Ode to a good hot bowl

Ode to a good hot bowl

by Ken Stewart
The Guam Food Guy

Wow! Let’s count our blessings that we “dodged” another typhoon bullet by only getting a record flooding from Tropical Storm Halong! This must be the season for the storms as they are becoming more frequent and getting closer to us!

I am getting better after fighting this pernicious flu bug. I thought with all this wet weather and colds affecting people, it would be good to have some hot “kadu” (soup)  to restore us to a better condition. So I reached back a collection of reviews I did a while back on restaurants serving up a good bowl of soup and updated it with some new favorites (Note: some prices may have increased since these write-ups were created).

Mary’s Vietnamese Restaurant

Mary’s Vietnamese is my preferred stop for Sinigang with Shrimp, as I find it an ideal restorative to help fight off that nasty flu bug that’s making the rounds. The hot, sour, and spicy broth really de-congests and makes one feel better immediately. This is the one soup that I have as take-out, and whenever Zee goes to pick it up, they know that the food guy’s not feeling well! It’s been so long since I’ve ordered it as a dinner entree that I don’t have any current electronic images to share. It’s one for the imagination!

Check out more restaurants on our Restaurant page!

Some favorite soup recipes

Chalakiles: Red cream of rice soup


  • 1 chicken fryer, cut into small pieces  
  • 2 tbsp cooking oil
  • 1 medium onion, chopped  
  • 2 garlic cloves, chopped
  • 1/2 cup of achote water (Achote or annatto. Mix seeds with water to produce red-colored water.)
  • 5 cups chicken broth (or water)
  • 1 cup rice, toasted and ground (or cream of rice browned in a skillet)
  • 1 cup coconut milk (optional)  
  • Salt and black pepper, to taste


  1. Sauté garlic in hot oil, then discard garlic. Add onions to oil, along with chicken and achiote water. Bring water to a boil, adding chicken broth. Gradually add toasted rice, mixing it in as it is added.
  2. Continue boiling for about 5 minutes until the mixture thickens to desired consistency. Add coconut milk, if desired.
  3. Serve with white rice or serve as a soup.

– Josephina D. Chaco, Guampedia.com

Potato, Onion and Leek Soup


  • 1/2 stick margarine or 4 Tbs butter  
  • 1 large onion, cut in chunks
  • 1 small onion, cut in chunks  
  • 3 stalks leeks, trimmed and washed, sliced
  • 5 to 6 Yukon Gold potatoes, unpeeled, cut into small chunks (if you can’t get Yukon, Russet will work well)
  • 4 to 6 cups chicken or vegetable stock
  • 1/3 cup milk, cream, non-dairy creamer, soy milk or rice milk
  • salt and pepper to taste  
  • fresh dill, cut, for topping

Melt margarine/butter in large pot. Add onions and leeks and saute till almost soft. Add potatoes. Cook over low-medium heat for about 15 to 20 minutes till soft, stirring often. Add stock, cover, boil, then cook on a low boil for about 20 minutes. Remove from heat. Either puree the entire contents, then add milk, salt and pepper, or remove potatoes and onion/leeks with 1/2 the liquid and puree in a food processor or blender. Then add milk, salt and pepper and return to pot and rest of soup. Mix everything well till thick and smooth. After soup is ladled into bowl, top with chopped dill. Serve with croutons or Chinese noodles.

If you want a thinner soup, add more water and less milk. If you want a thicker soup, add more milk and less water. If you want it chunky, either don’t puree it all with immersion blender or leave over some of the potatoes in pot before pureeing in food processor. If you want a Vichyssoise, soon after pureeing, pour soup into a Tupperware container or leave in pot and put it in the fridge and refrigerate for 4 hours.

– Guam Diner

Garlic Chicken and Lime Soup


  • 2 Tbs olive oil  
  • 1/4 cup finely chopped garlic
  • 1 to 2 boneless, skinless chicken breast halves, diced
  • 6 cups chicken or vegetable stock
  • 2 cups canned or fresh tomatoes, chopped
  • 1/4 cup fresh lime juice  
  • Salt and freshly ground pepper to taste
  • Cayenne pepper to taste (optional)

Heat the olive oil in a large saucepan over moderate heat and saute the garlic about 5 minutes, until light golden brown. Add the chicken and saute an additional 2 minutes, stirring frequently. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 5 minutes.

Yield: 4 to 6 Servings

– Guam Diner

Ghanaian Peanut Soup


  • 6 cups chicken stock  
  • 2/3 cup peanut butter  
  • 1/2 cup tomato paste
  • 1/4 cup dry white wine (optional)   
  • 1/4 tsp cayenne pepper, or to taste
  • Salt and freshly ground pepper to taste

Bring the chicken stock to a simmer over moderate heat and stir in the remaining ingredients. Simmer over low heat until the fat from the peanut butter rises to the surface, about 20 minutes. Skim off the fat. Serve hot or thoroughly chilled.

Yield: 4 to 6 Servings

– Guam Diner

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