While Grandma’s Creamy Tomato Soup and Chicken Noodle Soup are classic comfort foods, sometimes we need something with a touch of spice and a spark of chili to warm us from the inside out .

As the weather cools down, here are four warm, aromatic bowls that offer a spicy twist.

A word to the wise: these are not for spice phobics. Although it is often possible to increase the heat, it is not always possible to decrease it.

Tom yum

A favorite of Thai and Southeast Asian restaurants, tom yum is believed to have originated in the central region of Thailand as freshwater shrimp boiled with herbs and aromatics, and is traditionally served with rice .

At Soi Thaifoon in downtown Kitchener, owner Fouzan Beg’s team begins their tom yum with their classic trinity of aromatics.

“We have a lot of fresh lemongrass, fresh galangal and (Thai) lime leaves,” he said. “And we put a little shrimp paste and some fresh Thai chili peppers to give that heat.”

There’s also fish sauce and fresh tomatoes, which add umami, sweetness and heat to the broth’s citrus, pine, ginger and chili notes.

Soi Thaifoon’s tom yum has a clear broth to which you can add chicken or seafood, but some restaurants add coconut milk for a creamy version. A vegan broth is available for those who want a vegetarian option with tofu or vegetables.

Manchow

Manchow may have been invented by the Hakka Chinese community of Calcutta or by an unknown cook in the northeastern Indian state of Meghalaya. Either way, this hearty soup fuses East Indian and Sichuan flavors.

“It’s basically a spicy soup,” said Damodar Dhungel, owner of Kitchener’s Kitchen Wall Hakka. “And the base is a vegetable broth, and you can also make one without vegetables. It’s a thick, spicy soup. It’s very good in winter.”

Vinegar and soy sauce punctuated with ginger-garlic paste create its brownish hue. And instead of Sichuan pepper, dried red chili peppers provide heat. The cornstarch-thickened broth is loaded with chopped mixed vegetables, like carrots, peas, mushrooms, and cabbage.

At Kitchen Wall, the aromatic and salty-tangy soup is served hot, topped with crunchy fried noodles.

Manchow is available at Hakka and some Indian restaurants. You can keep it vegetarian or add a non-plant protein like chicken or seafood.

Rasam

Although it is not a soup (it is like a digestive, served in South India and Sri Lanka), the main ingredients of rasam are tamarind pulp/juice and pepper dark, often simmered with tomatoes, curry leaves and lime.

It is available at South Indian restaurants including Jayalakshmi South Indian Cuisine in Kitchener and Brantford.

“The way I would describe rasam is a pepper and garlic soup,” said Vikram Subramanian, the owner of Jayalakshmi. “Most of the flavor comes from garlic, pepper and tamarind… rasam has a slightly tangy, spicy and sour taste.”

There are dozens of versions, featuring ingredients such as apples, vegetables or lentils. The best-known variation in the West is the Anglo-Indian Mulligatawny soup. Its name combines the Tamil words milagu (black pepper) and thanni (water).

It’s nicely sour with tamarind and lime, while garlic and spices add a subtle earthiness.

At Jayalakshmi, it is served with rice, or idli (steamed cakes made from fermented rice and dal batter), or with vadai (lentil fritters).

Or do like me: take it in a bowl (or a mug), to sip directly.

Thukpa

Thukpa is a Tibetan dish popular in other Himalayan countries, including Nepal and Bhutan, as well as the northern hill states of India.

Suresh Simkhada, owner of Kitchener’s Hakka Holic, was born in Nepal. He explained that here it is listed as a soup, but thukpa is considered a noodle dish.

“It’s 50-50 noodles and then fresh vegetables. It’s not like other soups…I say it’s a complete dish,” Simkhada said. He added “Bhutan as well as Darjeeling and Sikkim have different variations. Some put noodles. Some put dumplings. Some put wontons. But the most popular is noodle thukpa.”

In some areas, mutton is added, but vegetarian and chicken versions are available at local Nepali restaurants and some Hakka restaurants.

There is a heavy dose of garlic (which helps maintain blood circulation at higher altitudes). And, instead of chopped vegetables from the manchow, the carrots, cabbage, greens and other vegetables from the thukpa are cut into larger pieces. At Hakka Holic, they nestle into the tangle of noodles with their brick-red broth that has a bit of heat and a kick of chili.