Soup

Indian cuisine includes {{lang|in|[[Rasam (dish)|rasam]]}} (sometimes called pepper-water), a thin, spicy soup, typically made with lentils, tomatoes, and seasonings including [[tamarind]], pepper, and chillies.<ref>{{cite OED|rasam}}</ref> In Thai cuisine {{lang|th|gaeng chud}} are soups: the most popular are {{lang|th|tom yum kung}} made with prawns and {{lang|th|tom khaa gai}} made from [[galangal]], chicken and coconut milk.<ref>Davidson and Jaine, p. 817</ref> {{lang|vi|[[Pho]]}} is a Vietnamese soup, usually made from beef stock and spices with noodles and thinly sliced beef or chicken added.<ref>{{cite OED|pho}}</ref> In Filipino cookery {{lang|fi|[[sinigang]]}} is a soup made with meat, shrimp, or fish and flavoured with a sour ingredient such as tamarind or [[guava]];<ref>{{cite OED|sinigang}}</ref> also from the Philippines is {{lang|fi|[[Kaldereta|caldereta]]}}, a goat soup.<ref>Davidson, p. 342</ref> The soups of Indonesia include {{lang|id|[[Soto (food)|soto ayam]]}} (chicken), {{lang|id|sop udang}} (shrimp with rice vermicelli) and {{lang|id|sop kepiting}} (crab).<ref>Anderson (1995), pp. 18–20 and 24</ref> {{lang|dv|[[Garudhiya]]}} is a soup served in the Maldives, with chunks of tuna in it.<ref>Davidson and Jaine, p. 487</ref>

Indian cuisine includes {{lang|in|[[Rasam (dish)|rasam]]}} (sometimes called pepper-water), a thin, spicy soup, typically made with lentils, tomatoes, and seasonings including [[tamarind]], pepper, and chillies.<ref>{{cite OED|rasam}}</ref> In Thai cuisine {{lang|th|gaeng chud}} are soups: the most popular are {{lang|th|tom yum kung}} made with prawns and {{lang|th|tom khaa gai}} made from [[galangal]], chicken and coconut milk.<ref>Davidson and Jaine, p. 817</ref> {{lang|vi|[[Pho]]}} is a Vietnamese soup, usually made from beef stock and spices with noodles and thinly sliced beef or chicken added.<ref>{{cite OED|pho}}</ref> In Filipino cookery {{lang|fi|[[sinigang]]}} is a soup made with meat, shrimp, or fish and flavoured with a sour ingredient such as tamarind or [[guava]];<ref>{{cite OED|sinigang}}</ref> also from the Philippines is {{lang|fi|[[Kaldereta|caldereta]]}}, a goat soup.<ref>Davidson, p. 342</ref> The soups of Indonesia include {{lang|id|[[Soto (food)|soto ayam]]}} (chicken), {{lang|id|sop udang}} (shrimp with rice vermicelli) and {{lang|id|sop kepiting}} (crab).<ref>Anderson (1995), pp. 18–20 and 24</ref> {{lang|dv|[[Garudhiya]]}} is a soup served in the Maldives, with chunks of tuna in it.<ref>Davidson and Jaine, p. 487</ref>

Two soups from Armenia are a cucumber and yoghurt soup called {{lang|am|jajik}}, and {{lang|am|[[bozbash]]}}, containing lamb and fruit;<ref>Davidson, p. 35</ref> {{lang|az|dyushbara}} is a dumpling soup from Azerbaijan;<ref>Davidson and Jaine, p. 48</ref> Tibetan cooking includes ''tsamsuk'', made from grains, butter, soya and cheese.<ref>Davidson, p. 808</ref> An Iranian summer soup, {{lang|fa|mast-o khiar}}, is made with yoghurt, cucumber, and mint.<ref>Davidson and Jaine, p. 415</ref> Turkish {{lang|tr|[[Khash (dish)|kelle-paça]]}} is made from the meat from animal heads and feet.<ref>Davidson and Jaine, p. 302</ref> Also from Turkey is {{lang|trt|Yayla çorbasi}}, a yoghurt soup with rice or barley. Like chicken soup it has curative properties ascribed to it by some.<ref name=smith/>

Two soups from Armenia are a cucumber and yoghurt soup called {{lang|am|jajik}}, and {{lang|am|[[bozbash]]}}, containing lamb and fruit;<ref>Davidson, p. 35</ref> {{lang|az|dyushbara}} is a dumpling soup from Azerbaijan;<ref>Davidson and Jaine, p. 48</ref> Tibetan cooking includes ''tsamsuk'', made from grains, butter, soya and cheese.<ref>Davidson, p. 808</ref> An Iranian summer soup, {{lang|fa|mast-o khiar}}, is made with yoghurt, cucumber, and mint.<ref>Davidson and Jaine, p. 415</ref> Turkish {{lang|tr|[[Khash (dish)|kelle-paça]]}} is made from the meat from animal heads and feet.<ref>Davidson and Jaine, p. 302</ref> {{lang|tr|[[Tarhana]]}}, one of the oldest traditional Turkish soups, is made by mixing and fermenting yogurt, cereal flours and a variety of cooked vegetables, producing a soup with a sour and acidic tang and a yeasty flavour.<ref>Tarakçı, Zekai, Ismail S. Dogan, and A. Faik Koca. [https://doi-org.wikipedialibrary.idm.oclc.org/10.1111/j.1365-2621.2004.00803.x "A Traditional Fermented Turkish Soup"], ''International Journal of Food Science & Technology'', Vol. 39, No 4, April 2004, p. 455</ref> Also from Turkey is {{lang|tr|Yayla çorbasi}}, a yoghurt soup with rice or barley. Like chicken soup it has curative properties ascribed to it by some.<ref name=smith/>

===Europe ===

===Europe ===