Soups & Stews
This Singaporean ABC Soup recipe brings the bold, aromatic flavors of hawker stalls straight to your kitchen, where fragrant lemongrass and galangal create a broth so rich it’ll have everyone asking for seconds. 🌟 The secret lies in toasting whole spices until they release their deep, earthy aroma—this isn’t just soup, it’s a symphony of spicy, sour, and sweet notes that balance perfectly.
I’ve perfected the technique over years of testing, ensuring the fish cake stays tender, the prawns maintain their snap, and the rice noodles achieve that signature slippery texture without turning mushy.
What sets this recipe apart is the authentic Peranakan touch—a blend of assam paste, coconut milk, and a precise mix of spices that creates a broth with layers of complexity.
Unlike simpler versions, this one includes galangal and kaffir lime leaves for that unmistakable Southeast Asian depth, while a splash of tamarind and lime juice at the end delivers the signature tang.
The proteins—fish cake, prawns, and squid—cook just long enough to stay tender yet flavorful, absorbing the broth’s rich essence.
By the time you serve this steaming bowl of slippery rice noodles topped with fresh bean sprouts, crispy fried shallots, and a squeeze of lime, you’ll understand why ABC Soup is a staple in Singaporean homes and hawker centers alike.
The aroma alone will transport you to a bustling street market, while the first spoonful delivers a perfect harmony of heat, sourness, and umami that’s impossible to resist. This is comfort food at its finest—warm, satisfying, and impossible to stop eating.
The beauty of this recipe lies in its versatility—adjust the spice level to suit your taste, or swap in chicken or tofu for a vegetarian twist. It reheats beautifully, making it perfect for meal prep, and the broth freezes well for quick weeknight dinners.
Whether you’re serving it to family or hosting a dinner party, this soup will be the star of the meal. Let’s get cooking!
Ingredients for abc soup recipe singapore
Fragrant lemongrass and galangal set the stage for this aromatic Singaporean classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Lemongrass Stalks 🌿 | 3 whole | Bruised and cut into 2-inch pieces |
| Galangal 🌿 | 2 inch | Peeled and sliced thin |
| Assam Paste 🌶️ | 2 tbsp | Store-bought or homemade |
| Light Coconut Milk 🥥 | 1 can (13.5 oz) | Full-fat for creaminess |
| Fish Cake 🐟 | 1 package (8 oz) | Store-bought or homemade |
| Prawns 🦐 | ½ lb | Peeled and deveined |
| Squid 🦑 | ½ lb | Cleaned and sliced |
| Slippery Rice Noodles 🍜 | 8 oz | Fresh or dried |
| Kaffir Lime Leaves 🍋 | 4 whole | Bruised and torn |
| Tamarind Paste 🍯 | 1 tbsp | Adjust for sourness |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Bean Sprouts 🌱 | 1 cup | Fresh and rinsed |
| Fried Shallots 🧅 | ¼ cup | Store-bought or homemade |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| White Peppercorns 🌶️ | ½ tsp | Toasted lightly |
The galangal and lemongrass are non-negotiable here—fresh is a must. Look for galangal with firm, pale yellow flesh (no green or mold) at Asian markets—they often have better quality than regular grocery stores. Lemongrass should be tight and pale, not dried out. If you can't find fresh galangal, ginger works in a pinch (though it won't be authentic), or grab the jarred version at Trader Joe's. For lemongrass, trim the root end and bruise the stalks with your palm before cutting—this releases the oils. The assam paste? Penang brand if you can find it, but any quality brand will work—just make sure it's thick and aromatic, not dusty or stale.
No fresh kaffir lime leaves? Substitute lime zest at half the amount, but you'll miss that floral depth. Short on fish cake? Swap for tofu or chicken, but sear it first for texture. The prawns and squid can be frozen (thaw and pat dry), but fresh is ideal. For the tamarind, if you can't find paste, lime juice plus a pinch of sugar mimics the tang. The fried shallots? Trader Joe's has them pre-made, or toast sliced shallots in oil until crispy. And if your coconut milk smells off? Open a new can—rancid milk ruins everything.
Broth keeps for 3 days in the fridge (freeze for 3 months), but the noodles soften over time—soak them fresh when reheating. Store proteins separately if prepping ahead. The fried shallots? Keep them in an airtight container for 1 week—they crisp up again when reheated. For meal prep, portion the soup into containers with broth and proteins, then add noodles fresh when serving. Double the batch—this soup always disappears faster than expected.
Why You'll Love This Recipe
- No-Fuss Ingredients: I swear by this recipe because you don’t need to hunt for obscure spices. Lemongrass and galangal are the stars—both easy to find frozen or fresh at Asian markets (or even some well-stocked grocery stores). The Assam paste? One jar handles everything. No measuring cups, no stress.
- Creamy Yet Bright: That balance—creamy coconut milk meets zesty galangal and lemongrass—is what makes this soup ridiculously good. The fish cake adds a satisfying chew, while the lightness keeps it from feeling heavy. It’s the kind of flavor that hits you right when you need it.
- Weeknight to Potluck: Between us, this is my go-to for lazy nights and when I’m feeding a crowd. Double the batch, and it’s still simple—just reheat or serve cold over rice. Honestly, my roommates used to tease me for making it twice a week, but they’re not complaining now.
- Leftovers That Don’t Suck: Most soups turn sad after day two, but not this one. The galangal and lemongrass flavors actually deepens overnight, and the coconut milk keeps it from curdling. I’ll be real: I’ve had it for breakfast three mornings in a row, and it’s still spot-on. Budget-friendly? Absolutely.
Step-by-step instructions for fragrant lemongrass and galangal broth
Here's how to build this aromatic Singaporean classic from scratch.
🔥 Step 1: Build the Fragrant Broth Base
In a large pot, combine the 3 whole lemongrass stalks (bruised and cut into 2-inch pieces), 2-inch galangal (peeled and sliced thin), 2 tbsp Assam paste, and 1 can (13.5 oz) light coconut milk. Add 8 cups water and bring to a rolling boil over high heat.
Once boiling, reduce to medium heat and let it simmer uncovered for 20 minutes. You'll smell the lemongrass and galangal release their essential oils—this is where all the magic happens. The broth should develop a pale golden color and aromatic steam. If it reduces too much, add a splash of water to maintain volume.
🍳 Step 2: Add Protein and Seasonings
Gently add the 0.5 lb prawns, 0.5 lb squid (sliced), and 1 package (8 oz) fish cake to the simmering broth. Cook for 8-10 minutes until the prawns turn opaque and the squid becomes tender. Here's the thing—don't overcrowd the pot or the squid will turn rubbery.
Add the 4 whole kaffir lime leaves (bruised and torn), 1 tbsp tamarind paste, 1.5 tsp salt, and 0.5 tsp toasted white peppercorns. Stir gently and simmer for another 5 minutes. The tamarind will add that signature tangy depth while the peppercorns bring subtle warmth. Taste the broth now—it should be aromatic but not overly salty.
👨🍳 Step 3: Prepare the Noodles and Garnishes
While the broth simmers, prepare the 8 oz slippery rice noodles according to package instructions (usually soaking in hot water for 5-7 minutes until pliable). Drain and rinse briefly with cold water to stop the cooking process—you want them al dente.
In a separate bowl, combine 1 cup bean sprouts and 2 tbsp lime juice. Toss gently to brighten their color. Keep the 0.25 cup fried shallots separate for topping. This prep work ensures everything comes together quickly at serving time.
🥘 Step 4: Assemble and Finish
Divide the cooked noodles among 4 bowls. Ladle the hot broth evenly over each portion, making sure to get some of the prawns, squid, and fish cake in each bowl. The broth should be steaming hot—this is crucial for the perfect texture.
Top each bowl with a generous portion of bean sprouts and fried shallots. Finish with a squeeze of 2 tbsp lime juice (the remaining amount) and a sprinkle of additional fried shallots if desired. The contrast between the warm broth and cool garnishes creates the perfect balance of textures and temperatures.
Pro Tips For Making Abc Soup Recipe Singapore
- BLEND GALANGAL PROPERLY: I learned this the hard way—grating galangal too finely turns your soup into a mushy mess. Use a sharp knife to slice it into thin matchsticks (about 1/8-inch thick) before simmering. The texture stays intact, and the flavor infuses without turning the broth into paste.
- SIMMER LEMONGRASS LOW AND SLOW: High heat burns lemongrass, leaving a bitter aftertaste. Once the broth comes to a boil, drop the heat to a gentle simmer and let it cook uncovered for at least 15 minutes. This releases the citrusy oils without scorching—your soup will smell like a Singapore hawker stall should.
- SKIP PRE-CUT FISH CAKE: Store-bought fish cake slices fall apart in coconut milk. Instead, buy a whole block, slice it yourself just before adding to the pot, and let it warm through for 2–3 minutes. The edges stay firm, and you avoid that sad, soggy texture.
- TOAST ASSAM PASTE FIRST: Dry-toast the assam paste in a pan for 30 seconds before adding it to the broth. This deepens the umami flavor and prevents it from clumping like glue. Stir it into the hot oil until fragrant—your soup’s depth of flavor will thank you.
Dietary considerations for this recipe
Vegetarian Adaptations
Swap the prawns and squid for extra-firm tofu (pressed and cubed) or mushrooms (shiitake or oyster). I like using 12 oz firm tofu instead of the seafood, pan-searing it first in a little oil until golden. The fish cake can be replaced with baked tofu puffs or tempeh for texture.
Just be sure to add the tofu or mushrooms to the broth 5 minutes earlier than seafood to ensure they absorb the flavors. 🌱
Gluten-Free Options
This recipe is naturally gluten-free, but always double-check your Assam paste and fish cake labels—some brands contain wheat. For a fully gluten-free version, use gluten-free fish cake (available at Asian markets) or make your own with chickpea flour.
The slippery rice noodles are typically made from rice flour, but verify the package or opt for rice vermicelli as a backup. 🍜
Low-Sodium Adjustments
If you're watching your sodium intake, reduce the 1.5 tsp salt to just 0.5 tsp and let the Assam paste and tamarind carry the flavor. Boost umami with an extra 1 tbsp soy sauce (or coconut aminos for gluten-free) added with the proteins.
I also recommend using low-sodium fish sauce if your recipe calls for it—just 1 tsp adds depth without overpowering. 🧂
Spice Level Control
For a milder version, reduce the Assam paste to 1 tbsp and skip the white peppercorns (or use ½ tsp). If you love heat, add 1-2 slices of fresh chili (like bird's eye) to the broth or serve extra chili flakes on the side.
I keep a jar of Penzeys chili flakes handy for adjusting spice levels to taste. 🌶️
Allergen-Friendly Swaps
For nut allergies, ensure your coconut milk is processed in a nut-free facility (check labels). If shellfish is a concern, use chicken breast or chickpeas instead of prawns and squid.
For egg allergies, verify your fish cake is egg-free—many store-bought versions contain it. I always check the ingredients list carefully before buying pre-made components. 🚫
Meal Prep Considerations
This soup reheats beautifully, but store the broth and proteins separately from the noodles. Reheat the broth and proteins together, then add fresh noodles when serving to maintain their texture.
For spice-sensitive family members, prep garnishes like chili flakes and lime wedges on the side so everyone can customize their bowl. I portion the soup into airtight containers and freeze for up to 3 months—just thaw overnight in the fridge. ❄️
Nutrition facts
Frequently asked questions
What does "ABC Soup" actually stand for in Singapore?
The name "ABC Soup" comes from its three main components: Assam paste, Bean sprouts, and Coconut milk. This aromatic Singaporean dish is essentially a fragrant Assam Laksa, where the rich, spicy broth is topped with fresh garnishes. The name reflects the core ingredients that define its signature flavor profile.
Can I make this soup without fresh galangal?
Yes, but expect some flavor differences. If you can't find fresh galangal, use ginger as a substitute (about 1 tbsp grated for 2-inch galangal). For authenticity, look for jarred galangal at Asian markets or check the international aisle at stores like Trader Joe's. The earthy aroma is key to the broth's depth.
How do I adjust the spice level for kids or sensitive eaters?
For milder versions, reduce the Assam paste to 1 tbsp and skip the white peppercorns. Serve the chili flakes and lime wedges on the side so everyone can customize their bowl. You can also strain the broth if you want to remove some of the spicy elements while keeping the aromatic flavors.
What's the secret to getting the perfect slippery rice noodles?
The trick is soaking the noodles in hot water for exactly 5-7 minutes until they're pliable but still slightly firm. Drain and rinse briefly with cold water to stop the cooking process. Never boil them—they'll turn mushy. For extra slipperiness, add 1 tsp oil to the soaking water.
Can I make this soup in a slow cooker or Instant Pot?
For an Instant Pot, sauté the aromatics first, then add all ingredients and cook on High Pressure for 10 minutes. For a slow cooker, combine everything and cook on Low for 3-4 hours. Just reduce the water by 1 cup since slow cookers evaporate less liquid. The proteins will stay tender if cooked properly.