Southeast Asian Noodle Soups in The New York Times

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, makrut 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 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)

Related: Recipe Review: Coconut Stew with Basil but no Lemon Grass

Image: Evan Sung for The New York Times

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