could be beef, chicken, or pork. It is often used to replace the basic to give more flavour. is a milky broth made from boiling bones for a long period of time. It is often used to make hearthy and meaty Korean soup such as (). () is a clear broth from Korean traditional kimchi, not boiled. Most of those kimchi broth used are those with less pepper powder. The typical example is from sliced Chinese radish called (), which is often used to make cold noodle dishes. Indonesian In Indonesian cuisine, there are numbers of traditional soup-bases to create kuah (soup or stock); either acquired from vegetables, spices, meat or bones. Santan is a rich and creamy thin white soup made from coconut milk. It is made by squeezing grated coconut flesh to acquire its oily juice. Thick coconut milk is usually used to make thicker sauce, while thin coconut milk are used to create soup. Sometimes turmeric is added to create golden-yellowish colour. Example of Indonesian traditional soups that employs coconut milk as soup-base is sayur lodeh and several variants of sotos. Kuah asam is a light, fresh and sour thin soup made from asam jawa (tamarind) juice. Example of soup employing tamarind is sayur asem, vegetables stew in tamarind soup. Kuah cuka, another variant of sour-tasting soup that simply using vinegar instead of tamarind. Usually employed to create seafood soups. Sayur bening literary means "clear soup", it is lightly seasoned only with small amount of garlic, shallot, and temu kunci. Example of clear vegetable soup is sayur bayam (spinach soup) and sayur oyong (okra soup). Kaldu in Indonesian cuisine refer to broth or stock acquired from boiling meat and/or bones. The broth might be acquired from chicken, beef and mutton. Example of Indonesian soup that employ kaldu (meat broth) is sop buntut and bakso (meatball noodle soup). Soups The soup bases are used to cook a large variety of soups American Chinese cuisine In American-Chinese restaurants some of the most popular soups are: egg drop soup, hot and sour soup, wonton soup, and chicken with corn soup. Korean Yukgaejang (육개장) is a spicy red soup made with beef strips, red pepper, and assorted vegetables (usually green and white onions, bean sprouts, among others); many variations include egg and rice or cellophane noodles dropped into the soup, and sometimes shrimp and other pieces of seafood. Of the spicy