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.

posted by clh on February 9th 2009 at 10:11am
view clh's profile

Great minds think alike :)
Just last week I made an Asian inspired soup with meatballs! http://mangotomato.blogspot.com/2009/02/asian-soup-with-meatballs.html

posted by orchidgirl1979 on February 9th 2009 at 10:58am
view orchidgirl1979's profile

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.

posted by Tiamat_the_Red on February 9th 2009 at 11:32am
view Tiamat_the_Red's profile

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. : )

posted by miniminx on February 9th 2009 at 1:43pm
view miniminx's profile

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

posted by Brooklynnina on February 9th 2009 at 2:36pm
view Brooklynnina's profile

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!

posted by aleec on February 9th 2009 at 4:32pm
view aleec's profile

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.

posted by Joan in SB on February 9th 2009 at 11:14pm
view Joan in SB's profile