Top Pick 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.

Rich, velvety soup of ground peanuts with chicken, tomatoes, and chiles, served with fufu.

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.

A tangy, savory pork soup soured with tamarind (or green mango), loaded with vegetables like kangkong and radish.

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.

Spicy, tangy, thick soup with tofu, mushrooms, and egg ribbons.

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.

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

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

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

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

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

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

A thick, peppery soup with tofu, wood ear mushrooms, bamboo shoots, and egg ribbons in a vinegar-spiked broth.

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.

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

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.