50+ Flavors Asian Chicken Soup Recipes to Soothe and Satisfy

Asian cuisine is renowned for its complex flavors, rich broths, and nourishing qualities.

One of the most beloved dishes across various cultures is chicken soup, a dish that is not only comforting but also often believed to offer healing benefits.

From the creamy and aromatic Thai coconut chicken soup to the herbal goodness of Chinese ginseng chicken soup, Asian chicken soups are as diverse as the cultures that create them.

These soups are brimming with unique ingredients like lemongrass, ginger, ginseng, and spices that elevate the humble chicken to new heights.

Whether you’re craving something spicy, tangy, or soothing, Asian chicken soups offer an array of choices that cater to every taste.

In this blog post, we’ll explore 50+ Asian chicken soup recipes, each offering a delicious and satisfying way to warm up your soul.

50+ Flavors Asian Chicken Soup Recipes to Soothe and Satisfy

From the heartwarming broths of Japan’s chicken ramen to the healing properties of Korean ginseng chicken soup, Asian chicken soups bring together a delightful mix of flavors and textures that leave you feeling nourished and satisfied.

The variety of recipes available across different Asian cuisines ensures that there’s something for everyone.

These soups are not just about taste—they often carry deep cultural significance and health benefits, making them a perfect meal to boost both body and spirit.

So, the next time you’re looking to warm up with a bowl of soup, why not try one of these 50+ Asian chicken soup recipes?

Whether you enjoy it spicy, sweet, or savory, you’ll find a recipe that’s sure to become a new favorite in your kitchen.

Classic Chinese Chicken Corn Soup

Chinese Chicken Corn Soup is a comforting and flavorful soup that combines tender chicken, sweet corn, and a light, savory broth. Often served as a starter in Chinese meals, this soup is simple to make yet rich in taste. The subtle umami from chicken and the natural sweetness of corn create a harmonious dish. It’s perfect for a cozy dinner or a warm appetizer.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 2 cups of frozen corn kernels
• 4 cups of chicken broth
• 1 tablespoon of soy sauce
• 1 teaspoon of ginger (minced)
• 2 cloves of garlic (minced)
• 2 eggs (beaten)
• 1 tablespoon of cornstarch (mixed with 1 tablespoon water)
• Salt and pepper to taste
• 2 green onions (chopped, for garnish)
• A pinch of sesame oil (optional)

Instructions:

1. Begin by boiling the chicken breasts in water until fully cooked. Remove from the pot and shred the chicken into small pieces.
2. In a large pot, add the chicken broth, soy sauce, ginger, and garlic. Bring to a simmer.
3. Add the corn kernels to the pot and cook for 5 minutes.
4. Stir in the shredded chicken and continue simmering for an additional 5 minutes.
5. In a small bowl, combine the cornstarch and water, then slowly add this mixture to the soup to thicken it slightly.
6. Gently pour the beaten eggs into the simmering soup, stirring constantly to create egg ribbons.
7. Season with salt and pepper to taste. For extra flavor, drizzle a little sesame oil before serving.
8. Garnish with freshly chopped green onions.

Classic Chinese Chicken Corn Soup is the perfect dish for chilly days or when you need a boost of comfort. It’s warm, soothing, and offers a delightful mix of textures, from the softness of the chicken to the slight crunch of the corn. With minimal ingredients and easy preparation, this recipe can quickly become a family favorite. The rich chicken broth and the slight kick from ginger make every spoonful a satisfying experience.

Thai Coconut Chicken Soup (Tom Kha Gai)

Tom Kha Gai is a fragrant Thai chicken soup that brings together the richness of coconut milk, the tang of lime, and the aromatic flavors of lemongrass and kaffir lime leaves. This soup is known for its balance of sweet, sour, salty, and spicy notes. It’s an ideal choice for those who crave a soup with a touch of exotic zest and depth.

Ingredients:

• 2 chicken breasts (thinly sliced)
• 4 cups of coconut milk
• 2 cups of chicken broth
• 3 kaffir lime leaves (torn into pieces)
• 2 stalks of lemongrass (cut into 4-inch pieces and smashed)
• 1-inch piece of ginger (sliced)
• 3 Thai bird’s eye chilies (smashed)
• 1 tablespoon of fish sauce
• 1 tablespoon of sugar
• 2 tablespoons of lime juice
• Fresh cilantro leaves (for garnish)
• Mushrooms (optional, sliced)

Instructions:

1. In a large pot, combine the coconut milk, chicken broth, kaffir lime leaves, lemongrass, ginger, and bird’s eye chilies. Bring it to a simmer.
2. Add the chicken slices to the pot and cook for 5-7 minutes until the chicken is tender.
3. Stir in the fish sauce, sugar, and lime juice. Taste and adjust the seasoning, adding more fish sauce or lime juice as desired.
4. Optionally, add mushrooms and let them cook for another 2-3 minutes.
5. Remove from heat, discard the lemongrass and kaffir lime leaves, and pour the soup into bowls.
6. Garnish with fresh cilantro leaves.

Tom Kha Gai is a deliciously aromatic soup that offers an explosion of flavors with every spoonful. The combination of creamy coconut milk and tangy lime, paired with the spiciness of chilies and the freshness of cilantro, creates a well-rounded and deeply satisfying meal. This Thai coconut chicken soup is both rich and refreshing, making it the perfect comfort food with a tropical twist. Whether enjoyed on a cold evening or as a light starter to an Asian-inspired meal, Tom Kha Gai never fails to impress.

Korean Spicy Chicken Soup (Dak Guk)

Dak Guk is a traditional Korean spicy chicken soup that’s perfect for those who enjoy a bold, hearty dish. Infused with Korean chili paste (gochujang) and a variety of spices, this soup is both flavorful and warming. It features tender chicken simmered with vegetables in a savory broth, and the spicy heat makes it a standout dish for colder months or when you’re craving something with a little kick.

Ingredients:

• 2 chicken thighs (bone-in, skinless)
• 1 onion (sliced)
• 2 carrots (sliced)
• 2 cloves of garlic (minced)
• 2 tablespoons of gochujang (Korean chili paste)
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• 4 cups of chicken broth
• 1 tablespoon of rice vinegar
• 1 tablespoon of honey
• 2 green onions (chopped, for garnish)
• 1 teaspoon of sesame seeds (for garnish)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the chicken thighs and sear them until golden brown on both sides.
2. Add the onion, garlic, and carrots to the pot, and sauté for about 3-4 minutes until the vegetables soften.
3. Stir in the gochujang, soy sauce, rice vinegar, and honey. Mix well to coat the vegetables and chicken with the spicy sauce.
4. Pour in the chicken broth and bring the mixture to a simmer. Let the soup cook for 25-30 minutes, or until the chicken is fully cooked and tender.
5. Remove the chicken from the pot, shred it, and return the meat to the soup.
6. Season with salt and pepper to taste.
7. Garnish with green onions and sesame seeds before serving.

Korean Spicy Chicken Soup, or Dak Guk, is the ideal soup for spice lovers. Its rich, tangy broth is balanced by the sweetness of honey and the heat from gochujang, creating a robust, comforting meal. The addition of tender chicken and vegetables makes it filling, while the spicy kick warms you from the inside out. Whether served on a chilly day or as a flavorful dish for special occasions, this soup brings the best of Korean cuisine to your table, offering a memorable dining experience with every bowl.

Japanese Chicken Miso Soup

Japanese Chicken Miso Soup combines the earthy richness of miso paste with the light, savory flavor of chicken, creating a simple yet deeply satisfying bowl of soup. This dish is often enjoyed as a side or appetizer in Japanese meals, but it’s also hearty enough to stand alone for a light lunch or dinner. The addition of tofu and seaweed gives it a traditional Japanese flair, balancing the flavors perfectly.

Ingredients:

• 2 chicken breasts (boneless, skinless, cut into bite-sized pieces)
• 4 cups of chicken broth
• 2 tablespoons of white miso paste
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• 1 block of firm tofu (cut into cubes)
• 1 cup of wakame (dried seaweed, rehydrated)
• 2 green onions (chopped, for garnish)
• 1 tablespoon of grated ginger
• 2 cloves of garlic (minced)

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the chicken pieces and sauté until lightly browned.
2. Add the garlic and ginger to the pot, sautéing for another 2 minutes until fragrant.
3. Pour in the chicken broth, soy sauce, and miso paste. Stir until the miso paste has dissolved completely.
4. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld together and the chicken to cook through.
5. Stir in the tofu and wakame seaweed, simmering for another 5 minutes.
6. Adjust the seasoning with additional soy sauce or miso paste if needed.
7. Garnish with green onions before serving.

Japanese Chicken Miso Soup is a light yet flavorful soup, perfect for any occasion. The miso gives it an umami-rich depth, while the chicken and tofu add substance. The seaweed adds a refreshing touch of oceanic flavor, and the ginger and garlic provide a gentle warmth. It’s an easy-to-make, nourishing dish that combines the best elements of Japanese cuisine into a simple, wholesome meal. Whether served with a bowl of rice or on its own, this soup is sure to be a comforting favorite.

5Vietnamese Chicken Pho Soup

Vietnamese Chicken Pho is a fragrant and flavorful soup that combines a clear broth, tender chicken, and rice noodles with aromatic herbs and spices. It’s a beloved dish in Vietnamese cuisine, known for its balance of sweet, savory, and fresh elements. The rich chicken broth, infused with cinnamon, star anise, and ginger, gives this soup its signature taste, while fresh herbs like cilantro and basil brighten up every spoonful.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 8 cups of chicken broth
• 1 onion (halved)
• 3 slices of ginger
• 2 cinnamon sticks
• 3 star anise
• 2 tablespoons of fish sauce
• 1 tablespoon of sugar
• 1 package of rice noodles (pho noodles)
• Fresh cilantro leaves
• Fresh Thai basil leaves
• Lime wedges
• Bean sprouts (optional)
• Sriracha sauce (optional)

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the onion, ginger, cinnamon sticks, and star anise. Lower the heat and let the broth simmer for 30 minutes to allow the flavors to infuse.
2. Remove the chicken breasts from the pot and shred them into thin strips once they’re cooked through. Set aside.
3. Strain the broth to remove the onion, ginger, and spices.
4. Return the broth to the pot, adding fish sauce and sugar. Adjust seasoning if necessary.
5. Cook the rice noodles according to package instructions, then divide them into bowls.
6. Pour the hot broth over the noodles, adding the shredded chicken on top.
7. Garnish with fresh cilantro, Thai basil, and lime wedges. Optionally, add bean sprouts and a drizzle of sriracha sauce for extra flavor.

Vietnamese Chicken Pho is a soul-warming soup that combines layers of complex flavors with fresh, aromatic ingredients. The broth is the star of the dish, with its deep, aromatic essence coming from the star anise and cinnamon. The rice noodles and tender chicken provide texture, while the fresh herbs and lime add brightness and freshness. This soup is a true Vietnamese comfort food that’s both refreshing and nourishing, perfect for a cozy meal or a flavorful treat anytime.

Filipino Chicken Tinola Soup

Chicken Tinola is a beloved Filipino soup that combines a savory chicken broth with the unique flavors of ginger, garlic, and green papaya (or chayote). It’s a light yet hearty soup, traditionally served with a variety of leafy greens like malunggay (moringa), but spinach or other greens can also be used. The combination of spices and vegetables makes this soup both healthy and delicious.

Ingredients:

• 2 chicken thighs (bone-in, skinless, cut into pieces)
• 1 tablespoon of vegetable oil
• 1 onion (sliced)
• 2 cloves of garlic (minced)
• 1-inch piece of ginger (sliced)
• 4 cups of chicken broth
• 1 green papaya (or chayote, peeled and sliced)
• 1 bunch of spinach (or moringa leaves)
• 2 tablespoons of fish sauce
• 1 tablespoon of soy sauce
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
2. Add the onion, garlic, and ginger to the pot and sauté until the onions are soft and translucent.
3. Pour in the chicken broth, fish sauce, and soy sauce. Bring the mixture to a boil.
4. Once boiling, lower the heat and let the soup simmer for 20 minutes, allowing the chicken to cook through and the flavors to meld.
5. Add the papaya (or chayote) slices and cook for an additional 10 minutes until the vegetables are tender.
6. Stir in the spinach or moringa leaves and cook for 2-3 minutes, just until wilted.
7. Season with salt and pepper to taste.

Filipino Chicken Tinola is a light and wholesome soup that delivers comfort and nourishment in every bowl. The ginger-infused broth is soothing and fragrant, while the papaya adds a delicate sweetness that complements the savory chicken. The spinach (or moringa) leaves add a burst of freshness and nutrients, making this soup both flavorful and healthy. Whether you’re feeling under the weather or simply craving a satisfying soup, Chicken Tinola is the perfect dish to enjoy. It’s a nourishing and flavorful experience that showcases the heartwarming essence of Filipino cooking.

Thai Chicken Coconut Soup (Tom Kha Gai)

Tom Kha Gai is a famous Thai chicken coconut soup that balances rich, creamy coconut milk with the bright flavors of lemongrass, lime, and galangal. This soup is aromatic and fragrant, offering a blend of spicy, sour, and savory notes that are characteristic of Thai cuisine. With tender chicken, mushrooms, and a kick of chili, this soup is a delightful and comforting dish, perfect for any occasion.

Ingredients:

• 2 chicken breasts (thinly sliced)
• 4 cups of coconut milk
• 2 cups of chicken broth
• 3 stalks of lemongrass (smashed and cut into pieces)
• 3-4 slices of galangal (or ginger if unavailable)
• 2 kaffir lime leaves (torn into pieces)
• 1 cup of mushrooms (sliced)
• 2 Thai bird’s eye chilies (smashed, optional)
• 2 tablespoons of fish sauce
• 1 tablespoon of sugar
• Juice of 1 lime
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, combine the coconut milk and chicken broth. Bring it to a gentle simmer over medium heat.
2. Add the lemongrass, galangal (or ginger), kaffir lime leaves, and chilies. Let the mixture simmer for about 10-15 minutes to infuse the flavors.
3. Add the sliced chicken and mushrooms, cooking for 5-7 minutes or until the chicken is cooked through.
4. Stir in the fish sauce, sugar, and lime juice. Adjust seasoning to taste.
5. Remove the soup from heat and discard the lemongrass, galangal, and lime leaves.
6. Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.

Thai Chicken Coconut Soup, or Tom Kha Gai, is a deliciously fragrant and creamy soup that brings the balance of Thai cuisine right to your bowl. The coconut milk adds richness, while the lemongrass and kaffir lime leaves bring a refreshing and aromatic note to the dish. The combination of savory chicken, tender mushrooms, and the tangy lime creates a harmonious and satisfying soup that’s both comforting and invigorating. This soup is perfect for warming up on a chilly day or impressing guests with its vibrant and complex flavors.

Korean Spicy Chicken Soup (Dak Guk)

Dak Guk is a traditional Korean chicken soup that is both spicy and savory, typically served during colder months to provide warmth and nourishment. The soup is made with tender chicken, vegetables, and a fiery broth infused with gochugaru (Korean chili flakes) and garlic. The addition of noodles and various vegetables makes it a hearty, satisfying meal that’s bursting with flavor and heat.

Ingredients:

• 2 chicken thighs (bone-in, skinless)
• 6 cups of chicken broth
• 1 onion (chopped)
• 4 cloves of garlic (minced)
• 2 tablespoons of gochugaru (Korean chili flakes)
• 1 tablespoon of sesame oil
• 1 tablespoon of soy sauce
• 2 potatoes (peeled and cubed)
• 1 zucchini (sliced)
• 1 bunch of green onions (chopped)
• 2 tablespoons of gochujang (Korean chili paste)
• 1 tablespoon of rice vinegar
• 2 cups of cooked noodles (optional)

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the chicken thighs and brown them on all sides.
2. Add the garlic and onion, cooking until fragrant and softened.
3. Pour in the chicken broth, soy sauce, gochugaru, and gochujang. Bring the mixture to a boil.
4. Lower the heat and simmer for 25-30 minutes, until the chicken is cooked through and tender.
5. Add the potatoes and zucchini, and cook for an additional 10-15 minutes until the vegetables are tender.
6. If desired, stir in the cooked noodles to make the soup more filling.
7. Stir in the rice vinegar and adjust seasoning with salt and pepper to taste.
8. Garnish with chopped green onions and serve hot.

Korean Spicy Chicken Soup, or Dak Guk, is a comforting and flavorful dish with a delightful spicy kick. The gochugaru and gochujang bring a deep, smoky heat to the broth, while the vegetables provide texture and freshness. The tender chicken adds heartiness to the soup, and the optional noodles make it even more filling. This dish is perfect for those who enjoy bold, spicy flavors and is a great choice for warming up during the colder months. The heat, combined with the rich broth, makes Dak Guk a truly satisfying meal.

Chinese Chicken Corn Soup

Chinese Chicken Corn Soup is a comforting, mild, and slightly sweet soup that features tender chicken, sweet corn, and a savory broth. This soup is often enjoyed as a starter in Chinese restaurants and is loved for its smooth texture and subtle flavors. The egg ribbons, ginger, and sesame oil round out the taste, making it a simple yet satisfying dish that’s both nutritious and delicious.

Ingredients:

• 2 chicken breasts (boneless, skinless, shredded)
• 4 cups of chicken broth
• 2 cans of creamed corn (or 1 cup of fresh corn kernels)
• 2 tablespoons of cornstarch (mixed with 1/4 cup of water)
• 1 egg (beaten)
• 1-inch piece of ginger (sliced)
• 1 tablespoon of sesame oil
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• 2 green onions (chopped, for garnish)
• Salt and pepper to taste

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the ginger slices and simmer for 5 minutes to infuse the broth with flavor.
2. Add the shredded chicken and creamed corn, stirring to combine. Continue simmering for 10 minutes.
3. Stir in the soy sauce and rice vinegar. Taste and adjust seasoning with salt and pepper as needed.
4. Gradually add the cornstarch slurry (cornstarch mixed with water) to the soup, stirring constantly until the soup thickens slightly.
5. Slowly pour in the beaten egg, stirring gently to create egg ribbons in the soup.
6. Drizzle in the sesame oil for added richness and aroma.
7. Garnish with chopped green onions and serve hot.

Chinese Chicken Corn Soup is a simple and satisfying dish that brings comfort with its smooth, creamy texture and mild flavors. The combination of tender chicken and sweet corn creates a balanced and wholesome base, while the egg ribbons add a delicate texture to the soup. The ginger and sesame oil bring depth, making this soup a perfect appetizer or light meal. It’s a great choice when you’re looking for a soothing and easy-to-make dish that still delivers on flavor. Enjoy it on a chilly day or as a part of a larger meal to experience the warmth and comfort of Chinese cuisine.

Vietnamese Chicken Soup (Canh Ga) with Lemon Grass

Canh Ga is a light and refreshing Vietnamese chicken soup that is perfect for those who love the delicate flavors of Southeast Asia. This soup features tender chicken, aromatic lemongrass, and a hint of fish sauce that elevates the flavor profile. The soup is clear and light, making it a perfect balance of savory and aromatic, with fresh herbs adding brightness. It’s a wonderful meal that can be enjoyed as a starter or as a main course.

Ingredients:

• 2 chicken breasts (bone-in, skinless)
• 6 cups of chicken broth
• 2 stalks of lemongrass (smash and cut into pieces)
• 4 cloves garlic (minced)
• 1 medium onion (sliced)
• 2 tablespoons of fish sauce
• 1 tablespoon of sugar
• 2 tomatoes (cut into wedges)
• 2-3 kaffir lime leaves (optional)
• 1 tablespoon of fresh lime juice
• Fresh cilantro (for garnish)
• Salt and pepper to taste

Instructions:

1. In a large pot, add the chicken breasts and chicken broth. Bring to a boil and skim any foam from the surface.
2. Once the broth is clear, add the lemongrass, garlic, onion, and kaffir lime leaves. Let the soup simmer for 25 minutes or until the chicken is cooked through.
3. Remove the chicken from the pot, shred it, and return it to the broth.
4. Add the tomatoes and fish sauce to the soup, followed by the sugar. Simmer for another 10 minutes to soften the tomatoes.
5. Adjust the seasoning with salt, pepper, and lime juice to taste.
6. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.

Vietnamese Chicken Soup (Canh Ga) with Lemongrass is a fragrant and soothing dish that delivers a wonderful balance of savory, tangy, and herbal flavors. The lemongrass adds a fresh, citrusy aroma, while the kaffir lime leaves and fish sauce create a rich depth of flavor. The tomatoes and lime juice bring a subtle tanginess, making this soup both refreshing and nourishing. It’s a fantastic choice when you’re craving something light yet flavorful, and the addition of fresh cilantro elevates it with a burst of freshness.

Japanese Chicken Miso Soup

Japanese Chicken Miso Soup is a comforting, umami-rich soup that combines the earthy flavors of miso with tender chicken and vegetables. The miso paste creates a rich, savory broth that pairs beautifully with the chicken and tofu, while the wakame seaweed adds a delicate texture. This soup is not only delicious but also packed with nutrients, making it a healthy and satisfying option for any meal.

Ingredients:

• 2 chicken breasts (boneless, skinless, thinly sliced)
• 4 cups of chicken broth
• 2 tablespoons of white miso paste
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 1 cup of tofu (cut into cubes)
• 1/2 cup of wakame seaweed (rehydrated)
• 1 carrot (julienned)
• 2 green onions (chopped)
• 1/2 cup of sliced mushrooms (shiitake or button mushrooms)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the chicken slices and cook until no longer pink.
2. Pour in the chicken broth and bring it to a simmer.
3. In a small bowl, whisk together the miso paste and soy sauce with a bit of warm broth until smooth. Add this mixture to the pot and stir to combine.
4. Add the tofu, mushrooms, carrot, and wakame seaweed to the soup. Simmer for 10 minutes, allowing the flavors to meld.
5. Once the soup is heated through and the vegetables are tender, garnish with chopped green onions.
6. Serve the soup hot and enjoy!

Japanese Chicken Miso Soup is a wholesome, umami-packed dish that combines comforting ingredients into a satisfying bowl. The miso paste gives the broth a rich, salty depth, while the tofu and wakame seaweed provide a light texture. The addition of tender chicken and fresh vegetables makes this soup both nutritious and filling. It’s the perfect choice for a light yet hearty meal that will leave you feeling nourished and content. Whether served as a starter or a main course, this soup is sure to become a favorite.

Malaysian Chicken and Ginger Soup (Sup Ayam Halia)

Sup Ayam Halia is a popular Malaysian chicken soup that combines the heat of ginger with the richness of chicken and a touch of aromatic spices. This comforting dish is perfect for those who enjoy a bit of warmth and spice. The ginger helps to clear the sinuses, while the chicken and broth provide a hearty base. A sprinkle of cilantro and a squeeze of lime adds freshness, making this soup both rejuvenating and satisfying.

Ingredients:

• 2 chicken thighs (bone-in, skinless)
• 6 cups of chicken broth
• 2-inch piece of ginger (sliced thinly)
• 3 cloves garlic (minced)
• 1 medium onion (chopped)
• 2 star anise
• 2-3 cloves
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 lime (for garnish)
• Fresh cilantro (for garnish)
• Salt and pepper to taste

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the chicken thighs, ginger, garlic, onion, star anise, and cloves. Reduce heat and simmer for 30 minutes until the chicken is fully cooked.
2. Remove the chicken from the pot, shred it, and return it to the broth.
3. Add the soy sauce, fish sauce, and sugar, and adjust seasoning with salt and pepper.
4. Simmer for an additional 10 minutes to allow the flavors to blend together.
5. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Malaysian Chicken and Ginger Soup (Sup Ayam Halia) is an invigorating and flavorful dish that combines the bold flavors of ginger, garlic, and spices to create a broth that is both aromatic and comforting. The chicken adds richness and depth, while the lime and cilantro provide a refreshing touch. The soup’s warming properties make it perfect for cooler weather or when you need a comforting meal to help you feel better. It’s a hearty and flavorful choice for any day, especially when you crave something with a little heat and spice.

Thai Coconut Chicken Soup (Tom Kha Gai)

Tom Kha Gai is a classic Thai soup known for its fragrant, creamy, and spicy broth. Made with coconut milk, galangal, lemongrass, and kaffir lime leaves, it’s a flavorful and aromatic dish that brings together savory, sour, sweet, and spicy elements. This comforting soup features tender chicken, mushrooms, and fresh herbs, making it a perfect balance of texture and flavor. It’s both refreshing and rich, perfect for any occasion.

Ingredients:

• 2 chicken breasts (thinly sliced)
• 4 cups of coconut milk
• 2 cups of chicken broth
• 2 stalks lemongrass (bruised and cut into pieces)
• 4-5 kaffir lime leaves (torn)
• 3-4 slices galangal (or ginger as a substitute)
• 1 tablespoon fish sauce
• 1-2 tablespoons lime juice
• 2-3 Thai bird’s eye chilies (smashed, optional)
• 1 cup mushrooms (sliced)
• 1 tablespoon sugar
• Fresh cilantro (for garnish)
• Fresh Thai basil (for garnish)
• Salt to taste

Instructions:

1. In a large pot, combine the coconut milk and chicken broth. Bring to a gentle simmer over medium heat.
2. Add the lemongrass, kaffir lime leaves, galangal (or ginger), and bird’s eye chilies. Let the soup simmer for 15-20 minutes to allow the flavors to infuse the broth.
3. Add the sliced chicken and mushrooms to the soup and cook for 5-7 minutes until the chicken is fully cooked.
4. Stir in the fish sauce, lime juice, and sugar. Taste the soup and adjust seasoning with salt or more fish sauce if necessary.
5. Remove the soup from the heat and discard the lemongrass, lime leaves, and galangal slices.
6. Ladle the soup into bowls and garnish with fresh cilantro and Thai basil.
7. Serve hot, with extra lime wedges on the side if desired.

Thai Coconut Chicken Soup (Tom Kha Gai) is a richly flavored dish that showcases the perfect balance of sweet, salty, sour, and spicy notes. The creamy coconut milk offers a luxurious texture, while the lemongrass, galangal, and kaffir lime leaves create a deeply aromatic broth. The chicken and mushrooms add heartiness, and the fresh herbs garnish the soup with a burst of brightness. It’s the perfect dish to satisfy your craving for something exotic, warming, and full of complex flavors.

Chinese Herbal Chicken Soup (Dang Gui Ji Tang)

Dang Gui Ji Tang is a traditional Chinese herbal chicken soup that is known for its health benefits and soothing qualities. The key ingredient, Dang Gui (angelica root), is a popular herb in Chinese medicine believed to promote circulation and boost energy. This soup combines the tender chicken with a variety of medicinal herbs like goji berries, Chinese dates, and ginger, creating a rich and nourishing broth that’s perfect for rejuvenating the body.

Ingredients:

• 1 whole chicken (cut into parts)
• 10-12 slices Dang Gui (angelica root)
• 6-8 Chinese red dates (jujube)
• 1/4 cup goji berries
• 2-3 slices ginger (smashed)
• 6 cups of water
• 2 tablespoons soy sauce
• 1 tablespoon rice wine (optional)
• Salt to taste
• Fresh cilantro (for garnish)

Instructions:

1. Rinse the chicken parts under cold water and set aside.
2. In a large pot, add the chicken, Dang Gui, Chinese dates, goji berries, ginger, and water. Bring to a boil, then lower the heat to a simmer.
3. Let the soup simmer for 2-3 hours to allow the herbs to infuse the broth and the chicken to become tender.
4. After the soup has simmered, remove the chicken and discard any unwanted bones or skin. Return the chicken to the soup and continue to simmer for another 15 minutes.
5. Stir in the soy sauce, rice wine (if using), and salt to taste.
6. Serve the soup hot, garnished with fresh cilantro.

Chinese Herbal Chicken Soup (Dang Gui Ji Tang) is a deeply nourishing and flavorful soup that combines the healing power of herbs with the comfort of chicken. The Dang Gui and other herbs provide a unique earthy flavor while also contributing to the soup’s health benefits. This traditional recipe is perfect for those looking for a restorative, comforting dish that goes beyond just flavor—it’s good for the body and soul. Whether you’re feeling under the weather or simply craving something wholesome, this soup is a great choice for boosting vitality.

Korean Ginseng Chicken Soup (Samgyetang)

Samgyetang is a traditional Korean ginseng chicken soup known for its rejuvenating properties. This soup features a whole chicken stuffed with glutinous rice, ginseng, garlic, and jujube dates, simmered in a clear broth. Samgyetang is often enjoyed during the hot summer months in Korea as a way to restore energy and boost stamina. The ginseng and other ingredients are believed to have health benefits, making this soup a perfect balance of delicious and nutritious.

Ingredients:

• 1 whole chicken (about 1 to 1.5 lbs, cleaned and gutted)
• 1/4 cup glutinous rice (soaked in water for 30 minutes)
• 2-3 Korean ginseng roots (or dried ginseng)
• 6-8 Korean jujube dates
• 6 cloves garlic (peeled)
• 1 tablespoon ginger (sliced)
• 6 cups of water
• 1 tablespoon salt (or to taste)
• Black pepper (to taste)
• 1 green onion (chopped, for garnish)

Instructions:

1. Rinse the chicken under cold water and stuff the cavity with the soaked glutinous rice, ginseng roots, jujube dates, garlic, and ginger.
2. Place the stuffed chicken in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 1.5 to 2 hours.
3. As the soup simmers, skim any impurities or foam from the surface to keep the broth clear.
4. Once the chicken is fully cooked and tender, remove it from the pot and discard the ginger and garlic.
5. Return the chicken to the pot, season the broth with salt and black pepper to taste, and simmer for another 10 minutes.
6. Serve the soup hot, garnished with chopped green onion.

Korean Ginseng Chicken Soup (Samgyetang) is a rejuvenating and flavorful dish, renowned for its nutritional value and soothing properties. The delicate broth, infused with the rich flavors of ginseng, garlic, and jujube, is both aromatic and healing. The stuffed glutinous rice adds a subtle chewiness that pairs perfectly with the tender chicken. This soup is often enjoyed for its ability to restore energy and promote good health, making it a deeply satisfying and comforting choice. Whether you’re seeking a healthful boost or simply craving a delicious, hearty soup, Samgyetang is a perfect option.

Note: More recipes are coming soon!