Overview

Throughout south-east Asia, soups and broths are designed to cleanse the mouth and refresh the palate. Bowls of steaming broth are often served alongside the main course, so that diners can slurp a spoonful of soup in between spoonfuls of rice or the main dish. This book features an appetizing range of recipes from Thailand and China, through Japan and Korea, down to the south-east Asian islands of Malaysia, Indonesia and the Philippines. You may choose to serve any of the soups solo, as a light lunch or supper dish, or as a prelude to a dinner party – but whenever you place them before your guests, these treats are certain to prove popular Vibrant recipes for authentic south-east Asian soups, including clear broths, soupy noodles and spicy laksas . Features an introduction to the history and traditions of this wonderful and varied cuisine, and its healing properties . Includes a guide to the main storecupboard ingredients you will need, such as coconut milk, dried egg noodles, oyster sauce, cinnamon, turmeric and cumin . Recipes include Pumpkin and Coconut Soup, Omelette Soup, Balinese Vegetable Soup, Cellophane Noodle Soup, Miso Soup, Hot and Sour Fish Soup, and Singapore Laksa

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Terry Tan is a consultant editor on the cuisine of South-east Asia for Wine and Dine magazine. He has taught cooking in Singapore and in Ken Lo's Kitchen in London. He has written over 20 books, and he devised the range of Amoy 'Straight to Wok' sauces.

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