Ohhh yes—Southeast Asian–style noodle soup is all about balance: savory, aromatic, a little sweet, a little spicy, and deeply comforting 🍜
Here’s a flexible, crowd-pleasing base recipe you can tweak toward Thai, Vietnamese, or Malaysian vibes depending on what you add.
Southeast Asian–Style Noodle Soup
Aromatic Broth (the soul of it)
Ingredients
- 6 cups chicken or vegetable broth
- 2 stalks lemongrass, bruised
- 1–2 inch piece ginger or galangal, sliced
- 3 cloves garlic, smashed
- 2–3 kaffir lime leaves (optional but amazing)
- 1 tbsp fish sauce (to taste)
- 1 tsp sugar or palm sugar
- Optional heat: sliced Thai chilies or chili paste
Simmer 20–30 minutes, then remove aromatics.
Noodles & Protein
- Rice noodles (thin or wide), egg noodles, or wheat noodles
- Chicken, shrimp, tofu, or thin-sliced beef
(Cook separately so nothing overcooks.)
Build the Soup
- Bring strained broth back to a gentle simmer
- Add protein until just cooked
- Add noodles and warm through
- Taste and balance: more fish sauce (salty), sugar (sweet), lime (acid), chili (heat)
Toppings (don’t skip these)
- Fresh lime wedges
- Cilantro
- Thai basil or mint
- Green onions
- Bean sprouts
- Chili oil or sambal
- Fried shallots or garlic (chef’s kiss)
Easy Flavor Twists
- Thai coconut version: add ½–1 cup coconut milk
- Pho-inspired: add star anise + cinnamon to the broth
- Laksa-style: add curry paste + coconut milk
- Tom yum vibe: extra lime + chili + mushrooms
Pro tip
If it tastes “flat,” it almost always needs acid or salt, not more spice.
If you want, tell me which direction you’re craving—Thai, Vietnamese, Malaysian, or Indonesian—and I’ll dial it in perfectly.
