Turtle soup is soup or stews made from the flesh of the turtle. The dish is existent in many cultures and is viewed as a luxury or delicacy.
The green turtle was commonly used for turtle soup in the United States and United Kingdom. Soup made from the snapping turtle was found mainly in the United States. Chinese and other East Asian cuisines use primarily soft-shelled turtles for turtle soup.
In countries such as Singapore with large Chinese populations, turtle soup is a Chinese delicacy known for its rich herbal taste. The meat, skin and innards of the turtle are used in the soup. Soft-shelled turtles (鱉) such as Pelodiscus sinensis is commonly consumed in this manner in Chinese cuisine, while consumption of hard-shelled turtles (龜) are often avoided due to mythical connotations associated with the latter. However, the hard shells of certain turtles is used in the preparation of the so-called "turtle jelly", or Guilinggao.