Soup Series 6 - Chinese Veggie Curry Soup w/ Clear Broth (Spicy)

Chinese Veggie Curry Soup w/ Clear Broth (Spicy)

Chat GPT helped me replicate this soup I had at a local Chinese restaurant that was incredible. Theirs was vegetarian, but I used won ton powder to make mine. I also threw some wontons in it that had meat.

chili oil

dried chili peppers (Sichuan), you could substitute dried arbol chilis if you had to

chili pepper flakes (Sichuan)

carrots

parsnips

onions

garlic cloves

ginger (fresh preferred, but if not, use powdered)

mushrooms

broccoli

wonton soup mix powder (purchased at Asian Market) -or- any flavorful broth

light soy sauce ("regular" soy sauce)

dark soy sauce

sugar

curry powder

white pepper

sliced green onions

Rough chop the onions, carrots, parsnips and sauté in the chili oil until softened. Add sliced garlic cloves (about 5) and sliced mushrooms. Add 2 dried chili peppers, some chili flakes, and ginger and sauté a few minutes longer. Add water and wonton soup powder or boroth. Bring to a boil, turn down to simmer. Add light and dark soy, white pepper, curry powder, about 1/2 tsp sugar. Adjust seasonings adding more chili flakes if desired. Add chopped broccoli and frozen won ton noodles, cook a few minutes. Add sliced green onions, and serve. This would also be great with some glass noodles or wontons or dumplings in it, green beans, snap peas, bok choy etc. I also want to try this with different broths. Some recipes called for additional turmeric to add more color.