1. Soups & Broths
It's always Soup O'Clock!
All over the world people eat comforting Soups and Broths. As starter, lunch, flavour enhancer or even as breakfast! ​The main difference between Broth and Soup is that Broth is a savoury liquid made of water in which bones, meat, or vegetables have been simmered. It is used as ingredient in all kinds of dishes, whereas Soup is a dish at itself.
TOM KHA KAI
Tom Kha Kai or Tom Kha Gai is a traditional soup in Thai cooking. It is considered a ‘hot and sour’ soup (mostly from the fresh Lime juice) with a base of broth and coconut milk. You will usually find a mixture of Chicken and Mushrooms in the soup, but also Shrimp at times. The broth is also flavoured with rich aromatics like Lemongrass, Galangal (similar to Ginger), Kaffir Lime leaves, Shallots, Fish Sauce, fresh Lime juice, Coconut Milk, Cilantro, and sometimes Thai Chillies.
Tom Yum is a flavourful soup made with fresh Lemongrass, Kaffir Lime leaves, Fish Sauce, Chillies, and protein, usually Shrimp. The name Tom Yum is derived from two Thai words: Tom refers to boiling. Yum refers to the spicy and sour flavour combination. There are many variations of Tom Yum Soup in Thailand. Yet the classic recipe, and most popular version, is sometimes called Tom Yum Goong or Tom Yum Kung. Both of the words Goong and Kung refer to Shrimp or Prawns. So in essence, the name means Boiling ‘Hot and Sour Shrimp’ soup.
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TOM YUM
CHINESE HOT & SOUR SOUP
The Chinese Hot and Sour Soup is usually meat-based and often contains ingredients such as day Lily buds, wood ear Fungus, Bamboo Shoots, and Tofu, in a broth that is sometimes flavoured with Pork blood. Sometimes, the soup would also have Carrots and pieces of Pork. It is typically made hot (spicy) by Red Peppers or White Pepper, and sour by Vinegar
MISO SOUP
The base of traditional Miso Soup is a simple combination of Dashi and Miso. Dashi is a basic Japanese soup stock, made with dried Bonito flakes, Kelp and Anchovy. Dashi is used extensively in Japanese cooking. Miso is a fermented paste created from a mixture of Soybeans, Sea Salt and Rice Koji. The paste is commonly used in Japanese soups, marinades, glazes and condiments. Other ingredients, such as Tofu, Vegetables and Seaweed, can be added too. This combination of ingredients gives the soup a comforting, savoury flavour with a variety of textures.
PHO
Pho is a typical Vietnamese soup that usually consists of Bone Broth, Rice Noodles, spices, and thinly sliced meat (usually beef). Though 'Pho' technically refers to the noodles and not the soup itself, most people consider the dish a singular unit. It’s often topped with herbs and Bean Sprouts. Pho is popular street food in Vietnam.
TAMARIND SOUP
Tamarind Soup or Sinigang is a sour Filipino soup consisting of Sampalok (fruits of the tamarind tree), water spinach, green pepper, cabbage, broccoli, Eggplant, diced Tomatoes, sliced Onions, Ginger, Green Beans, water, Oil, and Salt. The basic broth usually consists of rice washing, with the addition of a souring agent.
Ingredients such as Pork, Fish, Milkfish, Shrimp, Chicken or Beef may also be added to the soup. Sinigang is traditionally served hot and steaming as a main dish, with rice as its accompaniment.
KAENG LIANG
Kaeng Liang is one of the traditional central Thai soups. Its texture is not too clear and not too thick, providing a quite salty taste accompanied by some spiciness from the Pepper. It is also regarded as a herbal soup because it contains many sorts of herbs and many kinds of vegetables. Moreover, Kaeng Liang provides very low calories so it becomes one of the popular dishes for health consious people.
TINOLA
Tinola, a comforting Chicken soup seasoned with plenty of Ginger and Garlic, has countless variations throughout the Philippines. The soup calls for Malunggay leaves or Bok Choy. Feel free to increase the amounts of Garlic and Fish Sauce for an even more flavourful soup. Serve this easy and healthy chicken soup on its own or with Jasmine Rice, Quinoa or Wild Rice.
WONTON SOUP
Wonton soup is a clear broth like soup containing cooked, delicate Wontons: dumplings filled with Pork and/or Shrimp mixed with some Vegetables, Soy Sauce and Sesame Oil.​
The soup itself is a clear broth made from Pork or Chicken that is rich and flavourful with hints of Shrimp, Ginger, and toasted Sesame Oil. The Wonton dumplings are like a meatball wrapped in a thin dumpling skin: firm, yet soft and juicy seasoned with Ginger, Scallions, and Soy Sauce.
BROTH
Broth, also known as bouillon, is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Commercially prepared liquid broths are available in typically Chicken, Beef, Fish, and Vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialised beginning in the early 20th century.
