27+ Fiery & Flavorful Spicy Asian Soup Recipes to Ignite Your Taste Buds

Asian cuisine is famous for its bold flavors, and one of the best ways to experience its heat and complexity is through spicy soups.

Whether you’re craving something fiery and tangy or a dish that balances rich spices with soothing ingredients, spicy Asian soups offer an incredible diversity of tastes and textures.

From the tangy, sour kick of Thai Tom Yum to the fiery kick of Korean Kimchi Jjigae, these soups are perfect for spice lovers and those who enjoy an extra boost of flavor in their meals.

This blog post brings you a curated list of over 27 spicy Asian soup recipes from various cultures, each with its own unique twist on heat and flavor.

Whether you’re looking to try something new or find a comforting bowl of soup to cozy up with, you’re in for a treat.

Get ready to spice up your kitchen with these mouth-watering Asian soup recipes that will surely warm your soul.

27+ Fiery & Flavorful Spicy Asian Soup Recipes to Ignite Your Taste Buds

Spicy Asian soups are not only about the heat—they’re about the balance of flavors that make each bowl a flavorful experience.

From the vibrant, herbal aromas of Thai soups to the rich, fermented warmth of Korean stews, these soups represent the diverse and delicious world of Asian cuisine.

No matter your spice tolerance, there’s a recipe here for everyone who loves a bowl of comfort with a fiery kick.

So, grab your ingredients, spice up your kitchen, and dive into these unforgettable soups that promise to elevate your culinary skills and satisfy your taste buds.

Spicy Thai Tom Yum Soup

Tom Yum is a famous Thai soup known for its bold, tangy, and spicy flavors. It’s typically made with shrimp or chicken, infused with aromatic herbs like lemongrass, kaffir lime leaves, galangal, and Thai bird’s eye chilies. This soup is a perfect combination of heat and citrus, offering a savory and slightly sour taste that balances the spice. The addition of mushrooms and a hint of fish sauce brings it all together for a soul-warming, vibrant dish.

Ingredients:

• 1 lb shrimp, peeled and deveined (or chicken thighs, sliced)
• 4 cups chicken or vegetable broth
• 2 stalks lemongrass, bruised and cut into 4-inch pieces
• 3 kaffir lime leaves, torn
• 4-5 slices galangal (or ginger if unavailable)
• 3-4 Thai bird’s eye chilies (or to taste)
• 1 cup mushrooms, sliced
• 1 medium onion, quartered
• 2-3 medium tomatoes, quartered
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Fresh cilantro, for garnish

Instructions:

1. In a pot, bring the chicken or vegetable broth to a simmer over medium heat.
2. Add lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. Simmer for about 5-10 minutes to release the flavors.
3. Add the shrimp or chicken, onion, mushrooms, and tomatoes. Continue cooking until the shrimp turns pink or the chicken is fully cooked.
4. Season the soup with fish sauce, lime juice, and sugar, adjusting the balance of salt, sour, and sweetness to your preference.
5. Remove from heat. Discard the lemongrass, galangal, and lime leaves.
6. Ladle into bowls, garnish with fresh cilantro, and serve hot.

this Spicy Thai Tom Yum Soup is the epitome of balance in Thai cuisine. The fragrance of the herbs, the heat from the chilies, the tanginess from the lime, and the umami from the fish sauce combine to create a soup that is both refreshing and invigorating. Whether enjoyed on a chilly day or as a light meal to awaken the senses, this soup provides an unforgettable punch of flavor with every sip. Perfect for those who crave heat and complexity in their meals!

Korean Spicy Tofu Soup (Sundubu Jjigae)

Sundubu Jjigae is a comforting and spicy Korean stew made with silken tofu, vegetables, and your choice of protein (usually seafood or pork). The soup is rich in flavors with a fiery kick from gochujang (Korean chili paste) and gochugaru (chili flakes). The silken tofu soaks up the spices, creating a hearty and soothing dish that’s served hot in a stone pot, perfect for chilly nights or when you’re craving something spicy and filling.

Ingredients:

• 1 block silken tofu, cut into chunks
• 1/2 lb pork (or beef, shrimp, or clams), thinly sliced
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon gochugaru (Korean chili flakes)
• 3 cups vegetable or beef broth
• 1 small zucchini, sliced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 eggs (optional)
• Chopped green onions, for garnish

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add garlic and onion, sautéing until fragrant.
2. Add the sliced pork (or your choice of protein) and cook until browned.
3. Stir in gochujang and gochugaru, and cook for another 1-2 minutes until the spices are fragrant.
4. Pour in the broth and bring it to a boil. Add zucchini and cook for 3-4 minutes.
5. Gently add the silken tofu, breaking it up slightly with a spoon. Simmer for 5-7 minutes until the tofu is heated through.
6. Season with soy sauce and sesame oil. Adjust the seasoning to taste.
7. If you like, crack an egg into the soup and let it cook in the hot broth for a few minutes, or stir it in for a rich texture.
8. Serve hot in a stone pot, garnished with chopped green onions.

Korean Spicy Tofu Soup (Sundubu Jjigae) is a soul-satisfying dish that delivers warmth and spice in every spoonful. The combination of tender tofu, spicy gochujang, and savory broth is an incredible comfort food that’s perfect for any season. Whether you enjoy it with a bit of pork, seafood, or simply tofu, this dish can be easily customized to your taste. It’s perfect for those who want to experience the depth of Korean flavors with a spicy kick that leaves you craving more.

Chinese Hot and Sour Soup

Chinese Hot and Sour Soup is a beloved, flavorful soup that perfectly balances heat and tanginess. The soup is traditionally made with ingredients like wood ear mushrooms, bamboo shoots, tofu, and pork or chicken. It’s spiced with white pepper and infused with vinegar, creating a distinctive taste that is both spicy and sour, hence the name. The addition of egg ribbons and soy sauce deepens the flavor, making it a satisfying and warming dish.

Ingredients:

• 1/2 lb pork tenderloin, thinly sliced (or chicken, shrimp, or mushrooms for a vegetarian version)
• 4 cups chicken or vegetable broth
• 1/2 cup wood ear mushrooms, soaked and sliced
• 1/2 cup bamboo shoots, sliced
• 1 block firm tofu, cut into thin strips
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste (or to taste)
• 1 teaspoon white pepper (or to taste)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 egg, lightly beaten
• 2 tablespoons sesame oil
• 2 green onions, chopped
• Cilantro, for garnish

Instructions:

1. In a pot, bring the chicken or vegetable broth to a boil. Add the pork, wood ear mushrooms, bamboo shoots, and tofu. Let it simmer for about 5-7 minutes.
2. Stir in the soy sauce, rice vinegar, chili paste, and white pepper. Taste and adjust the seasoning if needed.
3. In a small bowl, mix cornstarch and water, then slowly pour into the soup to thicken it.
4. Once the soup has thickened slightly, slowly drizzle in the beaten egg while stirring gently to create egg ribbons.
5. Stir in sesame oil, then garnish with chopped green onions and cilantro.
6. Serve hot, preferably with steamed rice.

Chinese Hot and Sour Soup is an iconic dish that perfectly captures the harmony of spicy and tangy flavors. The depth of the soup is enhanced by the richness of the soy sauce, the vinegar’s sharpness, and the heat from the chili paste, creating a satisfying bowl that warms from the inside out. This dish is a great choice for anyone who loves the complex interplay of spices and sourness. It’s a comforting, hearty soup that’s full of bold flavors and is sure to become a favorite for those who enjoy a spicy, tangy twist on traditional soups.

Spicy Szechuan Hot Pot

Szechuan Hot Pot is a flavorful and fiery Chinese soup that is perfect for communal dining. The base of the soup is rich and aromatic, filled with the characteristic bold flavors of Szechuan peppercorns, dried chilies, garlic, and ginger. It’s commonly cooked with a variety of meats, seafood, and vegetables, allowing everyone to enjoy their preferred ingredients while soaking up the spicy, savory broth. This hot pot delivers a mouth-numbing spiciness thanks to the unique numbing effect of Szechuan peppercorns, making it a thrilling and memorable meal.

Ingredients:

• 1 lb thinly sliced beef or lamb (or tofu for a vegetarian option)
• 1/2 lb shrimp, peeled and deveined
• 4 cups chicken or beef broth
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 3-4 dried red chilies
• 1 tablespoon Szechuan peppercorns
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup mushrooms, sliced
• 1 small bok choy, chopped
• 1/2 cup tofu, cubed (optional)
• 2 tablespoons chili paste or chili oil
• Fresh cilantro and green onions, for garnish

Instructions:

1. In a large pot, bring the chicken or beef broth to a boil. Add soy sauce, rice vinegar, sesame oil, and chili paste or chili oil.
2. In a small pan, dry roast the Szechuan peppercorns and dried red chilies for 1-2 minutes until fragrant. Add them to the broth along with the garlic and ginger. Let it simmer for about 10 minutes to infuse the flavors.
3. Add the mushrooms, bok choy, and tofu to the broth. Let them cook for 3-4 minutes until tender.
4. Add the thinly sliced beef or lamb and shrimp to the pot, cooking them in the broth for 2-3 minutes until cooked through.
5. Taste the broth and adjust the seasoning with more soy sauce, chili paste, or vinegar if necessary.
6. Garnish with fresh cilantro and green onions before serving.

Szechuan Hot Pot is a spectacular dish that is both bold and dynamic in flavor. The combination of fiery chili oil, fragrant Szechuan peppercorns, and a variety of ingredients makes this hot pot a truly unique culinary experience. The numbing sensation from the peppercorns combined with the heat of the chilies creates an exciting, tingling spiciness that is balanced by the richness of the broth. It’s a perfect dish for those who love a spicy challenge and want to experience the depth of Szechuan cuisine.

Malaysian Laksa Soup

Laksa is a deliciously spicy and aromatic soup from Malaysia that combines a rich coconut milk base with a tangy, spicy broth. The dish is traditionally served with noodles, shrimp or chicken, and a variety of fresh herbs and vegetables. Laksa features a perfect balance of spicy, sour, and creamy elements, making it a popular street food and comfort dish. It’s a vibrant, satisfying soup that has a complex yet approachable flavor, ideal for spice lovers and anyone looking to explore Southeast Asian cuisine.

Ingredients:

• 1 lb shrimp or chicken (or tofu for a vegetarian version)
• 2 tablespoons vegetable oil
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1/4 cup red curry paste
• 1 can (400ml) coconut milk
• 2 cups chicken or vegetable broth
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2-3 tablespoons lime juice
• 1 package rice noodles
• 1/2 cup bean sprouts
• 1 boiled egg, halved
• Fresh cilantro and green onions, for garnish
• 2-3 Thai bird’s eye chilies (optional)

Instructions:

1. Cook the rice noodles according to the package instructions. Set aside.
2. Heat vegetable oil in a large pot over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
3. Stir in the red curry paste and cook for another 2 minutes, letting the paste infuse with the oil.
4. Pour in the coconut milk and chicken broth, bringing it to a simmer. Add the fish sauce, sugar, and lime juice, adjusting the balance to your taste.
5. Add the shrimp or chicken to the pot, cooking until the protein is fully cooked. If using tofu, add it after the broth simmers.
6. Add the cooked rice noodles to the soup and let it heat through for 2 minutes.
7. Ladle the soup into bowls and top with bean sprouts, a halved boiled egg, and fresh cilantro. Garnish with optional Thai bird’s eye chilies for extra heat.
8. Serve hot and enjoy!

Malaysian Laksa Soup is a fragrant, creamy, and spicy dish that captures the essence of Southeast Asian flavors. The coconut milk provides a velvety base, while the curry paste and fish sauce add a deep, savory complexity. The noodles, shrimp, and fresh garnishes bring texture and freshness to every spoonful. Laksa is a complete meal, offering a perfect balance of spice, creaminess, and tang, making it a go-to comfort food for those who crave bold, exotic flavors. It’s an ideal choice for any occasion, whether you’re looking for a quick lunch or an elaborate dinner.

Indonesian Spicy Soto Soup

Soto is a traditional Indonesian soup that comes in various regional variations. This version of Soto is known for its aromatic, spicy broth made from turmeric, ginger, lemongrass, and chilies. It’s typically served with shredded chicken, boiled eggs, and a side of rice or vermicelli noodles. This soup is comforting yet vibrant, with a balance of heat, tang, and earthiness, offering a taste of Indonesian spices in a deliciously soothing bowl.

Ingredients:

• 1 lb chicken breast or thighs
• 5 cups chicken broth
• 1 stalk lemongrass, bruised
• 2-3 kaffir lime leaves
• 3-4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon turmeric, minced or powdered
• 2-3 red chilies (adjust to heat preference)
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 boiled eggs, halved
• 1/2 cup fried shallots (for garnish)
• Fresh cilantro and green onions, for garnish
• Cooked rice or vermicelli noodles (optional)

Instructions:

1. In a pot, bring the chicken broth to a boil. Add lemongrass, kaffir lime leaves, garlic, ginger, turmeric, and chilies. Let it simmer for 15-20 minutes to infuse the flavors.
2. Add the chicken breast or thighs to the broth and cook until the chicken is fully cooked. Remove the chicken, shred it, and set aside.
3. Stir in fish sauce and soy sauce, adjusting the seasoning to your taste.
4. If serving with rice, add the cooked rice or vermicelli noodles to bowls.
5. Ladle the hot broth over the rice or noodles, then top with shredded chicken, halved boiled eggs, fried shallots, and fresh cilantro and green onions.
6. Serve hot and enjoy!

Indonesian Spicy Soto Soup is a rich and aromatic dish that showcases the complexity of Indonesian spices. The combination of turmeric, ginger, and lemongrass creates a fragrant base, while the chilies bring the necessary heat to elevate the dish. The soup is hearty and flavorful, making it a perfect meal on its own or served with rice or noodles. Soto offers a delightful balance of spicy, sour, and savory elements, making it a must-try for anyone wanting to dive into the unique flavors of Indonesian cuisine. It’s comforting, aromatic, and utterly delicious!

Spicy Vietnamese Pho

Pho is a traditional Vietnamese noodle soup known for its aromatic, deeply flavorful broth, typically served with beef or chicken. The soup’s base is built on simmering bones, which infuses the broth with richness and complexity. The signature spiciness of this Pho comes from the addition of fresh chilies and spicy hoisin sauce, balanced with fresh herbs, lime, and bean sprouts. Pho is often eaten as a breakfast dish in Vietnam, but its satisfying warmth and bold flavors make it perfect for any time of day.

Ingredients:

• 1 lb beef brisket or chicken (or tofu for a vegetarian version)
• 5 cups beef or chicken broth
• 1 onion, halved
• 2-3 cinnamon sticks
• 3-4 star anise
• 4 cloves
• 1-2 Thai bird’s eye chilies, sliced
• 1-inch piece ginger, sliced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 package rice noodles (pho noodles)
• Fresh herbs: cilantro, basil, mint
• Bean sprouts
• 1 lime, cut into wedges
• 2 tablespoons hoisin sauce (optional)
• Sriracha sauce (optional)

Instructions:

1. In a large pot, bring the broth to a simmer. Add the onion, cinnamon sticks, star anise, cloves, ginger, bird’s eye chilies, fish sauce, soy sauce, and sugar. Let the broth simmer for about 30 minutes to allow the flavors to meld.
2. If using beef, cook the brisket in the broth until tender. If using chicken, cook the chicken breasts or thighs until fully cooked. Once cooked, remove the meat and slice thinly. Set aside.
3. Cook the pho noodles according to package instructions, then divide them among serving bowls.
4. Strain the broth to remove the solid spices and aromatics. Pour the hot broth over the noodles.
5. Top each bowl with sliced meat, fresh herbs, bean sprouts, lime wedges, and optional hoisin sauce or Sriracha for extra heat.
6. Serve hot and enjoy!

Spicy Vietnamese Pho is a fragrant, soul-warming dish that strikes the perfect balance between heat, savory richness, and fresh flavors. The combination of the aromatic broth and the spicy kick from the chilies creates a satisfying and deeply flavorful soup. With its soft noodles, tender meat, and crisp fresh herbs, Pho is a deliciously comforting dish that’s as nutritious as it is flavorful. Whether you’re seeking a hearty lunch or a satisfying dinner, this spicy version of Pho is sure to delight those who enjoy a bit of heat in their meals.

Filipino Spicy Sinigang (Sinigang na Baboy)

Sinigang is a quintessential Filipino dish known for its sour and savory flavors, often made with pork (but sometimes beef, shrimp, or fish). The addition of fresh ingredients like tamarind, tomatoes, and various vegetables gives the soup its signature tang. When made spicy, the heat from the chilies enhances the already vibrant flavors, turning Sinigang into a comforting and tantalizing dish that’s perfect for cool weather or when you’re craving something bold and sour with a spicy twist.

Ingredients:

• 1 lb pork belly or pork ribs, cut into chunks
• 6 cups water
• 2 medium tomatoes, quartered
• 1 large onion, quartered
• 1 packet Sinigang mix (or fresh tamarind, if available)
• 2-3 Thai bird’s eye chilies (adjust to spice preference)
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1-2 cups of assorted vegetables: okra, eggplant, radish, long beans, and kangkong (water spinach)
• 1-2 green chilies, sliced (optional for extra heat)
• 1 lime or lemon, juiced

Instructions:

1. In a large pot, bring the water to a boil. Add the pork and cook for about 30-40 minutes until the meat is tender.
2. Add the tomatoes, onion, and bird’s eye chilies to the pot. Continue simmering until the tomatoes are soft and the broth is fragrant.
3. Stir in the Sinigang mix (or fresh tamarind) and fish sauce. Taste and adjust with soy sauce and sugar to balance the sour and savory flavors.
4. Add the vegetables and simmer for an additional 10-15 minutes until the vegetables are cooked through.
5. Add lime or lemon juice for extra tanginess. Taste again and adjust seasoning if necessary.
6. Serve hot with steamed rice.

Filipino Spicy Sinigang is a delightful blend of tangy, savory, and spicy flavors that offer a refreshing yet hearty meal. The sourness from the tamarind and the heat from the chilies create a unique and bold flavor profile that’s both satisfying and invigorating. With tender pork, fresh vegetables, and the zing of citrus, Sinigang is a dish that truly represents Filipino comfort food at its best. Whether enjoyed during family gatherings or as a solo meal, this spicy version of Sinigang is sure to warm you up and excite your taste buds.

Spicy Indonesian Sambal Goreng Soup

Sambal Goreng is an Indonesian dish typically made with a spicy sambal paste, which forms the foundation of this vibrant soup. The dish is known for its heat and depth of flavor, with sambal providing a fiery kick. It’s often made with vegetables, tofu, or chicken, and the soup gets its creamy consistency from coconut milk. The complexity of flavors, combined with a spicy, savory broth, makes Sambal Goreng Soup a favorite for those who love bold, fiery, and slightly sweet dishes.

Ingredients:

• 1 lb chicken thighs or tofu, cubed
• 1 tablespoon vegetable oil
• 2-3 tablespoons sambal oelek (or chili paste)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 can (400ml) coconut milk
• 3 cups chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1-2 medium potatoes, peeled and diced
• 1 cup green beans, chopped
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger, sautéing until fragrant.
2. Stir in the sambal oelek and cook for another 1-2 minutes, allowing the spices to bloom.
3. Add the chicken (or tofu) and cook until browned.
4. Pour in the coconut milk and chicken broth, and bring to a simmer. Add the soy sauce and sugar, adjusting the seasoning for balance.
5. Add the potatoes and green beans, cooking until the vegetables are tender (about 10-15 minutes).
6. Stir in the lime juice for added acidity and adjust the seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

Spicy Indonesian Sambal Goreng Soup is an exciting and flavorful dish that brings together the creaminess of coconut milk and the fiery heat of sambal. The balance of spices, savory chicken or tofu, and sweet undertones from the sugar makes this soup a deliciously complex experience. The heat from the sambal lingers, offering a satisfying warmth that is perfect for spice lovers. Whether you serve it as a main dish or alongside rice, this soup is a wonderful representation of Indonesian cuisine’s depth and boldness.

Spicy Thai Tom Yum Soup

Tom Yum is a classic Thai soup known for its distinctive balance of hot, sour, salty, and savory flavors. Traditionally made with shrimp, this vibrant soup is packed with fragrant herbs like lemongrass, kaffir lime leaves, and galangal, and is spiced up with bird’s eye chilies. The broth is both aromatic and bold, with a base of lime juice, fish sauce, and chili paste. Tom Yum Soup is refreshingly tangy, deliciously spicy, and perfect for anyone craving a soup that awakens the senses.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups chicken or vegetable broth
• 2 stalks lemongrass, bruised and cut into pieces
• 4-5 kaffir lime leaves, torn
• 1-inch piece galangal, sliced (or ginger if unavailable)
• 3-4 Thai bird’s eye chilies, sliced
• 2-3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons lime juice
• 1-2 tablespoons Thai chili paste (Nam Prik Pao)
• 1 cup mushrooms, sliced
• 1 small onion, quartered
• Fresh cilantro, for garnish
• 1 lime, cut into wedges (for serving)

Instructions:

1. In a large pot, bring the broth to a boil. Add lemongrass, kaffir lime leaves, galangal, bird’s eye chilies, and onion. Let the broth simmer for about 10 minutes to infuse the flavors.
2. Stir in the fish sauce, soy sauce, lime juice, and chili paste, adjusting the seasoning for a balanced combination of salty, sour, and spicy flavors.
3. Add the mushrooms and cook for about 3-4 minutes until they soften.
4. Add the shrimp to the soup and cook until they turn pink and are fully cooked, about 2-3 minutes.
5. Remove the soup from heat and discard the lemongrass and lime leaves. Taste the broth and adjust with more lime juice or fish sauce if needed.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges.

Spicy Thai Tom Yum Soup is an explosive combination of flavors, offering an incredible balance of heat, tang, and umami. The fresh, fragrant herbs infuse the broth with aromatic richness, while the chilies provide an invigorating level of spiciness. The shrimp add sweetness, while the mushrooms offer earthiness. This soup is a true reflection of Thai cuisine’s vibrant flavors, making it a perfect choice for those who enjoy a bold, spicy meal with layers of complexity.

Korean Spicy Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a popular Korean stew made with aged kimchi, tofu, and a spicy broth that delivers both a sour and fiery flavor profile. The heat comes from gochujang (Korean chili paste) and gochugaru (chili flakes), which infuse the stew with a deep, spicy warmth. The tangy and fermented kimchi adds richness, while the tofu provides a soothing texture. This comforting dish is beloved for its bold flavors and is the perfect way to use up leftover kimchi, making it a staple in Korean households.

Ingredients:

• 2 cups aged kimchi, chopped
• 1/2 lb pork belly or beef (optional)
• 1 block tofu, cut into cubes
• 4 cups chicken or vegetable broth
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 2 green onions, chopped
• 1 tablespoon sugar (optional)
• Fresh cilantro or green onions for garnish

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the pork belly (or beef) and cook until browned. If you’re using tofu instead, skip this step and add tofu directly.
2. Stir in the garlic and onions, sautéing until fragrant.
3. Add the chopped kimchi and cook for about 5 minutes, allowing the kimchi to soften and release its flavors.
4. Pour in the broth and stir in gochujang, gochugaru, soy sauce, and sugar (if using). Bring the stew to a simmer.
5. Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
6. Add the tofu and simmer for an additional 5 minutes until heated through.
7. Garnish with green onions or cilantro and serve hot with steamed rice.

Korean Spicy Kimchi Jjigae is a bold, flavorful stew that packs a punch with its spicy and tangy broth. The combination of rich, fermented kimchi and spicy gochujang creates a hearty and satisfying dish, while tofu adds a soft, comforting element. The pork belly or beef, if used, gives the stew a savory depth. Kimchi Jjigae is the ultimate comfort food for spice lovers, offering a balance of heat, umami, and fermented goodness. It’s the perfect dish for warming up during colder months or for those who enjoy intensely flavorful, spicy stews.

Spicy Malaysian Nyonya Laksa

Nyonya Laksa is a famous Malaysian-Chinese dish that fuses the best of both cultures into one spicy, creamy noodle soup. The broth is a tantalizing combination of rich coconut milk, shrimp paste, and a potent chili paste, making for a luscious, spicy base. The soup features noodles topped with shrimp, tofu, or chicken, and is finished off with fresh herbs, boiled eggs, and a squeeze of lime. This dish offers the perfect balance of spice, richness, and freshness, making it an iconic dish in Malaysian cuisine.

Ingredients:

• 1 lb shrimp, peeled and deveined (or chicken/tofu)
• 2 tablespoons vegetable oil
• 1/4 cup red curry paste
• 1 can (400ml) coconut milk
• 2 cups chicken or vegetable broth
• 1 tablespoon shrimp paste
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 200g rice noodles (or egg noodles)
• 2 boiled eggs, halved
• Fresh coriander and mint, for garnish
• Lime wedges, for serving

Instructions:

1. Cook the rice noodles according to package instructions. Set aside.
2. In a large pot, heat vegetable oil over medium heat. Add the red curry paste and fry for a minute until aromatic.
3. Stir in the coconut milk and chicken broth, bringing the mixture to a simmer. Add the shrimp paste, soy sauce, and sugar, stirring to combine.
4. Add the shrimp, tofu, or chicken and cook for about 5 minutes, until the shrimp turns pink or the tofu/chicken is fully cooked.
5. Taste the broth and adjust seasoning with more soy sauce or sugar if necessary.
6. Divide the cooked noodles among bowls, and pour the hot soup over the noodles.
7. Top with boiled eggs, fresh herbs, and lime wedges for an extra burst of flavor.
8. Serve hot and enjoy!

Spicy Malaysian Nyonya Laksa is a flavorful and satisfying dish with a rich, creamy broth that’s complemented by a zesty and spicy kick. The combination of coconut milk, shrimp paste, and chili paste creates a deliciously complex soup that is both spicy and savory. The rice noodles absorb the broth’s bold flavors, while the boiled eggs and fresh herbs add extra texture and freshness. Whether you’re new to Laksa or a longtime fan, this soup is a vibrant and warming option that offers an authentic taste of Malaysian cuisine.

Spicy Chinese Hot and Sour Soup

Hot and Sour Soup is a popular Chinese dish that balances spicy and tangy flavors in a savory broth. This soup is typically made with ingredients such as mushrooms, tofu, bamboo shoots, and sometimes pork or chicken. The heat comes from white pepper and chili paste, while the sourness is derived from vinegar and sometimes pickled vegetables. With its bold flavors and hearty ingredients, Hot and Sour Soup is both refreshing and comforting, perfect for those who enjoy a soup that hits all the right notes of spice and tang.

Ingredients:

• 4 cups chicken broth
• 1/2 lb pork (or chicken), thinly sliced
• 1 cup shiitake or button mushrooms, sliced
• 1/2 cup bamboo shoots, julienned
• 1 block firm tofu, cut into strips
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste (adjust for heat)
• 1 teaspoon white pepper
• 1 egg, lightly beaten
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 1 tablespoon sesame oil
• Fresh cilantro, for garnish
• Green onions, sliced (for garnish)

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the pork (or chicken), mushrooms, and bamboo shoots. Simmer for about 5 minutes, allowing the flavors to meld.
2. Stir in the soy sauce, rice vinegar, chili paste, and white pepper. Taste and adjust the seasoning if needed for balance between spicy and sour.
3. Slowly pour in the cornstarch mixture to thicken the soup. Stir well to combine and bring it to a simmer.
4. Add the tofu and cook for an additional 3-4 minutes until heated through.
5. Slowly drizzle the beaten egg into the soup, stirring gently to create egg ribbons.
6. Drizzle with sesame oil and garnish with fresh cilantro and green onions before serving.

Spicy Chinese Hot and Sour Soup is a flavorful and hearty dish with a perfect balance of heat and tang. The umami-rich broth, combined with the texture of tofu, mushrooms, and bamboo shoots, creates a comforting and satisfying meal. The spicy kick from the chili paste and the tartness from the vinegar elevate the soup to a new level of deliciousness. Whether served as a starter or a main dish, Hot and Sour Soup offers a bold, invigorating flavor profile that is both warming and refreshing.

Spicy Indian Mulligatawny Soup

Mulligatawny Soup is a traditional Indian soup known for its rich, spiced flavors, which blend heat, sweetness, and savory goodness. Originating from South India, this soup often incorporates lentils, vegetables, and a variety of spices like cumin, coriander, and turmeric. A unique characteristic of Mulligatawny is its combination of curry spices with the option of adding chicken, lamb, or even rice. The addition of tamarind or lemon juice enhances its tangy kick, making it a delightful and aromatic dish that offers a warm, spicy boost to any meal.

Ingredients:

• 1 lb chicken or lamb, cubed (or tofu for vegetarian)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 cup red lentils
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons tomato paste
• 1 tablespoon tamarind paste (or lemon juice)
• 1 tablespoon curry leaves (optional)
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Add the onions, garlic, and ginger, sautéing until soft and aromatic.
2. Add the chicken (or lamb) cubes and cook until browned.
3. Stir in the ground cumin, coriander, turmeric, and garam masala. Let the spices bloom for 2 minutes.
4. Add the lentils, broth, and coconut milk. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, or until the lentils are soft.
5. Stir in the tomato paste and tamarind paste (or lemon juice). Add salt and pepper to taste. If you have curry leaves, add them now and cook for another 5 minutes.
6. Once the soup is ready, garnish with fresh cilantro before serving.

Spicy Indian Mulligatawny Soup is a flavorful, aromatic dish that brings together the warmth of Indian spices with the richness of coconut milk and lentils. The tangy and spicy elements, enhanced by tamarind or lemon juice, provide a delightful contrast to the earthy lentils and tender meat. Whether you enjoy it with rice or on its own, Mulligatawny Soup is a hearty, satisfying meal that offers a taste of India’s vibrant culinary heritage, perfect for those seeking both spice and comfort.

Spicy Malaysian Penang Laksa

Penang Laksa is a vibrant Malaysian noodle soup known for its spicy, sour, and slightly sweet broth. The dish combines a strong tamarind base with a complex blend of herbs, spices, and chili paste. The soup is typically made with mackerel fish or shrimp and served with rice noodles, topped with a variety of fresh vegetables and garnishes. The heat from the chili paste and the tanginess from tamarind create a perfect balance, making Penang Laksa a beloved dish among spice lovers who enjoy a rich and flavorful soup.

Ingredients:

• 1 lb mackerel or shrimp, cooked and flaked (or chicken for variation)
• 4 cups water or fish stock
• 200g rice noodles (or egg noodles)
• 2 tablespoons tamarind paste
• 2 tablespoons chili paste (adjust to heat preference)
• 1 stalk lemongrass, bruised
• 3-4 kaffir lime leaves
• 1-inch piece galangal, sliced
• 1 tablespoon shrimp paste
• 1 tablespoon sugar
• 1 cup cucumber, julienned
• 1 red onion, thinly sliced
• Fresh mint and coriander, for garnish
• 1 lime, cut into wedges
• 1 boiled egg, halved (optional)

Instructions:

1. In a large pot, combine water (or fish stock), tamarind paste, chili paste, lemongrass, kaffir lime leaves, galangal, and shrimp paste. Bring to a boil and simmer for about 10-15 minutes to develop the flavors.
2. Add the flaked mackerel (or shrimp), and simmer for another 5 minutes.
3. In the meantime, cook the rice noodles according to package instructions.
4. Once the broth is ready, strain it to remove the solids and return the liquid to the pot. Taste and adjust seasoning with sugar, fish sauce, or more chili paste as needed.
5. Divide the cooked noodles into serving bowls and pour the hot broth over them.
6. Garnish with fresh cucumber, red onion, mint, coriander, lime wedges, and a boiled egg if desired.

Spicy Malaysian Penang Laksa is a deeply flavorful and invigorating dish that combines spicy, sour, and sweet elements into one cohesive experience. The aromatic broth, made with tamarind and chili paste, provides a perfect balance of heat and tang. Topped with fresh vegetables and herbs, this soup is not only delicious but also visually striking. Whether enjoyed on its own or with a protein like mackerel or shrimp, Penang Laksa is a must-try for those seeking a complex, spicy, and refreshing soup with layers of flavor

Note: More recipes are coming soon