Tomato, Basil, and Mozzarella Soup (cold soup)

Adapted from another great soup cookbook: The Daily Soup Cookbook
Leslie Kaul – Bob Spiegel – Robin Miller – Hyperion – 1999

• 6 Beefsteak tomatoes (about 4 lbs.), halved and seeded
• 2 T. olive oil
• 2 garlic cloves
• 1 T. balsamic vinegar
• 2 t. kosher salt
• 1/2 t. ground black pepper
• 2 c. tomato juice
• 1/3 c. fresh basil leaves very lightly packed
• 1/2 lb. fresh bocconcini mozzarella, thinly sliced or torn
• 1/2 c. chopped scallions

To make the cold soup:
1. In a blender combine half of the tomatoes and all of the olive oil and garlic. Puree until smooth. Add the vinegar, salt, and pepper and process until blended.
2. Chop the remaining tomatoes into small dice. Cut the basil into very fine strips.
3. Transfer the pureed mixture to a large bowl and stir in the chopped tomatoes, juice, basil, and mozzarella.
4. Refrigerate until chilled.
5. Ladle into bowls and top with chopped scallions.

Lemongrass Soup

• 8 c. water
• 4 cubes Knorr vegetarian bullion
• 1/2 – 1 bunch cilantro
• 1 can straw mushroom
• 1 C. snow peas
• juice of 1 lime
• 1/2 – 1 tsp. crushed red pepper
• 1 chili pepper, cut into rings
• 4 Tbsp. fish sauce
• 6 stalks of lemongrass

How to make the soup:
1. Bring the broth, crushed red pepper, and lemongrass to a simmer for 5 min.
2. Add the rest of the ingredients and simmer a few minutes more. Be careful not to overcook or the vegetables, they should be crisp.

Spiced Plum Soup

adapted from


• 2 14 oz. cans of sliced peaches in juice.
(or 2 lbs of ripe fresh peaches would be even better)
• 1 6-inch thin strip of orange zest
• 1 1/2 cups orange juice
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/8 teaspoon ground cloves
• 1/2 cup honey
• 1/2 cup plain yogurt
• 2 teaspoons balsamic vinegar
• cayenne pepper to taste

Garnish: Spoonful of yogurt swirled in each serving

To make the soup:
1. Mix the peaches, orange zest, orange juice, cinnamon, cardamom, cloves, and honey in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, until the fruit is very soft.
2. Purée the entire contents in a blender, skins and all. Stir in the yogurt. Stir in the balsamic vinegar.
3. Then add a light sprinkle of cayenne & then taste. Keep adding the cayenne until you get the desired kick. 🙂
4. If you plan to serve it cold, chill in the refrigerator for several hours.
When ready to serve, add more orange juice, if you like, to achieve your preferred consistency. Swirl a spoonful of yogurt into each portion as a garnish.

The Big Chili

This soup is best when made a day or three in advance. INGREDIENTS • 2 Tbsp vegetable oil • 6 cloves garlic chopped (not pressed) • 2 onions chopped • 3 peppers (1 each yellow, orange, green) • 1 Anaheim pepper, seeded and chopped • 1 t. ground cumin • 1 Tbsp chili powder • […]

Yin (Coconut, Spinach, and Pea Soup)

While this soup can stand alone, we prefer it as half of the Yin-Yang Soup.

• 2 Tbsp butter
• 1 1/2 lbs chopped fresh spinach
• 1 white onion chopped
• 1 lb frozen peas
• 5 cups vegetable stock
• 1/2 cup coconut milk
• 1/2 of a whole nutmeg, freshly grated
• 2 Tbsp sugar
• Salt to taste
• fresh chopped chives to garnish

To make the soup:
Slowly saute the onions in the butter for a few minutes until translucent.
Add spinach and peas and continue to saute for a few minutes until spinach is wilted and peas are thawed.

Add remaining ingredients. Bring to a boil, turn down to a simmer.
Puree with a hand blender. This soup should be rather thick. If it is too thin, you can thicken by blending in more peas.

Yang (Thai Corn Chowder)

While this soup can stand alone, we prefer it as half of the Yin-Yang Soup.

• 1 lb frozen yellow corn
• 1 cup coconut milk
• 1 white onion chopped
• 3 bell peppers chopped (1 each red, orange, green)
• 4 cloves chopped garlic
• 2 cups water
• 1 Tbsp roasted red chili paste
• 3 Tbsp fresh chopped basil
• 2 Tbsp chopped cilantro
• 1 Tbsp vegetable oil
• Salt to taste

To make the soup:
Slowly saute the onions, garlic, and peppers in the oil.
Add chili paste and 1/2 of the corn and continue to saute for a few minutes.
Add remaining ingredients. Bring to a boil, turn down to a simmer.
Puree slightly with a hand blender, leaving many chunks.

Vegetarian Pho

Vegetarian Pho
2 T. olive oil
1 yellow onion
3 shallots
5 cloves of garlic
1 small piece of fresh ginger
3 cinnamon sticks
4 pods of star anise
8 cloves
Vegetable stock, preferably Knorr bouillon
Soy sauce

cooked rice noodles
Fresh herbs, such as mint, basil and cilantro
Sriracha chili paste
Hoisin sauce
Slices of lime
Fried Tofu

Set a large, deep pot on low heat on the stove. Cut the onion and shallots in slivers and
sauté in olive oil with the chopped garlic cloves and sliced ginger until translucent.

Add the water and one cube of vegetable bouillon and allow to dissolve. Place the cloves and anise in a cheesecloth pouch and add to the pot. Add several tablespoons of soy sauce and the cinnamon sticks. Cover the pot and let the broth simmer for twenty-five minutes.

While waiting for the broth, cook the rice noodles. The best noodles for pho are a thin, flat variety from Thailand, most often used in Pad Thai. Boil a small pot of water. Place the noodles in a large bowl and cover with the boiling water. Allow the noodles to soak for five to seven minutes, then drain and run under cold water. Do not allow the noodles to over-cook. Set the cooked noodles aside.

After the broth has simmered, remove the clove/anise pouch. Fill several deep bowls with a handful of noodles each. Add the broth to cover the noodles. Top with sliced scallions, fresh basil, mint and cilantro, as well as hoisin sauce and sriracha chili paste. Squeeze several slices of lime juice over the soup and enjoy.

Potato Cheese

Sweet Walnut

Tom Yum


6.5 cups water
2 bullion cubes
1/3 cup fresh lime juice
2 TBSP fish sauce
2 TBSP sugar
3 stalks fresh lemongrass in a satchel
1 inch piece galangal Chinese ginger
2 kaffir lime leaves
2 TBSP + 1 tsp Thai Kitchen® Roasted Red Chili Paste
1/4 cup fresh mushrooms
1 small onion, thinly sliced
5 dried Thai chilies, crushed
1 – 14.5 oz diced tomatoes with broth
2 green onions
1/4 cup cilantro sprigs
top with bok choy / green onions / cilantro

1. BRING broth, lime juice, fish sauce, sugar, lemongrass, galangal and kaffir lime leaves to boil in large saucepan. Reduce heat to low; simmer 15 minutes. Remove galangal, lemongrass and kaffir lime leaves.

2. STIR in chili paste until well blended. Add chicken, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in tomato.
LADLE into soup bowls. Garnish with cilantro.

THAI Kitchen Tip: If preparing with shrimp or tofu, simmer broth for 25 minutes before adding chile paste. Add shrimp or tofu with mushrooms; simmer 1 to 2 minutes or just until shrimp turn pink or tofu is heated through.