Baby Yoda’s Spicy Soup Recipe | Star Wars Inspired Recipes

Hungry, Are You?

Hello, there! Today we’re blasting off to a galaxy far, far away to explore the universe of flavors found on the many planets throughout the Star Wars saga.

This is officially my first “Star Wars Week” here on the blog and honestly, I can’t believe I didn’t start doing it sooner! With May the 4th practically celebrated as a federal holiday in the United States, plus a lengthy list of fictional feasts found on Wookieepedia (where I did most of my research for this week while the Star Wars movies played on repeat in the background), I knew it was high time to embrace the Force and follow my stomach into the dark side of being hungry.

This is The Way

Baby Yoda – uh, I mean Din Grogu – eats a lot of interesting things throughout his travels with the Mandalorian. From cookies to frog eggs, even Din Djarin (played by Pedro Pascal) has a hard time keeping the youngling from popping anything he could get his hands on into his mouth.

Snacking aside, one of the many foods Grogu enjoys is soup. In the original run of the series, it is said that Yoda was practicularly bad at cooking – everything he made was too spicy or tasted like swamp stew. In the Mandalorian, Grogu regularlly enjoys soup, no matter what’s swimming in it.

This soup takes all of the best flavors from across the universe and combines them into a stew that even Yoda would have enjoyed.

Ready to channel your inner Jedi and cook up a dish that’s a favorite in both the swampy retreats of Dagobah and the more civilized corners of Coruscant? Here’s the recipe for a spicy soup that Baby Yoda, or should I say, Grogu, would slurp down faster than you can say “May the Force be with you!”

Ingredients For Soup, We Have

• Chicken breasts: Adds protein and forms the base of the soup.
• Purple carrot: Provides a sweet flavor and vibrant color.
• Orange carrot: Adds sweetness and color, enriching the soup’s visual appeal.
• Celery stalks: Offers a crisp texture and a mild, earthy flavor.
• White onion: Contributes a foundational savory flavor.
• Shrimp paste: Infuses the soup with a deep, umami flavor.
• Chicken broth: Serves as the liquid base, melding all flavors together.
• Smoked andouille sausage: Introduces a smoky, spicy flavor to the dish.
• Tomato sauce: Adds acidity and richness, thickening the broth.
• Cayenne pepper: Provides a spicy kick.
• Garlic powder: Offers a robust garlic flavor without the fuss of peeling.
• Salt: Enhances the overall flavor of the soup.
• Pepper: Adds a mild heat and depth.
• Yellow curry powder: Gives a warm, aromatic taste.
• Garam masala: Lends a complex spice blend that is subtly sweet and spicy.
• Hatch chili flakes: Adds heat and a touch of smokiness.
• Pearl couscous: Adds texture and helps thicken the soup.
• Butter: Used for sautéing and adding richness.
• Fingerling potatoes: Provide a hearty, earthy element to the soup.

Cook Now, We Must

First things first, grab your trusty soup pot and get that butter melting over medium-high heat until it’s nice and frothy. Toss in those chicken pieces and sear them just until they begin to brown around the edges. No need to fully cook them yet—they’ll get there!

Veggie Time

Next up, it’s time to introduce your fingerling potatoes, both types of carrots, celery, and onion into the mix. Give them a good stir with the chicken, letting them get acquainted in the heat. This is the part where you start seasoning—sprinkle in the salt, pepper, garlic powder, garam masala, and curry powder. It’s like you’re using the spice force!

Flavor Boost with Shrimp Paste

Now, add that shrimp paste. Stir it through until everything in the pot is well-coated and you’ve got that savory aroma filling up your kitchen. It’s going to smell incredible!

Simmer and Combine

Pour in your tomato sauce next and let it simmer lightly before adding the chicken broth. Once your broth is in, it’s time for the cayenne and chili flakes—adjust these to taste depending on how adventurous you’re feeling today. Remember, even a Jedi likes a little heat now and then.

The Final Countdown

Let your soup bubble gently for about 10-15 minutes—this is when all those flavors really start to make friends. Stir occasionally to keep anything from sticking to the bottom. After that, it’s time to add the couscous. Let everything simmer together until the couscous is tender, which should take another 8-10 minutes.

Galactic Cooking Tips

• Sautéing your veggies: To maximize the flavors in your soup, ensure your vegetables are well-sautéed before adding liquids. This step is crucial as it concentrates the flavors, ensuring that the celery, onions, and carrots meld perfectly with the fats and seasonings, creating a rich base for your soup.
• Managing spice levels: Cayenne pepper and chili flakes can significantly alter the heat of your soup. Start with a smaller amount and adjust according to your taste preference. Remember, it’s easier to add more spice than to try to balance it out after the fact.
• Cooking couscous: Pearl couscous should be added towards the end of your cooking process. Ensure the soup is simmering gently to avoid overcooking the couscous, which can become mushy and overly thick if left too long.
• Balancing flavors: After your soup has simmered, taste and adjust the seasoning as necessary. Sometimes, a pinch more salt or a splash of acid, like lemon juice, can help balance the flavors, especially if the soup tastes too spicy or rich.

So there you have it, Hungry People—a soup that’s as rich in flavor as it is in character. Whether you’re whipping this up for a cozy night in or as part of your Star Wars marathon menu, this spicy soup is sure to impress. It’s a nod to our favorite galaxy far, far away and a testament to the diverse palates of its inhabitants. Don’t forget to tweak the heat to suit your taste buds, and let each spoonful take you on a journey across the cosmos.

May the flavors be with you!

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