Best 3 Asian Tsunami Fusion Soup Recipes

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Indulge in a culinary journey to Southeast Asia with our collection of delectable tsunami fusion soup recipes. Our lineup features a symphony of flavors from Thailand, Vietnam, and Indonesia, each recipe a unique exploration of the region's vibrant cuisine. From the spicy kick of Thai tom yum soup to the aromatic depth of Vietnamese pho, and the rich, coconut-based flavors of Indonesian soto ayam, these soups are a testament to the diversity and richness of Southeast Asian culinary traditions. Whether you're a seasoned soup enthusiast or a novice eager to expand your culinary horizons, our Asian tsunami fusion soup recipes will tantalize your taste buds and leave you craving more. Dive in and experience the vibrant flavors of Southeast Asia, one spoonful at a time!

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN-THAI FUSION SOUP WITH WHITE WINE AND MEATBALLS



Italian-Thai Fusion Soup with White Wine and Meatballs image

Provided by Food Network

Categories     appetizer

Time 6h30m

Yield 6 servings

Number Of Ingredients 21

1 bottle Holland House White Cooking Wine
4 cups chicken stock
2 cups tomato puree
1 cup coconut milk
1 cup caramelized onions, diced
4 Tablespoons red Thai curry paste
6 cups kale, chopped
3 Roma tomatoes, diced
½ cup ginger, chopped
¼ cup lemongrass, chopped
½ cup garlic, chopped
1 cup green onions, chopped
½ cup cilantro, chopped
1 pound pork, ground
1 cup ginger mix (recipe above)
1 egg, each
1 cup breadcrumbs
2 teaspoons salt, kosher
2 cups fine egg noodles
Fried shallots, to taste
Green onions, thinly sliced, to taste

Steps:

  • Combine all of the liquid ingredients into a slow cooker. Turn on high and then add the kale and tomato. Puree ginger mix in a food processor. Add 1 cup of the ginger mix into the meatballs, plus the rest to the broth in the slow cooker. Combine all meatball ingredients and mix well. Form into 1-ounce meatballs. After the broth has come to a simmer, drop meatballs into the broth. Turn slow cooker to low, the broth can sit for 4 to 6 hours. When you are ready to eat, turn the pot on high, add the pasta, and cook for 10 minutes or until pasta is cooked through. To serve, garnish with a sprinkle of fried shallots and thinly sliced green onions.

ASIAN TSUNAMI FUSION SOUP



Asian Tsunami Fusion Soup image

This recipe is dedicated to all the children, past, present and future who were affected by the earthquake and Tsunami of 2004. This main soup bowl is a fusion of Asian tastes from several of the 11 countries in the Indian Ocean which the Tsunami reached. From Indonesia this soup contains hot, spicy & lemon flavors, from Sri Lanka/Ceylon coconut & ginger flavors, from Thailand shrimp & chicken, from Malaysia rice noodles and from Singapore the curry taste. This is a very visually appealing bowl of soup, so get your digital camera ready and snap a few.

Provided by SkipperSy

Categories     One Dish Meal

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 17

4 lbs chicken
6 cups chicken broth
1/2 lb shrimp, medium size,peel and deveined
1 teaspoon baking soda
7 -10 ounces rice noodles, rice sticks/vermicelli/bean thread (or 6 small individual packages which contain 1.76 oz each, substitute yellow egg noodles)
10 ounces bean sprouts (remove whiskers and seed pods, blanch briefly, retain crispness)
20 fluid ounces curry paste (I prefer Yeo's Singapore Curry Gravy Brand or Amofood Saloma Curry Gravy Brand, substitute curry pow)
14 ounces coconut milk, non-sweet
3 tablespoons cornstarch, and
1/4 cup water (mix into a slurry)
2 -3 tablespoons lemon juice
2 lemons, cut into wedges
1/3 cup green peppers (medium hot, reserve some for the topping) or 1/3 cup red pepper, chopped (medium hot, reserve some for the topping)
1/3 cup cashews (not raw)
4 hard-boiled eggs, cut each into quarters
24 basil leaves, plus
4 sprigs basil, with leaves,rinse under water to remove sand

Steps:

  • Cut chicken up into large pieces (remove skin & fat and discard the liver, gizzard, heart, neck) and put into a large pot with stock; bring to a boil and then a low simmer for about 30+ minutes (make sure chicken is cook thoroughly); discard scum on top
  • Split shrimp slightly lengthwise; place in a bowl with baking soda & a little water and let sit for 10 minutes; place shrimp in a pot of boiling water and cook for about 30 seconds to 1 minute; when shrimp turns pink remove (do not overcook);set aside
  • Place rice noodles in a pot of boiling water and cook for 2 minutes, drain; set aside; (If using small individual packages of rice noodles cook just before serving and place in large individual bowls)
  • Remove chicken pieces and allow to cool; then remove the meat from the bone and cut up into bite size pieces; set aside
  • Run stock through a sieve and retain approximately 4 1/2 cups
  • Add to stock a large pot and then curry paste, coconut milk, lemon, ginger, cornstarch & water slurry, stir and bring to a boil; then lower heat to a simmer
  • Add chicken pieces into pot and simmer 3 minutes
  • Add red/green chopped peppers and stir a few times, cook 1 minute
  • In big individual bowls add rice noodles, chicken and stock; then on top and around the sides add some shrimps, bean sprouts, egg quarters, cashews, red/green peppers and 6 or more basil leaves
  • On individual side plates, have extra lemon wedges, bean sprouts, and basil leaves on stems
  • Get out your digital camera and take a photo... then enjoy!
  • Notes:
  • 1)This soup is similar to Soto Ayam (Chicken Soup from Malaysia) and is typical of many soups found at hawker stalls/stands on the streets in southeast Asia; This recipe uses a commercial brand curry gravy; If the brands noted above are not available, substitute curry powder and spices to taste; For ideas on spices and amounts do a search on the Internet "Malaysia Singapore Curry Recipes"
  • 2)This soup is medium hot using the curry paste brands, so if desired use less curry paste to taste

WINTER SQUASH IN COCONUT MILK (FUSION SOUP)



Winter Squash in Coconut Milk (Fusion Soup) image

Is it sweet? Is it savory? Eat it warm? Eat it cold? Puree it? Leave it chunky? Yes to all! Start or finish the meal; add more brown sugar or honey if you like it sweeter. It's good every which way. For a low fat version, skip the butter and use lite coconut milk. From Mark Bittman in the New York Times. Prep time does not include time to cool.

Provided by Chef Kate

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs winter squash, like butternut, peeled, seeded and cut into big chunks (or sweet potatoes)
2 tablespoons butter (optional)
2 (3 cup) cans coconut milk
1/2 cup brown sugar (or to taste)
1 pinch salt
1/2 teaspoon vanilla extract

Steps:

  • In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
  • Cook, stirring, until squash is very tender, 15 to 20 minutes.
  • Cool to room temperature or refrigerate.
  • Just before serving, stir in vanilla.
  • Purée mixture in a blender or leave it chunky; serve cold or at room temperature.

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and seafood will give your soup the best flavor.
  • Don't be afraid to experiment: There are many different ways to make Asian tsunami fusion soup. Feel free to add or omit ingredients to suit your own taste.
  • Use a variety of vegetables: This will give your soup a more complex flavor and texture.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it or it will become tough.
  • Serve the soup immediately: Asian tsunami fusion soup is best served hot and fresh.

Conclusion:

Asian tsunami fusion soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its combination of Asian flavors and fresh ingredients, this soup is sure to please everyone at your table. So next time you're looking for a new and exciting soup recipe, give Asian tsunami fusion soup a try.

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