Asian Inspiration

In most cultures around the world, soups are a source of nurture and nourishment. Some are restorative and used for emotional or physical well-being. Chicken soup is the classic example, soothing for both colds and the soul.

Throughout Asia, aesthetics are often equally important, employing senses beyond taste. Elements for a recipe are chosen not only with an eye for how a soup looks—the colors and shapes in the bowl—but also for how it smells and how ingredients feel in the mouth. This effort gives soups an even greater versatility, introducing a host of ingredients and styles that may be otherwise unfamiliar to the Western consumer.

One saleable aspect of many Asians soups is that they are ideal for customers who are lactose intolerant. Coconut milk, which is very popular in Thailand, Vietnam and Malaysia, is generally used instead of dairy products.

• 2 ounces soy sauce
• 1 tablespoon + 1 teaspoon hoisin sauce
• ½ teaspoon whole anise seed
• ⅓ stick cinnamon
• zest of 1 small orange, peeled in thin strips
• 3 cups water
• ½ tablespoon vegetable oil
• 1 ounce minced scallion, including light green parts, plus ½ ounce for garnish
• ½ ounce minced fresh ginger
• 1 ounce minced garlic
• 1 teaspoon red pepper flakes
• 3 cups chicken stock
• 1 pound beef chuck or stew meat, fat trimmed and cut into 1½-inch cubes
• 4 ounces Asian vermicelli noodles
• ¼ teaspoon salt
• ½ pound baby spinach leaves, stemmed
• 2 teaspoons toasted sesame oil

1. In a large pot, combine the soy sauce, hoisin sauce, anise, cinnamon, orange zest and water and bring to a boil; lower the heat and gently simmer.

2. In a large stockpot over high heat, heat the oil. Add scallions, ginger, garlic and pepper flakes and stir until fragrant, about 10 seconds. Pour in 2 cups of stock and bring to a boil. Add the meat and return to a boil. Turn the heat to low, cover the pot and simmer until the meat is completely tender, 1½ to 2 hours, skimming the pot occasionally if scum rises to the surface.

3. When the soup is almost done, in a large pot bring 1 cup of chicken stock to a boil. Add the noodles and salt, and cook until tender, 3 to 4 minutes; drain and add to the soup along with the spinach leaves and sesame oil. Ladle the soup into bowls, add a little minced scallion and serve hot.

NUTRITIONAL DATA (per 12-ounce portion): Calories: 240;  Cholesterol: 40 mg; Sodium: 1,190 mg; Fat: 12 g; Dietary Fiber: 2 g

*Editor's note: Recipes are now being scaled in smaller four-portion test sizes rather than the 24-portion yield.

Nam Yar Pa (Thai Curried Coconut Fish Soup)

Yield: 4 (12-ounce) portions

Preparation time: 35 minutes

Shelf life: 3 to 4 days

This Thai curried fish soup—redolent of coconut milk, smoked fish, shrimp and exotic spices—is sturdy enough to eat as a main course. You may choose to add a small mound of rice to each bowl.

• 1 quart canned coconut milk (not light)
• 2 ounces shallots, thinly sliced lengthwise
• ½ ounce garlic cloves, cut into thin slivers
• ½ ounce minced lemon grass stalks, white part only
• ½ ounce sliced dried galangal or laos
• 1 teaspoon ground galangal or laos
• 1 teaspoon shrimp paste
• 2 ounces smoked boneless fish fillets, such as kippers or herring
• ½ pound small or medium shrimp, peeled and deveined
• 2 serrano chile peppers, seeded, if desired, finely sliced crosswise
• 2 ounces bean sprouts, blanched
• 1 hard-cooked egg, finely chopped
• ½ ounce Thai basil leaves, thinly sliced or torn

1. In a large stockpot bring the coconut milk to a boil. Add the shallots, garlic, lemon grass, galangal, shrimp paste and fish. Cook over medium heat until the fish has completely broken down. (After 20 minutes, if it is still not broken down, remove the pieces of fish and mash with a fork.)

2. Add the shrimp and cook over medium heat until just cooked through. (Time will vary with the size.)

3. Stir in the serrano chiles and bean sprouts, cover and simmer for 5 minutes. Serve in large bowls with a sprinkling of chopped egg and basil leaves.

NUTRITIONAL DATA (per 12-ounce portion): Calories: 690;  Cholesterol: 180 mg; Sodium: 320 mg; Fat: 61 g; Dietary Fiber: 3 g

Malaysian Chicken Laksa

Yield: 4 (12-ounce) portions

Preparation time: 30 minutes

Shelf life: 3 to 4 days

Like many Malaysian dishes, this spicy chicken noodle soup starts with a fairly long list of ingredients, but this version is simpler and quicker to make than many. Adding sambal oelek (a chile pepper sauce) at the end allows customers with a taste for very spicy dishes to take it up to their comfort zone. Warn them, however, that it is quite hot.

• 1 ounce coriander seeds
• ⅓ ounce black peppercorns, cumin seeds and fennel seeds
• 12 whole cloves
• 1 teaspoon ground turmeric
• ⅓ to ²/3 ounce stemmed dried chiles de árbol
• 3½ ounces trimmed lemon grass stalks, core reserved
• 3 ounces vegetable oil
• 3 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 tablespoon shrimp paste
• 8 ounces thinly sliced shallots
• 2½ quarts canned coconut milk
• 3 quarts chicken stock
• 2 tablespoons palm or light brown sugar
• 3 tablespoons kosher salt
• 3 cinnamon sticks
• 1½ pounds wide rice noodles
• 1 pound bean sprouts, blanched and rinsed
• 3 ounces torn fresh mint leaves
• 3 ounces torn cilantro leaves
• 3 or 4 limes, cut into wedges
• sambal oelek (optional)

1. In a spice grinder, coarsely grind coriander, peppercorns, cumin, fennel, cloves, turmeric and chiles. Then, using a meat mallet, mash the lemon grass core.

2. In a large heavy stockpot over medium heat, heat oil. Add spice mixture and stir-fry until fragrant, about 10 seconds. Stir in chicken, shrimp paste and shallots and cook, stirring constantly, for 2 minutes.

3. Add coconut milk, stock, sugar, salt, cinnamon and lemon grass. Bring to a boil, then reduce heat, cover and simmer for 20 minutes.

4. While the soup cooks, bring a large pot of water to a boil. Cook noodles until al dente; drain and add to the soup along with sprouts and cook for 2 to 3 minutes. Remove cinnamon and lemon grass. Ladle soup into bowls, add a sprinkle of mint and cilantro and serve with wedges of limes and sambal oelek, if desired.

NUTRITIONAL DATA (per 12-ounce portion): Calories: 470; Cholesterol: 80 mg; Sodium: 480 mg; Fat: 29 g; Dietary Fiber: 3 g

Joanna Pruess is a regular contributor to Specialty Food Magazine.

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