This soup builds its bold flavor on a simple foundation: sautéed chicken, onions, and garlic set the stage, while coconut milk adds richness and smooths out the spicy kick from the chili.

Ingredients. For the anchovy stock: 1 quart water; 25 dried anchovies; ¼ cup roughly chopped daikon radish; 1 bunch scallions, trimmed and cut into thirds ...

To make this aromatic soup, you'll need chicken stock, boneless chicken thighs, diced lemongrass, makrut lime leaves, soy sauce, brown sugar, and sriracha, plus more for serving.

Heat the oil in a wok over high heat. Add the pork and cook, stirring to break up the lumps, for 2–3 minutes until evenly browned. Add the ginger, chilli paste and 2 teaspoons of sesame seed ...

1 (2½-to 3lb) (1.1 to 1.3kg) boneless chuck or eye of round roast (beef) 8 to 9 cups water. 3 tbsp beef bouillon. 2 tsp Cajun seasoning. ½ to ⅔ cup soy sauce, plus more to taste ...

The East Side restaurant's menu features a duo of udon noodle soups: a nebe noodle soup with shrimp and vegetable tempura as well as a seafood noodle soup starring shrimp, scallops, crab, clams ...

2711 E. Madison St., Seattle (Madison Valley); 206-328-4910, azukimadison.com Few craft udon by hand in the United States these days. To witness a noodle master who still practices this lost art ...