Moomah is overrun with Tribeca mommies and babies, but I'll tolerate even that for a bowl of their soup. It's my go-to spot for a clean and rejuvenating chicken and rice soup, or a hearty vegetable puree, strewn with carrots, basil, and a handful of extra garlicky croutons. Slices of toasted baguette on the side.
Chicken Curry Noodles with ho funn—wide, floppy noodles. Slippery-smooth and an ideal pairing for the curry, topped in a glossy sheen of oil, spiced a deep red. The broth is steaming hot, and poured over the fresh noodles along with chicken drumsticks, wings. Don't neglect the eggplant and potatoes, perfect for mashing up in your spoon so that they soak up even more of the coconut milk-rich curry.
Three soups offered daily, always with at least one vegetarian option. Which to pick? I've yet to meet one I don't like. Winter highlights: Potato-Leek with Chive-Whipped Cream, Cheddar Corn Chowder, and Mexican Squash Puree. All soups come with a side of Sullivan Street Bakery's pizza bianca or pane di comune.
This earthy Wild Mushroom Soup is served steaming hot, a duo of Tiroler Speckknödel front and center. The giant Tirolian bacon dumplings, made from stale bread and flour, are the German equivalent of matzo balls, dotted with smoky, salty bacon. Fluffy and kissed with parsley and chives, it's a prime match for the wild meaty mushroom soup, sweet onions swimming though the cream-based broth.
Hampton Chutney Co.
Soup specials at Hampton Chutney Co. change daily. Keep your eye out for the hearty lentil soup, and an addictive fiery, borderline-numbing, red pepper number I can barely drink without downing an entire lassi. Order a side of hot naan on the side and you can call it a meal.