Siamese Soup

Preparation info
  • Makes 6 cups 1.5 l ) ;

    4 to 6

    first-course servings
    • Difficulty

      Easy

Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is not unrelated to the Chicken Soup with Zing in that it is salty, spicy, pleasantly acid, and aromatic. The difference comes from the sources of heat, aroma, and spice. Here, nuoc mam provides the salt, red chili provides the heat, lemongrass the acid, and a trio of herbs the aroma. I love both soups and they provide an interesting contrast to each other.

Kari or curry leaves can be bought in Asian markets. They can be used fresh or dry