Throughout Southeast Asia, soups form such a crucial part of the culinary repertoire, that it would be remiss to not include a few in this book. Narrowing down all those myriad lush, brothy, noodle-y, meaty, chilli-fied variations to a handful of all-time favourites is definitely a tough call. However, here are the soups that we find ourselves cooking, time and time again, from a simple Vietnamese-inspired noodle soup made using ready-cooked duck, to a complex and satisfying bowl of laksa.