Dive into the aromatic world of Malaysian cuisine with this luxurious Chicken and Prawn Laksa, a soul-warming noodle soup that’s both elegant and comforting. This fragrant bowl combines the succulence of tender chicken strips and plump prawns with a rich, coconut-based broth infused with traditional Asian aromatics like galangal and lemongrass. The gentle heat from fresh red chillies and chilli flakes is perfectly tempered by creamy coconut milk, while glass noodles soak up the complex flavours of this iconic Southeast Asian dish. Whether you’re a seasoned lover of Asian cuisine or new to Malaysian flavors, this laksa offers an authentic taste of hawker-style comfort food at its finest.
Another fantastic soup from a part of the world where Chillies are masterfully blended with seafood, coconut milk and other herbs and spices. In its traditional form, this dish is normally either made of prawns or chicken. This recipe is the best of both worlds, as it combines both. The two certainly complement each another, but if preferred, leave out one or the other. Simply substitute the amount you are leaving out with the ingredient you prefer.
Ingredients
Prawns - 250 grams ( peeled and deveined)
Chicken breast - 150 grams ( cut into strips)
Galangal - one tablespoon
Chicken stock - one cup
Lemongrass - two teaspoons
Lime juice - 1.5 tablespoons ( or the juice of one freshly squeezed lime)
Coconut milk - one can (400 ml)
Red chillies - 3 red ( chopped)
Chilli flakes - one teaspoon
Spring onions - three ( chopped)
Garlic cloves - two ( finely diced)
Glass noodles - 150 grams
Chilli oil - one teaspoon - (optional)
Vegetable oil - 2 tablespoons
Fresh coriander leaves - a handful (chopped)
Instructions
Cook the glass noodles to package instructions. Drain and keep warm
Heat the Chilli and vegetable oils to medium heat.
Add the spring onions and lemongrass.. Sautee for two minutes
Add the galangal, chillies and garlic. Stir- fry for a minute
Add the chicken strips and cook until all pinkness has gone.
Now add the lime juice, chicken stock and coconut milk.
Simmer for 10 minutes
Add the prawns and glass noodles. Allow to cook through ( about 5 minutes)
Pour into bowls. Garnish with coriander and sprinkle with chilli flakes
Serve
Notes
This recipe yields 4 to 6 portions
Additional toppings include boiled eggs cut in half, bean sprouts and fried tofu
Initially, the aromatic spices ofCentral Asia waft through this hearty Lagman soup, while tender chunks of stewing beef meld harmoniously with fresh vegetables and pasta. Furthermore, the rich, slow-cooked meat develops deep flavours alongside the earthiness of cumin and coriander, whereas the star anise subsequently adds an unexpected layer of complexity. Meanwhile, the potatoes, carrots, and bell peppers create a satisfying interplay of textures, just as garlic and chillies gradually infuse the broth with gentle heat. Consequently, this traditional soup, which has traveled along the Silk Road for generations, not only offers sustenance but also delivers a complete meal that connects multiple cultures. Finally, whether you choose to savour it on a chilly evening or decide to embark on a culinary adventure, this beloved soup continues to warm both body and soul.
This soups hails from Uzbekistan , in central Asia, where it is very popular .If you are looking for comfort food of the highest order, this is it. On a cold winters evening, nothing beats a bowl of Lagmen soup with a healthy dash of hot sauce and a piece of freshly baked bread with butter .
Ingredients
Stewing beef – 750 grams
Onion – one large ( chopped)
Garlic - four cloves ( finely chopped)
Oil – two tablespoons
Potatoes - Two cups (cubed)
Tomatoes – 2 large ( chopped)
Bell pepper – one large ( red, diced into 12mm pieces)
Carrot –one large ( peeled and chopped)
Chillies – three to four ( red, chopped)
Bay leaves – three
Pasta - 175 grams
Water – 8 cups
Beef stock cube – one
Star anise – one
Coriander powder – one teaspoon
Ground cumin – one teaspoon
Instructions
Add the oil to a medium-sized pot. Bring to a gentle heat. Add onions
Once the onions have begun changing colour add the garlic and bay leaves, cook for two minutes stirring all the time
Add the bell peppers and chillies, sautee until the pepper are starting to become soft.
Add the meat, coriander powder and cumin powder.
Stir until starting to brown
Add the tomatoes, potatoes and carrot stir until well mixed.
Heat one cup of water in a kettle. Add the stock cube. Stir until well dissolved
Add this and the remaining water plus to star anise to the pot. Turn down the heat and cover.
Cook slowly until the meat is tender and vegetables cooked. Bear in mind; this is a soup; if it starts becoming too stew-like, add more water.
In the meantime, cook the pasta only until still al dente ( quite firm to the bite)
Drain and keep covered until the meat is almost tender
About 10 minutes before the meat is done, add the cooked pasta.
Cook until heated through and the meat is as required.
Remove the star anise and bay leaves.
Serve immediately. Great with freshly baked bread and butter (and with a dash of hot sauce of course)
Sup Seafood Rempah is a lavishMalaysian seafood soup where tender chunks of fish, plump prawns, squid rings, and fresh clams swim in a luxurious coconut milk broth. Initially, this aromatic soup gets its distinctive character from a carefully balanced blend of Asian aromatics – fragrant lemongrass, sharp shallots, and fiery red chillies – while a touch of curry powder adds warmth and depth. Furthermore, the broth is enriched with savory oyster sauce and consequently brightened with fresh lime juice, creating a perfect canvas for the medley of seafood. As a result, each spoonful offers a harmonious balance of sweet, spicy, and tangy notes, and finally, a scatter of fresh coriander leaves adds a fresh note to this opulent dish.
Indonesia is a country where Chillies are virtually indispensable in cooking. This recipe combines Indian influences on Indonesian cuisine to the traditional Sumatran style of cooking. The result is something truly outstanding. Rich, creamy and brimming with seafood flavour ( with just a hint of spice & chillies), this soup is perfect as a starter or in its own right for a special celebration meal
Ingredients
Coconut milk – one and a half litres ( use fresh if available)
Fish fillets – 250 grams ( diced) see note
Squid – 250 grams ( sliced into rings)
King prawns – 250 grams ( de-veined and peeled)
Clams – 200 grams
Juice of one fresh lime
Lemongrass – two stalks ( bruised)
Shallots – 5 - finely chopped
Garlic – 3 cloves finely chopped
Red chillies – 5 finely chopped ( Cayenne, birds-eye or serrano)
Black pepper – ½ teaspoon ( coarsely ground)
Curry powder – one teaspoon
Vegetable oil – 3 tablespoons
Oyster sauce – 3 tablespoons
Sugar – two teaspoons
Salt to taste
Coriander leaves – a scant handful
Instructions
Heat the oil. Add the shallots and fry until translucent
Add the garlic, shrimp paste and lemongrass. Fry for a minute
Add the curry powder, chillies and black pepper. Fry until spices are cooked through
Add the seafood and cook until just starting to change colour
Add the coconut milk and bring to the boil
Add the Oyster sauce and sugar
Once the seafood is cooked, add the lime juice and season with salt
Bun Bo Hue is a masterful Vietnamese soup that showcases the complex interplay between aromatic lemongrass, tender beef, and a deeply savoury broth. This recipe combines succulent beef brisket and oxtail with a rich bone broth that’s been carefully infused with fragrant spices like star anise and fresh lemongrass. The soup gets its characteristic depth from the umami-rich combination ofshrimp paste and fish sauce, whilefresh chillies and chilli flakes provide the signature heat that sets this dish apart from other Vietnamese noodle soups. The result is a complex, spicy broth that coats each strand of rice noodle, creating a harmonious bowl that’s both comforting and invigorating.
Okay, this is hardly an instant soup. It takes lots of time to make, but as the adage goes " all comes to those that wait " . To achieve the depth of flavour that this dish delivers a whole days cooking will be needed. It is best to start in the morning with a view to eating it in the evening. It is certainly substantial enough a meal to eat on its own . Once tried, this is something you will make again, It is absolutely superb!
Ingredients
For the soup
Beef brisket - 2.2 pounds (1 kg)
Beef Oxtail - one pound ( 450 grams)
Beef bones – two pounds ( 900 grams)
Onion – two large ( one finely sliced, the other coarsely chopped)
Ginger - 2-inch piece ( peeled and thinly sliced)
Lemongrass – 4 stalks ( 2 inches wide - bruised)
Garlic – 4 cloves ( peeled and cut in half)
Kaffir lime leaves – 5 ( optional)
Fish sauce - 4 tablespoons ( see note **)
Shrimp paste - one tablespoon
Sugar – 2 tablespoons
Star Anise – 3 whole
Peppercorns – one teaspoon
Water – 10 – 15 cups
Red Chilli flakes – 2 tablespoons ( see note ***)
Red Chillies – 3 sliced ( Birds- eye chillies or similar)
Vegetable oil – 2 tablespoons
Garlic puree – one teaspoon
Ramen/instant rice noodles – 200 to 250 grams
Accompaniments
Bean sprouts
Lime wedges
Spring onions – Thinly sliced ( both white and green parts)
Instructions
Heat your oven to 200 degrees Celsius
Place the beef bones, coarsely chopped onion and one clove of garlic ( sliced in half) in a roasting tin. Pour in half an inch of water
Place the roasting tin into the oven and cook for 40 to 45 minutes. Check roasting tin periodically to ensure that it does not run dry. Add water if necessary
In the meantime, place a large pot on the stove. Add 10 cups of water and bring to a boil
Heat one tablespoon of oil in a pan. Add oxtails and brown all over. Keep to one side
Remove roast bones and vegetables from the oven. Add to the boiling water together with any residue from the roasting pan ( these should be nice brown bits – not burnt).
Add the browned oxtail
The water should cover the bones and oxtail. If not add more
Bring to a gentle simmer. Skim off any impurities that rise to the top.
Allow to cook for 4 to 6 hours, adding more water if necessary
Strain the resulting stock into a new pot, removing the bones. The remaining meat can be added back to the soup just before it is served. (Keep refrigerated until just before serving, Ensure that it is heated through with the cooking Brisket - ten minutes before eating)
When this has completed heat remaining oil in a pan. Add finely chopped onion and fry until translucent
Add garlic puree and cook for another minute
Now add the Chillies, Chilli flakes and star anise
Stir for 2 to three minutes
Add to the stockpot together with the peppercorns, lemongrass, remaining garlic cloves and kaffir lime leaves
Bring the stockpot to a boil
Turn down the heat. Add Brisket, fish sauce, shrmp paste and sugar
Simmer gently with( pot covered) for another 2 to 3 hours ( or until Brisket is tender).
Follow instructions for preparation of the ramen/instant noodles ( Consider re-introducing cooked meat from initial stockpot to the cooking brisket at this point. Ensure that it is heated through)
Remove Brisket from the stockpot. Cut into slices and add back to the pot
Remove whole spices, lime leaves, garlic and lemongrass
Serve by placing a layer of ramen/ rice noodles at the bottom of a bowl, next add a slice or two of Brisket and finally covering with broth
Now add bean sprouts, spring onions or lime juice ( if required)
Enjoy
Notes
* Vietnamese fish sauce is called Nuoc mam. If unavailable Nam Pla (Thai fish sauce) can be used
Tom Yum Goong, Thailand’s beloved hot and sour prawn soup, is a masterful symphony of aromatics that captures the very essence of Thai cuisine. This iconic soup balances the sharp citrus notes of lemongrass and kaffir lime leaves with the pungent heat of Thai chilliesand the distinctive warmth of galangal. At its heart are plump, succulent prawns that release their sweet brininess into a fragrant chicken stock, while tender oyster mushrooms add an earthy depth. The final harmony comes from the perfect balance of sour lime juice, savoury fish sauce, and just a touch of sugar to round out the flavours. This recipe stays true to the authentic version found in the streets of Bangkok, where the soup’s intense aroma draws diners from blocks away.
Thailand is a country that produces some excellent cuisine. They have a masterful knowledge of how to combine sweet, sour and saltiness with piquancy of the Chilli, to provide an explosion of flavour. This dish is a great starter for a Thai theme meal evening or simply as a comforting pick me up on a cold winters night. To make the dish more substantial, simply add pieces of cooked chicken, which will readily absorb the wonderfully flavoured broth.
Ingredients
Chicken stock - 4 cups
Prawns - 8 to12 medium-sized shrimp, deveined, head and shell on.
Kaffir lime leaves- 4 to 6, roughly chopped
Fresh Lemongrass - 1stalk , cut into 1-2 inch pieces
Thai chilli paste - 3 to 4 tablespoons (optional) ** see note
Lime juice - ½ cup
Thai fish sauce - 3 tablespoons *** see note
Sugar - 1 to 2 teaspoons
Oyster mushrooms - 3 cups chopped into bite-sized pieces
Coriander /Cilantro - for garnish
Instructions
Combine chicken stock, galangal, lemongrass, chillies and kaffir lime leaves in a pot. Bring to the boil. Add the mushrooms and allow to simmer for 3 to 4 minutes. Remove lemongrass, kaffir lime leaves and galangal
Add the prawns and now turn off the heat. The residual heat from the boiled stock will cook the prawns. Allow to cook for 1 to 2 minutes
Now add the lime juice, sugar, Chilli paste and fish sauce. Stir well
Garnish with coriander/ cilantro and serve immediately
Notes
* Whilst not exactly the same, galangal can be substituted by I teaspoon of fresh ginger This recipe yields 4 portions ** Thai name: Nam Pla *** Thai name: Nam Prik Pao
Shitake noodles can also be added . Follow package instructions