From the highlands of Ethiopia to the streets of Hanoi, soup is a staple that connects cultures across continents. Every country has its signature bowl—steeped in history, seasoned with tradition, and served with pride. Whether you’re a home cook exploring new recipes or a diner chasing authentic flavors, these eight soups represent a cross-section of global comfort food at its finest.
- Pho – Vietnam
A fragrant beef or chicken noodle soup with rice noodles, star anise, cloves, and fresh herbs, pho is Vietnam’s most iconic dish. It originated in the north but spread throughout the country, with regional variations in sweetness and spice.
Learn more about its roots on TasteAtlas. - Harira – Morocco
Traditionally served during Ramadan, harira is a tomato-based soup made with lentils, chickpeas, lamb, and vermicelli, often flavored with cinnamon, ginger, and fresh herbs. It’s both nourishing and deeply comforting. - Tom Yum Goong – Thailand
This hot and sour Thai soup is typically made with shrimp, lemongrass, galangal, lime leaves, and chili paste. Tom yum delivers bold flavors with a refreshing citrus kick and is a staple in Thai households and restaurants alike.
Recipe inspiration at Hot Thai Kitchen. - Borscht – Ukraine
Borscht is a beet-based soup often served hot or cold, commonly made with beef broth, cabbage, and potatoes, then topped with sour cream. It’s widely eaten in Eastern Europe and has countless regional spins.
Dive into its history at TasteAtlas. - Sopa de Lima – Mexico (Yucatán)
This lime-scented chicken soup is native to the Yucatán Peninsula. Made with shredded chicken, fried tortilla strips, and bitter Yucatán limes, it’s a refreshing contrast to heavier soups. - Avgolemono – Greece
This silky Greek soup combines chicken broth, rice or orzo, and a mixture of egg and lemon juice, creating a tangy, creamy texture without cream. It’s both light and filling.
Check out this version from My Greek Dish. - Wonton Soup – China
Made with delicate pork or shrimp dumplings in a clear broth, wonton soup is a staple of Cantonese cuisine. The filling can vary by region, and the broth is often infused with scallions and ginger.
Try a step-by-step recipe at The Woks of Life. - Shorba – Ethiopia
Often spiced with turmeric, garlic, and cumin, Ethiopian shorba is a hearty soup made with lamb or beef and a variety of vegetables. It’s served as a starter or a light meal during religious fasts.
Why Soup Tells a Global Story
Soups are deeply personal in every culture, often passed down through generations. They reflect the climate, available ingredients, and culinary values of a region. From spicy to sour, creamy to brothy, each bowl reveals something about the people who created it.
Try cooking one from each region—or find a restaurant nearby that serves them—to taste your way across the globe without ever boarding a plane.
