Chinese soups are wide and varied; depending on which part of China they come from; even from which part of the world for that matter. In Yunnan, I remember the first time I had corn soup and there were both corn and cob in it; and there was another expensive one with lots of different mushrooms but it was different from its Western counterpart. Some soup recipes I bet are handed down throughout the generations; just like some chicken herbal soup that we have had at home. Such soups are designed to nourish and they are usually packed with an assortment of herbs like the park khng thng that we once a while have at home. Such soups may look like a witch's concoction to unfamiliar eyes; dark and mysterious, menacing even; so, it was not surprising that a friend bragged that his American cousin wouldn't touch the soup that their granny lovingly brewed for them during the latter's homecoming. Maybe, it would be more palatable if she had added some noodles and greens to the soup. It was only lately that I have my chicken herbal soup this way.
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