I know this is a “Favorite” thread, but my search ability isn’t yielding a more general soup recipe thread. If someone knows where one is, please flag this post to be moved. Thank you!
I can’t find another one, either. I’m going to add your post to the DOTM Chowder thread because I consider Cullen Skink to be a chowder, in addition to a soup. I’ll also add it to our Scottish Burns’ Night thread.
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Thanks!
I found some more soup threads:
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i was also surprised there wasn’t a general soup thread.
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I just made soup with leek, potato and celeriac. A tablespoon better chicken bouillon. Water.A few flakes of chilli pepper, salt and pepper. Blended. Its for several days so I add cream when I heat it up. The celeriac adds such a nice flavour.
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I like adding a little nutmeg to potato and leek soups or gratins (would do it if celeriac was included, too)
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Burrito soup! Get one of those huge Mission burritos–I like carnitas, but the place I went to doesn’t have them anymore, so I got chicken. Rice, pinto or black beans, pico de gallo. Eat half of it or less for lunch. The next day, scoop the filling into a saucepan and add a cup or two of stock (I used Penzy’s chicken base). Season however you like. While it’s simmering, shred the tortilla into spoon-size bits. Add the bits to the bowl of soup. If you like, add some avocado pieces.
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I’ve been tweaking a curry chicken noodle soup recipe for a while to get closer to my favorite restaurant version at a local Teochow place (@vinouspleasure).
Started with the recipe below from Woks of Life (@LulusMom1), and after looking around for Teochow recipes, I bought a Viet curry powder (very flavorful, much more than generic) and now use both red curry paste and the curry powder, which amps up the flavor in the right direction.
Occasionally I add more aromatics and herbs – ginger, garlic, lemongrass, cilantro stems, scallions, red onion – which also intensify the broth.
For the broth itself, a gelatinous bone broth helps a lot – I either start with chicken legs for the soup, or if I’ve made bone broth previously, then it’s faster and easier (even shredded rotisserie chicken works in that case). I mostly use coconut cream instead of coconut milk so the creaminess doesn’t dilute the curry-ness.
Noodles vary, from flat chinese wheat noodles to vermicelli to fat rice noodles / ho fun, though I think the flat noodles stand up best to the soup. Potato when I want the Teochow version.
I usually steam or blanche some greens to add too.
Finish with fish sauce, lime or lemon juice or vinegar, palm sugar, and fresh cilantro and scallions.
Never not good, and sometimes fantastic!
Here is this week’s version, using homemade beef bone broth and rotisserie chicken, plus a bit of potato, yu choy, and snow peas. Bomb!
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Looks terrific. I’m not feeling ambitious enough to make it … too bad you’re not my neighbor offering me a bowl!
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The very easy WOL recipe is not at all ambitious and still delicious – all you need is red curry paste and coconut milk – try it!
And yes, I often wish many of us were neighbors and could swap soup, baked goods, and more 
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How terrific that would be to be able to share with gourmet cooks. Some of my friends are an hour away in the East Bay and I can’t stand that traffic anymore. So, I give away cookies to my few friends in SF and favorite workers at TJ, Safeway, etc.
Maybe I’ll try it …
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Linking these here so I can find them later (the challenge with multiple, duplicative threads):
My dad’s chicken (or vegetarian, chicken-less) soup:
Green Sancocho:
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since I’m off sweets for the foreseeable future, I am thinking about running a holiday soup swap this December.
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Maybe it’s a good time to have a Stone Soup Party!
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I’m copying the recipe now, with your modifications. What are the flat noodles you’re using? Do you buy them in a Chinese market? Are they fresh like fun?
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the nice thing about a soup swap is that you go home with several types of soup made by other people.
LOL
My class made Stone Soup when I was in grade school. It didn’t impress me much. LOL It was just a vegetable soup.
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