Even though mercury dipping below 72 degrees might make some shiver around these parts, it's still not very cold and wintry in Janaury in southern California.
But still, the calendar and the short daylight hours indicate that its winter, and that makes me want to curl up in a blanket by the fireplace with something warm and comforting to eat - even if that means the fireplace isn't on and I have to wear shorts and a tank top inside my blanket, sweating with my bowl of chicken soup.
Chicken soup is awesome, and just about every culture, cuisine, country has a version of soup with broth based on a bird and brimming with meat, vegetables, and almost always, some sort of carbohydrate, whether it's a noodle, a dumpling, or a matzo ball.
- Sahm-gyae-tahng is a Korean soup made by cooking a small chicken stuffed with sweet rice, dates and ginger until it falls apart in the pot.
- Tom yum kai is the spicy chicken and mushroom soup redolent with lemongrass from Thailand. I am not a huge fan of Thai food (because I actually don't like lemongrass), but can always get by when a group goes out to eat because of this soup.
- Matzo ball soup is also known as Jewish penicillin. I love the time and care that goes into making the little matzo balls, and of course, since many of the delis in this area are open into the wee hours of the morning, I associate matzo ball soup with "hangover cure."
- Good ol' chicken noodle soup is where it all began. My first experiences have always been from that red and white can, and I'm certain I've had that neon yellow powdered crap on a ski trip once, so I think this means that some time very soon, I will be trying my hand at this classic.
- Tortilla soup is one of my favorites, though I have to wonder how healthy this "chicken soup" ends up being for me after adding guacamole, sour cream, and deep fried tortilla strips on top as "garnishes."
That's all the chicken soups I can think of for now, but I am sure there are more from all over the planet. I just have to find them before Spring time.
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
Reader Comments (Page 1 of 1)
1-12-2006 @ 9:20PM
TheMatt said...
Well, you have to include pho ga, the chicken version of the usual pho bo (beef). Whenever I feel down, I go to my fave pho place, get a big bowl, and go to town.
Oh, and as always, ask for extra onions.
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1-12-2006 @ 11:19PM
OnigiriFB said...
There's also tom kha gai which is similar to tom yum gai but includes coconut in the broth. To me that is more of what I consider my thai "chicken soup". It's great when you sick to ate lots of chili which helps clean your sinuses.
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1-13-2006 @ 1:17AM
Avitania said...
Indonesia has to represent here. :) Soto Ayam is Indonesian chicken noodle soup where the broth is flavored with lemongrass, ginger, garlic, and parsley. The noodles are clear rice cellophane noodles. Probably not ideal if you're not a fan of lemongrass, but it will cure anything that ails you. :)
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1-13-2006 @ 12:42PM
kevin said...
The Greek version of chicken soup with avgolemono is seriously good.
http://seriouslygood.kdweeks.com/2005/10/greek-chicken-soup.html
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1-13-2006 @ 2:42PM
Alex Lau said...
Chicken and ginsing soup. Its a Chinese thing that my mom always made. Lots of ginsing and chicken. Tasty and good for you too.
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2-02-2006 @ 10:56PM
james said...
my mom makes Sahm-gyae-tahng with ginsang. it's supposed to be a tasty meal as well as a tonic. there's no other seasoning other than the garlic, ju ju bees, ginger, and ginsang root so the soup is served with a side dish or salt and black pepper. the meat is dip in the salt and pepper to taste. this is one of my favorit winter meals. mmmmm, mashi so (that's korean for tastes good).
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