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Southeast Asian Soups

Gathers the soups of Southeast Asian culinary traditions, including Vietnamese pho broth, Thai tom yum and tom kha, and Malaysian and Singaporean laksa, built on aromatic stocks of lemongrass, galangal, chili and coconut milk characteristic of the region. The grouping reflects the region's own broth-building tradition, whether a light clear stock or a thick, spice-heavy pot, rather than the specific protein or vegetable simmered in it, since the same base stock often carries many different additions.

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Primary Cooking Method
combined and simmered in stock, milk, or water 1
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Southeast Asian Soups
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Sources
1. Soup - Wikipedia
Soup, lead section, preparation method (group)
Quote, Soup, lead section, preparation method (group)
made by cooking or otherwise combining meat or vegetables with stock, milk, or water.
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Tekwan (Wikipedia)
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Tekwan is a soup dish originating from the Indonesian region of Palembang.
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Swikee (Wikipedia)
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The dish can be served as soup, deep fried or stir fried frog legs.
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Empal gentong (Wikipedia)
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Empal gentong is a spicy Indonesian curry-like beef soup originating in Cirebon, West Java.
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Kadyos, baboy, kag langka (source article)
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Kadyos, baboy, kag langka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands.
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Konro (Wikipedia)
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Konro is an Indonesian rib soup originating with the Makassarese people of South Sulawesi.
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Mie bakso (Wikipedia)
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Quote, Has Member: Mie bakso, Lead paragraph
Mie bakso is an Indonesian noodle soup dish
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