15 Exotic Soup Recipes From Across the Globe to Savor

You're about to explore a world of flavors with 15 exotic soup recipes. From spicy Thai soups to hearty Russian stews, you'll discover unique ingredients and cooking techniques. You'll find dishes featuring kimchi, hominy, and coconut milk, but that's just the beginning - there's more to come.

1. Spicy Thai Coconut Soup

Spicy Thai Coconut Soup is a creamy and aromatic dish.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon Thai red curry paste
• 2 cups chicken or vegetable broth
• 1 can coconut milk
• 1/2 cup water
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger, and cook until the onion is translucent.
3. Add the curry paste and cook for 1-2 minutes, stirring constantly.
4. Pour in the broth, coconut milk, water, fish sauce, lime juice, cumin, and paprika.
5. Bring the mixture to a simmer and cook for 10-15 minutes or until the soup has thickened slightly.
6. Season the soup with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro.

2. Japanese Miso Soup

Traditional Japanese Miso Soup is a comforting and savory dish.

Ingredients

• 2 tablespoons miso paste
• 2 cups dashi broth
• 1/2 cup water
• 1/4 cup sliced green onions
• 1/4 cup cubed tofu
• 1 teaspoon grated ginger

Instructions

1. Combine dashi broth and water in a pot and bring to a boil.
2. Reduce heat to low and add miso paste, whisking until dissolved.
3. Add cubed tofu and grated ginger to the pot.
4. Simmer for 2-3 minutes or until the tofu is heated through.
5. Remove from heat and stir in sliced green onions.
6. Serve hot and enjoy.

3. Ethiopian Red Lentil

Hearty Ethiopian Red Lentil soup made with red lentils and spices.

Ingredients

• 1 cup red lentils
• 2 medium onions
• 3 cloves garlic
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Rinse the lentils and soak them in water for 30 minutes.
2. Chop the onions, garlic, and ginger.
3. Heat olive oil in a large pot over medium heat.
4. Add the chopped onions, garlic, and ginger and sauté until softened.
5. Add the cumin, curry powder, turmeric, and cayenne pepper and stir for 1 minute.
6. Add the diced tomatoes, vegetable broth, and soaked lentils to the pot.
7. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh herbs if desired.

4. Brazilian Fish Stew

Brazilian Fish Stew is a flavorful seafood dish with African and Portuguese influences.

Ingredients

• 1 pound firm white fish
• 2 medium onions
• 3 cloves garlic
• 1 large tomato
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups fish stock
• 1 cup coconut milk
• 2 tablespoons freshly chopped cilantro

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic and sauté until the onions are translucent.
3. Add the fish, tomato, thyme, cumin, cayenne pepper, salt, and black pepper.
4. Pour in the fish stock and bring the mixture to a boil.
5. Reduce heat to low and simmer for 10 minutes.
6. Stir in coconut milk and continue to simmer for another 5 minutes.
7. Taste and adjust the seasoning as needed.
8. Serve the stew hot, garnished with chopped cilantro.

5. Moroccan Chickpea Soup

Moroccan Chickpea Soup is a flavorful and nutritious dish.

Ingredients

• 1 can chickpeas
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper
• Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, and cayenne pepper, and cook for 1 minute.
4. Stir in chickpeas, diced tomatoes, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

6. Indian Butter Chicken

Rich and creamy Indian Butter Chicken is a popular dish made with marinated chicken.

Ingredients

• 1 1/2 pounds boneless chicken breast or thighs
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ghee or vegetable oil
• 2 tablespoons butter
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 2 inches ginger, grated
• 2 medium tomatoes, diced
• 2 tablespoons tomato puree
• 2 tablespoons heavy cream
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, garam masala, cumin, coriander, cayenne pepper, salt, and black pepper.
2. Add the chicken to the bowl and mix until the chicken is well coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
4. Heat 1 tablespoon of butter in a large skillet over medium heat.
5. Remove the chicken from the marinade and cook until browned and cooked through, about 6-8 minutes.
6. Transfer the chicken to a plate and set aside.
7. In the same skillet, add the remaining 1 tablespoon of butter.
8. Add the sliced onions and cook, stirring occasionally, until they're lightly browned and caramelized, about 8 minutes.
9. Add the minced garlic and grated ginger to the skillet and cook for 1 minute, stirring constantly.
10. Stir in the diced tomatoes, tomato puree, and heavy cream.
11. Bring the mixture to a simmer and cook until the sauce has thickened, about 5-7 minutes.
12. Add the cooked chicken back to the skillet and stir to coat with the sauce.
13. Reduce the heat to low and simmer for 2-3 minutes, or until the chicken is fully coated in the sauce.
14. Garnish with fresh cilantro and serve over basmati rice or with naan bread.

7. Korean Kimchi Soup

Spicy Korean Kimchi Soup made with kimchi and pork.

Ingredients

• 2 cups kimchi
• 1 tablespoon vegetable oil
• 1 onion
• 2 cloves garlic
• 1 pound pork
• 4 cups pork broth
• 1/2 cup water
• 1 teaspoon soy sauce
• 1 teaspoon Gochujang
• Salt and pepper

Instructions

1. Heat oil in a pot over medium heat.
2. Add onion and garlic and sauté until softened.
3. Add pork and cook until browned.
4. Add kimchi, broth, water, soy sauce, and Gochujang.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Season with salt and pepper to taste.
7. Serve hot.

8. Mexican Pozole Soup

Hearty Mexican Pozole Soup made with hominy and pork or chicken.

Ingredients

• 1 pound dried hominy
• 1 pound pork shoulder or chicken, cut into large pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 can diced tomatoes
• 4 cups chicken broth
• Salt and pepper, to taste
• 2 tablespoons lard or vegetable oil
• Shredded cabbage, radishes, and lime wedges, for garnish

Instructions

1. Rinse the hominy and soak it in water for at least 8 hours or overnight.
2. Drain and rinse the hominy, then place it in a large pot with enough water to cover it.
3. Bring the hominy to a boil, then reduce the heat and simmer for about 1 hour, or until it's tender.
4. In a large skillet, heat the lard or oil over medium heat and brown the pork or chicken on all sides.
5. Add the onion, garlic, oregano, cumin, paprika, and cayenne pepper to the skillet and cook until the onion is translucent.
6. Add the browned pork or chicken, diced tomatoes, and chicken broth to the pot with the hominy.
7. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, or until the flavors have melded together.
8. Season the soup with salt and pepper to taste.
9. Serve the pozole hot, garnished with shredded cabbage, radishes, and a squeeze of lime juice.

9. Chinese Wonton Soup

Delicate wontons filled with pork and shrimp in a light broth.

Ingredients

• 1 package round wonton wrappers
• 1/2 pound ground pork
• 1/2 cup finely chopped shrimp
• 1/4 cup finely chopped cabbage
• 1/4 cup finely chopped scallions
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 4 cups chicken broth
• 2 tablespoons sesame oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine ground pork, chopped shrimp, cabbage, scallions, and garlic.
2. Mix well and add soy sauce and oyster sauce, then stir until just combined.
3. Lay a wonton wrapper on a clean surface and place a small spoonful of the pork mixture in the center.
4. Dip your finger in a small amount of water and run it along the edges of the wrapper.
5. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
6. Press the edges together to seal the wonton.
7. Repeat with the remaining wrappers and filling.
8. In a large pot, bring the chicken broth to a boil.
9. Carefully add the wontons to the pot and cook for 5-7 minutes, or until they float to the surface.
10. Stir in sesame oil and season with salt and pepper to taste.
11. Serve hot, garnished with chopped scallions and a sprinkle of sesame oil.

10. Russian Borscht Soup

Russian Borscht Soup is a beet-based soup with a rich flavor profile.

Ingredients

• 2 medium beets
• 1 large onion
• 3 cloves of garlic
• 1 large carrot
• 2 medium potatoes
• 1 can of diced tomatoes
• 4 cups of beef broth
• 1 tablespoon of tomato paste
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 tablespoons of lemon juice
• 1/4 cup of chopped fresh dill
• Sour cream for serving

Instructions

1. Peel and dice the beets, onion, garlic, carrot, and potatoes.
2. In a large pot, sauté the onion, garlic, and carrot in a little bit of oil until softened.
3. Add the diced beets, potatoes, beef broth, tomato paste, sugar, salt, and pepper to the pot.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
5. Stir in the diced tomatoes and lemon juice.
6. Continue to simmer for another 15-20 minutes, or until the vegetables are tender.
7. Taste and adjust the seasoning as needed.
8. Serve the soup hot, garnished with chopped fresh dill and a dollop of sour cream.

11. Middle Eastern Curry

Middle Eastern Curry is a rich and flavorful stew.

Ingredients

• 2 tablespoons curry powder
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound lamb or beef, cut into bite-sized pieces
• 1 can diced tomatoes
• 1 cup chicken broth
• 1/2 cup coconut milk
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions

1. Heat oil in a large pot over medium-high heat.
2. Add the onion and cook until browned, about 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the lamb or beef and cook until browned, about 5 minutes.
5. Stir in the curry powder and cumin, and cook for 1 minute.
6. Add the diced tomatoes, chicken broth, and coconut milk.
7. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped cilantro if desired.

12. Peruvian Quinoa Soup

Hearty Peruvian Quinoa Soup with rich flavors and textures.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions

1. Rinse quinoa in a fine-mesh strainer and drain well.
2. Heat olive oil in a large pot over medium heat.
3. Add onion, garlic, and red bell pepper, and cook until tender.
4. Add cumin, paprika, salt, and pepper, and stir for 1 minute.
5. Add quinoa, vegetable broth, and diced tomatoes, and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes or until quinoa is tender.
7. Serve hot, garnished with fresh cilantro.

13. Vietnamese Pho Soup

Vietnamese Pho Soup is a popular noodle soup made with beef broth and herbs.

Ingredients

• 1 pound beef bones
• 1 onion
• 2 cloves garlic
• 1 pound beef brisket
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 star anise
• 1 cinnamon stick
• 1 pound rice noodles
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper

Instructions

1. Char the onion and ginger over an open flame until they're slightly blackened.
2. In a large pot, combine the beef bones, charred onion, garlic, star anise, and cinnamon stick.
3. Pour in 4 quarts of beef broth and bring to a boil.
4. Reduce the heat to a simmer and cook for 1 hour.
5. Slice the beef brisket into thin strips and add to the pot.
6. Cook for an additional 30 minutes or until the beef is cooked through.
7. Cook the rice noodles according to package instructions.
8. Strain the broth and discard the solids.
9. Add the fish sauce, soy sauce, and lime juice to the broth.
10. Assemble the soup by placing noodles in a bowl, adding slices of beef, and pouring the hot broth over the top.
11. Garnish with chopped cilantro and serve immediately.

14. Greek Lemon Soup

Greek Lemon Soup is a classic and revitalizing dish.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup lemon juice
• 1/2 cup rice
• 2 cups water
• 2 eggs
• Salt and pepper, to taste
• 2 lemons, sliced
• Fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Add the chicken broth, lemon juice, rice, and water to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
6. In a small bowl, whisk together the eggs and a splash of the warm soup broth.
7. Gradually add the egg mixture to the pot, stirring constantly.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with sliced lemons and chopped parsley.

15. Turkish Red Pepper

Spicy Turkish Red Pepper soup combines roasted peppers and spices.

Ingredients

• 4 red bell peppers
• 2 tablespoons olive oil
• 1 onion
• 3 cloves garlic
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1/2 cup heavy cream

Instructions

1. Roast the red peppers in the oven until the skin is charred.
2. Remove the skin and chop the peppers into small pieces.
3. Heat the olive oil in a large pot over medium heat.
4. Add the onion and cook until it's translucent.
5. Add the garlic, paprika, cumin, salt, and pepper, and cook for 1 minute.
6. Add the roasted peppers, chicken broth, and heavy cream to the pot.
7. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
8. Use an immersion blender to puree the soup until smooth.
9. Serve the soup hot, garnished with chopped fresh herbs if desired.

Conclusion

You've indulged in a "flavorful escapade" around the globe, savoring 15 exotic soups that will "titillate your taste buds" and leave you "craving more". These international delights will "elevate your epicurean experience", allowing you to "delicately dance" with unique ingredients and flavors, refining your culinary palate.