Seafood and vegetable soup

Clam Chowder

Shucked clams, carrot, potato, celery, onion and heavy cream make a scrumptious pot of soup.

Cook time: 40

Servings: 4 people

Salmon, papaya and moringa (malunggay) leaves soup

Salmon collar and strips of belly are simmered with semi-ripe papaya and moringa leaves in a broth flavored with shallots, lemongrass, galangal, garlic and fish sauce.

Cook time: 30

Servings: 4 people

Kimchi soup with fish cake (odeng) and sweet potato

A dish cooked during the COVID lockdown, the seasoning powder from a pack of instant ramen to make the broth to avoid wasting it.

Cook time: 10

Servings: 2 people

Salmon head soup with lemongrass and ginger

Lemongrass, ginger, scallions, garlic and tomatoes are sauteed to make the base for the broth. Lime juice is stirred in towards the end of cooking time.

Cook time: 20

Servings: 4 people

Vietnamese-style sweet sour salmon soup

Inspired by canh chua, Vietnamese sweet and sour soup, the flavor of the broth comes from the combination of sour tamarind juice and chunks of sweet ripe pineapple.

Cook time: 30

Servings: 4 people

Gingered fish belly and vegetable soup

In this seafood variant of the Filipino tinola, chunks of bangus (milkfish) belly fillets are simmered with chayote and spinach in fish broth seasoned with ginger and fermented fish sauce.

Cook time: 20

Servings: 4 people

Mussel soup with ginger scallion broth

Debearded mussels are dropped in ginger scallion broth and boiled just until the shells open. The heat is turned off, the pot covered and the mussels are left to cook in the residual heat.

Cook time: 20

Servings: 6 people

Easy hot pot style soup

When it rains, make soup. A hot pot meal is lovely but the prep and setup can be too much work. No worries. Cook hot pot style soup on the stove. Easy, tasty, comforting.

Cook time: 10

Servings: 4 people