It is a hearty Filipino soup consisting of fresh egg noodles served in a rich, flavorful broth. Many regional varieties are thickened with flour or eggs and incorporate pork or chicken, sliced pork liver, and a variety of vegetables.

It is a soup based on shellfish that is passed and might be topped with cubes of the seafood used. It is traditionally rice-thickened and finished with cream, like lobster bisque, for instance.

The following are classification of thick soup. Which one is not?

Filipino savory and sour soup - consists of various pork cuts that are simmered along tamarind fruit. Tomatoes, onions, garlic, okra, white radish, water spinach and green long peppers are also commonly used for this soup.

It is a traditional Filipino soup that is prepared by cooking beef shanks and marrow bones until the fat and collagen dissolve into the broth, resulting in a robust flavor of the dish. The soup is a specialty of the Luzon region, where it is traditionally consumed during cold weather, when it is usually served for dinner.

This soup should be served crystal clear and a smooth velvety finish should be visible in the creamy thick soups.

Easy to prepare and packed with healthy vegetables, it is a famous Filipino soup which originated in Visayan Islands. This clear vegetable soup was originally a poor man’s dish, which included any vegetables that were at hand.

Which of the following is thick soup?

It is a Filipino soup which main ingredient is shrimp and is characterized by its sour and strongly savory flavor. In addition to shrimp, this dish contains a great variety of vegetables, including onions, tomatoes, string beans, banana peppers, water spinach, taro, radishes, and ladies’ fingers, with ginger and fish sauce being added for extra flavor.