#spicy cabbage yum

[ghostwhogallopedaway]

Some KimChay Post-Happy Ending Things

Okay but like imagine with me for a moment if you will:

Kim being unable to keep his hands off Porchay for more than five seconds when they’re alone (he’s not one for PDA)

Kim shyly reaching for Chay’s hand when they go on a walk

Kim smiling like the biggest idiot on Earth the first time Chay calls him his boyfriend

Kim making Chay blush any chance he gets cause he’s so darn CUTE

Kim telling Porchay at every turn that he loves him so he’ll never have any doubts ever again

Before a concert - “I love you, Porchay.”

In the morning - “Chay. I love you.”

While Chay’s cooking dinner and Kim hugs him from behind - “Hey. I love you.”

Before Chay goes to school - “Oh by the way. I love you.”

And of course during lessons - “You went a little flat there. Also I love you.”

Kim and Porchay spending countless hours jamming on their guitars together and composing so many songs on the spot they have stacks of binders full of them

Porsche to Kim - “If you break my brother’s heart again I will hang you by your lovely cheekbones” :)

Also Porsche - “Thanks for always protecting him when I can’t. I’m glad he has you.”

Also also Porsche - “YOU AND KIM KISSED??? BY BABY BROTHER’S BEEN DEFILED I’M GOING TO DIE BUT NOT BEFORE I MURDER KIM FIRST--”

Kim rescuing Chay from Khun

Porchay borrowing Kim’s jackets

Kim dyeing Porchay’s hair and going with him to get his first piercing

Kim going Mafia Prince when some other guy gets too close to Chay - “He’s mine.”

Kim teaching Chay some self-defense and not at all trying to seduce him because he’s definitely going to need it now, as well as the basics of shooting a gun

Kim and Porchay working as a lethal team when faced with mafia shenanigans.

Because while Chay is still a noodle, he’s learned to be quicker on his feet, a little speed demon if you will

He can run to do the important thing while Kim kicks ass and looks hot

Always ends with Kim hugging the shit out of Chay cause he’s an idiot for wanting to stay with him but he loves him so much and doesn’t know what he’d do without him

Kim cradling the back of Porchay’s head with one hand and kissing his neck, then the cheek, then his lips

Kim holding Chay’s face, checking to see if he’s hurt anywhere and Chay’s just smiling at him all in love and stuff

Sexy times, soft and passionate (Porsche - “PORCHAY NOOOOOO”)

Sweet fluffly pillow talk with lots of kisses

The forever running joke between them:

“I love you.”

“I’m hungry.”

[macaroni-rascal]

savoury pancakes are better than sweet pancakes quote me

[shoku-and-awe]

Dinner being too grim an idea to contemplate, it started to feel like time to try my hand at one of my favorite Western(?) dishes that I've never eaten outside Japan: anchovy cabbage! And it was SO good. Why was it so good?

The recipe I referenced said 1/4 head of cabbage and 3 anchovy fillets, plus 1 bulb of garlic, 1 tbsp of sake, and a pinch of spicy. But I measured with my heart (and also forgot the sake and added the juice of half a small lemon). The key, I think, is to get the olive oil really hot and let the cabbage get all sweet and charred, then add the other stuff. Also I overdid it on the olive oil (had to; I used the bad pan), but a heavy hand might actually have helped...

Again, WHY is this so good? I don't even need anything else. I do kiiinda wish I had a baguette, but that's basically always the case. I honestly think I might be happy with just a plate of cabbage for dinner. Yum.

[sharpth1ng]

What’s you favorite soup. You must have a favorite soup.

Ok I have the most specific answer to this:

Spicy miso ramen with chashu, preferably also with naruto, kikurage mushroom, cabbage, and corn. This is the only way I will eat corn if it's not on the cob. Also I want the wavy ramen noodles, not the straight ones.

Runners up: West african peanut stew or Tom yum soup (no shrimp please, tofu instead)

[venriliz]

people you'd like to get to know better 👽

got tagged by my fave @microscotch! schankedön dafür! :P

.............................................................................................................................

last song: répondez-moi by gjon's tears

favorite color: all shades of purple are nice!

currently watching: x-files and ghibli movies... a lot of ghibli movies

sweet/savory/spicy: SPICY!

relationship: nothing romantic °~°

current obsession: spiders (this obsession has been going strong for years though) and reading scientific papers online (mostly astrophysics or psychology) do i understand all of it...nope. doesn't stop me from trying though :D

last thing i googled: yum-yum salat (salad made with instant ramen noodles and chinese cabbage) IT'S SO GOOD!

gonna tag @onsweetpeahill @youredreamingofroo @moonlit-haunt @fl0ptrait @lilamausmaus @strangetowntales @sweetbeagaming @crazy-lazy-elder-sims @alientown and @simmysunset but feel free to ignore

[yanteetle]

Top 5 ways to eat cabbage GO 🗣

I WAS MADE TO ANSWER THIS QUESTION 🥰 I'm not the biggest fan of cabbage, but I've eaten it enough to know what tastes really good with it :D

1: cooked with oyster sauce, salt and ground pepper (add rosemary for fun if you want) You can literally add this to almost anything It's the best thing ever

2. In a salad with mango dressing (trust me its AMAZING) with purple cabbage and lemon juice squeezed on top. You can also add cherry tomatoes for an added sourness if you so desire.

3. In Tom Yum soup, crunchy and spicy, best eaten with prawn, well-cooked steamed chicken bits and enoki mushrooms (I think that's what you call them)

4. In beef stew/ normal beef soup. Adds a lovely crunchiness in contrast to the other condiments like potato, soft beef slices and carrots. Very nice to eat when you're sick and crave a homely soup.

5. As a substitute for taco shells. It's weird, but 9/10 times, it works and it's a healthy substitute too.

[calpicowater]

Week 28.2/52: July 10th- July 16th 2023 | Tanlu Grill 🥬

Shelly treated me to eat Shenyang BBQ as a thanks for taking her grad pics last weekend, hehehe YAY! We went to eat Tanlu Grill and it was so yum as usual!! I really like this place. 2nd time here and probably my favourite bbq place in YVR and funnily enough it's not even technically kbbq LOOOL oops. I love the coal they use to cook the food. We ordered the house special beef, beef tongue, and pork belly with pickled cabbage. Also got the seafood fried rice and spicy tofu... so good!!

[clatterbane]

The half-assed noodle bar is back in business tonight!

We had that bag of refrigerated stir fry vegetable mix which needed to be used up ASAP, after somebody at ICA concluded that it would make a great substitute for out-of-stock frozen broccoli. (?) Also, about a quarter of a head of cabbage that I sliced up with some onion and stashed in a bag earlier.

We also had a big open jar of the Lao Gan Ma black bean chili oil, so yum why not?

Mr. C forgot to buy some fresh ground pork earlier, so I said fuck it and quickly fried/cut up some frozen burger patties. ¯\_(ツ)_/¯ Put around 200g/half a pound of rice vermicelli on to soak for a little while, and I should be able to throw together something edible.

Vague plan: more or less a mashup between these two dishes, using similar Sichuan-inspired seasoning but with an evaporation rice noodle cooking method. I've followed that basic approach multiple times before, and it's always turned out pretty good.

Some additional seasoning stuff over to the side in Mr. C's the counter clutter. Yay, frozen chopped garlic and ginger! 😎

There's a tablespoon of GF oyster sauce too, in the Pyrex cup with a couple tablespoons of soy sauce and some water. The dry powder seasoning cup has some beefy bouillon powder, black pepper, and just a touch of sugar.

Cooking underway! With the kettle of hot water on standby once the soaked noodles go in very shortly. I just eyeball the liquid by now.

Finally ready! With some of the sriracha and sesame oil added toward the end to taste, along with the meat. Now it will be better if it sits for about 10 minutes with the lid on, to soak up the little bit of surface moisture left.

Also, some of the ever-popular around here crispy fried onions to sprinkle on the bowl. Partly because we were out of green onions. It's all good.

Not exactly the prettiest, but hey. It did turn out pretty satisfying. With actual fresh vegetables and everything. 😁 A lot of which did visually blend in with the spicy noodles, of course.

[natashafredrickson]

👩🏾‍🍳Curried chicken and cabbage over jasmine rice with pickled cucumbers 😋 #feelinghomesicktoday 😭 . . . #yummy #curry #spicy #hot #currychicken #chow #dinner #lunch #pixel6pro #westindian #indianfood #caribbeanfood #islandgirl #trinidadandtobago #caribbean #caribbeaneats #yum 😋 #callalooboxgrocery #chiefbrandproducts #berties #california #realfood #foodporn #teampixel #foodphotography (at California) https://www.instagram.com/p/Cl7odWYrbxE/?igshid=NGJjMDIxMWI=

[vikhyatr]

Coastal Cuisine: Indulging in Thailand's Beachside Restaurants

Introduction

Thailand, renowned for its rich cultural tapestry, pristine landscapes, and vibrant city life, also boasts a culinary scene that's as diverse and captivating as its picturesque beaches. From the bustling streets of Bangkok to the serene coastal towns, Thailand offers an array of dining experiences that tantalize the taste buds and provide a culinary journey unlike any other. Amidst the backdrop of Thailand's beaches, where azure waters lap against golden sands, one discovers a treasure trove of restaurants that not only serve delectable dishes but also embody the essence of Thai hospitality and charm. Whether you're craving traditional Thai street food, international fusion cuisine, or fresh seafood straight from the Andaman Sea, the restaurants in Thailand scattered across coastline offer a gastronomic adventure that perfectly complements the beauty of its beaches. Join us as we delve into the enchanting world of restaurants amidst Thailand's vibrant beaches, where every meal is a celebration of flavors, culture, and the idyllic coastal ambiance.

1. Traditional Thai Restaurants

Description: Traditional Thai restaurants epitomize the essence of Thai cuisine, offering authentic flavors, aromatic spices, and time-honored recipes passed down through generations.

Features: These restaurants typically feature cozy interiors adorned with Thai décor elements, friendly staff dressed in traditional attire, and a menu brimming with classic dishes like Pad Thai, Tom Yum Goong, and Green Curry.

Notable Examples: Somboon Seafood, Cabbages & Condoms, and Thip Samai Pad Thai in Bangkok.

2. Street Food Stalls

Description: Street food stalls are ubiquitous throughout Thailand, serving up an array of delectable snacks, appetizers, and quick meals.

Features: Visitors can experience the hustle and bustle of local markets and streets lined with vendors cooking up an assortment of dishes such as grilled skewers, spicy salads, noodle soups, and exotic fruits.

Notable Examples: Yaowarat Road in Bangkok's Chinatown, Chiang Mai Night Bazaar, and Phuket Weekend Market.

3. Fine Dining Establishments

Description: Thailand boasts a thriving fine dining scene, with upscale restaurants offering refined ambiance, impeccable service, and gourmet cuisine.

Features: Fine dining establishments in Thailand often showcase innovative culinary techniques, fusion cuisine, and carefully curated wine lists. These venues are perfect for special occasions, romantic dinners, or indulgent culinary experiences.

Notable Examples: Gaggan Anand's Gaggan, Nahm by David Thompson, and Le Normandie at Mandarin Oriental Bangkok.

4. Fusion and International Cuisine

Description: Fusion and international restaurants in Thailand offer a delightful fusion of flavors, blending Thai ingredients with global culinary influences.

Features: These restaurants cater to diverse tastes, with menus featuring a fusion of Thai, Western, Asian, and Mediterranean cuisines. Diners can enjoy dishes ranging from sushi and pasta to tapas and gourmet burgers.

Notable Examples: Issaya Siamese Club, Soul Food Mahanakorn, and Bo.lan in Bangkok.

5. Rooftop and Riverside Dining

Description: Rooftop and riverside dining experiences offer breathtaking views of Thailand's cityscapes, rivers, and iconic landmarks.

Features: These dining venues combine exquisite cuisine with stunning vistas, creating memorable dining experiences. Whether enjoying a romantic dinner under the stars or savoring cocktails with friends against a backdrop of city lights, rooftop and riverside restaurants offer unparalleled ambiance.

Notable Examples: Vertigo at Banyan Tree Bangkok, Sala Rattanakosin in Bangkok, and The Good View Restaurant in Chiang Mai.

6. Eco-Friendly and Sustainable Eateries

Description: With a growing emphasis on sustainability and eco-conscious dining, Thailand has seen a rise in eco-friendly eateries that prioritize locally sourced ingredients, minimal waste, and environmentally friendly practices.

Features: These establishments often feature organic gardens, eco-friendly architecture, and menus highlighting seasonal produce and ethically sourced ingredients. They aim to minimize their carbon footprint while offering delicious and nutritious meals.

Notable Examples: Patom Organic Living in Bangkok, The Kitchen Table at W Bangkok, and Farm to Table in Chiang Mai.

Conclusion

Thailand's restaurant scene is a reflection of its rich culinary heritage, innovation, and hospitality. Whether indulging in traditional Thai flavors, exploring international cuisines, or dining in luxurious settings with panoramic views, visitors are spoiled for choice. From humble street food stalls to Michelin-starred fine dining establishments, Thailand's diverse culinary landscape promises an unforgettable gastronomic journey for food enthusiasts around the globe. So, the next time you find yourself in the Land of Smiles, be sure to embark on a culinary adventure and discover the tantalizing flavors that await in its restaurants.

[missguomeiyun]

Homecooking [Sept - Oct - Nov ed]

Sorry. .. this is gonna be a long one.

I had trouble uploading pictures =( so it took a long time on my end. I don't really like this new Tumblr layout. Well, it's not new anymore but I just find it as 'friendly' as the previous version. Uploading takes more time, I find. & there's a cap for number of photos per post. Is it bcos some lag if there are >30 pictures?

Anyway, here we go~ 3 months' worth...

Zucchini pancake. I wanted to make them more circular but didn't work out lol we had a lot of zucchinis for that 1 week & they were like all going sort of bad. .. so I made a big batch of these & froze them. (reheated some for breakfast)

Leftover curry beef + napa cabbage with thick rice noodles. The curry beef was actually delivery from Spirit Bistro (saved that for another post). The curry was excellent! A lot of ppl like coconut milk in their curry bcos of the sweetness & extra creaminess. .. but I don't. So this Cantonese style curry was desirable for me.

STILL the same curry beef but added my own stuff to it (had extra sauce from the restaurant order). Ate it with some veggies, pickled radish & seaweed.

Busan fish cake + salted seaweed udon <3

Snack break lol this is "Japanese teriyaki" chips. Sweet & savoury; highly addictive. Got this on sale. .. normally close to $4 for this small bag.

Beef cubes + napa cabbage soup my mom made . .. with thick glass noodles. My nieces like these noodles in soup only so I decided to give it a try. .. yeah no. Japchae/dry format for me.

Steak + lettuce .. & orzo mushroom soup. I used the Knorr mushroom broth. Wowww I did not expect it to be so dark in colour (never used it before).

Have you tried 'fried' orzo? xD I haven't .. so I decided to give it a try. Orzo + salt + pepper + garlic powder. It was pretty good actually! I was pleasantly surprised. Coworker thought it was rice but .. nope! As you know, I don't rice often.

Usually we get pork belly from Hmart or T&T but this was purchased from Costco. It's leaner & has less layers. But still good! Pork belly is pork belly haha my parents like braised (/softened) pork belly but I like it dry/grilled/pan-fried.

Cheese ramyeon with leftover hot pot beef~

Ra-bokki with budae jjigae soup base

Ginseng chicken soup. This brand is not that good. .. I've learnt from my past mistakes, where upon cooking, the chicken disintegrates. .. so I now just pour out & microwave. The result? Still disintegrates.

Rice cakes & fish cakes in savoury soy sauce.

Another budae jjigae soup base ramyeon (without rice cakes this time so not ra-bokki).

Soybean paste stew (deonjang jjigae) + air-fried dry rib + rice.

Curry ramyeon. Sponsored by Ottogi! lol jk. I wish!! I used the Ottogi brand plain ramyeon (the kind without any seasonings or anything) & the Ottogi brand mild curry.

Thickn rice noodles with beef & bokchoy. The broth looks plain & flavourless but it's actually pho broth. (the instant cube kind that you just put into the water)

Perilla seed poweder sujebi with beef, napa cabbage, some chicken breast & topped with seaweed. YUM!

The thin rice noodles with cabbage & satay sauce. Once in a while, I like random no-meat meals. ..

Janchi-noodles, aka 'celebratory noodles'. I made a super simplified version using egg, kimchi & seaweed.

Tried out this new appliance. It is a plug-in skillet-pot(?). I don't know the name but it's like a square pan but has a good depth so you can boil stuff in it, but can also be used as a grill. I made a big portion of spicy wonton noodles.

One drawback: doesn't heat up very fast.

Bcos of the above drawback that I've just mentioned, using this appliance as a 'heater' is a better use of it. It'll be nice in the winter when we use it to make Cantonese-style 'pots', you know what I mean? But for now, I'm the only one using it bcos my parents think it's too slow to heat up lol this was my ddeokbokki for 2 (leftovers for my lunch the next day).

Egg noodles with rice cakes + dumplings + fish cake & baby bokchoy.

Seriously, noodle soups is all I need in life lol

Used pre-packaged ginseng chicken soup base & chicken pieces to make the broth/soup, & then used the soup to make congee! So it's really ginseng chicken congee & it was so good! I should have saved some soup for the chicken to bathe in but I used it all for the congee bcos I scooped in too much rice -.-"

Thick rice noodles with beef brisket & baby bokchoy. I prefer napa cabbage over bokchoy any day but these bokchoys from Hmart was very good quality & price was decent! Not sure about you if you also live in Edm, but the quality of produce in Chinatown grocery stores has gone down the drain =/ so much of the inside is rotten or you end up with like 'half' of the vegetable bcos the outside leaves are poor quality (hence toss out). It's hard to find the balance between how much you're paying & how much you get out of it. This bokchoy was pricier but you don't throw out as much so. .. on avg, it's better? *shrugs* it's tough! Hence we bought so much! It lasted pretty long too.

Italian vegetable garden soup (the pre-made ones in container, not can) with some added pasta cooked by me.

Soooo that is it. I will try to be more punctual with my posting. I PROMISE!

PS: Have you all watched The Devil's Plan?? I'm not into game/reality shows bcos I find there's like to much drama &/or too scripted. But TDP was actually very good - a lot of brainy stuff & little drama haha I enjoyed it a lot. I wanna play some of those games!

[maxbaesch]

Tacos of Grain-Free Salmon with Spicy Cabbage Slaw and Lime Crema Taco 'bout a delicious twist. Get your grain-free salmon fix with these mouthwatering tacos topped with a spicy cabbage slaw and zesty lime crema. Yum.

[c2-eh]

Top 5 songs and top 5 foods, please? 😘

hi Lu 🥰

so for songs, in no particular order (it changes a lot though):

take me to church by hozier

rush by troye sivan

radio by lana del rey

carpe diem by joker out

lonely heart by 5sos

for food (imma go with full meal):

pasta - any and every (except spicy ones, i don't eat spicy good)

halušky (our national dish, it doesn't have an English equivalent)

chinese noodles

braised red cabbage with meat and potato flatbread aaah yum

salmon with black lentils

sleepover saturday

[thehungrykat1]

Jasmine at New World Makati Launches New A La Carte Dishes and Cocktails

Jasmine at New World Makati Hotel highlights its latest culinary additions comprising an array of enticing appetizers, dim sum, entrees, and desserts to further delight patrons of its beloved signature dishes. I have always been a frequent guest of their Unlimited Yum Cha promotion so this time, I'm happy to explore more of their exquisite a la carte menu.

Jasmine Restaurant can be found on the second floor, just above the hotel’s elegant lobby. It features authentic Cantonese dishes in an exquisite five-star setting that elegantly fits the exceptional quality of its offerings. It has consistently been awarded by Philippine Tatler as one of the Top 20 Restaurants in the country and is one of the most sought after dining destinations in the city.

Our media group was hosted in one of Jasmine's private dining rooms which serves as a great venue for intimate gatherings and special occasions.

We were all quite surprised with the 20-course menu that was prepared to showcase all the new exciting items on the menu at Jasmine. This is going to be a very fun lunch!

But first, for those who fancy sipping on tipple while indulging in the savory flavors of Jasmine’s specialties, four new refreshing Chinese Cocktails have been created to pair with these savory dishes. I tried the Ying Yang with its Martin Miller’s gin, elderflower cordial, chili, egg white, lemon juice and rose buds tea syrup. Other interesting Chinese cocktails include Jasmine Bloom, Lapsang Cooler, and Xiāng Máo Drop.

We started with the Truffle Duck Dumpling with its aromatic truffle scent and delicious duck meat. This is a very fancy dumpling that you won't find on the unlimited dimsum set but you can order it from the a la carte menu.

I really loved the Fried Soft-Shell Crab cooked with salt, pepper, and cilantro. This crunchy soft shell crab is a good appetizer but it can also be a main course if you wish.

Another seafood favorite is the Deep-Fried Stuffed Crab Claw which is usually seen in Chinese lauriats. There's also another Soft Shell Crab but this one is served with mango salsa and sweet chili in a bao bun.

Shrimp balls are always delicious, but Jasmine upgrades this familiar dish into the Crispy Shrimp Ball with Cheese. Imagine biting into these crunchy shrimp balls filled with gooey cheese inside. This is a highly recommended item.

Take note that the Fried Prawn "Peking Style" comes with a very spicy kick. These bite-sized prawns look adorable but they pack quite a solid punch.

I am loving everything so far, especially the Scallop with Broccoli and XO Sauce. This comes with plump and juicy pieces of scallops tucked in fresh broccoli and mushrooms.

One of the more unique and surprising dishes we had was the Wok-Fried Beef Tenderloin in black pepper and taro cream in clay pot. The savory black pepper beef balances with the earthy flavors of the taro. I didn't know that taro and beef could go so well, but this one definitely proves it.

On the other hand, the Sichuan Style Poached Beef Tenderloin is a fiery version served with Chinese cabbage and bok choy.

Here's a dish that is worth getting your hands dirty. The Deep-Fried Spareribs with “Chang Kong” Vinegar Sauce is a great main course that would go well with fried rice. It's a bit difficult to eat with chopsticks or utensils, so go ahead and use your bare hands.

Jasmine also presented two outstanding chicken dishes. First is the Sliced Chicken in Black Pepper Sauce, while the second is the Taiwanese-Style chicken in Claypot. Both items offer a light and healthier main course.

Vegetable lovers will enjoy the Crispy Stuffed Eggplant in Sweet Spicy Sauce which is a different way of cooking eggplant. This would be a good way of getting the kids to eat vegetables.

The Deep-Fried Crispy Golden Shiitake and Enoki Mushrooms, on the other hand, are also a delightful treat. It's quite similar to eating Pik-Nik and these can be a healthier way to snack.

Chinese lauriats usually serve the rice and noodles towards the end of the meal, so our lunch at Jasmine was no different. The Seafood Rice Pop in Claypot gives a modern presentation to the usual fried rice. Sprinkle some rice pops over the pot and mix them all together with the shrimp and scallops to complete the dish.

If you want a more classic fried rice dish, try the Seafood Fried Rice with Conpoy, Egg White and Pine Nuts. This comes with all the comforting ingredients highlighted by the pine nuts.

We also got to try the new E-Fu Noodle with ‘Ma Po’ Tofu and Seafood. This noodle dish is packed with premium seafood items so it is really a great way to finish your main courses.

We were all so full from sampling all these delicious new items at Jasmine, but we still had room for desserts! The latest additions are the Mango Pudding with coconut cream as well as the heavenly Chinese Egg Tart.

We would like to thank Francine Arias, Marketing Communications Manager of New World Makati Hotel for hosting our media lunch to sample the new exquisite menu of Jasmine. For reservations, guests can book online via https://bit.ly/NWJasmineReservation or call 8811-6888 ext. 3679. More news and promos are available on the hotel’s official Facebook and Instagram accounts as well as on the website https://manila.newworldhotels.com/en/.

Jasmine at New World Makati

Esperanza Street corner Makati Avenue, Ayala Center, Makati City

8811-6888 ext. 3679 / Viber (0917) 888-4194

www.newworldhotels.com/manila

www.facebook.com/NewWorldMakatiHotel

[wausaupilot]

Recipe of the Week: BBQ Sweet Potato Chickpea Tacos

Yum: This week's featured recipe:

Wausau Pilot & Review This week’s featured recipe combines the smoky, sweet, spicy flavors of BBQ in a sweet potato chickpea taco with cabbage, lime, and chipotle crema. These sweet potato chickpea tacos are simple to assemble and ready in just 30 minutes. Click here for the recipe. Happy cooking!

[dan6085]

Top 20 popular appetizer soups from various parts of the world, along with their details and origin:

1. Gazpacho - Originating from Andalusia, Spain, Gazpacho is a cold soup made with raw vegetables like tomatoes, peppers, onions, and garlic blended with olive oil and served chilled.

2. Tom Yum - A spicy and sour soup from Thailand made with lemongrass, kaffir lime leaves, galangal, chili, and shrimp or chicken.

3. Borscht - A classic soup from Russia made with beets, potatoes, carrots, and cabbage, often served with sour cream.

4. Minestrone - A hearty vegetable soup from Italy made with beans, pasta, and a variety of vegetables like tomatoes, zucchini, celery, and carrots.

5. French Onion - A rich soup from France made with caramelized onions, beef broth, and topped with bread and melted cheese.

6. Miso Soup - A Japanese soup made with miso paste, tofu, seaweed, and sometimes scallions or mushrooms.

7. Mulligatawny - A spicy soup from India made with chicken or lamb, lentils, and curry spices.

8. Clam Chowder - A creamy soup from New England in the United States made with clams, potatoes, onions, and bacon.

9. Gumbo - A thick soup from Louisiana in the United States made with a variety of seafood like shrimp, crab, and oysters, as well as sausage, okra, and peppers.

10. Pho - A Vietnamese soup made with a flavorful broth, rice noodles, herbs, and beef or chicken.

11. Avgolemono - A Greek soup made with chicken broth, lemon juice, eggs, and rice or orzo pasta.

12. Sopa de Lima - A tangy soup from the Yucatan Peninsula in Mexico made with chicken, lime juice, and tortilla strips.

13. Lobster Bisque - A rich and creamy soup from France made with lobster, cream, and cognac.

14. Sancocho - A hearty soup from Colombia made with chicken or beef, plantains, yucca, and corn.

15. Caldo Verde - A Portuguese soup made with potatoes, kale, and linguica sausage.

16. Solyanka - A sour and spicy soup from Russia made with meat, pickles, olives, and capers.

17. Hot and Sour Soup - A Chinese soup made with a flavorful broth, tofu, mushrooms, bamboo shoots, and a mixture of vinegar and chili paste for a tangy and spicy flavor.

18. Chilled Avocado Soup - A refreshing and creamy soup from Mexico made with avocados, lime juice, and cilantro, often served cold.

19. Tarator - A cooling soup from Bulgaria made with yogurt, cucumbers, dill, and walnuts.

20. Canh Chua -A sour and sweet soup from Vietnam made with a tamarind-based broth, fish, herbs, and vegetables like tomatoes and pineapple.

These are just a few of the many delicious appetizer soups enjoyed around the world. Each soup has its own unique flavors and ingredients, reflecting the diverse cuisines and cultures of the regions where they originated.