12 Spicy Soup Recipes for Those Who Love Heat

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If you love heat, spicy soups are your go-to comfort food! You’ll enjoy the fiery Szechuan Spicy Noodle Soup, the zesty Spicy Tomato Basil Soup, and the fragrant Thai Coconut Curry Soup. Don’t miss the smoky Chipotle Black Bean Soup, or the warming Spicy Moroccan Harira. Looking for something even hotter? Try the Ghost Pepper Chili or the rich Caribbean Pepperpot Soup. Each recipe offers unique flavors that’ll leave you craving more. There’s a whole world of spice waiting for you!

Szechuan Spicy Noodle Soup

Szechuan Spicy Noodle Soup is an enticing dish that packs a punch with its rich flavors and fiery spices. Originating from the Sichuan province of China, this noodle soup is a harmonious blend of delectable ingredients, creating a comfort food that’s sure to tantalize your taste buds. The soup’s backbone is a robust broth enriched with Szechuan peppercorns, garlic, and chili oil, providing an authentic taste that transports you straight to the streets of Chengdu.

The beauty of this soup lies not only in its spiciness but in its ability to be customized with various toppings and noodles. You can choose from a variety of fresh vegetables, proteins, and garnishes, making it a versatile dish that caters to your preferences. Whether you want to keep it vegetarian or add your favorite meat, Szechuan Spicy Noodle Soup is easy to make and a delightful way to warm up on a chilly day.

Ingredients:

• 200g of noodles (egg noodles or rice noodles)
• 1 tablespoon of vegetable oil
• 2 garlic cloves, minced
• 2 inches ginger, sliced
• 2 tablespoons of Szechuan peppercorns
• 2-3 tablespoons of chili bean paste
• 4 cups of chicken or vegetable broth
• 1 tablespoon of soy sauce
• 1 tablespoon of black vinegar
• 1 teaspoon of sugar
• 150g of sliced mushrooms
• 100g of bok choy, chopped
• 1-2 green onions, sliced for garnish
• Fresh cilantro, for garnish
• Chili oil, for drizzling

In a large pot, heat the vegetable oil over medium heat and add the minced garlic, sliced ginger, and Szechuan peppercorns. Sauté until fragrant, about 1-2 minutes. Stir in the chili bean paste, mixing until well incorporated, then pour in the broth. Bring the mixture to a simmer and add the soy sauce, black vinegar, and sugar.

After a few minutes, add the noodles, mushrooms, and bok choy, cooking until the noodles are tender. Serve hot, garnished with green onions, fresh cilantro, and a drizzle of chili oil for that extra heat.

For the best flavor, let the broth simmer a little longer to deepen its taste. You can adjust the level of spice by adding more or less chili bean paste and customizing the toppings based on your tastes.

Consider topping your soup with cooked protein such as chicken, tofu, or shrimp, and try adding sesame seeds or crushed peanuts for an added crunch. Enjoy this spicy delight with a side of pickled vegetables for a traditional touch!

Spicy Tomato Basil Soup

Spicy Tomato Basil Soup is a delightful twist on the classic tomato soup that brings a kick of heat to this comforting dish. The vibrant flavors of ripe tomatoes, fresh basil, and a blend of spices create a satisfyingly spicy yet invigorating experience. Perfect as a starter or paired with a crusty piece of bread, this soup isn’t only delicious but also easy to prepare.

To make this soup even more enjoyable, consider garnishing it with a dollop of sour cream or a sprinkle of cheese for added creaminess and flavor. The heat level can easily be adjusted depending on your taste preferences, making it a versatile recipe that everyone can enjoy.

Whether you opt for fresh tomatoes in the summer or canned tomatoes in the winter, this soup will warm you up and satisfy your cravings.

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 4 cups vegetable broth
• 1 cup fresh basil leaves, packed
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Optional: Sour cream or cheese for garnish

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.

Stir in the diced tomatoes (with their juices) and vegetable broth, bringing the mixture to a boil. Reduce the heat and let simmer for 15 minutes, then add the fresh basil, red pepper flakes, salt, and pepper.

Blend the soup with an immersion blender or in batches in a stand blender until smooth. Stir in the balsamic vinegar, adjust seasoning, and serve hot.

For a more intense flavor, roast fresh tomatoes and garlic in the oven before adding them to the pot; this adds a wonderful depth to the soup. Additionally, if you prefer a creamier texture, consider adding a splash of cream or coconut milk towards the end of cooking.

Don’t hesitate to experiment with other spices too, such as cumin or smoked paprika, to enhance the soup further.

Thai Coconut Curry Soup

Thai Coconut Curry Soup is a vibrant and aromatic dish that beautifully combines the comforting warmth of soup with the tantalizing flavors of Thai cuisine. This soup is typically characterized by its rich coconut milk base, infused with fragrant spices and fresh herbs. It’s the perfect meal to warm you up on a chilly day, and can easily be customized to suit your taste preferences, whether you prefer it mild or spicy.

To enhance the soup’s flavor profile, traditional Thai ingredients such as lemongrass, galangal, and kaffir lime leaves are often used. These ingredients not only add complexity to the dish but also make it incredibly fragrant and inviting. This soup can be made vegetarian by using vegetable broth and adding an assortment of seasonal vegetables, or you can make it heartier by incorporating proteins such as shrimp, chicken, or tofu.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable or chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 1 cup snap peas
• Fresh cilantro, for garnish
• Lime wedges, for serving

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until the onion becomes translucent. Stir in the red curry paste and cook for an additional 2 minutes until fragrant.

Pour in the coconut milk and broth, stirring well to combine. Bring the soup to a simmer before adding the mushrooms, bell pepper, and snap peas. Cook for about 5-7 minutes, or until the vegetables are tender. Finally, stir in the soy sauce and lime juice, and adjust seasoning to taste.

When making your Thai Coconut Curry Soup, consider adjusting the level of spiciness by modifying the amount of red curry paste or by adding sliced fresh chilies. You can also experiment with vegetables according to what you have on hand—zucchini, carrots, and baby corn can be great additions.

For a boost of flavor, let the soup simmer for a longer period to fully infuse the spices, and garnish generously with fresh cilantro and lime wedges before serving.

Chipotle Black Bean Soup

Chipotle Black Bean Soup is a bold and flavorful dish that warms the heart and satisfies the palate. The smokiness from chipotle peppers combined with the earthiness of black beans creates a delicious balance that makes this soup perfect for chilly evenings or a quick weeknight meal. Packed with nutrients and easy to prepare, this recipe captures the essence of comfort food with a spicy twist.

Not only is black bean soup hearty and filling, but it also brings vibrant colors and textures to your table. You can tailor the heat level to your liking by adjusting the amount of chipotle peppers or choosing a milder variety. Serve this delightful soup with crusty bread or over a mound of rice for an even heartier dish that you’ll find yourself craving again and again.

Ingredients:

• 2 cans black beans, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 can diced tomatoes, with juices
• 1-2 chipotle peppers in adobo sauce, minced (adjust for heat)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 avocado, diced (for garnish)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes. Stir in the minced garlic, chipotle peppers, cumin, and paprika, cooking for another minute until fragrant.

Add the black beans, diced tomatoes, and vegetable broth; mix well. Bring the soup to a simmer, then reduce the heat and let it cook for about 20 minutes, stirring occasionally. If you prefer a smoother texture, use an immersion blender or a regular blender to puree the soup to your desired consistency.

For an added burst of flavor, consider adding toppings such as sliced jalapeños, a dollop of sour cream, or shredded cheese. If you’re preparing this soup ahead of time, it can be stored in the refrigerator for up to 3 days, and the flavors will continue to meld together.

Additionally, feel free to freeze any leftover portions for a quick meal option on busy days. Adjust the seasoning after reheating, as flavors may evolve throughout storage.

Spicy Moroccan Harira

Spicy Moroccan Harira is a traditional soup that serves as a wonderfully comforting dish, particularly during the cooler months or during the holy month of Ramadan when it’s often served to break the fast. This delightful recipe embodies a rich blend of flavors and spices, making it a perfect representation of Moroccan cuisine.

The soup is hearty and nutritious, packed with proteins, vegetables, and aromatic herbs, creating an irresistible medley that’s sure to satisfy your taste buds.

The origins of Harira trace back to the city of Casablanca, where families would gather to enjoy the heartwarming soup, often shared in large, communal bowls. The combination of lentils, chickpeas, tomatoes, and spices not only adds depth to the flavor but also provides various vitamins and minerals, making Harira not just a tasty meal, but also a nutritious one.

Whether you’re seeking a filling dinner or a savory starter, this spicy soup recipe can easily be adjusted to suit your preferences, ensuring that every bowl is a delightful experience.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 celery stalks, diced
• 1 carrot, diced
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon cinnamon
• 1 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 cup red lentils, rinsed
• 1 cup chickpeas, cooked (or one can, drained and rinsed)
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper, to taste

In a large pot, heat the olive oil over medium heat and sauté the chopped onion, celery, carrot, and garlic until they’re soft and fragrant, about 5 minutes.

Add the spices (ginger, cumin, turmeric, cinnamon, and chili powder) and cook for another minute until the spices are aromatic. Stir in the diced tomatoes, broth, lentils, and chickpeas. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the lentils are tender.

Stir in the fresh herbs and lemon juice just before serving.

When making Spicy Moroccan Harira, consider serving it with a side of crusty bread or warm pita to soak up the flavorful broth.

You can also customize the heat level by adjusting the amount of chili powder according to your taste preference. For an authentic touch, garnish the soup with additional chopped herbs or a dollop of harissa. Enjoy the vibrant colors and aromatic smells as you indulge in a truly nourishing Moroccan experience.

Fiery Chicken Tortilla Soup

Spicy Chicken Tortilla Soup is a vibrant and hearty dish that tantalizes your taste buds with its combination of spices, fresh ingredients, and comforting broth. This soup is perfect for those chilly evenings or whenever you’re in need of a warm, satisfying meal. Each spoonful brings a burst of flavor, with tender chicken, crunchy tortilla strips, and a mix of spicy and savory notes, making it ideal for spice lovers.

This recipe balances heat and flavor with an array of spices, so you can customize it to your preferred spice level. Topped with fresh avocado, cilantro, and a squeeze of lime, this Fiery Chicken Tortilla Soup not only warms you up but also adds a revitalizing twist to your plate. Gather your ingredients and get ready to create a delicious pot of this spicy delicacy!

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, deseeded and chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans, drained and rinsed
• Salt and pepper to taste
• Tortilla strips for garnish
• Fresh avocado, diced
• Fresh cilantro, chopped
• Lime wedges for serving

In a large pot, heat the olive oil over medium heat.

Add the chopped onion, and sauté until translucent.

Stir in the garlic and jalapeño, cooking for an additional minute.

Add the chicken breasts, cumin, chili powder, diced tomatoes, chicken broth, corn, and black beans.

Bring the mixture to a boil, then reduce heat to a simmer and cover the pot.

Cook for about 20-25 minutes, or until the chicken is fully cooked.

Remove the chicken, shred it using two forks, and then return it to the pot.

Season with salt and pepper to taste and simmer for another 5 minutes before serving.

For an extra punch of flavor, consider adding a splash of hot sauce or a dash of cayenne pepper to the broth.

If you like your soup extra spicy, keep the seeds in the jalapeño or add more peppers to the mix.

Serving your soup with a generous handful of crispy tortilla strips, fresh cilantro, avocado, and a lime wedge on the side not only enhances the dish’s appearance but also adds a delightful combination of flavors and textures.

Enjoy experimenting and make this soup your own!

Zesty Jalapeño Corn Chowder

When you’re craving a warm dish that delivers a satisfying kick, nothing beats a bowl of Zesty Jalapeño Corn Chowder. This delightful soup brings together the sweet taste of corn with the tantalizing heat of jalapeños, creating a harmonious blend of flavors that will tantalize your taste buds.

Perfect for both a cozy evening at home and impressing guests at a dinner party, this chowder is an ideal choice for any occasion.

What sets this jalapeño corn chowder apart is its creamy texture and rich taste, achieved without overwhelming heat. The combination of sautéed onions, garlic, and fresh jalapeños provides a flavor base that complements the sweetness of the corn beautifully.

With just a few ingredients and straightforward preparation, you’ll have a delicious, zesty soup ready in no time.

Ingredients:

• 4 cups fresh or frozen corn kernels
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2-3 fresh jalapeños, minced (seeds removed for less heat)
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped cilantro or parsley for garnish
• Lime wedges for serving

In a large pot, heat the olive oil over medium heat, then sauté the chopped onion until translucent. Stir in the minced garlic and jalapeños, cooking for another 2-3 minutes.

Next, add the corn kernels and vegetable broth, bringing the mixture to a gentle boil. Simmer for about 15-20 minutes until the corn is tender.

Using an immersion blender, puree a portion of the chowder for a creamy texture while leaving some corn intact for added bite. Stir in the heavy cream or coconut milk, season with salt and pepper, and let it warm through for a couple of minutes before serving.

For the best results, adjust the number of jalapeños based on your desired spice level; remember that the flavor intensifies during cooking. If you want to add an extra layer of texture, consider garnishing with crispy bacon bits or crumbled tortilla chips.

This chowder can also be customized with additional vegetables like diced bell peppers or sweet potatoes, making it as versatile as it’s delicious.

Enjoy each warm bowl with a squeeze of fresh lime to brighten the flavors!

Hot and Sour Soup

Hot and Sour Soup is a delectable dish that balances the comforting warmth of its broth with bold, tangy flavors. Originating from Chinese cuisine, this soup is both restorative and invigorating, making it a delightful choice year-round.

The combination of spices and ingredients showcases a unique blend of heat from white pepper and the sour note from vinegar, creating a taste sensation that can revitalize the senses.

This soup is versatile and can be customized with various proteins and vegetables, catering to personal preferences and dietary needs. Whether you prefer it loaded with tofu, mushrooms, or shredded chicken, Hot and Sour Soup isn’t only quick to prepare but also a nourishing bowl of goodness.

Gather your ingredients, and let’s get started on creating a hot and sour masterpiece that warms the body and soul.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 cup sliced mushrooms
• 1 cup firm tofu, cubed
• 1/2 cup bamboo shoots, thinly sliced
• 1/4 cup white vinegar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon white pepper
• 2 green onions, chopped
• 1 egg, beaten
• Salt to taste
• Sesame oil for garnish (optional)

In a large pot, bring the broth to a boil, then add the sliced mushrooms, bamboo shoots, and tofu. Let it simmer for about 5-7 minutes until the mushrooms are tender.

Next, stir in the vinegar, soy sauce, white pepper, and salt. Slowly add the cornstarch mixture while stirring to thicken the soup. Once thickened to your liking, create a swirl in the soup with a spoon and slowly pour in the beaten egg, allowing it to cook and form delicate ribbons.

Finally, garnish with chopped green onions and a drizzle of sesame oil before serving.

For an even more layered flavor, you can infuse some ginger or garlic into the broth at the beginning of the cooking process.

Adjust the heat to your liking by adding more white pepper or even a dash of chili oil for a spicy kick. For extra nutrition, consider adding a medley of vegetables such as carrots or spinach.

Remember that the key to a great Hot and Sour Soup is balancing the hot and sour elements, so feel free to tweak the vinegar and pepper amounts to find your perfect harmony!

Spicy Butternut Squash Soup

Spicy butternut squash soup is a delightful and warming dish that perfectly blends the sweetness of squash with a kick of heat. It’s ideal for a cozy evening meal or as a vibrant starter for a dinner party. This soup not only tantalizes the taste buds but also provides a nutritious option packed with vitamins A and C. The addition of spices elevates this comforting classic to a new level, making it a perfect way to embrace the fall season.

Creating this soup is simple, yet the end result is impressively delicious. The preparation involves roasting the butternut squash to enhance its natural sweetness and develop deeper flavors. Coupled with ingredients like ginger, garlic, and red pepper flakes, this soup promises both warmth and complexity, striking the perfect balance between spice and sweetness.

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 teaspoon red pepper flakes (adjust according to spice preference)
• Salt and pepper to taste
• 1 cup coconut milk (optional, for creaminess)
• Fresh cilantro for garnish

Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender and caramelized.

In a large pot, heat a splash of oil and sauté the onion until translucent. Add the garlic and ginger, cooking for another minute. Stir in the roasted squash, vegetable broth, and red pepper flakes. Simmer for 10-15 minutes to meld the flavors, then blend the soup until smooth.

If desired, stir in coconut milk for a creamier texture before serving. For an extra layer of flavor, consider adding spices like cumin or coriander to the sauté for a unique twist. If you prefer a thicker soup, reduce the amount of broth used or add more butternut squash.

Serve the soup hot and top with fresh cilantro, a drizzle of olive oil, or a sprinkle of pumpkin seeds for added texture. Enjoy your spicy butternut squash soup as a nourishing and satisfying dish!

Ghost Pepper Chili

Ghost Pepper Chili is a daring take on the classic chili recipe, designed for those who crave intense heat and robust flavors. Utilizing the infamous ghost pepper, or Bhut Jolokia, this chili promises a fiery kick that won’t only satisfy your taste buds but also ignite your senses. The combination of tender ground meat, hearty beans, and a medley of spices melds perfectly with the ghost pepper, creating a dish that’s both delicious and exhilarating.

As you prepare the ghost pepper for your chili, remember to handle it with care; its heat can be quite overwhelming. Wearing gloves while chopping is advisable, and make certain to wash your hands thoroughly afterward. This chili is fantastic for gatherings, and the heat level can be adjusted to suit your preferences by modifying the amount of ghost pepper used or including other milder peppers to balance the heat.

Ingredients:

• 1 pound ground beef or turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2-3 ghost peppers, finely chopped (adjust to taste)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt to taste
• Fresh cilantro for garnish (optional)

In a large pot, brown the ground beef or turkey over medium heat, breaking it up with a spoon until fully cooked. Drain excess fat if necessary, then add the diced onion and garlic, cooking until they become soft.

Stir in the crushed tomatoes, kidney beans, black beans, chopped ghost peppers, chili powder, cumin, smoked paprika, and salt. Bring the chili to a boil, then reduce the heat and let it simmer for at least 30-45 minutes to allow the flavors to meld.

To guarantee the best flavor and heat balance, taste the chili before serving and adjust the seasoning if necessary. If the chili becomes too spicy, consider adding a touch of sugar or extra beans to help tone down the heat.

For those who want an extra kick, you can always serve more chopped ghost peppers or a side of hot sauce on the table. Enjoy your ghost pepper chili with cornbread or tortilla chips for a satisfying meal that will leave your guests talking long after the last bowl is empty.

Caribbean Pepperpot Soup

Caribbean Pepperpot Soup is a hearty and aromatic dish that brings the vibrant flavors of the Caribbean right to your kitchen. Known for its warmth and comfort, this soup is ideal for warming up on chilly nights or for impressing guests at dinner parties. The blend of spices, herbs, and hearty ingredients creates a complex flavor profile that encapsulates the essence of Caribbean cuisine.

This soup is a celebration of rich, bold flavors, combining the heat of pepper and warmth of spices like allspice and thyme, along with the sweetness of vegetables. Traditionally enjoyed in Guyana on special occasions, this recipe provides a delicious and simple way to enjoy its flavors any day of the week.

Let’s explore the ingredients you’ll need to bring this delightful pepperpot soup to life.

• 1 lb beef or brisket, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, whole (adjust for desired spiciness)
• 1 tsp allspice
• 1 tsp ground black pepper
• 1 tsp thyme
• 1 large carrot, chopped
• 2 cups of beef broth
• 1 cup coconut milk
• 1 bell pepper, chopped
• 2 cups water
• Salt to taste
• Fresh cilantro for garnish

In a large pot, heat some oil over medium heat and brown the beef pieces. Add the chopped onion and garlic, stirring until softened.

Next, add the Scotch bonnet pepper (leave it whole for less heat), allspice, black pepper, and thyme, cooking for another minute until fragrant. Pour in the beef broth and water, bringing it to a simmer.

Once simmering, add the coconut milk, carrots, and bell pepper. Let the soup simmer gently for about 45 minutes, or until the meat is tender and the flavors meld together, adjusting salt to taste.

When making Caribbean Pepperpot Soup, feel free to adjust the heat level by using more or fewer Scotch bonnet peppers. Additionally, you can add more vegetables such as sweet potatoes or corn for extra flavor and nutrition.

Serving the soup with a side of crusty bread or over a bowl of rice makes it a filling meal that captures the essence of Caribbean comfort food. Enjoy your cooking and the delightful aromas that will fill your kitchen!

Vietnamese Spicy Beef Pho

Vietnamese Spicy Beef Pho, or “Phở Bò,” is a fragrant and nourishing soup that embodies the balance of flavors typical of Vietnamese cuisine. It combines tender beef, aromatic herbs, and a flavorful broth, all while incorporating a delightful touch of heat. This soup is a comfort dish that warms both body and soul, making it perfect for chilly evenings or a casual lunch with friends and family. The deep flavors of the broth, enhanced by various spices and the addition of chilies, create an unforgettable dining experience.

To make a truly authentic Pho, you’ll want to take your time simmering the broth to guarantee all the spices and flavors meld beautifully. Using fresh ingredients is vital, as they contribute to the overall taste and aroma of the final dish. You can enjoy this spicy soup with a side of fresh herbs like basil and cilantro, a squeeze of lime, and even more chilies if you love the heat, making it a customizable meal for everyone at the table.

• 1 lb beef bones (neck or marrow bones)
• 1 lb beef brisket or sirloin, sliced thinly
• 1 onion, halved
• 1 piece of ginger (about 2 inches), halved
• 2-3 star anise
• 1 cinnamon stick
• 4-5 whole cloves
• 1 tablespoon coriander seeds
• 2 tablespoons fish sauce
• 1-2 tablespoons chili paste (adjust to taste)
• 8 cups water
• Rice noodles (pho noodles)
• Fresh basil leaves
• Fresh cilantro
• Limes, cut into wedges
• Bean sprouts
• Sliced jalapeños or thai chilies (optional)

In a large pot, char the onion and ginger over an open flame or in a hot dry pan until slightly blackened. Add the beef bones and water to the pot along with the charred onion and ginger. Bring to a boil, then reduce the heat and simmer for about 2-3 hours, skimming off any foam that rises to the top.

After simmering, strain the broth and return it to the pot. Add the spices (star anise, cinnamon, cloves, coriander seeds), fish sauce, and chili paste. Allow it to simmer for an additional 20-30 minutes to develop the flavors.

Meanwhile, cook the rice noodles according to the package instructions. To serve, place the cooked noodles in bowls, layer the raw beef slices on top, and ladle the hot broth over it. Top with fresh herbs, bean sprouts, and lime wedges.

When preparing your Vietnamese Spicy Beef Pho, timing is significant; the longer you let the broth simmer, the more aromatic and flavorful it becomes. Consider experimenting with the spice level by adjusting the amount of chili paste or adding fresh chilies for garnish.

Additionally, for a variation, you can substitute beef with other proteins like chicken or tofu if preferred. Don’t skip the fresh herbs and lime; they’re fundamental to balancing the richness of the broth and completing the dish. Enjoy this heartwarming soup with your favorite sides and take your tastebuds on a journey!