Tacohuaco

Spicy, warming, bright, quick, and easy to cook if you already have kimchi, spicy quick-pickled cucumbers, and some chicken broth in the fridge. Eating this soup is like eating lava!

Ingredients

Yields 4 portions

  1. 1 onion
  2. 1 zucchini
  3. ¬Ĺ red bell pepper
  4. 1 cup of kimchi
  5. spicy quick-pickled cucumbers
  6. 1 l of chicken broth
  7. 1 l of water
    boiling
  8. kimchi paste
  9. olive oil
  10. salt
  11. black peppercorns
  12. curcuma powder
  13. smoked paprika powder

Warnings

  1. Kimchi could be non-vegan: if not labeled as vegan, it may contain fish sauce.

Directions

  1. Prepare the vegetables. Onion: peel, halve, and cut into medium dice. Zucchini: cut the ends, halve lengthwise, and cut into 1/4 cm half-moons. Bell pepper: remove the seeds, and cut into medium strips. Kimchi: roughly chop. Pickled cucumbers: halve.
  2. Heat a medium-sized pot on medium-low heat, add olive oil, add onions and sauté them until golden. Add salt in the middle.
  3. Season with a few black peppercorns, curcuma powder, and smoked paprika powder. Thoroughly mix everything, and cook for about 30 seconds.
  4. Add the zucchini, bell peppers, kimchi, and pickled cucumbers to the pot, and cook until the zucchini softens a bit.
  5. Add the chicken broth, and water, increase the heat to medium-high, bring to a boil, reduce the heat to medium-low, and cook covered until the vegetables are tender.
  6. Add a bit of kimchi paste if not spicy enough, and more salt if needed.
Explore ingredients

Ingredients explorer

NameKindSeasonContains
Bell pepperVegan
April
May
June
July
August
September
October
Chicken brothPoultry
CucumberVegan
May
June
July
August
September
Curcuma powderVegan
KimchiVegan
Kimchi pasteMeatGluten
Olive oilVegan
OnionVegan
Paprika powderVegan
PeppercornVegan
SaltVegan
WaterVegan
ZucchiniVegan
June
July
August
September