17 Flavorful Southeast Asian Soups to Warm Your Soul

When you need something warm and comforting, there’s nothing quite like a bowl of soup. Southeast Asia is home to some of the world’s most flavorful and soul-soothing soups, with each country bringing its own unique spices, herbs, and ingredients to the table. From Thailand’s spicy and sour Tom Yum to the creamy, curry-infused Khao Soi, these soups offer a delicious escape and bring warmth straight to the heart.

Tom Yum Goong (Thailand)

A quintessential Thai soup, Tom Yum Goong is renowned for its hot and sour profile, featuring shrimp as the main protein. The broth is infused with aromatic herbs like lemongrass, kaffir lime leaves, and galangal, complemented by the heat of Thai bird’s eye chilies. To prepare, bring 4 cups of water to a boil, add 2 stalks of bruised lemongrass, 3 slices of galangal, and 5 kaffir lime leaves. After simmering for 5 minutes, introduce 200g of shrimp, 1 cup of mushrooms, 2 tablespoons of fish sauce, and 2 tablespoons of lime juice. Finish with fresh cilantro and serve hot.

Laksa (Malaysia/Singapore)

Laksa is a spicy noodle soup with a rich coconut milk base, combining elements of Chinese and Malay cuisines. It typically includes rice noodles, shrimp, tofu puffs, and bean sprouts, all immersed in a fragrant broth. To make, blend 2 tablespoons of laksa paste with 1 cup of coconut milk and 2 cups of chicken broth. Bring to a simmer, then add 200g of shrimp and cook until done. Serve over cooked rice noodles, garnished with bean sprouts, boiled eggs, and fresh cilantro.

Pho Bo (Vietnam)

Pho Bo is Vietnam’s iconic beef noodle soup, characterized by its clear, aromatic broth and tender beef slices. The broth is traditionally simmered with beef bones, star anise, cloves, and cinnamon, imparting a deep flavor. To prepare, simmer 1kg of beef bones with 1 onion and a 5cm piece of ginger (both charred) in 3 liters of water for 6 hours. Season with 1 tablespoon of fish sauce and a pinch of sugar. Serve over rice noodles, topped with thinly sliced beef, fresh herbs, bean sprouts, and lime wedges.

Soto Ayam (Indonesia)

Soto Ayam is a comforting Indonesian chicken soup, distinguished by its yellow-tinted broth from turmeric. It often includes shredded chicken, vermicelli noodles, and hard-boiled eggs, garnished with fried shallots and lime. To make, sauté 2 cloves of garlic, 1 chopped onion, and 1 teaspoon of turmeric in oil until fragrant. Add 500g of chicken pieces and 4 cups of water, then simmer until the chicken is cooked. Serve over vermicelli noodles, topped with sliced eggs, bean sprouts, and a squeeze of lime.

Mohinga (Myanmar)

Often considered Myanmar’s national dish, Mohinga is a fish-based soup enriched with rice noodles and flavored with lemongrass, banana stems, and chickpea flour. It’s typically enjoyed as a hearty breakfast. To prepare, simmer 500g of fish with 2 stalks of lemongrass and 1 sliced banana stem in 2 liters of water until the fish is cooked. Remove the fish, flake the meat, and return it to the pot. Thicken the broth with 2 tablespoons of chickpea flour mixed with water, then serve over rice noodles, garnished with cilantro and lime.

Sinigang na Baboy (Philippines)

Sinigang na Baboy is a Filipino pork soup known for its savory and sour taste, typically achieved using tamarind as the souring agent. The soup includes pork ribs, tomatoes, and various vegetables like kangkong (water spinach) and radish. To make, boil 500g of pork ribs with 1 chopped onion and 2 diced tomatoes in 4 cups of water until the meat is tender. Add 1 packet of tamarind soup mix, 1 sliced radish, and 1 cup of kangkong leaves, then simmer for another 10 minutes. Season with fish sauce and serve hot.

Khao Piak Sen (Laos)

Khao Piak Sen is a traditional Lao chicken noodle soup, featuring thick, chewy rice noodles in a savory broth. It’s often garnished with fried garlic, cilantro, and lime, making it a comforting meal. To prepare, simmer 500g of chicken pieces with 2 crushed lemongrass stalks and 3 slices of galangal in 2 liters of water until the chicken is cooked. Remove the chicken, shred the meat, and return it to the pot. Add 200g of fresh rice noodles, cook until tender, and serve topped with fried garlic and fresh herbs.

Canh Chua (Vietnam)

Canh Chua is a Vietnamese sour soup, typically made with fish, pineapple, tomatoes, and bean sprouts, flavored with tamarind and fresh herbs. It’s a harmonious blend of sweet, sour, and savory flavors. To make, simmer 500g of fish fillets with 1 cup of pineapple chunks, 2 diced tomatoes, and 2 tablespoons of tamarind paste in 4 cups of water for 15 minutes. Add 1 cup of bean sprouts and cook for another 2 minutes. Season with fish sauce, garnish with fresh herbs, and serve hot.

Kaeng Som (Thailand)

Kaeng Som is a traditional Thai sour curry soup known for its tangy and spicy flavor profile. Typically made with fish and vegetables such as green papaya or water morning glory, the broth is flavored with a paste of dried chilies, shallots, and shrimp paste, and soured with tamarind. To prepare, blend 10 dried red chilies, 5 shallots, and 1 tablespoon of shrimp paste into a smooth paste. In a pot, bring 4 cups of water to a boil, add the paste, and simmer for 5 minutes. Add 200g of fish fillets and 1 cup of sliced green papaya, cook until the fish is done, then season with 2 tablespoons of tamarind paste and 1 tablespoon of fish sauce.

Tinola (Philippines)

Tinola is a Filipino chicken soup known for its clear broth and subtle ginger flavor, often cooked with green papaya and malunggay leaves. This comforting dish is typically served as a main course alongside rice. To prepare, sauté 1 chopped onion, 3 cloves of minced garlic, and a 2-inch piece of sliced ginger in oil until fragrant. Add 500g of chicken pieces and cook until lightly browned. Pour in 4 cups of water, bring to a boil, then add 1 cup of green papaya slices and simmer until the chicken is cooked through. Season with fish sauce and add a handful of malunggay leaves before serving.

Sayur Asem (Indonesia)

Sayur Asem is an Indonesian tamarind-based vegetable soup, offering a delightful balance of sweet, sour, and spicy flavors. Common ingredients include corn, long beans, chayote, and peanuts. To make, boil 4 cups of water with 2 tablespoons of tamarind paste, 1 sliced tomato, and 2 sliced red chilies. Add 1 cup of chopped long beans, 1 chopped chayote, and 1 ear of corn cut into pieces, cooking until the vegetables are tender. Season with salt and palm sugar to taste, and garnish with fried shallots before serving.

Kuy Teav (Cambodia)

Kuy Teav is a Cambodian noodle soup featuring a clear pork or beef broth, rice noodles, and an assortment of toppings like sliced meat, herbs, and lime. Often enjoyed as a breakfast dish, it’s both light and flavorful. To prepare, simmer 500g of pork bones with 1 chopped onion and 2 crushed garlic cloves in 2 liters of water for 2 hours. Strain the broth, then season with fish sauce and sugar to taste. Serve over rice noodles, topped with sliced pork, bean sprouts, fresh herbs, and a wedge of lime.

Tom Kha Gai (Thailand)

Tom Kha Gai is a Thai coconut soup that combines the richness of coconut milk with the sharpness of galangal, lemongrass, and kaffir lime leaves. Typically made with chicken and mushrooms, it’s a harmonious blend of creamy, spicy, and tangy flavors. To make, bring 2 cups of coconut milk and 2 cups of chicken broth to a simmer with 2 stalks of bruised lemongrass, 5 slices of galangal, and 5 kaffir lime leaves. Add 200g of sliced chicken and 1 cup of mushrooms, cooking until the chicken is done. Season with 2 tablespoons of fish sauce, 1 tablespoon of lime juice, and fresh cilantro before serving.

Bak Kut Teh (Malaysia/Singapore)

Bak Kut Teh, translating to “meat bone tea,” is a Malaysian and Singaporean pork rib soup simmered in a complex broth of herbs and spices. Despite its name, it doesn’t contain tea; the term refers to the dark color of the broth. To prepare, simmer 1kg of pork ribs with 6 cloves of garlic, 1 tablespoon of white peppercorns, and a Bak Kut Teh spice packet in 2 liters of water for 2 hours. Season with soy sauce and serve with rice and Chinese crullers.

Samlar Machu (Cambodia)

Samlar Machu is a Cambodian sour soup, often made with fish or pork and flavored with tamarind, pineapple, and tomatoes. The addition of fresh herbs like basil and cilantro enhances its refreshing taste. To make, simmer 500g of fish fillets with 1 cup of pineapple chunks, 2 diced tomatoes, and 2 tablespoons of tamarind paste in 4 cups of water for 15 minutes. Add 1 cup of bean sprouts and cook for another 2 minutes. Season with fish sauce, garnish with fresh herbs, and serve hot.

Ohn No Khao Swè (Myanmar)

Ohn No Khao Swè is a Burmese coconut chicken noodle soup, considered a precursor to Thailand’s Khao Soi. It features egg noodles in a rich coconut broth, topped with crispy fried noodles, cilantro, and lime. To prepare, sauté 1 chopped onion, 3 cloves of minced garlic, and 1 teaspoon of turmeric in oil until fragrant. Add 500g of chicken pieces and cook until lightly browned. Pour in 2 cups of coconut milk and 2 cups of chicken broth, bring to a boil, then simmer until the chicken is cooked through. Serve over egg noodles, topped with crispy noodles, fresh cilantro, and a squeeze of lime.

Khao Soi (Thailand)

Khao Soi is a Northern Thai coconut curry noodle soup, blending creamy coconut milk with red curry paste, and typically served with both boiled and crispy egg noodles. The dish is often garnished with pickled mustard greens, shallots, lime, and chili oil, offering a harmonious balance of flavors and textures. To prepare, sauté 2 tablespoons of red curry paste in oil until fragrant, then add 1 cup of coconut milk and 2 cups of chicken broth, bringing it to a simmer. Add 200g of sliced chicken and cook until tender. Serve over boiled egg noodles, topped with crispy fried noodles, and garnished with pickled mustard greens, shallots, lime wedges, and chili oil.

This article originally appeared on RetailShout.

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