1. Khao soi – Thailand
A signature dish of Northern Thailand, khao soi is a delicious coconut soup in which numerous regional influences were combined to create a truly spectacular dish. The base of the soup is a slightly spicy broth that combines coconut milk and red curry paste.
The broth is served with flat egg noodles and a choice of meat, which usually includes chicken, beef, and pork. It is topped with a handful of crisp fried noodles and chopped cilantro. The dish is commonly served alongside a variety of condiments such as fresh lime, pickled cabbage, shallots, and chilis.
2. Sinigang – Singapore
Sinigang is a sour Filipino soup consisting of sampalok (fruits of the tamarind tree), water spinach, hot peppers, cabbage, broccoli, eggplant, diced tomatoes, sliced onions, ginger, garlic, green beans, fish sauce, and salt. The basic broth usually consists of rice washing, with the addition of a souring agent.
Ingredients such as pork, fish, milkfish, shrimp, chicken, or beef may also be added to the soup. Sinigang is traditionally served piping hot as a main dish, with rice as its accompaniment. It’s an often seen dish at special occasions such as birthdays or weddings, and over time, as the dish became more popular, there were new variations that used guava or raw mango instead of sampalok, and each region developed their own version of the popular soup.
3. Rawon – Indonesia
Rawon is a unique Indonesian dish with origins in East Java. This flavorful soup is usually made with slow-braised beef and other traditional Indonesian ingredients such as lime leaves, lemongrass, ginger, and chili. However, the key element is buah kluwek, the Indonesian black nut.
This unusual Indonesian spice is highly toxic when raw, and always needs to be fermented before consumption. It is ground with other ingredients and spices, giving the dish its earthy and sour taste and the unique dark black color. The origin of the dish is believed to be the city of Surabaya, the capital of East Java.
4. Tom yum – Thailand
Tom Yum is one of the best known Thai dishes, a spicy, sour, and aromatic soup that is traditionally served with rice. It consists of shallots, lemongrass, fish sauce, minced fresh ginger or galangal, shrimps, mushrooms, kaffir lime leaves, lime juice, and minced Thai chili peppers.
Usually served as an appetizer, tom yum is traditionally garnished with coriander leaves on top. Due to its popularity, different versions of the soup started to appear over the years, such as tom yum gai, with added chicken, and tom yum talay, with mixed seafood.
5. Tom kha gai – Thailand
Tom kha gai is Thailand’s delicious national dish coming from the north and bearing the influence of neighbouring Laos. It is a soup whose name translates to boiled galangal chicken soup, consisting of coconut milk, chicken chunks or shreds, galangal (reddish-brown or pink woody plant related to ginger), lemongrass, garlic, bird’s eye chili peppers, kaffir lime leaves, fish sauce, and shiitake mushrooms.
Galangal’s peppery, pungent, slightly sour and floral flavors provide an interesting contrast to the creaminess of coconut milk, creating a wonderfully aromatic dish in the process. Tom kha gai is highly nutritious with great medicinal properties, such as the ability to soothe the gastro-intestinal tract.
According to tasteatlas.com