10+ Asian Soup Recipes to Warm Your Soul and Kitchen

Asian soup recipes bring a whole world of flavors to your table. Some are light and clear, while others go all in with creamy richness.

These recipes are a cozy way to enjoy healthy, soothing meals without much fuss.

Digging into Asian soups lets you play around with spices, herbs, and loads of fresh veggies. Toss in tofu, chicken, or seafood—whatever you’re craving.

You’ll find easy cooking methods that let the ingredients shine.

1) Chinese Noodle Soup with savory broth

This Chinese noodle soup is all about a broth that’s packed with flavor. Mix light soy sauce, a pinch of sugar, and Chinese black vinegar for that perfect balance.

A splash of lard or oil makes the broth smooth and rich. You can whip up the broth fast, using water or stock.

Just cook your noodles right in the pot. Toss in a fried egg or some veggies if you want to bulk it up.

You barely need more than a handful of pantry staples. Here’s a Chinese noodle soup recipe that walks you through getting that restaurant-style taste at home.

Ingredients:

• Noodles
• Water or broth
• Light soy sauce
• Sugar
• Chinese black vinegar
• Lard or oil
• Fried egg or vegetables (optional)

Cooking Instructions:

1. Boil water or broth in a pot.
2. Add soy sauce, sugar, and black vinegar.
3. Stir in lard or oil for richness.
4. Add noodles and cook until soft.
5. Top with a fried egg or vegetables if you like.
6. Serve hot.

2) Tom Kha Gai (Thai Coconut Chicken Soup)

Tom Kha Gai is a creamy Thai soup made with coconut milk and chicken. Lemongrass, galangal, and kaffir lime leaves bring out its bright, fresh flavors.

It’s got that classic Thai balance—sour, salty, and spicy. Add chilies if you want more kick.

The coconut milk gives it a smooth, rich feel. Chicken thighs or breast both work; just simmer gently so the meat stays tender.

Ingredients

• 2 cups coconut milk
• 1 cup chicken broth
• 1 lb chicken thighs or breasts, sliced
• 2 stalks lemongrass, smashed
• 3 slices galangal or ginger
• 4 kaffir lime leaves, torn
• 2-3 Thai chilies, sliced (optional)
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 cup mushrooms, sliced
• Fresh cilantro, for garnish

Cooking Instructions

1. Heat coconut milk and chicken broth in a pot over medium heat.
2. Add lemongrass, galangal, lime leaves, garlic, and chilies. Simmer for 10 minutes.
3. Add chicken and mushrooms. Cook until chicken is done, about 10 minutes.
4. Stir in fish sauce and lime juice. Adjust to taste.
5. Remove lemongrass, galangal, and lime leaves.
6. Serve hot, garnished with cilantro.

For a more detailed take, check out the Authentic Tom Kha Gai recipe.

3) Tom Yum (Thai Hot and Sour Soup)

Tom Yum is famous for its spicy, sour punch. Lemongrass, kaffir lime leaves, and galangal make the broth bright and fragrant.

Crushed chilies bring the heat. You can use shrimp, chicken, or mushrooms as your main.

Lime juice and fish sauce balance things out. The broth stays clear but packs a ton of flavor.

Ingredients

• 4 cups chicken or seafood stock
• 2 stalks lemongrass, smashed
• 3 kaffir lime leaves, torn
• 2 slices galangal
• 5-6 Thai chilies, crushed
• 8 oz shrimp or chicken, sliced
• 1 cup mushrooms
• 2 tbsp fish sauce
• 1-2 tbsp lime juice
• Fresh cilantro for garnish

Cooking Instructions

1. Bring stock to a boil.
2. Add lemongrass, lime leaves, galangal, and chilies. Simmer 10 minutes.
3. Add shrimp or chicken and mushrooms. Cook until done.
4. Stir in fish sauce and lime juice.
5. Remove from heat and garnish with cilantro.
6. Serve hot.

4) Sinigang na Baboy (Filipino Pork Tamarind Soup)

Sinigang na Baboy is a Filipino classic, famous for its sour tamarind kick. Pork ribs get simmered until the broth turns rich and flavorful.

Tamarind gives it that refreshing tang. Toss in veggies like radish, eggplant, and green beans for extra texture.

Some folks add taro to make it heartier. This one takes a while—about 85 minutes—so be patient and let the flavors come together.

It’s best served hot, with steamed rice on the side.

Ingredients

• 2 pounds pork ribs or pork shoulder
• 1 tablespoon tamarind paste or fresh tamarind
• 1 onion, quartered
• 2 tomatoes, quartered
• 1 radish, sliced
• 1 cup green beans
• 1 eggplant, sliced
• 1 small taro (optional), peeled and cut
• 6 cups water
• Fish sauce or salt to taste

Cooking Instructions

1. Boil pork with onion and tomatoes in water for about 60 minutes until tender.
2. Add tamarind paste, stir well.
3. Add radish, eggplant, green beans, and taro if using. Simmer for 20-25 minutes.
4. Season with fish sauce or salt. Adjust sourness by adding more tamarind if needed.
5. Serve hot with rice.

Want more details? Check out Sinigang na Baboy (Filipino Pork in Sour Tamarind Soup) Recipe.

5) Ginger Garlic Noodle Soup with Bok Choy

This soup is perfect when you want something light but still filling. Ginger and garlic give the broth a fresh, cozy flavor.

Add shiitake mushrooms for more bite. It cooks up fast—a lifesaver on busy days.

The broth is usually vegetarian and low in sodium, so it’s a nourishing pick. Plus, it’s gentle on the throat and feels good when you’re under the weather.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1/2 bunch scallions, chopped
• 2 cups low-sodium vegetable broth
• 4 oz shiitake mushrooms, sliced
• 2 cups baby bok choy, chopped
• 4 oz rice noodles

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add garlic, ginger, and scallions; cook until fragrant.
3. Pour in vegetable broth and bring to a boil.
4. Add mushrooms and bok choy; simmer for 5 minutes.
5. Cook rice noodles separately according to package directions.
6. Drain noodles and add them to the soup.
7. Stir and serve hot.

6) Chinese Vegetable Soup with low calories

This Chinese vegetable soup is light and fresh. It’s great when you want something healthy but not boring.

You can use Napa cabbage, mushrooms, and carrots, or whatever veggies you have. The broth is usually clear and made with chicken or veggie stock.

It’s low in fat and calories, so it’s a good option if you’re watching what you eat. On chilly days, it’s surprisingly comforting without weighing you down.

Ingredients

• 1 liter (4 cups) chicken or vegetable broth
• 2 cups Napa cabbage, chopped
• 1 cup mushrooms, sliced
• 1 carrot, sliced
• 1 garlic clove, minced
• 1 teaspoon ginger, grated
• 1 tablespoon soy sauce

Cooking Instructions

1. Bring broth to a boil in a pot.
2. Add garlic and ginger, simmer for 2 minutes.
3. Add cabbage, mushrooms, and carrot. Cook 5-7 minutes.
4. Stir in soy sauce and cook for 2 more minutes.
5. Serve hot.

More details over at Chinese Vegetable Soup.

7) Chicken Corn Egg Drop Soup

Chicken Corn Egg Drop Soup feels like a hug in a bowl. You get tender chicken, sweet corn, and those silky egg ribbons in a clear broth.

It comes together in under 30 minutes. The flavors are light but satisfying.

You just need chicken broth, cooked chicken, corn, and eggs. Pour the eggs in slowly so you get those pretty, soft strands.

This is the kind of soup you’ll find at Asian restaurants, but it’s easy to make at home.

Ingredients:

• 4 cups chicken broth
• 1 cup cooked chicken, diced
• 1 cup sweet corn (fresh or canned)
• 2 eggs, beaten
• 1 tablespoon cornstarch (optional, for thickening)
• Salt and pepper to taste
• 1 teaspoon sesame oil (optional)

Cooking Instructions:

1. Heat the chicken broth in a pot until it simmers.
2. Add chicken and corn, then season with salt and pepper.
3. If you want a thicker soup, mix cornstarch with water and add it now.
4. Slowly pour beaten eggs into the broth while stirring gently.
5. Turn off the heat and add sesame oil if using.
6. Serve hot and enjoy your soup!

Get more details at Chicken Corn Soup (Restaurant Recipe!).

8) Shepherd’s Purse Tofu Soup

Shepherd’s purse tofu soup is a light, nourishing dish that’s pretty popular in Asian kitchens. It features shepherd’s purse—a leafy green with a mild, slightly peppery kick.

You can usually find it fresh or frozen. It makes a great stand-in for spinach if that’s all you’ve got.

This soup comes together easily and feels super healthy. Silken tofu gives it a soft, gentle vibe.

I like to cook the tofu with garlic, ginger, and broth. Those flavors really wake things up.

When you want something warm but not heavy, this soup hits the spot. It’s nice for a quick meal or a soothing snack.

Ingredients

• 8 ounces frozen shepherd’s purse (or fresh)
• ½ block silken tofu (about 7 ounces, 200g)
• 4 cups vegetable or chicken broth
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Cooking Instructions

1. Wash and chop the shepherd’s purse if it’s fresh.
2. Cut the silken tofu into small cubes.
3. Heat sesame oil in a pot over medium.
4. Toss in garlic and ginger, sauté until it smells great.
5. Pour in the broth and let it come to a boil.
6. Add the shepherd’s purse and tofu cubes.
7. Simmer for 5-7 minutes, just until the greens soften.
8. Stir in soy sauce and serve it up hot.

Curious to know more? Check out shepherd’s purse tofu soup here.

9) Easy Fish Tofu Soup

This fish tofu soup is one of those simple, quick meals you can throw together without much fuss. It uses fresh fish, soft tofu, and a handful of crunchy bean sprouts.

You’ll notice the soup feels light and healthy—just right for those days you want comfort without heaviness. There’s a gentle heat from chilies, but you can easily adjust that.

If you like, toss in a few extra veggies or dial the spice up or down. I love the way the silky tofu and tender fish play together in the clear broth.

Ingredients

• 1 lb white fish fillet, cut into pieces
• 1 block soft tofu, cubed
• 1 cup bean sprouts
• 2-3 fresh red chilies, sliced
• 4 cups water or fish stock
• 2 cloves garlic, minced
• 1-inch piece ginger, sliced
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Heat water or stock in a pot, then add garlic and ginger.
2. Bring it to a boil and drop in the fish pieces. Simmer for 5 minutes.
3. Add tofu cubes and bean sprouts, cook for about 3 more minutes.
4. Stir in sliced chilies and salt.
5. Top with cilantro before serving.

10) Asian Vegetable Noodle Soup with tofu and gluten-free noodles

This Asian vegetable noodle soup is a light, healthy meal that comes together fast. You get plenty of fresh veggies, soft tofu, and gluten-free noodles in every bite.

Use whatever vegetables you like—bok choy, carrots, mushrooms, you name it. Tofu brings some protein without getting in the way.

Gluten-free noodles make this soup easy on the stomach. On a chilly day, it’s just what you need.

Making it is straightforward. Simmer the broth with veggies, add noodles and tofu, and cook until everything’s tender.

Ingredients

• 1 block firm tofu, cubed
• 4 cups vegetable broth
• 1 cup gluten-free noodles
• 1 cup bok choy, chopped
• 1 carrot, sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon soy sauce or tamari

Cooking Instructions

1. Pour the vegetable broth into a pot. Set it over medium heat.

2. Toss in the garlic, ginger, and soy sauce. Let everything simmer for about 5 minutes.

3. Add the carrots, mushrooms, and bok choy. Cook for another 5 minutes—don’t rush it.

4. Drop in the tofu and noodles. Keep cooking until the noodles turn tender, which usually takes around 5 minutes.

5. Serve the soup while it’s still warm. Dig in and enjoy!