Category Archives: Soup Recipes

Filipino Chicken Rice Soup with Ginger


  • 1/4 cup oil
  • 1/4 cup minced garlic
  • 1 large onion, diced
  • 2″ piece fresh ginger, thinly sliced
  • 3/4 cup uncooked rice, washed and drained
  • 7 cups water
  • 1 lb boneless chicken, cut into bite-sized pieces
  • 1 1/2 tsp fish sauce
  • pepper

Heat 2 tablespoons of the oil in a pot and stir-fry half of the garlic until golden.  Add onion and ginger and stir-fry until onion is translucent.  Add rice and stir-fry for 5 minutes, then add water and cover.  Increase heat and bring to a boil, stirring occasionally, then reduce heat and add chicken.  Simmer for another 30 minutes.
While cooking, heat remaining oil in a skillet and stir-fry rest of garlic until crisp and golden.  Drain and set aside.
When rice and chicken are cooked, add fish sauce, stir, and continue to cook over low heat for another 2 minutes.  Serve hot seasoned with pepper.
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Filipino Ground Beef Stew


  • 1 1/2 tbs oil
  • 5 garlic cloves, minced
  • 1 onion, diced
  • 4 small tomatoes, diced
  • 12 oz ground beef
  • 1 tbs fish sauce
  • 1/2 tsp pepper
  • 2 potatoes, peeled and cubed
  • 4 cups water

Heat oil in a saucepan and stir-fry garlic until golden.  Add onion and stir-fry for another 2 minutes.  Add tomatoes and cook until soft.  Add beef, fish sauce, and pepper.  Stir-fry for 5 minutes and then add potatoes, and water, bringing to a boil.  Reduce heat and simmer uncovered over low heat for about 20 minutes. Serve hot.

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Chicken and Sweet Corn Soup

Prep: 30 mins.  Cooking: 10 mins.  Serves 4.


  • 7 oz boneless skinless chicken breast
  • 2 egg whites
  • 3 cups chicken stock
  • 1 cup creamed corn
  • 1 tbs cornstarch
  • 2 tsp soy sauce

Wash chicken under cold water and pat dry.  Place in a food processor and process until finely chopped.  Add 1 teaspoon salt, then lightly beat egg whites and add to processed chicken.
Bring stock to a boil and add corn.  Mix in cornstarch and 1 tbs water, stirring until mixture thickens.  Reduce heat and add chicken, breaking up with a whisk.  Without boiling, let heat through for about 3 minutes.  Season with soy sauce and serve immediately.
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Hot and Sour Mushroom Soup (Mushroom Sinigang)

There is nothing more satisfying than the smooth paying and suggestive burn of a harmonious hot and sour soup. Sinigang is the general term used for sour broth soups that are altogether bright and refreshing, often with a chili kick. Traditionally soured with the fruit such as calamansi (Filipino lime), tamarind, or green mango, native vinegars distilled from coconut water, palm sap, or sugarcane are also uses mild souring agents, being less acidic than the distilled white or cider vinegar is used in the United States. In this Filipino recipe, mushrooms really shine, their earthy flavor a natural complement to the clean broth. A healthy mix of dried and fresh mushrooms give this soup maximum flavor and weighty texture.

Serves four.

4 to 5 dried shiitake mushrooms
one 1/2 ounce piece fresh ginger, peeled
5 cups water
one bay leaf.
One small, Thai chili, skin removed
1/2 pound fresh assorted mushrooms, open parenthesis such as shiitake, chanterelle, oyster, enoki), sliced
one clove garlic, minced
one small tomato, deseeded and diced
3 tablespoons palm or coconut vinegar
1 teaspoon soy sauce.
Pinch of ground black pepper
3 calamansi, halved

How to Make.

Reconstitute the dried mushrooms:
place the dried mushrooms, Ginger, water, Bay leaf, and chili in a large pot. Simmer over low heat for 15 min. Remove the mushrooms, Ginger, Bay leaf, and chili from the broth, discarding all but the mushrooms. Cut off and discard the mushrooms stems. Sliced the tender Sent a thin strips and return to the pot.

Make the soup:
add the sliced fresh mushrooms, garlic, tomato, vinegar, soy sauce, and pepper. Simmer for 10 min. until the mushrooms are tender. Ladle the soup into bowls and serve with the calamansi.

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Squash Soup

2 cups squash, boiled and mashed
6 cups soup stock
salt, pepper, vetsin to taste
1/2 cup evaporated milk
1/4 cup cornstarch

Bring soup stock to a boil. Add squash and seasoning. Dissolve cornstarch in milk and add to soup stock stirring all the while until soup thickens. Adjsut seasoning and serve hot.

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Bohol Tropics Soup

1/4 kilo chicken
1/4 cup onions, chopped
1/4 cup shrimps, peeled and chopped
6 cups chicken broth
1/2 cup canned whole kernel corn
1/2 cup cooked sago
1 cup young coconut, shredded
salt, pepper, vetsin to tatse

Boil chicken in water until cooked. Remove bones and shred chicken meat. Add to soup stock and continue to simmer. Add onions, shrimps and cooked sago. Season to taste. Add corn and young coconut. Serve hot.

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Fresh Vegetable Soup

2 tbsp. margarine
1/4 cup onions, chopped
1/4 cup Baguio beans, sliced thinly
1/4 cup carrots, diced
1/4 cup cabbage, cut into strips
1/4 cup pechay, cut into strips
1/4 cup celery, chopped
6 cups soup stock
salt, pepper, vetsin to taste

Melt margarine in saucepan. Saute onions and rest of vegetables. Add soup stock and simmer until vegetables are cooked. Season to taste. Serve hot.

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Cream of Potato Soup with Crispy Bacon

4 pcs. bacon strips
2 tbsp. onions, chopped
1 cup boiled potatoes, cut into cubes
6 cups soup stock
salt, pepper, vetsin to taste
2 tbsp. flour
1/4 cup evaporated milk
1/4 cup grated cheese

Fry bacon until crisp. Remove from pan and chop fine. In bacon fat, saute onions and potatoes. Add soup stock and season to taste. Dissolve flour in milk and add to soup. Continue stirring until soup thickens. When ready to serve, add cheese and bacon crisp on top.

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1/4 k. pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/2 cup vinegar
1 MAGGI Pork Broth Cube
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste

Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.Heat cooking oil, saute garlic and onions until limp.Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.

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½ kilo beef (cut into chunk cubes)
2 heads of garlic (crushed)
1 onion (diced)
5 pieces taro root (quartered)
1 piece radish (sliced bias)
1 bundle string beans (cut into 1′)
¼ teaspoon salt
¼ teaspoon black pepper
1- cup beef stock
6-cups of the water used to wash rice
½-cup tamarind juice

In a bowl, marinate beef chunks in salt & pepper for an hour. In a soup pot, heat oil and brown beef. Add beef stock and rice wash water. Bring to a boil in low heat until beef is tender. Add in taro root, radish and string beans. When vegetable is almost cooked, stir in tamarind juice. Serve hot.

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Pig Brain Soup

1 pig’s brain or half ox brain, cubed, boiled, de-veined and cleaned
1 tbsp garlic, macerated
1 tbsp onions, sliced fine
1 tbsp carrot, chopped
1 1/2 tsp salt
1/2 tsp pepper
4 cup broth or rice water
2 tbsp tomato ketcup

Heat fat in saucepan and saute garlic, onion and carrots.  Add brain and season with salt and pepper.  Add broth and bring to boil.  Just before removing from heat, stir in tomato catsup.  Serves 6.

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