Top 12 Asian Chicken Soups

Tom kha gai is Thailand's delicious national dish coming from the central part of the country and bearing the influence of neighbouring Laos. It is a soup whose name translates to boiled galangal chicken soup, consisting of coconut milk, chicken chunks or shreds, galangal (reddish-brown or pink woody plant related to ginger), lemongrass, garlic, bird's eye chili peppers, kaffir lime leaves, fish sauce, and shiitake mushrooms. Galangal's peppery, pungent, slightly sour and floral flavors provide an interesting contrast to the creaminess of coconut milk, creating a wonderfully aromatic dish in the process. Tom kha gai is highly nutritious with great medicinal properties, such as the ability to soothe the gastro-intestinal tract. Since the dish is very popular, there are also other versions of the soup - vegetarian, tofu, seafood, and pork tom kha are just some of its varieties. It is traditionally served with rice on the side, garnished with coriander leaves and diced tomatoes.Expand

Phở gà is a traditional pho variety made with chicken. It can usually be ordered as bình thường (normal) with white breast meat, dark meat, fat, and skin, or gà nạc (lean chicken) with sliced breast meat. The broth in phở gà is much lighter and clearer than the one found in phở bò (beef pho). Other ingredients used in the preparation of chicken pho often include ginger, fish sauce, rice noodles, shallots, green onions, and cilantro. Garnishes include lime wedges, mint, sliced chili peppers, bean sprouts, and Thai basil sprigs. It is believed that this pho variety was invented in the 1930s, when beef wasn't available in Vietnamese markets on Mondays and Fridays.Expand

Tinolang manok or chicken tinola is a nourishing Filipino chicken soup. It can consist of various chicken cuts and internal organs cooked in a flavorful broth alongside green papaya and chili pepper or malunggay leaves. The broth is usually generously seasoned with ginger, garlic, and fish sauce, and the soup is often served over plain white rice. Chicken tinola is a staple in every Filipino household and can be enjoyed as a starter or a hearty main course.Expand

Soto Lamongan is a beloved Indonesian chicken soup that originates from Lamongan, a city in East Java. What makes soto Lamongan unique is its clear, fragrant broth infused with turmeric, and most notably, the addition of "koya" — a finely ground topping made from fried garlic and shrimp crackers (krupuk udang). Koya is sprinkled generously over the soup just before serving, adding a deliciously salty, umami crunch that elevates the entire dish. The soup itself is made by simmering chicken in a broth flavored with spices like garlic, shallots, coriander, turmeric, galangal, and lemongrass. The chicken is typically boiled, shredded, and added back to the broth or placed on top of the rice in the bowl. Unlike creamy sotos (like soto Betawi), soto Lamongan is known for its light, clear, golden-yellow broth, but it packs deep flavor. Traditionally, it’s served with steamed rice, often already placed in the bowl before the soup is poured over. Common accompaniments include boiled egg, shredded cabbage, vermicelli noodles (sohun), bean sprouts, fried shallots, lime wedges, and of course, koya. A side of sambal (chili paste) is usually offered for those who want extra heat. Soto Lamongan is commonly enjoyed for breakfast or lunch, served in humble warungs, roadside stalls, or at home.Expand

Soto ayam is possibly the most popular variation of the traditional Indonesian soto soup. This chicken-based version usually includes compressed rice cakes such as lontong, nasi himpit or ketupat, vermicelli or noodles, while turmeric gives it a specific yellow color. Other ingredients that may be used are onions and garlic, white or black pepper, ginger, cumin, lemongrass, coriander, and sometimes koya, a mixed prawn cracker and fried garlic powder. It is commonly served topped with boiled eggs, fried potato slices, Chinese celery leaves, and fried shallots. Sambal, a hot chili paste, krupuk, deep-fried crackers, or emping, traditional Indonesian chips may also be used as accompaniments to the dish.Expand

Samgyetang is a flavorful soup from South Korea, consisting of a whole young chicken cooked with ginseng, garlic, and rice. In Korea, ginseng is revered for its medicinal properties, as it lowers blood sugar and boosts the body's immune system and stamina, making samgyetang an ideal soup for hot summer days, when people fall into nutrition deficiency due to excessive sweating and loss of appetite. The flavors of the soup are somewhat milder than other Korean and Chinese herbal medicinal soups, and the key to its popularity during the summer may also be in its price, as it is generally pretty inexpensive. If consumed in a restaurant, there will often be a small bottle of insangju ginseng alcohol served on the side, believed to boost physical and sexual stamina.Expand

This comforting chicken soup is a staple in many Vietnamese households. The base of the dish is a nourishing chicken broth that is typically flavored with lemongrass, charred onions, ginger, and fish sauce. The ingredients also include cellophane noodles (bún tàu), shredded chicken, shiitake mushrooms, and bamboo shoots. A bowl of miến gà is sometimes garnished with sliced scallions, coriander, fried shallots, and fried chicken giblets, while typical accompaniments include lime wedges, fresh herbs, and chili peppers.Expand

Pinikpikan is a controversial dish originating from the Cordillera mountainous region in the Philippines. The soup consists of chicken and etag, which is cured and smoked meat that has been kept underground in earthen jars. What makes pinikpikan controversial is the way that the chicken is slaughtered – it is gently beaten to death with a stick in a ritual performed by local tribes. The chicken is beaten to keep the blood inside, and if properly done, it will not be bloody when cut. No bones should be broken during the beating and slicing process. However, the preparation method is in violation of the Philippine Animal Welfare Act of 1998. The chicken is combined with water, etag, and salt, and the concoction is then boiled until it’s ready to be served.Expand

Gà bạn đen hầm thuốc bắc is a traditional and Chinese soup made with black chicken. Although the origins of the soup are in Jiangxi Province, it's extremely popular in the mountainous Vietnamese region of Sapa, where black chicken is one of the most unique animals in the area, characterized by its slightly tough meat that's sweet and aromatic. This herbal soup is made by cooking the black chicken in a double boiling process with numerous herbs such as bamboo shoots, ginger, lotus seeds, wild yam, berries, and dried scallops. Once prepared, the chicken soup is served immediately, while still hot, and the key attraction of this dish is its flavorful broth.Expand

Sinigang na manok is a variation of the traditional Filipino sinigang, featuring chicken as the main protein instead of the more common pork, shrimp, or fish. This dish is known for its tangy and savory broth, typically made sour using tamarind (sampalok), though other souring agents like green mangoes, calamansi, or vinegar can also be used. The chicken is cooked with a variety of vegetables, such as kangkong (water spinach), sitaw (string beans), labanos (radish), talong (eggplant), and sometimes gabi (taro root) to thicken the broth. The preparation involves sautéing onions, garlic, and tomatoes, adding the chicken to cook until lightly browned, and then simmering the mixture in water with the souring agent until the chicken is tender. Vegetables are added in stages, and the dish is seasoned with fish sauce and salt. Typically served with steamed white rice, sinigang na manok offers a comforting, flavorful meal with a balance of tender chicken, tangy broth, and fresh vegetables.Expand