The Chicken Soup Manifesto: Recipes from around the world

The best chicken soup recipes from around the world

Samgyetang

This soup is served as a summer dish in Korea, eaten as a way to retain energy and to balance the body’s heat in the intense humidity of the season. Koreans have a saying: Fight fire with fire. So, they designate the three hottest days of the year as sambok. The dates vary each year, but they usually fall in July and August. First is chobok (beginning), ten days later is jungbok (middle), and twenty days after that is malbok (last). During this time, samgyetang restaurants will have lines forming out the door, while inside they are packed with diners eating hot, steamy, ginseng-infused soup, with sweat running down their foreheads. Samgyetang is made at home, too. Serve with kimchi.

Laska

Versions of this fragrant laksa paste (curry) are seen in Malaysia, Singapore, Indonesia and Southern Thailand. It is believed to have originated as a blend of Chinese ingredients and Southeast Asian cooking practices. Chinese wheat noodles can replace rice noodles, and seafood can be used to replace chicken. Laksa paste is a bit labor-intensive to make, and some ingredients may take an extra trip out, but it is worth it. Laksa paste can be made a week ahead, stored airtight in the refrigerator, or can be frozen in ice-cube trays for up to two months.

Chikhirtma

This soup is made for families as a comfort meal, to heal the sick, and to cure a hangover. The creaminess is warming on a cold day, and the herbs add a bright note to this otherwise rich soup. Some versions of chikhirtma include potatoes, asparagus, corn or peas, and the Adjika adds bold heat.