1. Mohinga, Myanmar
Soup is what’s for breakfast in much of Myanmar, where sidewalk vendors and tea shops hawk steaming bowls of mohinga out of enormous vats. The soul of this noodle soup is the aromatic broth, which is simmered with herbs and thickened with toasted rice powder.
Fish lends added richness, while the thin rice noodles are perfect for slurping. Mohinga is so beloved that it’s gone from breakfast dish to anytime snack, and each region has its own twist on the classic soup.
2. Soto ayam, Indonesia
Tripe simmered for hours in a piquant, garlicky broth is the ultimate Mexican hangover cure, but menudo goes far beyond morning-after remedies. It’s a favorite at weddings and big occasions, too, when an enormous pot of the traditional soup can feed dozens of guests.
It’s sheer comfort food, with kernels of hominy that get fresh bite from a garnish of raw onions, chiles and cilantro. Choose from one of two main varieties: Menudo rojo turns a deep red from chiles in the broth, while Sonoran-style Menudo blanco is a milder alternative.
3. Tom yum goong – Thailand
Sweet, sour, spicy and salty, this soup’s magnificent broth is the ideal foil for sweet, tender shrimp. Aromatic ingredients include galangal, lemongrass and lime leaves, while slivers of bright red bird’s eye chilis add additional heat.
Tom yum goong is just one of many varieties of tom yum soup in Thailand — this version comes enriched with fat prawns, and is a favorite with many diners.
According to cnn.com