The soul of the broth: Asia’s enduring love affair with chicken soup
Chicken soup has a curious dual life. It is at once humble and exalted, everyday and ceremonial, medicinal and indulgent. Across Asia, it appears at bedsides and banquets alike, carried in chipped porcelain bowls or served in meticulously lacquered tureens. Long before nutrition science weighed in, cooks understood intuitively what modern research now confirms: chicken, especially when simmered gently on the bone, releases amino acids like cysteine and glycine that soothe inflammation, support immunity and promote calm. Warm broth hydrates, steam clears sinuses and fat carries flavour—and comfort—deep into the body.
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But the reason chicken became the anchor of so many of Asia’s most beloved soups is not purely biochemical. Chickens were small enough to be raised domestically, valuable enough to be treated with care and neutral enough to absorb regional aromatics—from ginseng and ginger to galangal and fish sauce. Over centuries of trade, migration and ritual, chicken soup evolved into a culinary language spoken fluently from Seoul to Saigon, from Manila to Mumbai. Today, chefs are revisiting these bowls with renewed reverence, stripping them back to essence or elevating them with technique, but always preserving the soul of the dish. These are not just soups; they are cultural memory, gently simmered.
Samgyetang, South Korea
Samgyetang is traditionally eaten during the hottest days of the Korean summer, a counterintuitive act rooted in the belief that heat must be met with heat. A young chicken is stuffed with glutinous rice, ginseng, jujubes, garlic and chestnuts, then simmered until the broth turns milky and deeply restorative. Historically, the dish comes from Korea’s hanbang tradition, where food and medicine share a single philosophy. The chicken here is not merely protein but a vessel, absorbing tonic herbs that support stamina and circulation. Contemporary chefs are refining the broth—clarifying it, seasoning more lightly or serving it deconstructed—but the central idea remains unchanged: this is food designed to fortify, not impress.
Tinola, Philippines
Tinola, a classic Filipino chicken soup, predates colonial influence, relying on native aromatics like ginger, green papaya and malunggay leaves rather than heavy spices. The broth is intentionally clear, allowing the sweetness of chicken and the sharpness of ginger to remain front and centre. Historically a household dish, tinola reflects the Filipino value of linamnam—depth of flavour without excess. Over time, fish sauce became its defining seasoning, lending umami without opacity. Today, chefs are revisiting tinola by using native free-range chickens and emphasising regional greens, reaffirming that restraint, when done well, is its own form of luxury.
Hainanese chicken rice soup, China and Southeast Asia
Often overshadowed by the rice and sauces, the accompanying soup in Hainanese chicken rice is a masterclass in subtlety. Originating with Hainanese migrants, the dish prized poached chicken and a broth made from its bones, ginger and scallions. The soup is clear, lightly seasoned and designed to refresh the palate rather than dominate it. Its evolution in Singapore and Malaysia saw greater attention paid to fat management and clarity, turning simplicity into a technical achievement. Modern chefs now age chickens or carefully control poaching temperatures, underscoring how refinement often lies in what is left out.
Tom kha gai, Thailand
Tom kha gai layers coconut milk with galangal, kaffir lime leaves and chicken, creating a soup that is creamy yet bright. Unlike heavier curries, this dish balances fat with acidity, using lime juice and chillies to keep the broth buoyant. Its roots lie in central Thailand, where coconut-based soups were once celebratory rather than everyday fare. Over time, it became globally popular, though often sweetened excessively abroad. Contemporary Thai chefs are reclaiming its sharper, more herbal profile, reminding diners that elegance in Thai cuisine often comes from tension, not comfort alone.
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Dak gomtang (Joseon era origins), South Korea
Dak gomtang is a clear chicken soup built on patience rather than abundance. The bird is simmered slowly, skimming impurities to produce a broth that is almost austere in its purity. Historically associated with Confucian ideals of modesty and balance, the soup is seasoned lightly and finished at the table, allowing diners agency over flavour. Unlike samgyetang, it is not medicinal but meditative. Modern interpretations focus on breed-specific chickens and extended simmering, elevating a once-frugal dish into something quietly luxurious.
Soto ayam, Indonesia
Soto Ayam reflects Indonesia’s layered history, blending indigenous techniques with Chinese and Dutch influences. The turmeric-tinted broth is fragrant with lemongrass, ginger and kaffir lime, while shredded chicken adds texture rather than weight. Historically sold by street vendors, soto ayam was adaptable, absorbing regional variations across the archipelago. Its evolution has seen chefs refine the spice paste and clarify the broth, shifting it from street staple to restaurant feature. Today, it stands as a reminder that complexity need not be heavy to be profound.
Chicken mulligatawny, South India
Originally a peppery South Indian rasam-like dish, mulligatawny was adapted by British colonials seeking something closer to soup. Chicken was added to make it more substantial, along with lentils and sometimes coconut milk. The result is neither fully Indian nor entirely Western, but a dialogue between cuisines. Over time, the dish became codified in Anglo-Indian households and hotels. Contemporary chefs are now deconstructing mulligatawny, tracing it back to its Tamil roots while retaining chicken as its anchoring comfort.
Ginseng chicken soup variations, East Asia
Beyond Korea, ginseng chicken soups appear in Chinese and Taiwanese traditions, often prescribed for fatigue or recovery. These broths emphasise slow extraction, allowing medicinal roots to perfume the chicken rather than overpower it. Historically reserved for elders or postpartum care, the dish has entered modern wellness menus. Chefs today are mindful of dosage and balance, treating ginseng as a supporting note rather than a headline. The evolution reflects a broader shift: healing food that respects both tradition and palate.
Chicken laksa broth, Malaysia/Singapore
While laksa is often associated with seafood, chicken-based versions reveal a quieter depth. The broth marries chicken stock with spices, coconut milk and fermented elements, creating a layered warmth. Historically tied to Peranakan kitchens, it reflects cultural intermarriage and adaptation. Over time, chicken laksa became a lighter alternative, appealing to those seeking comfort without excess richness. Modern chefs are refining spice blends and clarifying stocks, allowing chicken to anchor rather than disappear.
Chicken pho, Vietnam
Pho ga emerged as a lighter counterpart to beef pho, particularly during periods when beef was scarce. The chicken broth is gently simmered with charred onion, ginger and spices, producing a clean yet aromatic base. Historically associated with morning meals, it is designed to awaken rather than weigh down. Its evolution has seen chefs obsess over clarity and balance, paring back sweetness and spice. In the right hands, pho ga becomes a study in how little it takes to be deeply satisfying.
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