I tried one of the world's oldest soups, a broth that's been kept simmering for 50 years by 3 generations of a family. It's now one of my favorite restaurants in Bangkok. (2024)

FAQs

What is the oldest soup in the world Bangkok? ›

Wattana Panich - one of the world's oldest soups. (50-year-old beef and goat soup) Definitely a must try resto in Bangkok!

That's something that a lot of people don't tend to realize, foods rotting is a result of bacterial growth, not just age. That's why foods that are either dehydrated or sterilized and hermetically sealed can last indefinitely. If a pot is kept simmering, bacteria can't live in it, let alone grow.

Wattana Panich's broth has now been simmering for nearly half a century. People are flooding to social media over a restaurant which serves '50 year old soup'. A restaurant in the Ekkamai neighborhood of Bangkok, Thailand has become known for simmering the same broth in the same pot for over 45 years.

Wattana Panich is best known for its beef and goat soup that was first cooked half a century ago. The owner of the restaurant said they store the soup every night and add water to it in the morning.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Notable examples include beef and goat noodle soup served by Wattana Panich in Bangkok, Thailand, which has been cooking for over 49 years as of 2024, and oden broth from Otaf*cku in Asakusa, Japan, which has served the same broth daily since 1945.

According to HowStuffWorks, as long as it is maintained at 200 degrees F (93 degrees C), which is the temperature required for a steady simmer, nothing bad can grow.

What Experts Say. "The concept of eating soup to lose weight has spanned decades, but experts say an all-soup diet lacks nutrients and is not sustainable. They do agree it can be smart to eat vegetable-packed soups for some meals, though, as these are filling, nutrient-dense, and low in calories."

According to the United States Department of Agriculture (USDA), soups and stews containing meat and vegetables will be safe to eat for three to four days if refrigerated. The Hong Kong Centre for Food Safety (CFS) recommends setting your fridge temperature at 4 degrees Celsius (39 degrees Fahrenheit) or below.

“Perpetual stew,” also called “hunter's pot,” refers to the practice of keeping a pot of soup slowly simmering at all times, wherein ingredients, such as meats, vegetables and liquids are replenished — but never tossed — as the pot gets low. But is it safe? Historically, sure.

What is Thai drinking age? ›

Age – You should note that the minimum drinking age in Thailand is 18 years old. In addition, alcohol beverages can only be sold to a person who is at least 20 years old. If you sell alcohol to an underage person, you may be subject to a criminal penalty of up to 1 year imprisonment and/or up to a THB20,000 fine.

In Japan, the restaurant Otaf*cku in the Asakusa district of Tokyo serves a stew called oden, which has been replenished constantly since 1945. The only reason it doesn't date back until 1916, when the restaurant opened, is said to be because that soup was lost in a World War II air raid.

the soup, it's completely safe to eat. And over the 45 years, the broth has gotten better and better. I guess. I'll let you know how my stomach's doing in a few days.

"Neua Tune": The soup that has been simmering in Bangkok for almost 50 years. The hearty beef broth has been kept simmering by three generations of one family for nearly half a century. The "Wattana Panich" has even received a visit from the Michelin Guide.

Archaeologists speculate the first soup might have been made by Neanderthals, boiling animal bones to extract fat essential for their diet and drinking the broth.

Tom Yum soup is the most popular Thai soup. In Thai, “tom” translates into “boiled” and “yum” refers to the traditional sour, salty and spicy flavor found in lots of Thai dishes.

New soup is also safe to eat. In Krung Thep Maha Nakhon (Bangkok), there is an award-winning restaurant called Wattana Panich, where you can order and then eat a beef and goat soup that is 49 years old.

The giant pot of neua tune, a beef stew popular in the Thai capital, has been simmering since owner Nattapong Kaweenuntawong was a child, more than 45 years ago. Growing up studying the exact flavor profile of the stew from his father, Kaweenuntawong now balances the flavor himself daily.

Origin of Tom Yum Soup

The popular soup option was traditionally made with freshwater shrimp, which were abundant in the rivers and streams of central Thailand. Over time, the soup began incorporating other ingredients such as lemongrass, galangal, kaffir lime leaves, and chili peppers.