🏠 Home > 🗺️ Recipes > 🍲 Soups > 🇸🇬 Singapore Soups > 🍲 1.Singapore Style Bak Kut Teh (The Peppery Garlic Pork Broth) , 2.Classic ABC Soup (The Nostalgic Vitamin-Packed Veggie Soup) , 3.Creamy Teochew Fish Soup (The Light and Healthy Seafood Delight)
🍲 Cozy Comfort: Hearty Singaporean Soups That Won't Break the Bank
Published by Supakorn | Updated: February 2026
🇸🇬 💵Introduction: The Soul-Soothing Power of a Hot Bowl🍲🥣
Hey there! Is there anything better than coming home after a long, rainy day to the smell of a simmering pot on the stove? In Singapore, we are obsessed with our soups. Whether it’s a humid afternoon or a rare cool evening, a bowl of hot broth is considered "cooling" for the body and warming for the soul.
The beauty of Singaporean soup culture is that it’s deeply rooted in the idea of "nourishment." These aren't just appetizers; they are often the centerpiece of a meal, packed with nutrients and flavors that have been passed down through generations. And here’s the best part: you don't need expensive shark fins or rare herbs to make a world-class broth. In fact, some of the most popular soups in the Lion City are incredibly cheap to make because they rely on bones, simple vegetables, and basic pantry spices.
In this guide, I’m going to walk you through three legendary recipes that are favorites in hawker centers across the island. These are budget-friendly, beginner-friendly, and guaranteed to keep you warm:
💎 • Recipe 1. Singapore Style Bak Kut Teh (The Peppery Garlic Pork Broth)
👑 • Recipe 2. Classic ABC Soup (The Nostalgic Vitamin-Packed Veggie Soup)
🏺 • Recipe 3. Creamy Teochew Fish Soup (The Light and Healthy Seafood Delight)
Grab a big spoon and let’s get simmering!
🥩 Recipe 1: Peppery Singaporean Bak Kut Teh (Pork Rib Soup)
🥩 About this Recipe
"Bak Kut Teh" literally translates to "Meat Bone Tea." Don't let the name fool you—there’s actually no tea in the soup! It’s traditionally served with a side of strong oolong tea to cut through the richness. In Singapore, the "Teochew style" is the most popular. Unlike the dark, herbal versions found in Malaysia, the Singaporean version is clear, intensely peppery, and loaded with whole cloves of garlic. It’s a powerful "wake-up" soup that’s incredibly cheap because it uses "spare" ribs and basic spices.
🥩 Ingredients & Measurements
The Meat:
• Pork ribs (cut into individual pieces): 500 grams
• Water (for blanching): 1 liter
The Broth Base:
• Fresh water: 1.5 liters
• Whole garlic bulbs (skin on, just washed): 3 large bulbs
• White peppercorns (crushed): 3 tablespoons
• Black peppercorns (optional for depth): 1 teaspoon
The Seasoning:
• Light soy sauce: 1 tablespoon
• Salt: 1 teaspoon
• Sugar: 1/2 teaspoon
Optional Toppings:
• Fresh cilantro (coriander): 1 small bunch
• Fried dough fritters (You Tiao): 1 stick
🥩 Step-by-Step Instructions
1.The Blanch: Place pork ribs in a pot of cold water. Bring it to a boil for 5 minutes. You’ll see grayish foam rise to the top—that’s the impurities! Drain the water and rinse the ribs thoroughly under cold water. This ensures your final soup is crystal clear.
2.Prepare the Peppercorns: For the best flavor, toast your white peppercorns in a dry pan for 2 minutes until fragrant, then crush them roughly with a mortar and pestle. Don't use fine powder; you want those coarse bits!
3.The Garlic Prep: Don't peel the garlic! Just wash the whole bulbs and trim the hairy roots. Leaving the skin on keeps the bulbs from disintegrating into mush during the long simmer.
4.The Big Simmer: In a clean pot, add 1.5 liters of water, the blanched ribs, the whole garlic bulbs, and the crushed peppercorns.
5.Cook Low and Slow: Bring to a boil, then immediately turn the heat down to low. Simmer for about 60 to 90 minutes. You want the meat to be "fall-off-the-bone" tender.
6.Final Seasoning: Add your soy sauce, salt, and sugar. Taste it—if you want it even spicier, you can add a pinch more crushed pepper at the end. Serve with a bowl of white rice.
🥩 Tips & Mistakes to Avoid
• Patience with the Blanch: Skipping the blanching step is the #1 mistake. It results in a cloudy, "gamey" smelling soup. Clean ribs = clear soup.
• Whole Garlic is Key: Don't chop the garlic. The slow-simmered whole bulbs become sweet and creamy like butter. You can squeeze the garlic out of its skin directly onto your rice!
• Adjusting Heat: White pepper is deceptively spicy. Start with 2 tablespoons if you’re sensitive to heat, and add more later.
• Keep the Lid On: Simmering with the lid on prevents too much water from evaporating, keeping the ratio of spice to broth perfect.
🥩 FAQ
Q1.Can I use chicken instead?
You can, but it won't be "Bak Kut Teh." If using chicken, use bone-in thighs and reduce the simmering time to 45 minutes.
Q2.Why is my soup dark?
You might have added too much dark soy sauce. For the Singapore style, we only use a tiny bit of light soy sauce to keep the broth clear.
🥩 Summary
Bak Kut Teh is the ultimate "power soup." It’s incredibly cheap because the ingredients are mostly water, garlic, pepper, and ribs, but the result is a sophisticated, warming broth that clears the sinuses and fills the belly.
🥕 Recipe 2: Classic ABC Soup (The Home-Style Favorite)
🥕 About this Recipe
Why is it called ABC Soup? Some say it’s because it’s "as easy as ABC." Others say it’s because it’s loaded with Vitamins A, B, and C from the carrots, potatoes, and tomatoes. Every Singaporean kid grew up eating this. It’s the ultimate budget soup because it uses the most basic pantry vegetables and a few pieces of pork or chicken bone. It’s sweet, savory, and tastes like home.
🥕 Ingredients & Measurements
The Protein Base:
• Pork soup bones or Chicken carcass: 300 grams
• Water: 1.5 liters
The "ABC" Vegetables:
• Carrots (peeled and cut into chunks): 2 medium
• Potatoes (peeled and cut into chunks): 2 large
• Tomatoes (cut into quarters): 2 large
• Onion (peeled and halved): 1 large
• Corn on the cob (cut into rounds): 1 ear
The Flavor Enhancers:
• Salt: 1 teaspoon
• White pepper: 1/2 teaspoon
• Ginger: 2 thin slices
🥕 Step-by-Step Instructions
1.Clean the Bones: Just like the first recipe, blanch your bones in boiling water for 5 minutes and rinse them. This keeps the soup light and fresh.
2.Start the Stock: Put the bones, ginger slices, and onion into a pot with 1.5 liters of water. Bring to a boil.
3.Add the Hard Veggies: Toss in the carrots, potatoes, and corn. These take the longest to cook and provide the base sweetness of the soup.
4.Simmer: Reduce the heat to low and let it simmer for about 40 minutes.
5.Add the Tomatoes: Add the tomatoes in the last 15–20 minutes of cooking. If you add them too early, they will completely disappear into the broth. You want them soft but still visible.
6.Season: Add salt and pepper to taste. The corn and carrots should have made the soup naturally sweet, so you won't need any sugar!
🥕 Tips & Mistakes to Avoid
• Cut Sizes: Make sure your potato chunks are roughly the same size as your carrots so they cook at the same rate.
• Don't Overcook: If the potatoes turn into mush, the soup becomes thick and grainy. Stop cooking as soon as the potatoes are soft when poked with a fork.
• The Onion Secret: Leaving the onion in large halves allows it to release its sweetness without making the soup messy with small onion bits.
• Sweet Corn: Always use fresh corn on the cob if possible. It adds a depth of sweetness that canned corn just can't match.
🥕 FAQ
Q1.Can I make this vegetarian?
Absolutely! Just skip the bones and add some dried shiitake mushrooms or soybeans for that "umami" flavor.
Q2.Can I add other veggies?
Sure! Celery or chayote are great additions to an ABC soup.
🥕 Summary
ABC Soup is the definition of "comfort." It’s a healthy, colorful, and extremely low-cost way to feed a family while ensuring everyone gets their daily dose of veggies.
🐟 Recipe 3: Creamy Teochew Fish Soup
🐟 About this Recipe
Fish soup is the "healthy choice" for many Singaporeans. You’ll see long queues for this at lunch time in the Central Business District. There are two ways to serve it: clear or "creamy." The creamy version in Singapore doesn't actually use cream—it uses a splash of evaporated milk! This gives the soup a velvety texture that pairs perfectly with the zing of ginger and the saltiness of preserved vegetables.
🐟 Ingredients & Measurements
The Fish:
• White fish fillets (Tilapia, Snapper, or Cod): 300 grams
• Salt and Pepper (for seasoning fish): a pinch
• Cornstarch (to coat the fish): 1 tablespoon
The Broth:
• Fish stock or Water: 1 liter
• Ginger (sliced into matchsticks): 2 tablespoons
• Tomato (cut into wedges): 1 medium
• Tofu (firm, cut into cubes): 1 block
• Pickled mustard greens (Kiam Chye), sliced: 50 grams
The Finish:
• Evaporated milk: 3 to 4 tablespoons
• Sesame oil: 1/2 teaspoon
• Salt: to taste
• Baby bok choy or Lettuce: 1 small bunch
🐟 Step-by-Step Instructions
1.Prep the Fish: Slice your fish into bite-sized pieces. Season with a little salt, pepper, and a thin coating of cornstarch. This keeps the fish silky and prevents it from breaking apart in the soup.
2.Sauté the Ginger: In a pot, add a tiny drop of oil and fry the ginger matchsticks until they are fragrant. This removes the "fishy" smell from the broth later.
3.Boil the Base: Add the water (or stock), the tomatoes, and the pickled mustard greens. Let this boil for 10 minutes to extract the sour, salty flavors from the greens.
4.Add the Tofu: Gently drop in the tofu cubes and let them warm through.
5.Cook the Fish: Add the fish slices one by one. They cook very fast! Usually, 2 to 3 minutes is enough.
6.The Creamy Finish: Turn the heat down to low. Stir in the evaporated milk and sesame oil. Finally, toss in the green vegetables (bok choy) and let them wilt for 30 seconds. Serve immediately!
🐟 Tips & Mistakes to Avoid
• Don't Boil the Milk: If you boil the soup too hard after adding the evaporated milk, it might "curdle" or look grainy. Keep the heat low!
• Rinse the Pickles: Pickled mustard greens can be very salty. Give them a quick rinse under the tap before slicing them.
• Fresh Ginger: Don't use ginger powder. Fresh ginger is crucial for that authentic, warming "zing" that makes fish soup so special.
• Fish Quality: Since the broth is light, the quality of the fish matters. Ensure your fish is fresh and has no "muddy" aftertaste.
🐟 FAQ
Q1.Can I use milk instead of evaporated milk?
You can, but evaporated milk is much richer and gives that specific "hawker stall" taste.
Q2.Do I have to add the milk?
Nope! If you prefer the clear version, just skip the milk. It’s still delicious and even healthier.
🐟 Summary
Teochew Fish Soup is a light, elegant, and nutritious meal. It feels like a spa treatment in a bowl, and the combination of sour pickles and creamy broth is something you’ll crave again and again.
🏁 Final Thoughts: Warmth in a Bowl
There you have it—three very different but equally soul-warming Singaporean soups that you can make for under 10 dollars. Whether you crave the spicy punch of Bak Kut Teh, the nostalgic sweetness of ABC Soup, or the silky richness of Fish Soup, there is something here for every mood.
Making these soups at home is a great way to save money while eating healthy. Most of these ingredients are probably already in your kitchen, or they are very cheap at any local grocery store. The secret to all of them is simply time. Let those bones and vegetables simmer, and they will reward you with a flavor that no instant soup cube can ever match.
I really hope you give these a try! Start with the ABC soup if you're feeling a bit tired, or go for the Bak Kut Teh if you want a fun cooking project. Whatever you choose, don't forget to share a bowl with someone you love.
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