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Chicken/coconut milk Thai soup. Miso soup with fresh tuna strips and ginger. Spinach, wonton, and noodle soup. Phos, udons, laksa: These are the stomach-warming, soul-satisfying soups that were only available in the finest Asian restaurants – until now. In Asian Soups, Suzie Smith, author of Fruit (Tuttle, 1999), offers easy-to-prepare recipes for more than 40 sumptuous Asian soups – augmented with more than 80 beautiful color photographs. Smith begins with the basics of Asian soups – stocks, broths, and pastes – then explores recipes with poultry, seafood, meats, and vegetables. Perfect for any time of the year, soups can make hearty, filling meals or light lunches.
