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best spicy soups?

Which places serve your favourite spicy soups? Interested in hearing about gumbos, goulashes, pork bone soup, hot & sour, you name it!

Open to all types of cuisine (although I'm partial to Latin American, Caribbean & Southeast Asian cuisine), and places located anywhere from Chinatown/Tribeca up to the UWS/UES. Either dine-in or take-out would be fine.

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  1. go to any Korean restaurant and try the Chi gae-most have several other soups-ask for spicy one

    4 Replies
    1. re: UES Mayor

      But which Korean resto has the best spicy Chi gae, UES Mayor? ;)

          1. re: phoenikia

            i always gravitate to Won Jo 23 w 32 st

        1. For hot and sour, I've always been pleased with my order at Grand Sichuan. But when I'm looking for something even spicier, pho knocks hot and sour out of the water. I go to Pho Bang on Mott street, though there are likely better Vietnamese restaurants that I have yet to discover.

          Given the chilly weather, you'd also do well to try haleem, a porridge-like dish from South Asia that packs a lot of heat and sustenance. Lahore and Haandi are two good options in Curry Hill. Sambar might also provide a little kick. The best I've had has been at Tiffin Wallah.

          5 Replies
          1. re: JungMann

            Thanks for the suggestions, JungMann- much appreciated.

            With the pho, are you ordering a spicy one, or adding a lot of hot sauce to a standard pho? Is there a specific # for the dish you order at Pho Bang?

            Haven't tried haleem before, will try to keep my eyes open for that (and specifically Lahore and Haandi) if I end up near Curry Hill.

            1. re: phoenikia

              I add sriracha (among other things) to my pho.

            2. re: JungMann

              Second hot and sour at Grand Sichuan, especially chelsea location.

              Hot and Sour at Szechuan Gourmet kicks ass also.

              1. re: JungMann

                I really dislike the American-Chinese-style hot and sour soup at Grand Sichuan St. Marks, which is neither hot nor sour but rather gloppy. Where do you get yours? For my money, the much spicier version at Congee Village is way better, though slightly sweeter than I prefer.

                1. re: Pan

                  The best is at the Grand Sichuan on 7th Ave. But for when I want something quick and reviving, the Grand Sichuan in Midtown East isn't bad, though it is a little bit weak on the vinegar.

              2. you could try the soon doo boo (spicy tofu stews) at BCD Tofu in Koreantown (32nd St)...

                another option is the Assam/Indian fishhead casserole at New Malaysia in Chinatown...

                i like the soups at Grand Sichuan, but my personal m.o. there is to order very spicy starters and cooked dishes, but then offset them with the mild fish w/ sour cabbage soup...

                for spicy Thai soups i'd head to Queens...

                1 Reply
                1. re: Simon

                  I love the Curry Asam Fish Head Casserole at Skyway, but Malaysians don't consider that a soup. It's simply a dish with a lot of kuah (liquid).

                2. If you are interested in Korean Jigae's i would try the yuk hwe jang at Kum Gang san or Gang Suh before Kun Jip. As a korean i find their food only ok but cheaper than the other joints. i LOVE Yuk Hwe Jang..broth is made of simmered bone and it's rich and delicious. It's spicy and there's vegetables and shredded beef and glass noodles. YUM

                  Soon doo boo is also excellent at any of the joints i mentioend.

                  1 Reply
                  1. re: banjolinana

                    As a Korean, too, I find the chigae's at Kunjip to be better than most in K-town. But I would agree that it's primary appeal among Koreans (the place is typically packed with them) is cost. This isn't sompeplace I'd take people for, say, bbq or even bibimbap.

                  2. Pam's oxtail soup from Real Pam Thai. It's a hearty, sour and spicy soup served with rice. Pam tells me she starts stewing the oxtails early in the morning, so by lunch time they are falling off the bone tender.

                    2 Replies
                    1. re: jptcu

                      are the Korean soups made with MSG ?

                      1. re: PAULSCOHEN

                        Probably. As a general rule, I would assume any Asian place is liberally using MSG in some form, even when they say "no MSG."