15 Easy Spicy Asian Soup Recipes to Try at Home

Spicy Asian soups are a delicious way to warm up and enjoy bold flavors.

From tangy broths to fiery noodle soups, these dishes balance heat, umami, and aromatic spices.

These 15 spicy Asian soup recipes are perfect for spice lovers seeking variety and depth in their meals.

Using fresh vegetables, herbs, proteins, and traditional Asian seasonings, these soups are satisfying, nutritious, and full of flavor.

From Thai tom yum and Korean kimchi stew to Szechuan-style hot pots, there’s a recipe for every craving.

They are perfect for weeknight dinners, meal prep, or entertaining friends.

15 Easy Spicy Asian Soup Recipes to Try at Home

Spicy Asian soups prove that healthy meals can be flavorful, bold, and comforting.

These 15 recipes offer a variety of heat levels, ingredients, and cooking methods to suit every taste.

From broths and noodle soups to protein-rich stews, there’s a recipe for any occasion.

Experiment with herbs, spices, and chili pastes to customize each bowl to your preference.

Spicy soups are satisfying, warming, and perfect for cozy nights or meal prep.

With these recipes, you can enjoy authentic, bold, and delicious Asian soups anytime.

Spicy Thai Tom Yum Soup

This Spicy Thai Tom Yum soup is tangy, aromatic, and full of bold flavors.

Lemongrass, kaffir lime leaves, and fresh chili peppers create a complex, invigorating broth.

Shrimp and mushrooms provide protein and texture, while lime juice adds a zesty finish.

Slow simmering allows the flavors to meld beautifully and become deeply aromatic.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup mushrooms, sliced
• 2 stalks lemongrass, smashed
• 3 kaffir lime leaves
• 3–4 Thai red chilies, sliced
• 1-inch piece galangal, sliced
• 4 cups chicken or vegetable broth
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• Fresh cilantro for garnish

Instructions:

• Bring chicken or vegetable broth to a simmer in a pot.
• Add lemongrass, galangal, kaffir lime leaves, and sliced chilies.
• Simmer for 10–15 minutes to infuse the flavors.
• Add mushrooms and cook for another 5 minutes until tender.
• Add shrimp and cook for 2–3 minutes until they turn pink.
• Stir in fish sauce, lime juice, and sugar, adjusting to taste.
• Remove lemongrass, galangal, and lime leaves before serving.
• Ladle soup into bowls and garnish with fresh cilantro.

This Spicy Thai Tom Yum soup is zesty, aromatic, and full of depth.

Shrimp provides protein while mushrooms add texture and nutrients.

It is perfect for a warming, flavorful lunch or dinner.

A bold, exotic soup ideal for lovers of spice.

Spicy Szechuan Hot and Sour Soup

This Szechuan Hot and Sour Soup is fiery, tangy, and deeply flavorful.

Tofu, mushrooms, and bamboo shoots simmer in a spicy, tangy broth infused with Szechuan peppercorns.

Rice vinegar adds sharpness while chili paste provides heat.

Slow simmering allows the ingredients to absorb bold flavors.

Ingredients:

• 1 block firm tofu, cubed
• 1 cup mushrooms, sliced
• 1/2 cup bamboo shoots, sliced
• 4 cups chicken or vegetable broth
• 2 tbsp soy sauce (gluten-free if needed)
• 2 tbsp rice vinegar
• 1–2 tsp chili paste
• 1 tsp Szechuan peppercorns, crushed
• 1 egg, lightly beaten
• 2 green onions, sliced
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

• Bring broth to a simmer in a pot over medium heat.
• Add mushrooms, bamboo shoots, and Szechuan peppercorns.
• Simmer for 5–7 minutes to allow flavors to blend.
• Add tofu and chili paste, stirring gently to combine.
• Slowly pour in the beaten egg while stirring to create egg ribbons.
• Stir in soy sauce and rice vinegar.
• Add cornstarch slurry to thicken slightly, stirring constantly.
• Taste and adjust seasoning for heat and tang.
• Serve hot, garnished with sliced green onions.

This Szechuan Hot and Sour Soup is fiery, tangy, and full of umami.

Tofu provides protein while mushrooms and bamboo shoots add texture.

It is perfect for a warming, spicy lunch or dinner.

A bold, authentic Asian soup ideal for spice lovers.

Spicy Korean Kimchi Soup (Kimchi Jjigae)

This Spicy Korean Kimchi Soup is robust, tangy, and satisfying.

Kimchi, tofu, and pork simmer in a fiery broth made with gochugaru (Korean chili flakes).

The slow-cooked broth develops deep, complex flavors while balancing heat and tanginess.

It is perfect for a comforting, spicy Korean meal.

Ingredients:

• 1 cup kimchi, chopped
• 1/2 lb pork belly or shoulder, thinly sliced
• 1 block tofu, cubed
• 1 onion, sliced
• 4 cups water or broth
• 2 tbsp gochugaru (Korean chili flakes)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 tsp sesame oil

Instructions:

• Heat a skillet over medium heat and sauté pork slices until lightly browned.
• Transfer pork to a slow cooker.
• Add kimchi, onion, garlic, gochugaru, gochujang, soy sauce, and water or broth.
• Stir gently to combine all ingredients evenly.
• Cover and cook on low for 4–5 hours or high for 2–3 hours until pork is tender.
• Add tofu cubes during the last 15–20 minutes of cooking.
• Stir in sesame oil before serving.
• Taste and adjust seasoning for spice and saltiness.
• Serve hot, garnished with chopped green onions.

This Spicy Korean Kimchi Soup is tangy, fiery, and deeply satisfying.

Kimchi adds probiotics and flavor while pork provides protein.

It is perfect for a nourishing, spicy lunch or dinner.

A comforting, authentic Korean soup ideal for spice lovers.

Spicy Malaysian Laksa Soup

This Spicy Malaysian Laksa Soup is creamy, rich, and full of bold flavors.

Coconut milk, curry paste, and chili peppers create a spicy, aromatic base.

Shrimp, fish cakes, and noodles provide protein and texture.

Slow cooking allows the flavors to meld, creating a luxurious and complex soup.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup fish cakes, sliced
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 3 tbsp red curry paste
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 red chilies, sliced
• 4 oz rice noodles, cooked
• Fresh cilantro and lime wedges for garnish

Instructions:

• Heat a skillet over medium heat and sauté garlic, ginger, and chilies for 2–3 minutes.
• Transfer the mixture to a slow cooker.
• Add broth, coconut milk, and red curry paste, stirring to combine.
• Cover and cook on low for 4–5 hours or high for 2–3 hours.
• Add shrimp and fish cakes during the last 10–15 minutes of cooking.
• Taste and adjust seasoning for salt and spice level.
• Serve hot over cooked rice noodles.
• Garnish with fresh cilantro and lime wedges before serving.

This Spicy Malaysian Laksa Soup is creamy, aromatic, and full of depth.

Shrimp and fish cakes provide protein while noodles add substance.

It is perfect for a luxurious, spicy lunch or dinner.

A bold, exotic Asian soup ideal for spice lovers.

Spicy Szechuan Beef Noodle Soup

This Spicy Szechuan Beef Noodle Soup is fiery, hearty, and full of flavor.

Beef, vegetables, and noodles simmer in a Szechuan-inspired broth with chili oil and peppercorns.

Slow cooking tenderizes the beef and infuses the broth with bold, spicy notes.

It is perfect for a warming, filling Asian meal.

Ingredients:

• 1/2 lb beef, thinly sliced
• 4 cups beef or chicken broth
• 2 cloves garlic, minced
• 1-inch piece ginger, sliced
• 2 tbsp soy sauce
• 2 tsp Szechuan peppercorns, crushed
• 1–2 tsp chili oil
• 4 oz rice noodles, cooked
• 1 cup bok choy, chopped
• 2 green onions, sliced

Instructions:

• Heat a skillet over medium heat and sauté garlic and ginger for 2–3 minutes.
• Transfer garlic and ginger to a slow cooker.
• Add broth, soy sauce, Szechuan peppercorns, and chili oil, stirring gently.
• Add beef slices and cover.
• Cook on low for 5–6 hours or high for 3–4 hours until beef is tender.
• Add bok choy during the last 15 minutes of cooking.
• Serve hot over cooked rice noodles.
• Garnish with sliced green onions before serving.

This Spicy Szechuan Beef Noodle Soup is fiery, savory, and hearty.

Beef provides protein while vegetables and noodles add texture and nutrients.

It is perfect for a warming, filling lunch or dinner.

A bold, authentic Asian soup ideal for spice lovers

Spicy Korean Army Stew (Budae Jjigae)

This Spicy Korean Army Stew is hearty, fiery, and packed with bold flavors.

Kimchi, tofu, sausages, and ramen noodles simmer in a spicy gochujang-based broth.

Slow cooking allows the ingredients to meld, creating a rich and savory soup.

It is perfect for a comforting and filling Korean-style meal.

Ingredients:

• 1 cup kimchi, chopped
• 1/2 lb tofu, cubed
• 4 oz sausages, sliced
• 1/2 cup baked beans
• 1 pack ramen noodles, cooked
• 4 cups chicken or vegetable broth
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 cloves garlic, minced
• 1 tsp soy sauce
• 2 green onions, chopped

Instructions:

• Heat a skillet over medium heat and sauté garlic for 2–3 minutes.
• Transfer garlic to a slow cooker.
• Add kimchi, tofu, sausages, baked beans, and broth, stirring gently.
• Stir in gochujang, gochugaru, and soy sauce.
• Cover and cook on low for 4–5 hours or high for 2–3 hours.
• Add cooked ramen noodles during the last 10–15 minutes of cooking.
• Stir gently to combine and heat noodles thoroughly.
• Taste and adjust seasoning for salt and spice.
• Serve hot, garnished with chopped green onions.

This Spicy Korean Army Stew is fiery, hearty, and full of umami.

Kimchi and gochujang provide tang and spice while tofu and sausages add protein.

It is perfect for a filling, comforting Korean lunch or dinner.

A bold, satisfying soup ideal for spice lovers.

Spicy Sichuan Fish Soup

This Spicy Sichuan Fish Soup is fiery, aromatic, and deeply flavorful.

White fish fillets simmer with chili oil, Szechuan peppercorns, and vegetables for a bold, spicy broth.

Slow cooking tenderizes the fish while allowing spices to permeate the soup.

It is perfect for lovers of authentic Sichuan cuisine.

Ingredients:

• 1 lb white fish fillets, cut into chunks
• 4 cups chicken or vegetable broth
• 1-inch piece ginger, sliced
• 2 cloves garlic, minced
• 2 tsp Szechuan peppercorns
• 2–3 red chilies, sliced
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 cup napa cabbage, chopped
• 2 green onions, sliced

Instructions:

• Heat broth in a slow cooker.
• Add ginger, garlic, Szechuan peppercorns, and red chilies.
• Stir gently and cover, cooking on low for 2–3 hours.
• Add fish chunks and napa cabbage, stirring carefully to avoid breaking fish.
• Cover and cook on low for an additional 1 hour until fish is tender.
• Stir in soy sauce and rice vinegar before serving.
• Taste and adjust seasoning for spice and salt.
• Serve hot, garnished with sliced green onions.

This Spicy Sichuan Fish Soup is fiery, aromatic, and full of depth.

Fish provides lean protein while spices and vegetables enhance flavor and nutrition.

It is perfect for a warming, exotic Asian meal.

A bold, satisfying soup ideal for spice lovers.

Spicy Thai Green Curry Soup

This Spicy Thai Green Curry Soup is creamy, fragrant, and bursting with flavor.

Coconut milk, green curry paste, and fresh chilies create a rich and spicy broth.

Chicken, vegetables, and herbs add texture and protein to the soup.

Slow cooking allows flavors to meld, producing a balanced, aromatic soup.

Ingredients:

• 1 lb chicken breast, sliced
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 3 tbsp green curry paste
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 Thai green chilies, sliced
• 1 tbsp fish sauce
• Fresh basil and lime wedges for garnish

Instructions:

• Heat a skillet over medium heat and sauté garlic, ginger, and chilies for 2–3 minutes.
• Transfer the mixture to a slow cooker.
• Add chicken, mushrooms, bell pepper, broth, coconut milk, and green curry paste.
• Stir gently to combine all ingredients.
• Cover and cook on low for 4–5 hours or high for 2–3 hours until chicken is cooked through.
• Stir in fish sauce before serving.
• Taste and adjust seasoning for spice and salt.
• Serve hot, garnished with fresh basil leaves and lime wedges.

This Spicy Thai Green Curry Soup is creamy, fragrant, and full of complex flavors.

Chicken provides protein while vegetables and coconut milk add nutrition and richness.

It is perfect for a warming, exotic lunch or dinner.

A bold, aromatic soup ideal for spice lovers.

Spicy Japanese Miso Ramen Soup

This Spicy Japanese Miso Ramen Soup is hearty, flavorful, and slightly fiery.

Miso paste, chili oil, and garlic create a savory, aromatic broth.

Ramen noodles, soft-boiled eggs, and vegetables provide texture and protein.

Slow cooking allows flavors to meld for a deeply satisfying soup.

Ingredients:

• 4 cups chicken or vegetable broth
• 3 tbsp miso paste
• 1 tbsp chili oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 4 oz ramen noodles, cooked
• 1 cup spinach or bok choy
• 2 soft-boiled eggs
• 2 green onions, sliced

Instructions:

• Heat broth in a slow cooker.
• Stir in miso paste, chili oil, garlic, and ginger.
• Cover and cook on low for 3–4 hours to allow flavors to blend.
• Add cooked ramen noodles and spinach during the last 10–15 minutes.
• Taste and adjust seasoning for spice and salt.
• Serve hot in bowls with soft-boiled eggs on top.
• Garnish with sliced green onions before serving.

This Spicy Japanese Miso Ramen Soup is savory, slightly fiery, and deeply satisfying.

Miso paste adds umami while chili oil provides heat.

It is perfect for a hearty, flavorful Asian meal.

A bold, comforting soup ideal for spice lovers.

Spicy Hot & Sour Seafood Soup

This Spicy Hot & Sour Seafood Soup is tangy, fiery, and full of depth.

Shrimp, scallops, and fish simmer in a spicy, tangy broth with chili, vinegar, and soy sauce.

Slow cooking allows the seafood to remain tender while absorbing bold flavors.

It is perfect for a luxurious, spicy Asian meal.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 1/2 lb white fish fillets, cut into chunks
• 4 cups chicken or seafood broth
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 2 red chilies, sliced
• 1 tsp chili paste
• 1 cup mushrooms, sliced
• 1 egg, beaten

Instructions:

• Heat broth in a slow cooker.
• Add garlic, red chilies, chili paste, soy sauce, and rice vinegar.
• Stir gently and cover, cooking on low for 2–3 hours.
• Add mushrooms and seafood during the last 30 minutes of cooking.
• Slowly pour in the beaten egg while stirring to create egg ribbons.
• Taste and adjust seasoning for heat, salt, and tang.
• Serve hot, garnished with fresh cilantro if desired.

This Spicy Hot & Sour Seafood Soup is fiery, tangy, and deeply satisfying.

Seafood provides lean protein while mushrooms add texture and nutrition.

It is perfect for a warming, luxurious lunch or dinner.

A bold, exotic Asian soup ideal for spice lovers

Spicy Thai Tom Kha Gai (Coconut Chicken Soup)

This Spicy Thai Tom Kha Gai is creamy, aromatic, and bursting with flavor.

Coconut milk, galangal, lemongrass, and fresh chilies create a rich, spicy, and tangy broth.

Chicken and mushrooms add protein and texture, while lime juice balances the heat.

Slow cooking allows all flavors to meld beautifully for a luxurious soup.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 1 cup mushrooms, sliced
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 stalks lemongrass, smashed
• 3 slices galangal
• 2–3 Thai red chilies, sliced
• 3 kaffir lime leaves
• 2 tbsp fish sauce
• 2 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

• Heat chicken broth in a slow cooker over medium heat.
• Add lemongrass, galangal, kaffir lime leaves, and sliced chilies.
• Stir gently and cover, cooking on low for 2–3 hours to infuse flavors.
• Add sliced chicken and mushrooms, stirring to combine.
• Cover and cook on low for another 1–2 hours until chicken is cooked through.
• Stir in coconut milk, fish sauce, and lime juice.
• Taste and adjust seasoning for salt, heat, and tanginess.
• Remove lemongrass, galangal, and lime leaves before serving.
• Serve hot, garnished with fresh cilantro.

This Spicy Thai Tom Kha Gai is creamy, aromatic, and delightfully spicy.

Chicken provides protein while mushrooms add texture.

Coconut milk and lime juice create a balanced, rich, and tangy broth.

A warming, exotic soup ideal for lunch or dinner.

Spicy Sichuan Spicy Beef Soup

This Spicy Sichuan Beef Soup is fiery, bold, and deeply flavorful.

Beef, vegetables, and Szechuan spices simmer slowly in a chili-infused broth.

The slow-cooked beef absorbs the rich, spicy flavors while vegetables add nutrition and texture.

It is perfect for a hearty, authentic Chinese-style soup.

Ingredients:

• 1/2 lb beef, thinly sliced
• 4 cups beef or chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, sliced
• 2–3 red chilies, sliced
• 1 tsp Szechuan peppercorns, crushed
• 2 tbsp soy sauce
• 1 cup napa cabbage, chopped
• 2 green onions, sliced

Instructions:

• Heat broth in a slow cooker.
• Add onion, garlic, ginger, chilies, and Szechuan peppercorns.
• Stir gently and cover, cooking on low for 3–4 hours to infuse flavors.
• Add sliced beef and napa cabbage, stirring carefully.
• Cover and cook on low for another 1–2 hours until beef is tender.
• Stir in soy sauce and taste to adjust seasoning.
• Serve hot, garnished with sliced green onions.

This Spicy Sichuan Beef Soup is fiery, aromatic, and rich in umami.

Beef provides protein while vegetables enhance texture and nutrients.

Szechuan peppercorns and chilies deliver authentic, bold heat.

A hearty, exotic soup ideal for spice lovers.

Spicy Thai Red Curry Seafood Soup

This Spicy Thai Red Curry Seafood Soup is creamy, bold, and fragrant.

Coconut milk, red curry paste, and fresh chilies create a luxurious, spicy broth.

Shrimp, fish, and mussels provide protein while vegetables add texture and nutrition.

Slow cooking allows the flavors to blend for a rich, aromatic soup.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb fish fillets, cut into chunks
• 1/2 lb mussels, cleaned
• 4 cups chicken or seafood broth
• 1 can (14 oz) coconut milk
• 3 tbsp red curry paste
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 red chilies, sliced
• 1 cup bell peppers, sliced
• Fresh basil for garnish

Instructions:

• Heat broth in a slow cooker.
• Add garlic, ginger, red chilies, and red curry paste, stirring to combine.
• Cover and cook on low for 2–3 hours to allow flavors to blend.
• Add shrimp, fish, mussels, and bell peppers during the last 20–30 minutes of cooking.
• Stir gently to combine and cook until seafood is tender.
• Taste and adjust seasoning for salt and spice.
• Serve hot, garnished with fresh basil leaves.

This Spicy Thai Red Curry Seafood Soup is creamy, bold, and flavorful.

Seafood provides protein while vegetables add nutrition and texture.

Coconut milk and curry paste create a luxurious, aromatic broth.

A warming, exotic soup ideal for lunch or dinner.

Spicy Coconut Lemongrass Soup

This Spicy Coconut Lemongrass Soup is fragrant, creamy, and lively.

Coconut milk, lemongrass, and fresh chilies create a rich, spicy, and zesty broth.

Chicken and vegetables add protein and substance, while lime juice balances the heat.

Slow cooking allows all ingredients to meld into a harmonious, aromatic soup.

Ingredients:

• 1 lb chicken breast, sliced
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 2 stalks lemongrass, smashed
• 2–3 red chilies, sliced
• 1-inch piece ginger, sliced
• 2 tbsp fish sauce
• 2 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

• Heat broth in a slow cooker.
• Add lemongrass, ginger, and red chilies, stirring gently.
• Cover and cook on low for 2–3 hours to infuse flavors.
• Add chicken, mushrooms, and bell pepper, stirring gently.
• Cover and cook on low for another 1–2 hours until chicken is cooked through.
• Stir in coconut milk, fish sauce, and lime juice.
• Taste and adjust seasoning for salt and spice.
• Remove lemongrass and ginger slices before serving.
• Serve hot, garnished with fresh cilantro.

This Spicy Coconut Lemongrass Soup is creamy, aromatic, and delightfully spicy.

Chicken provides protein while vegetables add texture and nutrition.

Coconut milk and lime juice balance the heat for a harmonious soup.

A warming, exotic soup ideal for lunch or dinner.

Spicy Kimchi Seafood Stew

This Spicy Kimchi Seafood Stew is tangy, fiery, and full of umami.

Kimchi, shrimp, mussels, and fish simmer in a chili-infused broth for a bold, complex flavor.

Slow cooking allows the seafood to remain tender while absorbing the tang and spice from kimchi.

It is perfect for a robust, warming Korean-style soup.

Ingredients:

• 1 cup kimchi, chopped
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/2 lb fish fillets, cut into chunks
• 4 cups chicken or seafood broth
• 2 tbsp gochugaru (Korean chili flakes)
• 1 tbsp gochujang (Korean chili paste)
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 green onions, chopped

Instructions:

• Heat broth in a slow cooker.
• Add kimchi, onion, garlic, gochugaru, and gochujang.
• Stir gently and cover, cooking on low for 2–3 hours to blend flavors.
• Add shrimp, mussels, and fish during the last 30 minutes of cooking.
• Stir carefully to avoid breaking the seafood.
• Taste and adjust seasoning for heat and tanginess.
• Serve hot, garnished with chopped green onions.

This Spicy Kimchi Seafood Stew is fiery, tangy, and deeply flavorful.

Seafood provides protein while kimchi adds probiotics and heat.

It is perfect for a hearty, spicy, and nourishing lunch or dinner.

A bold, authentic Korean soup ideal for spice lovers.