Soups & Stews
This Ademe soup recipe brings a taste of the Philippines to your kitchen, where fermented shrimp paste meets toasted barley for a symphony of umami and crunch. The dish's signature depth comes from bagoong (fermented shrimp), a staple in Filipino cooking that transforms simple ingredients into something extraordinary. What makes Ademe special is how the toasted barley adds texture while absorbing the rich, savory broth.
The process is straightforward but rewarding: simmering the broth until it develops layers of flavor, blending in the fermented shrimp paste for that signature tangy punch, and finishing with barley that toasts to golden perfection. This isn't just soup—it's a celebration of Filipino comfort food, where every spoonful tells a story of tradition and home.
What you'll end up with is a hearty, aromatic bowl of soup with a velvety broth, tender vegetables, and barley that offers both crunch and substance. The umami from the fermented shrimp paste lingers, while the toasted barley adds a satisfying contrast. It's the kind of dish that warms you from the inside out, perfect for chilly evenings or family gatherings.
Whether you're making it for the first time or perfecting your technique, this Ademe soup stays true to its roots while being adaptable to modern kitchens. The recipe balances authenticity with approachability, ensuring you can recreate this Filipino classic with confidence. Ready to dive in?
Ingredients for ademe soup
Fermented shrimp and toasted barley create this Filipino classic's signature umami crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Bagoong (Fermented Shrimp Paste) 🦐 | 3 tbsp | Filipino brand preferred (e.g., La Paz) |
| Toasted Barley 🌾 | ½ cup | Store-bought or homemade |
| Onion 🧅 | 1 whole | Yellow or red, diced |
| Garlic Cloves 🧄 | 6 cloves | Minced for aromatic base |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated, peeled |
| Tomatoes 🍅 | 2 whole | Medium-sized, quartered |
| Green Beans 🌱 | 1 lb | Trimmed, cut into 1-inch pieces |
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cubed |
| Coconut Milk 🥥 | 1 can | Full-fat, 13.5 oz (400 ml) |
| Chicken Broth 💧 | 4 cups | Homemade or low-sodium |
| Fish Sauce 🐟 | 1 tbsp | Red Boat preferred |
| Sugar 🍚 | 1 tbsp | White or brown |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bay Leaves 🌿 | 2 whole | For depth of flavor |
The bagoong is non-negotiable—Filipino brands like La Paz have that authentic funk. Grab it at Asian markets or well-stocked grocery stores' international aisle. If you can't find it, anchovy paste with extra fish sauce works in a pinch, but it won't be exactly the same. The toasted barley is key for texture—store-bought works, but toasting your own (in a dry pan until golden) adds serious depth. For the chicken, bone-in thighs would be even better, but boneless breasts work fine if that's what you've got.
No fish sauce? Soy sauce at half the amount gets you close, though it won't have that same umami punch. The coconut milk can should be full-fat—light versions won't give the same richness. If you're using canned tomatoes, San Marzano is ideal, but any good-quality canned tomatoes will do. The green beans can be subbed with bok choy or snap peas if you're feeling adventurous. And yes, you can skip the bay leaves if you're out, but trust me—they make a difference.
This soup tastes even better the next day as flavors meld. Keeps 4-5 days in the fridge, or 3 months frozen in airtight containers. I like to make a big batch and freeze portions for lazy weeknights. The barley stays crunchy if you reheat gently—just warm through on the stove with a splash of water or broth.
Why You'll Love This Recipe
- Pantry-to-Pot Magic: I swear, this soup starts with ingredients you might already have—no fancy shopping required. Toasted barley adds that nutty crunch, while bagoong (yes, that fermented shrimp paste) delivers a punch without needing a spice rack.
- Umami Bomb: That first spoonful of bagoong simmered with ginger and garlic? It’s like a flavor explosion in your mouth. The toasted barley soaks up all the savory goodness, making every bite rich and satisfying.
- Lunchbox Hero: Between us, this soup reheats like a dream—perfect for meal prep or packing leftovers. Toss in some veggies from last night’s dinner, and suddenly you’ve got a hearty lunch for the next day.
- Budget Winner: Honestly, bagoong and barley stretch this recipe into a full meal for next to nothing. I’ve made this for under $5 per serving, and it still feels like a restaurant-worthy dish. (Yes, even on a Tuesday night.)
Step-by-step instructions for Ademe soup
Let's build this rich, umami-packed Filipino soup layer by layer—starting with the aromatic base and ending with that signature toasted barley crunch.
Bloom the Aromatics and Build the Umami Foundation
Heat a large pot over medium heat and add the 3 tablespoons bagoong (fermented shrimp paste). Let it bloom for 1-2 minutes until the aroma intensifies—this is where the deep umami magic begins. Then add the 1 whole diced onion and cook for 3 minutes until softened but not browned.
Add the 6 minced garlic cloves, 1 tablespoon finely grated ginger, and the 2 quartered tomatoes. Stir constantly for 4-5 minutes until the tomatoes break down and the mixture becomes fragrant. Here's the thing—don't rush this step. The slow cooking allows the flavors to meld properly, creating that complex savory-sweet base that defines ademe.
Develop the Broth and Incorporate the Chicken
Pour in the 4 cups chicken broth and bring to a gentle simmer. Add the 1.5 pounds cubed chicken breast, 1 tablespoon fish sauce, 1 tablespoon sugar, 1 teaspoon salt, 0.5 teaspoon black pepper, and the 2 whole bay leaves. Partially cover and simmer for 15 minutes until the chicken is 80% cooked—it should still have a slight resistance when pierced with a fork.
This partial cooking ensures the chicken finishes perfectly in the final simmer. I like to check the chicken at 12 minutes—if it's cooking too quickly, reduce the heat slightly. The broth should be infused with rich, savory flavors by now, with the bay leaves adding subtle earthiness.
Add Vegetables and Coconut Milk for Creamy Depth
Add the 1 pound trimmed and cut green beans and simmer for 5 minutes until they begin to soften but still retain their vibrant green color. Then pour in the 1 can full-fat coconut milk and stir gently. The coconut milk will create a velvety texture while adding a subtle sweetness that balances the umami.
Here's where the soup transforms—simmer uncovered for another 5 minutes to let the flavors meld. You'll notice the soup thicken slightly from the coconut milk, and the aroma will become even more complex. This is the moment when all the flavors come together, creating that perfect harmony of savory, sweet, and umami.
Finish with Toasted Barley for Crunch and Texture
In a dry skillet over medium heat, toast the 0.5 cup toasted barley for 2-3 minutes until it's fragrant and slightly golden. Immediately add it to the soup and simmer for 3-4 minutes just to warm through—don't overcook or it will lose its crunch.
Taste and adjust seasoning if needed—you might want to add a touch more fish sauce for umami depth or a pinch of salt. The barley should be distributed evenly throughout the soup, providing that delightful textural contrast with each spoonful. This is the signature element that makes ademe so satisfying.
Rest and Serve with Perfect Presentation
Remove from heat and let the soup rest for 5 minutes—this allows the flavors to fully meld and the barley to absorb any remaining liquid. Serve immediately in warm bowls, garnished with additional toasted barley if desired. The soup should be rich and flavorful with each component—chicken, vegetables, and barley—distinct yet perfectly balanced.
This is where the magic happens: the first spoonful delivers that complex umami punch from the bagoong, followed by the creamy coconut milk, and then the satisfying crunch of toasted barley. Each bite should be a perfect harmony of textures and flavors that makes this soup truly special.
Pro Tips For Making Ademe Soup
- Bloom the Bagoong First: I learned this the hard way—adding bagoong raw to hot broth makes the whole soup taste bitter and off-putting. Instead, mix a spoonful into cold water first, let it sit for 5 minutes, then strain out the solids before adding it to the simmering broth. The flavor integrates smoothly, not like you’re eating a shrimp paste bomb.
- Toast Barley Until Nutty: Skip the microwave shortcut—properly toasted barley is the thing that matters most. Heat it in a dry pan over medium until it’s golden and smells toasty, not burnt (about 5 minutes, stirring constantly). Under-toasted barley stays bland; over-toasted turns bitter. Your nose is your best judge here.
- Sweat Onions Low and Slow: High heat turns ademe soup into onion soup—mushy and sad. Cook the onions over low heat until they’re translucent and just starting to caramelize (about 8-10 minutes). The slow method builds flavor without burning, and you’ll taste the difference when the broth comes together.
- Grate Ginger Fine: Pre-grated ginger from the jar is a shortcut, but it’s also the reason your soup might taste soapy. Use a microplane or fine grater and zest about 1 tablespoon of fresh ginger—it releases more aromatic oils and blends seamlessly into the broth. No straining needed, just stir and let it infuse.
Pro cooking tips for this recipe
Bloom the Bagoong
Don't skip this critical step—the bagoong needs to bloom for 1-2 minutes over medium heat to release its deep umami flavors. I use a 6-quart Dutch oven because it gives enough surface area for even cooking. The paste will sizzle and darken slightly—this is normal and signals the aromatic compounds are activating. 🌶️
Simmer Control
Keep the broth at a gentle simmer (small bubbles, not rolling) after adding the chicken. A thermometer reading of 185-190°F ensures tender chicken without curdling the coconut milk later. I like to use a Meater thermometer clipped to the chicken for precision. If it boils too vigorously, reduce heat immediately.
Barley Toasting
Toast your barley in a nonstick skillet over medium heat until it's golden and fragrant—about 2-3 minutes. Watch closely after 1 minute to prevent burning. The key is even color—this ensures perfect crunch without bitterness. Add it immediately to the soup to preserve that fresh-toasted aroma.
Coconut Milk Timing
Add the coconut milk only after the vegetables have softened slightly—this prevents curdling from sudden temperature changes. Stir gently with a wooden spoon to avoid creating lumps. The milk should integrate smoothly, creating that signature creamy texture without breaking.
Flavor Balancing
Taste as you go! The fish sauce and sugar should create a perfect balance of salty and sweet. If the broth tastes too acidic, add a pinch of sugar. Too bland? A splash more fish sauce or a squeeze of lime brightens it up. I keep a small bowl of Red Boat fish sauce nearby for quick adjustments.
Resting Matters
Never skip the 5-minute rest—this allows the barley to absorb flavors and the broth to settle. Serve in warm bowls with a sprinkle of extra toasted barley on top. The contrast between the creamy broth and crunchy barley is what makes this soup unforgettable. Trust me, your taste buds will thank you! ✨
Nutrition facts
Frequently asked questions
What makes Ademe soup different from other Filipino soups?
Ademe soup stands out thanks to its signature fermented shrimp paste (bagoong) and toasted barley combination. While other Filipino soups might use coconut milk or chili, Ademe's umami depth comes from the bagoong, and the barley adds a satisfying crunch that sets it apart from creamy or broth-based dishes like sinigang or laing.
Can I substitute the bagoong with something else?
If you can't find authentic bagoong, try anchovy paste mixed with extra fish sauce—it mimics the umami but won't be identical. For a vegetarian option, soy sauce or miso paste can add depth, though the flavor profile will differ. The key is balancing saltiness and funkiness, so adjust seasoning carefully.
How do I prevent the barley from getting mushy?
Toast the barley separately in a dry pan until golden (2-3 minutes) before adding it to the soup. Then simmer for only 3-4 minutes in the broth—any longer and it loses its crunch. For extra insurance, add it right before serving and let it soak up flavors without overcooking.
Is Ademe soup spicy?
Not traditionally! This recipe keeps the heat mild, focusing on umami and coconut creaminess. If you prefer spice, add 1-2 sliced Thai chilies while simmering or a dash of chili flakes at the end. The bagoong already provides a tangy kick, so adjust carefully to avoid overpowering the delicate balance.
Can I make Ademe soup ahead of time?
Yes! It tastes even better the next day as flavors meld. Store in an airtight container in the fridge for 4-5 days or freeze for 3 months. Reheat gently on the stove, adding a splash of water or broth to maintain texture. The barley stays crunchy if reheated just until warm.