Southeast Asian Noodle Soups in The New York Times

When we announced Soup Month, several of you commented that you'd like recipes and tips for Asian soups. Then we remembered an article from our Times Top 5 at the beginning of January about Southeast Asian noodle soups that we thought we'd revisit. As the author writes, "These are chicken noodle soups you want to bathe in."

Soups from Southeast Asia are complicated only in the ingredients. You'll need to get your hands on lemon grass, kaffir lime leaves, thai basil, and a few spices you might not have, like turmeric or coriander. But to be honest, you can substitute cilantro for thai basil, and kaffir lime leaves are usually listed as optional. Other ingredients like chili paste, coconut milk, and fish sauce are sold everywhere.

The spices and herbs are the thing; otherwise, you're just making a chicken soup. So there's no fancy technique that only Thai chefs have mastered—and no reason to be intimidated.

Read the article:
• From Asia, Rapture in a Bowl, from The New York Times

Get the recipes:
• Coconut Curry Chicken Noodle Soup
• Soto Ayam (Indonesian Chicken Soup with Noodles and Aromatics)

Image: Evan Sung for The New York Times

Comments (7)

I made the soto ayam a few weeks ago, and it was superb. We had six people over for dinner, and I used more noodles to make it go a little further.

And now I'm craving pho. Blast.

I'd love to grow both lemongrass and kaffir lime. Lemongrass is easy, or would be if I could keep the cats from pulling it up before it gets established (set a stalk from the grocery store in a glass of water until it gets roots, then plant it) but the lime needs more sun than I get. Too bad, I bet it would smell divine.

This may sound crazy, but can you keep lemongrass in the freezer? Is there any way to extend its shelf life? I feel like it is such a good thing to have around but I don't use it that often, even though I would like to. : )

Oh, that soup with the egg in it looks SO GOOD right now...

I made the lemongrass one a few weeks back and LOVED it! Minimix-- I have some frozen lemongrass in a plastic container I got in Chinatown--it's all shredded (?) and easy to just stick in a measuring spoon and spoon some out to throw in stirfrys or soups!

yes - you can put lemongrass in a freezer - i buy the stalks and chop them into lengths and freeze them. that way you can fish them out of the stock. or you can buy a container in an asian market that aleec said above - it's preshredded and is perfect for stir fries. it's also an excellent marinade ingredient for vietnamese style grilled meats.

a good lemongrass and kaffir lime leaf substitute is (gasp) a lemon or lime (whatever you have) - throw it into the broth. i've done this a few times when i've been too lazy to go to another store. but honestly if you throw a half lemon in your soup broth/stock as you're boiling it up - it tastes exactly the same.