ABC Soup Recipe Singapore: Lemongrass-Kissed Noodles With Spicy Chili Oil Swirl

This ABC soup recipe Singapore brings the soul of Singaporean street food to your kitchen with its fragrant lemongrass broth and chewy noodles. 🌟 The dish is a beloved staple in Singapore, known for its perfect balance of spicy, savory, and aromatic flavors that come together in every steaming bowl.

What makes this recipe special is its simplicity—just a few key ingredients transform into a deeply satisfying meal that’s both comforting and vibrant.

The foundation of authentic ABC soup lies in its aromatic broth, infused with lemongrass, garlic, and chili. The noodles, typically egg or rice vermicelli, soak up the rich flavors while maintaining their signature chewiness.

A swirl of spicy chili oil adds a fiery kick that cuts through the richness, creating a harmony of tastes that’s impossible to resist. This recipe delivers restaurant-quality results with minimal effort, making it perfect for a quick yet impressive dinner.

What you’ll achieve is a bowl of soup that’s as visually appealing as it is delicious—steaming hot, fragrant, and packed with layers of flavor.

The lemongrass broth is bright and aromatic, the noodles are perfectly cooked, and the chili oil adds a vibrant red swirl that makes the dish look as good as it tastes.

Serve it with a side of fresh lime wedges and extra chili oil for customization, and you’ve got a dish that’s sure to become a family favorite.

This recipe is not just about the flavors—it’s a taste of Singapore’s bustling hawker culture, where every spoonful tells a story. Whether you’re serving it for a casual weeknight dinner or a gathering with friends, the warmth and comfort of ABC soup will leave everyone asking for seconds.

Let’s get started on creating this iconic dish!

Ingredients for abc soup recipe singapore

Just 15 ingredients transform into Singapore's iconic aromatic soup with chewy noodles and fiery chili oil swirls.

The lemongrass is non-negotiable—it’s the soul of this soup. Look for bright green, firm stalks at Asian markets or the produce section. The outer leaves should be trimmed off, and you only need the tender inner parts. If you can’t find fresh, frozen works in a pinch. For the chili oil, homemade is best—just blend chili flakes with neutral oil—but store-bought Lao Gan Ma is a solid shortcut. The fish sauce? Red Boat is the gold standard, but any reputable brand will do.

No lemongrass? Lime zest plus a pinch of ginger can mimic some of its brightness, though it won’t be the same. Swap egg noodles for rice vermicelli if you prefer a lighter texture, but they’ll need less cooking time. The bouillon cubes are key—don’t skip them. If you’re vegetarian, use vegetable bouillon instead. For the chili oil, if you can’t find it, mix chili flakes with oil and toast in a dry pan for a quick substitute. The shallots add sweetness, so if you’ve got onion powder, use half a teaspoon as a pinch-hitter.

This soup tastes even better the next day—double the batch if you can. Store leftovers in the fridge for 3-4 days, or freeze for up to 3 months. The noodles soften when reheated, so add a splash of water to revive them. For serving, keep the chili oil and lime wedges on the table—everyone customizes their heat level. The broth reduces as it sits, so add a little water when reheating for that perfect consistency.

Step-by-step instructions for lemongrass-kissed noodles

Here's how to make this aromatic Singaporean classic with bold flavors and perfect texture.

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the 3 whole shallots and 6 cloves garlic cloves, cooking for 2 minutes until the shallots turn translucent and the garlic just begins to smell fragrant. Here's the thing—don't let the garlic burn, or you'll get bitter flavors instead of that sweet aroma we want.

Add the 4 whole fresh lemongrass stalks (cut into 2-inch pieces) and 2 whole fresh chili (sliced). Stir for 1 minute until the lemongrass releases its citrusy aroma. You'll know it's working when the kitchen smells like a bustling Singapore hawker stall. Pour in the 6 cups water and add the 2 whole chicken bouillon cubes. Bring to a rolling boil for 3 minutes to extract all the flavors from the aromatics.

Reduce heat to medium-low and add the 1 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sugar. Stir well to dissolve completely. Let the broth simmer uncovered for 10 minutes—this lets the flavors meld together. Taste and adjust seasoning with the 1 tsp salt if needed. The broth should taste balanced: slightly salty from the fish sauce, umami from the bouillon, and just a hint of sweetness from the sugar.

While the broth simmers, prepare the 8 oz egg noodles according to package instructions until al dente (usually about 4-5 minutes). Drain and set aside, reserving ½ cup of the pasta water. Real talk: don't overcook the noodles—they'll finish cooking in the hot broth, and we want them to hold their bite.

Strain the broth through a fine-mesh sieve to remove the lemongrass and chili pieces (or leave them in if you prefer texture). Return the broth to the pot and bring to a gentle simmer. Add the cooked egg noodles and stir gently to combine. The noodles should be fully submerged in the hot broth for 2-3 minutes to absorb all those delicious flavors.

Remove from heat and stir in the ¼ cup chili oil—this is where the magic happens. The oil should swirl through the broth, creating those beautiful red streaks. Add the reserved ½ cup pasta water if the broth looks too thick. Divide the noodles among bowls and garnish with sliced 3 whole green onions and serve with 2 whole lime wedges on the side.

Let each serving sit for 1 minute before stirring—this allows the noodles to soak up the maximum flavor from the broth. The perfect bowl should have silky noodles, a fragrant lemongrass aroma, and just the right amount of heat from the chili oil. Squeeze a lime wedge over each bowl right before eating to brighten all those rich flavors.

Pro tip: Serve immediately while the broth is steaming hot. The longer it sits, the more the noodles will soften and the broth will cool. This dish is all about that first bite of hot, aromatic noodles—don't wait!

Regional styles of this dish

Hawker Stall Style

This is how ABC soup is made in Singapore’s legendary hawker centers—quick, bold, and packed with flavor. The key is using a wok or deep pot over high heat to create that signature smoky aroma.

I like to add a pinch of white pepper to the broth for that authentic hawker touch. Serve with extra chili oil on the side so everyone can adjust their heat level. 🌶️

For the ultimate hawker experience, serve the soup in steaming hot individual bowls with a small side of pickled vegetables (like cucumber or radish) to cut through the richness. The contrast of cool pickles with hot soup is a classic Singaporean trick.

I often add a dash of MSG (just a pinch!) to deepen the umami—it’s a secret weapon in many hawker kitchens.

Peranakan Fusion Twist

The Peranakan community in Singapore and Malaysia has put their own spin on ABC soup by adding sweet potato starch noodles (also called "fun noodles") for a chewier texture.

These noodles are naturally gluten-free and absorb flavors beautifully. I swap in 6 oz of these noodles instead of egg noodles for a more authentic Peranakan touch.

For extra richness, stir in 1 tbsp of grated coconut into the broth while simmering. The coconut adds a subtle sweetness that balances the spicy chili oil. Garnish with crushed peanuts for crunch and a sprinkle of toasted sesame seeds for a nutty finish.

This version is especially popular during festive occasions like Chinese New Year. 🌟

Vegetarian Adaptation

To make this soup vegetarian-friendly, replace the chicken bouillon cubes with vegetable bouillon and add ½ cup of mushrooms (shiitake or oyster) to the broth for umami depth. I also include 1 tbsp of soy sauce and 1 tsp of miso paste to enhance the savory profile without meat.

For extra protein, stir in ½ cup of firm tofu (cubed and pan-fried) or 4 oz of baked tofu into the broth during the final 2 minutes of cooking.

The tofu soaks up the flavors beautifully while adding a satisfying texture. Garnish with fried shallots for a crispy contrast that elevates the dish. 💛

Spicy vs. Mild Options

If you prefer a milder version, reduce the chili oil to 2 tbsp and use 1 whole Thai chili (instead of 2) for the broth. For extra heat, add 1 tbsp of sambal oelek to the broth before simmering.

I also like to include 1 tsp of chili crisp (like Lao Gan Ma) for a smoky, spicy kick that’s less intense than fresh chili.

For a balanced heat level, serve the chili oil in a small mini shot glass on the table so everyone can drizzle to their preference. A squeeze of lime juice helps cool the palate between bites, making the spice more manageable.

This approach lets you customize the heat while keeping the dish cohesive. ✨

Frequently asked questions