Bun Bo Hue

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  Beef noodle soup

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  Canh chua

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  Cao lau

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  Tom kha gai

  Tom kha gai (Lao: ຕົ້ມຂ່າໄກ່, Thai: ต้มข่าไก่, IPA: [tôm kʰàː kaj, tôm kʰàː kàj]), literally "boiled galangal chicken") is a spicy hot soup in Lao cuisine and Thai Cuisine. This soup is made with coconut milk, galangal, lemon grass and chicken. The fried chillies add a smoky flavor as well as...
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  Phở

  Phở (Vietnamese pronunciation: [fə̃ː]  ( listen); often written pho in the US where it is typically pronounced /ˈfʌ/) is a Vietnamese beef and noodle soup. The soup includes noodles made from rice and is often served with basil, lime, bean sprouts and peppers that are added to the soup by the...
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  Bun Rieu

  Bún riêu is a Vietnamese meat rice vermicelli soup. There are several varieties of bún riêu, including bún riêu cua, bún riêu cá, and bún riêu ốc. Bún riêu cua is served with tomato broth and topped with crab or shrimp paste. In this dish, various freshwater paddy crabs are used, including the...
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  Minestrone

  Minestrone (Italian: minestra (soup) + -one (augmentative suffix) hence "the big soup", the one with many ingredients) is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock,...
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  Scotch broth

  Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb or mutton (or, less authentically, beef), and root vegetables such as carrots, turnips or swedes. Greens - particularly cabbage and...

• Stracciatella

  Stracciatella (from Italian stracciato, "torn apart") is an Italian egg-drop soup usually said to be "alla Romana" ("the way it's done at Rome"), but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes...

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