Soups recipes
Soups from around the world — ChefEdit's Soups recipe collection across multiple cuisines. Researched from many cited sources with smart scaling and regional substitutes.
Pappa al Pomodoro
Pappa al pomodoro lives or dies on texture: stale bread must dissolve into tomato until the pot turns thick, soft, and custardy, not smoo...
Stracciatella Brodo
Stracciatella brodo lives or dies on the broth and the pour. There is nowhere to hide: weak boxed stock gives a thin soup, and a hard boi...
Minestrone
Minestrone lives or dies on sequence. Build the soffritto slowly, add vegetables by density, then add pasta late so the pot stays brothy ...
Pasta e Fagioli
Pasta e fagioli lives between soup and pasta, not as a thin broth with noodles floating in it. The key move is breaking up part of the be...
Yen Ta Fo (Pink Seafood Noodle Soup)
Yen Ta Fo is not plain fish-ball noodles with food coloring. The bowl lives or dies on the sauce: fermented red tofu for funk and salt, v...
Khao Soi Nam Ngiao (Northern Thai Tomato-Pork Noodle Soup)
This is the other khao soi: no coconut milk, no curry broth, no fried egg-noodle nest. Khao soi nam ngiao is a red northern Thai pork-and...
Tom Kha Gai (Thai Coconut Chicken Soup)
A beginner-safe tom kha gai with the parts that matter protected: galangal is sliced thin and simmered long enough to perfume the coconut...
Tom Saap (Isaan Spicy Pork Rib Soup)
A standard tom saap with pork ribs: simmer the bones until the broth has body, season only after the meat is tender, and finish with lime...
Creamy Tom Yum with Shrimp
This is the creamy, orange-red branch of tom yum goong: shrimp stock, roasted chili jam, evaporated milk, and the non-negotiable tom yum ...
Clear Tom Yum with Shrimp
This is the clear-broth branch of tom yum goong: shrimp, hot herbs, fish sauce, lime, and no dairy to cover mistakes. The broth has nowhe...