This Cambodian hot and sour soup consists of a tantalizing flavor combination: tartness from the tamarind, sweetness from the pineapple, heat from the chilies, savoriness from the fish and a one-of-a-kind fragrance from the wild lime leaves.

Amok Trey is my ultimate favorite Cambodian dish! Each bite is packed with flavors that bring your taste buds to the depths of Southeast Asia.

The crabmeat-like texture of Lion's Mane makes it a great substitute for actual crab in TONS of dishes.

We love a good curry around here. This one’s an amazingly simply curry paired with shirataki noodles for a gluten-free bowl of warmth.

A delicious and nutritious soup made with beets and leeks, that’s also very easy on the eyes

Learn how to make your favorite Chinese takeout soup here.

Espinacas con garbanzos is a tapa traditionally served during the cooler months of southern Spain, though I make this year round because it's just so easy and flavorful.

A vegan, red curry where the star is a creamy butternut squash, elevated by mushrooms and spinach.

Soondubu jjigae is a Korean silken tofu stew packed with heat and flavor, typically served with rice.

Paired with our Mint + Cilantro Chutney, this Instant Pot lamb stew makes for a hearty and warming meal.

How can you not like this pink soup?! Radishes have a crisp spice that shines beautifully in this creamy soup. It’s wonderfully refreshing for the season since it can be served either hot or chilled.

Time to bust out that immersion blender for this easy peasy celery soup.

You can combine things like mushroom stems, kale stems, carrot tops, onion butts, and celery bits, all together in a pot to make a delicious vegetable stock. You don’t even have to add any spices because the natural properties of vegetables carry out a light yet savory profile.

This recipe is a simple stew consisting of tofu, beef, kimchi, and some mushrooms that are currently in season.

Tom Yum is one of my favorite soups because of is intricate flavor profile consisting of: pungent lemongrass, tangy galangal and lime, intoxicating kaffir lime leaves, and spicy red chilies. Adding the creamy coconut milk makes the soup a “Tom Kha” soup. Some people leave the coconut milk out for a more tangy and spicy taste, but I personally prefer for the milk to cut the acidity of this soup.

Yep, this is another curry recipe. This time, we have a veggie-filled pot that takes just a bit longer to make than the last recipe, and yields a lot more food. A pot like this is perfect for meals with a group of people, or for anyone who likes to make a big batch of food to last for days.

This is a quick yet flavorful curry you can throw together with just a few ingredients.