World Recipes

Hot and sour shrimp soup with lemongrass, galangal, and lime — Thailand's signature.

A hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and mushrooms — intensely aromatic.

Bogota's signature chicken soup with three types of potatoes, corn on the cob, and the herb guascas.

Deep crimson beet soup with beef, cabbage, potatoes, and dill, served with a generous dollop of sour cream.

Spicy, funky beef noodle soup from Hue — Vietnam's other great noodle soup.

Thick, rich soup of ground melon seeds with leafy greens, meat, and dried fish, eaten with fufu or pounded yam.

Dark-roux-based stew with okra, shrimp, sausage, and the holy trinity.

Hungarian paprika-spiced beef soup with potatoes, carrots, and csipetke (pinched pasta), not to be confused with stew versions.

A rich coconut curry soup with rice noodles, shrimp, tofu puffs, and bean sprouts in a spice-paste base.

Hearty hominy soup in rich red chili broth with pork.

Hearty hominy soup in a rich red chile broth with shredded pork, served with a platter of fresh garnishes.

Coconut-galangal chicken soup — the gentler cousin of tom yum.

Puerto Rican chicken and rice gumbo-soup, thicker than soup but thinner than rice, with olives and capers.

Silky potato soup with razor-thin shredded collard greens and slices of chourico sausage.

San Francisco-born Italian-American seafood stew in tomato broth.

Rich Moroccan soup with lentils, chickpeas, tomatoes, lamb, and warming spices, traditionally served to break the Ramadan fast.

Silky pureed red lentil soup with onion, carrot, and potato, finished with paprika butter, lemon, and dried mint.

Creamy Turkish red lentil soup — naturally vegan and GF.

Thick pasta and bean soup — Italian peasant food elevated.

Light, intensely aromatic and spicy broth made with catfish or goat and traditional pepper soup spice.

Vegetable pho with charred aromatics — all the fragrance, no meat.

Green pozole with tomatillo-pumpkin seed broth — tangy and herbal.

Whole young chicken stuffed with rice, ginseng, and jujubes.

Hearty one-pot soup of chicken, yuca, plantain, corn, and potatoes in a tomato-cilantro broth.

Provençal vegetable soup with basil pistou (French pesto without nuts).

Creamy coconut chicken soup perfumed with galangal, lemongrass, and lime — the gentler cousin of tom yum.

Coconut galangal soup with mushrooms — vegan tom kha.

A ginger-forward rice porridge with shredded chicken, fried garlic, scallions, and calamansi — Filipino congee.

Mexican chicken soup with vegetables and rice — comfort in a bowl.

Hearty Mexican beef and vegetable soup with corn on the cob, potatoes, cabbage, and squash.

Tangy tamarind fish soup with pineapple, tomato, and okra.

Greece's national dish: a simple white bean soup with tomatoes, carrots, celery, and generous olive oil.

Ramadan soup with lentils and chickpeas — vegan version without lamb.

Tripe soup in red chili broth with hominy — the hangover cure.

Dashi broth with dissolved miso, tofu, and wakame — every Japanese meal's companion.

A simple, warming soup of dashi stock, dissolved miso paste, tofu cubes, and wakame seaweed.

Thick, mucilaginous soup made from ground ogbono (African mango seeds) with meat and dried fish.

Peppery, tangy tomato-tamarind broth — South Indian soup.

A thin, peppery tamarind-tomato broth tempered with mustard seeds and curry leaves — South India's healing soup.

Milky white ox bone broth simmered 12+ hours — you season it yourself.

Traditional Russian cabbage and beef soup with root vegetables, served with sour cream and rye bread.

Finnish creamy salmon soup with potatoes, leek, and dill in a light cream broth.

Thick, sour Russian soup with mixed meats, pickled cucumbers, olives, capers, and lemon in a tomato broth.

Clear bean sprout soup — Korean hangover cure and everyday staple.

Delicate clear soup with winter melon, dried shrimp, and pork.