Soups contain both vegetables and meat, especially pork meat, but also many herbs. The bah kut teh is very representative, as it is spiced with aromatic mandarin peel, anise, cinnamon, garlic and cloves, flavoring the wolf berries and rice; this soup is served, as most of the soups, with Chinese bread and it also known as the pork rib tea (because of the soy sauce). The wantan soup is traditionally Chinese, but very often consumed in Singapore. This light soup’s ingredients are: minced meat, light soy sauce, sesame oil and spring onion. The noodle soup is common, as noodles are ingredients found in all kind of meals; this soup is prepared with shrimps (or just the shells), crab, cucumber, scallions and spiced with garlic and ginger. Most of the Singaporean soups are eaten hot and taste sour / sweet and they all have a special smell, given by the spices, such as nutmeg, cinnamon or ginger.
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