Chinese spinach is combined with shrimps and mushrooms to make this soup. You may use small pieces of chicken or pork in place of the shrimps.
Cook time: 15 minutes
Servings: 6 people
Chinese spinach (amaranth) egg drop soup
Soup
Korean oxtail soup (sokkoritang)
Yes, it’s spicy. But don’t let the fiery color of this rich and indulgent soup scare you. The level of heat can be easily adjusted to make the soup friendlier to your palate.
Cook time: 9 hours
Servings: 3 people
Kani and corn egg drop soup
A Chinese style egg drop soup with shredded kanikama, sweet corn kernels and scallions in chicken broth slightly thickened with starch. It’s “crab” and corn soup for people with crab allergy.
Cook time: 15 minutes
Servings: 4 people
Shrimp tom yum
Cooked with fresh lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed red chilies, hot and sour shrimp tom yum is Thailand in a bowl.
Cook time: 15 minutes
Servings: 4 people
Chicken tom yum
Thinly sliced chicken thigh fillets and fresh oyster mushrooms are cooked with herbs and spices. The soup is sour and spicy with a lovely citrusy aroma.
Cook time: 12 minutes
Servings: 4 people
Tom kha gai
Chicken (gai) cooked (tom) with galangal (kha). Creamy, spicy, subtly sweet balanced with tangy lime juice.
Cook time: 20 minutes
Servings: 6 people
Leftover roast duck egg drop soup
If you roasted a whole bird, pause before throwing away the bones. They're ready to be simmered in water with vegetables or spices, or both, to make a tasty stock.
Cook time: 12 hours
Servings: 6 people
Pork and vegetable miso soup (tonjiru / butajiru)
If you think that authentic miso soup should have only three solid ingredients — tofu, wakame and scallions — you might be in for a surprise. There are so many other ingredients that can be added to miso soup. Tofu is not even always a must.
Cook time: 40 minutes
Servings: 4 people