intake.

However, the classic “Cabbage Soup Diet” is considered a short-term fad diet. Eating only cabbage soup for a week may result in quick weight loss, but it’s mostly water weight and can lead to nutrient deficiencies if followed too long. For sustainable results, enjoy this soup as part of a balanced meal plan alongside proteins, whole grains, and healthy fats.

Storing and Reheating

• Storing: Store the soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a pot over medium heat or in the microwave. Add a splash of water if it’s too thick.

FAQs about Cabbage Soup for Weight Loss

More Such Recipes

• Dumpling Soup Recipe – 15 Minutes
• Weight Watchers Zero Point Soup
• Broccoli Cheese Soup
• Lemon Coriander Detox Soup
• Tuscan White Beans Pasta Soup {Instant Pot}
• Homemade Tomato Soup
• Spinach Soup – Palak Soup

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Cabbage Soup for Weight loss

Easy cabbage soup recipe for weight loss diet. Low-calorie, nutritious, vegan, gluten-free and perfect for a 7-days cabbage soup diet plan.

Course Appetizer, soups stews

Cuisine Indian, indian cuisine

Keyword cabbage soup, Low calorie soup, soup recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2

Calories 158kcal

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion chopped
• 2 carrots chopped
• 1/4 cups celery chopped
• 2 cups cabbage chopped
• 1/2 cup green bell pepper chopped
• 250 g Tomatoes
• 3 cups water
• 2 bay leaf
• 1 teaspoon Mixed herbs
• 1/2 teaspoon roasted red chilli flakes
• Salt to taste
• 1/2 teaspoon black pepper
• 1 tablespoon green chilli sauce optional
• 1 tablespoon Tablespoon red chilli sauce
• 1/2 teaspoon ceyanne pepper

Instructions

• For making Instant Pot weight loss soup, start the instant pot in saute mode. Add olive oil and add chopped onions.
• Saute the onion until the onions are softened.
• Add carrots and celery, cook for the few minutes.
• Add tomatoes and cook for few minutes.
• Add in salt to taste, mixed herbs, red chili flakes, green chilli sauce, red chilli sauce, cayenne pepper (if using), black pepper powder and mix well.
• Add green bell peppers, chopped cabbage stir everything together and combine.
• Add water and close the lid of the instant pot. Close the steam vent and use manual settings. Set the pressure to high and reduce the time to 5 Minute. 
• After that allow it 5-7 minutes to cool down and with the help of a long-handled spoon gently release the steam vent.
• Serve the vegetable soup hot

Video

Nutrition

Calories: 158kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 674mg | Potassium: 790mg | Fiber: 7g | Sugar: 12g | Vitamin A: 11507IU | Vitamin C: 81mg | Calcium: 94mg | Iron: 1mg

How grand the lunch menu is, a South Indian Thali without rasam is incomplete. Rasam, a soothing and refreshing staple food in Southern India. Hot rice with hot rasam topped with ghee is a dainty dish. The rasam served in Restaurants are always  tasty. The spice of pepper along with flavors of cumin, garlic topped up with tangy tomatoes and tamarind makes the rasam so mouth-watering. We can either mix the rasam with hot rice and consume or we can drink the rasam as a digestion aid after a heavy lunch or dinner. Most of us, especially Souther Indians make rasam as often as a daily basis. Still we all love to have rasam as a hotel style. In this recipe, you can see how to make rasam that tastes like served in restaurant.

Tips for making Hotel Style Rasam

1. Grinding tomato adds a nice flavor and adds quantity to the rasam. I have used 1 tomato for grinding and one chopped tomato directly to tamarind juice. You can grind both the tomatoes if you like.
2. Pepper, cumin, garlic and green chili are usually pounded using mortar and pestle. If you prefer grinding then grind these ingredients without adding water.
3. If you like, you can add a tsp of jaggery to the tamarind juice.
4. Usually dal is not added to rasam in restaurants as dal reduces the shelf life. But if we like, we can cook 2tbsp of toor dal and  add it to rasam before switching off.
5. Garlic is usually added in restaurant style rasam. But if you don’t want to add, you can exclude.

You may also want to try:

1. Kollu Rasam: Healthy, nutrition rich rasam! Kollu (Horsegram) is a diet friendly pulse. Kollu helps in weight loss. Hot and spicy kollu rasam is a treat to our taste buds!
2. Lemon Ginger Rasam, a tasty Rasam fully loaded with flavor of Lemon and Ginger. We don’t add tamarind, instead we use just Tomato and Lemon for the sourness for the Rasam. Quick and easy rasam and can be served with any stir-fry vegetable.
3. Nataraja Iyer Rasam –  From Chef Nataraja Iyer, this is another popular Rasam which are made in the Tamil Brahmin marriages
4. Pineapple Rasam – Unique and Tasty Rasam with dominant flavor of Pineapple

Recipe card for Hotel Style Rasam | Restaurant Style Rasam:

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Hotel Style Rasam Recipe | Restaurant Style Rasam

Rasam served in the restaurant has unique flavor and taste. The spice of pepper along with flavors of cumin, garlic topped up with tangy tomatoes and tamarind makes the rasam so mouth-watering. In this recipe we are attempting to make Restaurant style Rasam. Garlic is added for the flavor and taste. In case if you don't like Garlic, you can skip the same.

Course Rasam

Cuisine South Indian Recipes, Tamil Nadu Recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 63kcal

Author Sowmya Venkatachalam

Equipment

• 1 Sauce Pan
• 1 Heavy Bottomed Pan
• 1 Mixer Grinder

Ingredients

• 1 gooseberry size Tamarind 2 tsp tamarind paste
• 1 no Tomato
• 1½ tsp Salt
• ¼ tsp Asafoetida (Asafetida / Hing)
• Few Curry leaves
• 1 tbsp Coriander Leaves For Garnishing

For Grinding

• 3 nos Garlic cloves
• 1 tsp Pepper
• 1 tsp Cumin Seeds
• ¼ tsp Fenugreek
• 1 no Green Chili
• 1 no Tomato

For Tempering

• 2 tsp Ghee
• 1 tsp Mustard seeds
• ½ tsp Cumin Seeds

Instructions

Preparation

• Take tamarind in a bowl. Add 1 cup of hot water. Soak for 10 mins.
  1 gooseberry size Tamarind
• After 10 mins, squeeze the tamarind and extract the juice. Set the tamarind juice aside.

Grinding Process

• Take garlic cloves, pepper, cumin, fenugreek, green chili. Grind it or pound it with mortar and pestle. Set this aside.
  3 nos Garlic cloves, 1 tsp Pepper, 1 tsp Cumin Seeds, ¼ tsp Fenugreek, 1 no Green Chili
• Chop 1 tomato and grind it to paste.
  1 no Tomato

Making Rasam

• In a sauce pan, take tamarind juice, tomato puree, chopped tomato, ground spice paste, salt, curry leaves and hing. Stir well.
  1½ tsp Salt, Few Curry leaves, 1 no Tomato, ¼ tsp Asafoetida (Asafetida / Hing)
• Keep the sauce pan in the flame and allow it to boil for 10 mins in medium flame.
• When the raw smell of tamarind goes off, add 2 cups of water.Keep the rasam in low flame till a frothy layer forms on top. Switch off the flame

Tempering

• Heat ghee in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds, give a mix. Switch off the flame
  1 tsp Mustard seeds, ½ tsp Cumin Seeds, 2 tsp Ghee
• Add this tempering to rasam.
• Finally garnish with coriander leaves and curry leaves.
  1 tbsp Coriander Leaves, Few Curry leaves

Video

Nutrition

Serving: 1Cup | Calories: 63kcal | Carbohydrates: 8.5g | Protein: 2g | Fat: 3g

INSTRUCTIONS WITH STEP BY STEP INSTRUCTIONS:

PREPARATION

• Take tamarind in a bowl. Add 1 cup of hot water. Soak for 10 mins.

• After 10 mins, squeeze the tamarind and extract the juice. Set the tamarind juice aside.

GRINDING PROCESS

• Take garlic cloves, pepper, cumin, fenugreek, green chili.

• Grind it or pound it with mortar and pestle. Set this aside.

• Chop 1 tomato and grind it to paste.

MAKING RASAM

• In a sauce pan, take tamarind juice, tomato puree, chopped tomato, ground spice paste, salt, curry leaves and hing. Stir well.

•  Keep the sauce pan in the flame and allow it to boil for 10 mins in medium flame.

• When the raw smell of tamarind goes off, add 2 cups of water.Keep the rasam in low flame till a frothy layer forms on top. Switch off the flame

TEMPERING

• Heat ghee in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds, give a mix. Switch off the flame.

• Add this tempering to rasam. Finally garnish with coriander leaves and curry leaves.

• Delicious Hotel Style Rasam ready!

The post Hotel Style Rasam | Restaurant Style Rasam (with Garlic) appeared first on Subbus Kitchen.