Chef Lupita
Tatemado de Puerco Colimote
Colima's special-occasion pork stew, marinated overnight in chile guajillo, vinegar de tuba, laurel Colima, and oregano, then cooked in barro until the meat sinks into its own red broth.
Recipe Archive
Soups & Stews
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1031 recipes
Culinary Explorer
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Recipes
Chef Takumi
Tempura Soba (天ぷらそば)
Tempura soba is not two difficult dishes forced into one bowl. It is clear dashi, clean noodles, and one shrimp fried at the last moment, so the crust seasons the broth.
Chef Takumi
Tempura Udon (天ぷらうどん)
Tempura udon is a small lesson in timing: clear dashi, springy noodles, and one crisp shrimp set down at the last moment, so the first bite still crackles.
Chef Dean
Texas Red Chili
A true bowl of red built from toasted dried chiles and tender chunks of beef braised until they surrender to your fork. No beans. No tomatoes. Just the unapologetic flavors that put Texas chili in a class of its own.
Chef Dean
Thai Coconut Seafood Soup
A fragrant coconut broth laden with the ocean's finest: wild shrimp, firm Pacific cod, and briny mussels swimming alongside lemongrass, galangal, and torn kaffir lime leaves. This is where Thai tradition meets our coastal waters.
Chef Dimitra
Thessaloniki Fakes (Φακές), Greek Lentil Soup
Thessaloniki fakes are the plain brown lentil soup of the weekday table: garlic, bay, good olive oil, and vinegar added at the end, where the dish wakes up.
Chef Dimitra
Thessaloniki Politiko Kotopoulo Kokkinisto (Κοτόπουλο Κοκκινιστό)
Thessaloniki's weeknight red chicken, browned hard first, then simmered with tomato, wine and cinnamon until the sauce turns glossy enough for hilopites.
Chef Makoa
Tiopu Kuru (Cook Islands Breadfruit Stew)
Kuru, the Cook Islands breadfruit, simmered with pork or chicken until it gives up its starch to coconut cream, soft and savory like a Rarotonga family pot on a wet afternoon.
Chef Elsa
Tiroler Speckknödelsuppe
Hearty Tyrolean bread dumplings loaded with smoked Speck and parsley, simmered in clear golden beef broth. The soup that warms every Almhütte in the Austrian Alps.
Chef Lupita
Tlacotalpan Crab Stew (Chilpachole de Jaiba)
Veracruz's Sotavento crab stew, built with whole blue crabs, toasted guajillo and ancho, corn masa for body, and epazote for the river-and-Gulf flavor that belongs to Tlacotalpan.
Chef Lupita
Tlatlapas Tlaxcaltecas
Tlaxcala's pre-Hispanic bean soup, made by toasting black beans on the comal until they crack open, grinding them to powder, and cooking them down with guajillo, pasilla, and epazote into a velvety smoky caldo.
Chef Takumi
Tofu and Wakame Misoshiru (豆腐とわかめの味噌汁)
The everyday bowl that teaches the whole cuisine: clear dashi, miso dissolved off the boil, soft tofu, and wakame turning green in the heat of the broth.
Chef Takumi
Tokushima Ramen (徳島ラーメン)
Tokushima's brown ramen is a dark, sweet-salty pork bowl, not a mystery: steady stock, a soy tare that seasons the meat, and one raw egg to round the edge.
Chef Fai
Stuffed Bitter Melon Soup (Tom Jued Mara)
Central Thai clear soup where bitterness is the point, not the problem. Pork-stuffed mara simmered in stock seasoned only with garlic, white pepper, and fish sauce. Home cooking at its most honest.
Chef Fai
Glass Noodle Clear Soup (Tom Jued Woon Sen)
Not every Thai dish screams. Tom jued whispers: pork broth, garlic, white pepper, fish sauce. Four ingredients governing a whole soup. The quiet discipline that proves the system works even at a murmur.
Chef Dean
Tom Kha Gai
A silken coconut broth perfumed with galangal, lemongrass, and makrut lime, cradling tender chicken and mushrooms in a bowl that balances sour, salty, and gently spiced in perfect Thai harmony.
Chef Fai
Smoked Fish Sour Soup (Tom Khlong)
Tamarind, not lime. Smoked fish, not fresh shrimp. Roasted aromatics, not raw. Tom khlong follows Isan's own rules, and the sooner you stop comparing it to tom yum, the sooner you'll understand what this soup actually is.
Chef Fai
Hot and Sour Pork Rib Soup (Tom Saep)
Isan's bone broth soup that Bangkok couldn't tame: pork ribs simmered until the collagen gives, aromatics infused whole, lime juice slammed in at the end off the heat. Sour first, salty second, heat relentless.
Chef Fai
Isan Pork Rib Sour Soup (Tom Saep)
Isan bone soup that follows a different governing system: no coconut, no sweetness, no compromise. Padaek for depth, lime for assault, khao khua for body. The bones are the point.
Chef Fai
Tamarind Sour Fish Soup (Tom Som Pla)
Tamarind, not lime. Ginger, not galangal. Tom som is tom yum's quiet sibling, the soup that follows the kreung tam rule, uses a different acid, and lives in home kitchens, not on tourist menus.
Chef Fai
Clear Shrimp Hot and Sour Soup (Tom Yam Goong Nam Sai)
The original, before the chili jam, before the cream. Clear broth, whole herbs, shrimp shells simmered to gold. This is tom yam at its most honest: sour first, salty second, heat building, nothing hiding behind opacity.
Chef Fai
Mushroom Hot and Sour Soup (Tom Yam Het)
Central Thai proof that the aromatic trinity carries anything: lemongrass, galangal, kaffir lime leaves infused whole into broth, not pounded, not blended. Mushrooms absorb the four pillars and give you a tom yam that needs no protein to be complete.
Chef Fai
Fish Hot and Sour Soup (Tom Yam Pla)
Same aromatic trinity as the goong version, different protein, different soul. River fish gives tom yam a sweetness shrimp can't. The herbs infuse whole, the lime goes in last, and fish sauce is the only salt. That's the system.
Chef Fai
Creamy Hot and Sour Shrimp Soup (Tom Yum Nam Khon)
Clear tom yum got a promotion. Nam prik pao adds roasted depth, evaporated milk adds body, and the four pillars still govern every spoonful. Bangkok street stalls figured this out. You should learn it.
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