Soups Menu — Bangkok
Eleven of these twelve bowls are Indo-Chinese — manchow, hot and sour, clear and wonton, in veg and chicken — and the twelfth is a Continental cream of tomato. Bowls run ฿110 to ฿180. Below are 12 soups.
All soups
Veg Soup
Enjoy a warm and comforting bowl of Veg Soup filled with fresh, crunchy vegetables in a light broth. Perfect as a mild and healthy appetiser.
Veg Manchow Soup
Finely chopped carrot, cabbage, capsicum and spring onion in a dark garlic-soy broth, topped with crisp fried noodles.
Veg Hot & Sour Soup
Julienned cabbage, carrot and capsicum with tofu in a cornflour-thickened stock, sharpened with vinegar and white pepper.
Cream & Tomato Soup
Roma tomatoes roasted until their skins blister, then blended with vegetable stock, fresh cream and a little basil.
Veg Clear Soup
Clear vegetable stock with finely cut carrot, cabbage and beans, seasoned only with salt, pepper and spring onion.
Veg Wonton Soup
Clear vegetable broth carrying soft vegetable dumplings and finely sliced spring onion. Made fresh to order.
Mushroom Clear Soup
A light, clear mushroom broth with spring onion. No cream, no dairy and no cornflour thickener.
Chicken Manchow Soup
Minced halal chicken and chopped vegetables in a dark garlic-soy broth with egg drops and crisp fried noodles.
Chicken Hot & Sour Soup
Shredded halal chicken with julienned carrot and cabbage in a thickened stock, soured with rice vinegar, heat from white pepper.
Chicken Long Fong Soup
Shredded halal chicken in a light stock with sliced mushroom and spring onion, made silky with whisked egg white.
Chicken Clear Soup
Strained chicken bone stock with shredded boiled chicken, spring onion and white pepper. No cornflour thickener.
Chicken Wonton Soup
Clear chicken broth carrying soft chicken-mince dumplings and finely sliced spring onion. Made fresh to order.
Notes from the kitchen — Soups
About the soups. Each bowl is made on order in a small batch rather than ladled from a holding pot — which matters most for the Indo-Chinese ones, where the vegetables should still have bite instead of arriving soft after an hour in a pan. It also means the wok sets the heat for your bowl rather than for the pot.
These bowls come off the same wok station as our Indo-Chinese dishes, and a soup plus one veg starter is the usual way to fill the wait while a biryani dum-cooks.
Frequently Asked Questions about Soups
Which soup should I order if I want heat?
The hot and sour bowls are the hot ones, in both the veg and the chicken version. Manchow and chicken long fong sit at medium — chilli and garlic rather than burn. The clear soups, the wonton soups and the mushroom clear are mild, and the cream of tomato is not spiced at all, which is the bowl most tables order for children. Any of them can be pushed hotter at the wok.
Are there vegetarian soups?
Seven of the twelve are vegetarian — veg, manchow, hot and sour, clear, wonton, mushroom clear and cream of tomato — and the manchow, hot and sour, clear and wonton bowls come in both veg and chicken. The chicken bowls use the same halal-marked chicken as the rest of the kitchen; no pork anywhere. For a Jain table we can cook the clear and manchow bowls without onion or garlic.
When should I order soup in an Indian meal?
First — it arrives in about ten minutes, well before the tandoor and biryani finish. A soup plus one starter is the classic way to pace a BHARAT dinner, especially if the table has ordered a dum biryani with its 35–45 minute wait.