Best 3 Trader Vics Bongo Bongo Soup Recipes

Welcome to a culinary journey filled with tropical flavors! Join us as we explore the exotic Trader Vic's Bongo Bongo Soup, a tantalizing dish that captures the essence of Polynesian cuisine. This flavorful adventure begins with a luscious blend of fresh pineapple, banana, tomato, and onion, simmered together to create a vibrant base. Then, tender chicken, succulent shrimp, and hearty sausage are added to the pot, infusing the broth with a symphony of savory flavors. As the soup simmers, a medley of spices, including curry powder, ginger, and garlic, awakens your senses, filling the air with an enticing aroma. Finally, a touch of coconut milk lends a velvety richness, bringing all the elements together in perfect harmony. This soup is best enjoyed with a side of fluffy rice, soaking up every drop of the delicious broth. Whether you're a seasoned adventurer or new to Polynesian cuisine, the Trader Vic's Bongo Bongo Soup promises an unforgettable culinary escapade.

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

BONGO BONGO SOUP

Bongo Bongo Soup image

This is from Trader Vic's restaurants. I first had this back in the 70's. Don't leave out the A-1 (it makes a difference) and don't sweeten the whipped cream :)

Provided by Outta Here

Categories Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (8 ounce) jar oysters, raw (small)
1/2 lb Baby Spinach, chopped
1 quart milk
2 tablespoons butter
1 teaspoon A.1. Original Sauce
1 tablespoon cornstarch
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground pepper
1 dash Worcestershire sauce (to taste)
1 dash Tabasco sauce (to taste)
1/2 cup whipping cream, whipped

Steps:

Preheat broiler unit of oven.
Puree oysters and their juice, and spinach in a blender.
Heat milk in a large saucepan and add puree, butter and A-1 sauce.
Bring to simmering point. DO NOT BOIL!
Mix cornstarch with water and add to soup to thicken.
Season with salt, pepper, worcestershire and tabasco.
Ladle into 4 oven-proof bowls and garnish each with whipped cream.
Put bowls under broiler until cream is browned.
Serve.

Nutrition Facts : Calories 377.1, Fat 27.2, SaturatedFat 16.4, Cholesterol 118.5, Sodium 870.1, Carbohydrate 19.1, Fiber 1.3, Sugar 0.3, Protein 15.7

TRADER VIC'S BONGO BONGO SOUP

Trader Vic's bongo bongo soup image

Trader Vic's bongo bongo soup

Provided by Peter Gordon

Categories Weekend meals, Dinner party

Yield 4

Number Of Ingredients 8

Ingredients

2 medium White onions, thinly sliced (Main)
2 cloves Garlic, sliced
¼ Scotch bonnet chillies, finely chopped; wear gloves, they are fierce (Main)
1 drizzle Sunflower oil, or use butter
400 ml Coconut cream, or use coconut milk (Main)
300 ml Fish stock, or use chicken stock (Main)
500 g Spinach, washed, leaves shredded if large (Main)
16 Oysters, use up to 24, depending upon how generous you feel; reserve juices if oysters from a pottle (Main)

Steps:

Saute onion, garlic and chilli in oil or butter until completely collapsed and softened, without colouring. It will take 12-15 minutes cooking, stirring occasionally.
Add coconut cream (or coconut milk) and fish or chicken stock. Bring to the boil, then simmer 5 minutes.
Add spinach and simmer 4 minutes, stirring frequently. Add oysters and any juices and simmer another 4 minutes.
Use a stick blender to puree smooth, or carefully puree in a bar-blender in batches. Don't overfill the blender because the hot liquid will explode all over you and the kitchen. Season with salt and coarsely ground black pepper. You could make this without the chilli as I first had it made for me, but I have to say the background flavour and heat add something that would be hard to replicate with any other spice.

BONGO BONGO SOUP

Bongo Bongo Soup image

Great for New Years. This is from Trader Vic's restaurants. I first had this back in the 1970's. Don't leave out the A-1 (it makes a difference) and don't sweeten the whipped cream. Unfortuneatly, the Seattle Trader Vic's closed many years ago. The closest one is in Atlanta or Tokyo.

Provided by Mikekey *

Categories Other Soups

Time 35m

Number Of Ingredients 11

Ingredients

8 oz samll raw oyester (jarred)
1/2 lb fresh baby spinach, chopped
1 qt milk
2 Tbsp butter
1 tsp steak sauce (a-1)
1 Tbsp cornstarch
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp worcestershire sauce (or to taste)
1 dash(es) tabasco sauce (or to taste)
1/2 c whipping cream, whipped (unsweetened)

Steps:

1. Preheat broiler unit of oven.
2. Puree oysters and their juice, and spinach in a blender.
3. Heat milk in a large saucepan to a simmer and add puree, butter and A-1 sauce. Return to simmer (Do not boil).
4. Mix cornstarch with water and add to soup to thicken. Season with salt, pepper, worcestershire and tabasco.
5. Ladle into 4 oven-proof bowls and garnish each with whipped cream. Put bowls under broiler until cream is browned. Serve.

Tips:

Use fresh ingredients whenever possible. This will result in the best flavor and texture for your soup.
Don't be afraid to experiment with different types of meat. The original recipe calls for beef, but you could also try using pork, chicken, or lamb.
Be sure to brown the meat well before adding it to the soup. This will help to develop the flavor and prevent the meat from becoming tough.
Add the vegetables in stages. This will help to prevent them from overcooking and becoming mushy.
Season the soup to taste. The amount of salt and pepper you add will depend on your personal preference.
Serve the soup hot, garnished with chopped parsley or cilantro.

Conclusion:

Trader Vic's Bongo Bongo Soup is a delicious and hearty soup that is perfect for a cold winter day. The combination of beef, vegetables, and spices creates a flavorful soup that is sure to please everyone at the table. With a few simple tips, you can easily make this soup at home. So next time you're looking for a satisfying and flavorful soup, give Trader Vic's Bongo Bongo Soup a try.