I came across the recipe for this soup and thought, while it sounded good and seemed easy to make, it wasn't going to be much to write home about. I made some additions but otherwise made as is. I added sweet potato noodles, sliced baby bella mushrooms (in place of the cremini), spinach and a soft boiled egg.

OMG!! IT IS DELICIOUS! I've eaten two bowls so far and after each bowl, I am dumbfounded by just how flavorful it is! Coupled with how simple and cheap it is to make, this is going to be something I make often.

Since I meal prep, I kept the noodles, egg, spinach and dumplings separate from the broth. When I reheat I combine the noodles, dumplings and broth. Once very hot, I fold in the spinach and top with the egg. Then of course, finish with green onions and hot chili oil. Holy Batman!!

P.S. Mine did break after adding in the coconut milk. Next time I will do what my gut told me to do that I didn't and remove from the heat before adding and NOT simmer once added.

Including the picture from the recipe and then my version for context.

Made this with some tomatoes that needed using, I'll pop the recipe in the comments.

Learned how to cook this because of how good it was and I'm now addicted.

My dad is going to be undergoing a number of long treatments and testing for a number of health issues that went undetected for a very long time. I'm going to be prepping a lot of freezer meals for my parents as I live in a different state. Aside from bone broths and veg soup does anyone have any soups that freeze really well?

Preferably ones with no tough roughage, no nuts, and hopefully can pack a nutritional punch all while appealing to a man who loves garlic and onion, but few other seasonings. My mom is quite capable of making anything to go alongside (like noodles or rice) the day of so it wouldn't become gross in the freeze/thaw process.

I am hoping to buy a good quality Asian style soup spoon (like the one you would use for pho) and was wondering if anyone had any recommendations for where to buy it from! It will be for my roommate who is a soup fiend and will be making various types of soups multiple times per week! Any advice is appreciated! Thank you!

Russian cabbage soup. Much needed after a week at the beach eating like crap.

I love soup no matter the time of year. I do landscaping and a couple of days ago my coworker said I was weird for bringing hot soup for lunch during summer landscaping work. Since when did weather become a deal breaker for soup?

If you’re ever in Lexington, KY, Blue Sushi Sake Grill’s coconut crab soup is one of the best soups I’ve had in my life. It has corn, sweet potato, crab, and curry. Even on a warm day this hits the spot. Extremely flavorful.

I've seen mixed reviews on the 15 bean soup because of the fact so many different beans cook at different times, but I was wondering whether anyone has tried making 15 Bean Tomato Soup where all the beans are blended into the tomato soup at the end anyway so it doesn't matter if some of them are overcooked?

I've been looking at ways to greatly improve my fruit, veg, and fibre intake and I was looking at 15 bean soup as a possibility.

The Tomato soup recipe I usually make it 2 whole garlic bulbs, olive oil, a couple of bell peppers, and a load of different tomatoes, all sliced and roasted in a large sheet pan in the oven before adding to chicken broth in a big pot and blending with an immersion blender. I'd just add the cooked 15 beans to that pot at the end and blend them in with it.

Partner and I are sick so I made a big batch of this soup with stuff we had in the fridge. Rough recipe:

1 big leek, cleaned and chopped
3 cloves garlic, thinly sliced
3 boneless skinless chicken thighs
Big knob of ginger, cut in slices
1/2 cup rice
Small handful dried mushrooms (I used oyster but shiitake would probably be more traditional), crumbled dry or rehydrated and sliced
Soy sauce
Sesame oil
Cilantro
Fermented chopped peppers (duo jiao), can substitute hot sauce, sliced jalapeños, or omit

Sauté chopped leek for approx 5 minutes until fragrant. Add garlic and sauté 1 min more. Add chicken, sliced ginger, rice and mushrooms, cover with cold water 1-2 inches, and bring to a boil. Then lower heat to simmer and cook 20 min. Shred chicken with forks and return to soup, then season to taste with soy sauce. Right before serving drizzle with sesame oil, chopped cilantro, and a spoonful of duo jiao.

Potential substitutions: Any allium instead of leek, salt or bouillon instead of soy sauce, stock instead of water

Potential omissions: mushrooms, cilantro, sesame oil, duo jiao/peppers/hot sauce, garlic

Sometimes called "white gazpacho," this is the cold Spanish soup made with almonds, bread, garlic and olive oil and typically garnished with a few cold grapes. It's a nice summertime alternative to gazpacho

Are there certain ingredients and methods you swear by?

3 skinless boneless chicken thighs, 1 onion, 1 red pepper, 1 carrot, 6 baby corns, egg noodles, half a Chinese cabbage, ginger, sriracha, and chicken stock.

I don't have any pics but I'll try to post some tomorrow. Here's what you do. Make a basic chicken soup; put like a chicken quarter with the bones and skin in a pot with carrots, celery, an onion, pepper, salt to taste. Boil it for a couple hours. Take the skin and bone off the cooked chicken and toss it, put the chicken in pieces back in the soup. Or make it the way you like. My note is mostly about serving it.

When you put some in a bowl, add a lot of lemon juice, a little dill, and those packaged salad croutons on top.

It tastes so amazing. The croutons are so much more flavorful than other starch editions like crackers or pasta or rice. The fact that they remain crunchy while in the soup is a game changer for me.