What if soup is too spicy

You give your dish a final taste to make sure it's good to go and suddenly your mouth is on fire. The dish you've slaved over is waaaaay too spicy.

You think, "Oh no, I've gone too far! I shouldn't have added that last dash of cayenne! I've rendered my dish inedible! Possibly lethal! For too-hot chili, it also helps if you serve it with a dollop of sour cream. Dairy products are the most efficient way to cool the burn of chili peppers. But I have found that a little acidity, such as a tablespoon or so of balsamic or sherry vinegar added at the last minute, helps to bring soup flavors into balance.

Hanna Balan via Unsplash. If you or any of your guests are lactose intolerant, I suggest using coconut milk, which contrary to its name has no dairy. Get the kind that comes in a can—unsweetened. There are usually two options: light coconut milk, which has a more watery consistency, and coconut cream, which is thick, creamy, and decadent.

They taste about the same only the cream is of course more creamy and so the added fat might work a little better to combat the heat. Warning: The only issue with this solution will be the strong flavor of coconut, which doesn't mix well with some ingredients and doesn't appeal to everyone.

Solution rating : 3 stars out of 5. A good solution if you like the flavor or coconut. Correcting your soup with logic can be the best approach, assuming you have the time and ingredients. The solution involves adding more of all the ingredients except the guilty spice! By adding more of everything else, you retain the flavor you were hoping for but reduce the heat. The only drawback here is more soup. This may be fine if you are making dinner for two, as a dinner for three will only leave a little leftover.

But in large quantities, it may not worth the effort. Still, I usually find that the power of pride compels me to choose this method. Solution rating : 5 out of 5 If you have the time and money; 0 stars if you don't. There are many substitutes for dairy that can be used to tame the heat. In addition to the options already mentioned above, you might use. If you don't want to add too much of one single spice-fighting ingredient, if you'd rather not overwhelm your soup with just one of these flavors, you can choose several methods from this list to team together.

As you can clearly see, an overly spicy soup is never a lost cause. In fact, you may even end up improving the taste granted, this is unlikely. I hope you enjoyed this article; please feel free to share any thoughts or methods on the comment section below and I'll do my best to incorporate them as soon as possible!

Adding water would expand the density of the spiciness, resulting in a lower spicy-unit-per-cubic-centimeter rating, which is the official rating system of the International Spicy Soup Consortium ISSC.

I made some vegetable soup. I followed the recipe but found out that it had too much of a sweet taste to it. The recipe called for 3 t. Would this have made it sweet? You may need to add more salt to reseason your soup. Pour in whole milk or full-fat yogurt to add more creaminess to your soup. Full-fat dairy foods have a compound that counteracts capsaicin, which is the chemical that makes food spicy. Mix your soup well until all of the ingredients are thoroughly combined.

If your soup still tastes too spicy, put in another 1 tablespoon 15 ml and mix it again. Pour in 1 US tbsp 15 ml of lemon juice or vinegar to offset the spice.

The acidity in lemon juice and vinegar can help mask the heat and brighten the other flavors in your soup, so stir in 1 tablespoon 15 ml. Avoid adding too much lemon juice or vinegar since it could make your soup too sour.

Try mixing in a spoonful of honey or sugar to cut the spice with sweetness. Sometimes, a sweet flavor can counteract spiciness and make your soup taste more balanced.

Only add in a spoonful at a time and mix it into the broth. Be careful not to add too much sugar, or else your soup may taste too sweet.

Did you make this recipe? Leave a review. Method 2. Scoop a dollop of sour cream into your bowl of soup and stir it into the broth. The fat in the sour cream will help mask the spices and make your soup creamier. Sour cream works well for chili, chowder, and taco soup. Sprinkle shredded cheese on your soup to mask the spicy flavor. You can use any kind of cheese you want on your soup, but common choices include Cheddar, Swiss, and Gruyere.