GINGER SOUP RECIPE RECIPES

THAI GINGER SOUP RECIPE | ALLRECIPES

Thai Ginger Soup Recipe | Allrecipes image

San Marco Grocery's world famous Thai Ginger Soup! A simple coconut milk base with chicken breast strips, ginger and cilantro. Garnish with red chilies and cilantro sprigs.

Provided by TORIHAWK

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cups coconut milk
2 cups water
½ pound skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons minced fresh ginger root
2 tablespoons fish sauce, or to taste
¼ cup fresh lime juice
2 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro

Steps:

Pour the coconut milk and water into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the green onions and cilantro, and serve.

Nutrition Facts : Calories 414.7 calories, CarbohydrateContent 7.3 g, CholesterolContent 28.5 mg, FatContent 39 g, FiberContent 2.1 g, ProteinContent 14.4 g, SaturatedFatContent 32.9 g, SodiumContent 598 mg, SugarContent 0.7 g

GINGER CHICKEN SOUP WITH VEGETABLES RECIPE | REAL SIMPLE

Ginger Chicken Soup With Vegetables Recipe | Real Simple image

Provided by Kay Chun

Total Time 55 minutes

Yield Serves 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 small red onion, thinly sliced
3 cloves garlic, finely chopped
3 tablespoons ginger grated fresh ginger
2 32-ounce containers low-sodium chicken broth
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 stalks celery, thinly sliced
1 medium turnip, peeled and chopped (1½ cups)
½ teaspoon kosher salt
1 2- to 2½-pound rotisserie chicken
½ cup frozen peas
4 scallions, sliced
4 biscuits, store-bought or made from a mix (optional)

Steps:

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring, until fragrant, 1 to 2 minutes.
Add the broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.
Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. Serve with the biscuits, if using.

Nutrition Facts : Calories 325 calories, CarbohydrateContent 19 g, CholesterolContent 89 mg, FatContent 12 g, FiberContent 4 g, ProteinContent 34 g, SaturatedFatContent 3 g, SodiumContent 486 mg

More about "ginger soup recipe recipes"

THAI GINGER SOUP RECIPE | ALLRECIPES

San Marco Grocery's world famous Thai Ginger Soup! A simple coconut milk base with chicken breast strips, ginger and cilantro. Garnish with red chilies and cilantro sprigs.
From allrecipes.com
Reviews 4.5
Total Time 25 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes
Calories 414.7 calories per serving

Pour the coconut milk and water into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the green onions and cilantro, and serve.

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CARROT GINGER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later. —Jenna Olson, Manchester, Missouri
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 80 calories per serving

In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

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CARROT-GINGER SOUP RECIPE | HEALTH.COM

From health.com
Total Time 45 minutes
Calories 119 calories per serving

Time-saver alert! Make a double batch of this soup and freeze in an airtight container for up to three months. Just thaw, heat, and serve for a last-minute dinner.

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CARROT-GINGER SOUP WITH ROASTED VEGETABLES RECIPE | F…

Add a can of beans to vegetable purees like we did here. It adds fiber and makes the soup extra filling.
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Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.

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Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this chicken soup recipe.
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Reviews 4.0

Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.

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Calories 293 calories per serving

Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.

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CHICKEN SOUP WITH JASMINE RICE AND GINGER RECIPE - MAI ...

The Good News There may not be any clinical proof that ginger helps fight colds or the flu, but this supereasy, gingery chicken soup will undeniably make you feel better. Warming Soup Recipes
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Total Time 1 hours 0 minutes
Category Chicken Soup

Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve.

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SPICY LEMON-GINGER CHICKEN SOUP RECIPE - PUREWOW

From purewow.com
Reviews 3.7
Total Time 1 hours 15 minutes
Calories 215 calories per serving

1. Combine the chicken, onion, carrot, celery, garlic, jalape?o, ginger, parsley, coriander, salt and black pepper in a large Dutch oven or saucepan. Add enough cold water to cover. Cover the pot and bring the liquid to a boil over high heat, then reduce the heat to low and simmer, skimming any impurities that might rise to the top of the liquid with a metal spoon. Cover and simmer until the chicken is tender and falls apart, 55 minutes to an hour. (Alternatively, you can cook the chicken and broth in a pressure cooker for 40 minutes.) 2. Transfer the chicken to a large plate and collect any broth that might drip down. Using a fine-mesh strainer, strain the stock into a clean saucepan and keep warm over low heat. Taste the stock and add salt if you feel it needs it. Shred the chicken using a fork. If you have more meat than you would like to serve, this is great to freeze for another use. 3. Divide the spinach, shredded chicken, jalape?o and lemon slices among serving bowls and top with the hot broth.

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CURRY GINGER BUTTERNUT SQUASH SOUP RECIPE | MYRECIPES

Straining this spicy-sweet soup gives the final product a velvety appearance and texture. Pair the soup with a green salad and a crusy piece of bread for a delicious lunch or dinner.
From myrecipes.com
Reviews 4
Calories 176 calories per serving

Place one-fourth of squash mixture in a blender; process until smooth. Pour pureed squash mixture through a sieve over a large bowl, reserving liquid; discard solids. Repeat procedure in 3 more batches with remaining squash mixture. Stir in orange juice concentrate, Sriracha, and salt. Dollop 1 tablespoon yogurt over each serving; sprinkle with parsley.

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GINGER LENTIL SOUP RECIPE - FOOD.COM

Make and share this Ginger Lentil Soup recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 50 minutes
Calories 289.8 per serving

Stir in the spinach, and cook for 5 minutes.

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TINOLA (FILIPINO GINGER-GARLIC CHICKEN SOUP) RECIPE ...

Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines. The soup calls for malunggay leaves (aka moringa), which can be found fresh or frozen at Asian markets. Bok choy is a good substitute. Feel free to increase the amounts of garlic and fish sauce for an even more flavorful soup. Serve this easy and healthy chicken soup on its own or with jasmine rice, quinoa or wild rice.
From eatingwell.com
Reviews 5
Total Time 45 minutes
Category Healthy Chicken Soup Recipes
Calories 344.2 calories per serving

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TURMERIC-GINGER CHICKEN SOUP RECIPE | MARTHA STEWART

If you need to get dinner on the table fast but you're tight on time, you can make this restorative, immunity-boosting soup with store-bought broth and rotisserie chicken.
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GINGER CARROT SOUP RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Calories 225 per serving

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I wanted something comforting yet healthy, and ginger is my favorite spice. This recipe was a must-try for me, and it didn't disappoint. —Adina Monson, Nanaimo, British Columbia
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Reviews 5
Total Time 04 hours 35 minutes
Category Lunch
Calories 351 calories per serving

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From purewow.com
Reviews 3.7
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1. Combine the chicken, onion, carrot, celery, garlic, jalape?o, ginger, parsley, coriander, salt and black pepper in a large Dutch oven or saucepan. Add enough cold water to cover. Cover the pot and bring the liquid to a boil over high heat, then reduce the heat to low and simmer, skimming any impurities that might rise to the top of the liquid with a metal spoon. Cover and simmer until the chicken is tender and falls apart, 55 minutes to an hour. (Alternatively, you can cook the chicken and broth in a pressure cooker for 40 minutes.) 2. Transfer the chicken to a large plate and collect any broth that might drip down. Using a fine-mesh strainer, strain the stock into a clean saucepan and keep warm over low heat. Taste the stock and add salt if you feel it needs it. Shred the chicken using a fork. If you have more meat than you would like to serve, this is great to freeze for another use. 3. Divide the spinach, shredded chicken, jalape?o and lemon slices among serving bowls and top with the hot broth.

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Total Time 1 hours 10 minutes
Calories 26 per serving

Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.

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