Noodle soup

Noodle soup

A bowl of phở gà, a Vietnamese noodle soup
Type Soup
Main ingredients Noodles
Variations Numerous, by nation and region
Cookbook: Noodle soup  Media: Noodle soup

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. The type of noodles range from rice noodles to egg noodles.




A bowl of Zhūròu Mǐxiàn

There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries.


A bowl of Tokyo-style ramen


A bowl of kalguksu



Malaysia and Singapore

A bowl of Prawn Hae Mee

Myanmar (Burma)


A bowl of batchoy

Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon.




Two types of khao soi are shown here: top left is khao soi Mae Sai (with pork, no coconut milk), and bottom right is khao soi kai (chicken, with coconut milk)

Chinese style noodle soups in Thailand are commonly eaten at street stalls, canteens and food courts. A variety of noodles, from wide rice noodles to egg noodles, are served in a light stock made from chicken, pork or vegetables, or a mixture thereof, and often topped with either cuts of meat (popular is char siu), fish, pork or beef balls, or wontons, or combinations thereof, and sprinkled with coriander leaves. The diners adjust the flavour by themselves using sugar, nam pla (fish sauce), dried chilli and chilli in vinegar provided in jars at the table. Unlike most other Thai food, noodles are eaten with chopsticks. Both noodles and chopsticks are clear Chinese influences. The word kuaitiao is a direct loan from Teochew. It is also possible to order a "dry" noodle soup (kuaitiao haeng), meaning that the broth is served in a separate bowl.

In addition to the Chinese style noodle soups, fermented rice noodles (khanom chin) served with a variety of curries or soup-like sauces, are also very popular in Thai cuisine.

United States



Main article: Vietnamese noodles

See also


    This article is issued from Wikipedia - version of the 7/31/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.