3 souperb winter warmer recipes

Monday 26 June 2017
  • Asian Prawn and Noodle Soup Recipe

If adding boiling water to your chicken noodle sachet is the extent of your soup-making abilities, try whipping up these souper easy recipes to warm up during the frosty months.

Asian prawn and noodle soup

You won’t need a four hour window for this oodles of noodles creation.

  • 70g Thai-style rice noodles
  • 1 tsp olive oil
  • 300g green prawns, peeled and deveined, tails left intact
  • 1 salt-reduced vegetable stock cube
  • 375ml (1½ cups) boiling water
  • 4cm piece ginger, finely grated
  • 2 tsp tamari (gluten-free soy sauce)
  • 1 bunch choy sum, trimmed, shredded
  • Handful bean sprouts

How to make

  1. Place noodles in a heatproof bowl and cover with boiling water. Set aside for three or four minutes until noodles soften. Drain and set aside.
  2. Heat oil in a medium saucepan over a high heat. Add prawns and cook for two minutes, turning occasionally, or until almost cooked through. Transfer to a plate. Combine stock cube and boiling water in heatproof jug.
  3. Add ginger to pan and cook, stirring, for one minute. Add prepared stock and bring to the boil. Reduce heat to medium and cook for two minutes. Add noodles, tamari, bean sprouts and choy sum, and cook for one minute. Return prawns to the pan and cook for a further one minute, or until prawns are cooked through.
  4. Divide soup between two serving bowls. Serve.

Recipe courtesy of Foodiful.

Cauliflower Chickpea Soup Recipe

Roasted cauliflower and chickpea soup

You won’t need a chef’s hat for this Michelin Star-worthy dish.

For the soup:

  • 1 cauliflower, cut into florets (about 4 cups total)
  • 450g can chickpeas, rinsed and drained
  • 5 garlic cloves, peeled
  • 4 tbs extra-virgin olive oil
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/8 tsp paprika
  • 2 medium potatoes, peeled and cubed (about 2 ½ cups total)
  • 1/4 tsp black pepper
  • 4 cups vegetable stock
  • 1 cup water
  • ½ cup thickened cream
  • Fresh thyme leaves (for garnish)

How to make

  1. Preheat your oven to 200°C.
  2. On a large baking tray, toss the cauliflower florets, chickpeas and garlic cloves (left whole) with 3 tablespoons of olive oil, and the cumin, salt and paprika. Roast for 30 minutes, stirring once. Remove from oven and set aside.
  3. Meanwhile, heat the remaining one tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper, and cook for two minutes, stirring frequently. Add the vegetable broth, and the water, and bring the mixture to a boil, then simmer, uncovered, until the potatoes are soft (about 15-20 minutes). Remove the pot from heat and stir in the roasted cauliflower mix.
  4. Puree the soup using a hand mixer, or a food processor (in batches). Return the pureed soup to the stovetop, and gently re-warm. Stir in the thickened cream, salt and pepper.
  5. Ladle soup into six bowls, sprinkle with thyme, and serve.

Recipe courtesy of Floating Kitchen.

Coconut Curry Chicken Noodle Soup Recipe

Coconut curry chicken noodle soup

Forget the futuristic mixing machines, you’ll go coco for this thai-inspired spin on an old favourite.

  • 2 tbs olive oil
  • ½ yellow onion, thinly sliced
  • 2 tsp red curry paste
  • 1½ tsp curry powder
  • ½ tsp ground tumeric
  • ½ tsp ground coriander
  • 2 cloves garlic, minced
  • 6 cups chicken stock
  • 400ml can coconut milk
  • 500g cooked chicken breast, shredded
  • ½ cup shallots, chopped
  • 2 tbs raw sugar
  • 2 tbs fish sauce
  • Salt and pepper, to taste
  • 200g snow peas, ends trimmed
  • 3 cups baby spinach
  • 1 packet dried thai-style rice noodles
  • Chopped coriander (for garnish)
  • Lime wedges (for garnish)

How to make

  1. Place noodles in a heatproof bowl and cover with boiling water. Set aside for three or four minutes until noodles soften. Drain and set aside.
  2. Heat olive oil in a large pot over a medium heat. Add onion, red curry paste, curry powder, turmeric, coriander and garlic. Sauté for one minute, stirring constantly.
  3. Add chicken stock and bring to a boil. Add coconut milk and reduce to simmer for five minutes. Add chicken, shallots, snow peas, sugar, and fish sauce, and simmer for two minutes. Add noodles, and add salt and pepper to taste.
  4. Divide mixture into six serving bowls, and garnish with coriander and lime wedges. Serve.

Recipe courtesy of Chew Out Loud.

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Ashley Hanger

Ashley is UQ Sport’s Content Marketing and Communications Coordinator. Partial to food of the deep fried variety, Ashley is a self-confessed social media addict with a knack for words. You’ll often find her with a cup of tea in hand, still in shock she made it through a HIIT class alive.