Thai Clear Soup

Ingredients

- 200 grams pig chitterling (small intestines of a pig)
- 5 - 8 medium-sized shrimps, cleaned, shelled and deviened
- 250 grams minced pork
- 5 - 7 eggs
- 5 cups soup (or water)
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped coriander root
- 1/2 teaspoon ground pepper
- 2 tablespoons fish sauce
- 1 teaspoon fried garlic
- chopped scallions, coriander leaves, chopped chinese celery (for garnishing)

Thai clear soup

Preparations
1. Prepare Look-Rok by cleaning pig chitterling both inside and outside. Then soak with vinegar for 5 minutes in order to remove unwanted smell. Then pour in the water in order to check whether there is any crack. If there is any crack (water leaks out), then cut it out. Finally bind chitterling tightly one side.

2. Pour beaten egg in the prepared chitterling then bind it. Check again whether there is any leak or not.

3. Heat water in a pot over low heat. Add the prepared chitterling. Boil until the beaten egg is done. Remove and wait until cool down. Cut into 1.5 cm thick, and cross cut the upper and bottm side.

4. In a big bowl, mix together minced garlic, chopped coriander root, ground pepper and minced pork. Let marinate for at least 15 minutes. Then knead into small pieces of round shape (pork balls).

5. Heat soup (or water) in a pot over medium heat. Add pork balls, and shrimps then season with fish sauce.

6. Add prepared Look-Rok. Stir until all ingredients mixed well. Remove from heat.

7. Transfer to a serving bowl. Sprinkle with chopped scallion, coriander leaves, chopped chinese celery and fried garlic. Serve immediately with hot steamed rice.

Tom sab neur

Tom sab neur 

Ingredients
- 1 cup beef, cut into well pieces
- 10 - 15 chilies
- 2 lemongrass, smashed and cut into 1" long
- 6 pieces of sliced galangal
- 6 kaffir lime leaves
- 3 parsley, coarsely chopped
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 3 tablespoons roasted rice, finely ground
- 3 cups beef stock

Tom sab neur 

Preparations
1. Heat beef stock in a pot over medium heat. Add lemongrass, galangal and kaffir lime leaves. Wait until boiling, turn down to low heat.

2. Add beef in the pot and simmer with low heat for at least 15 minutes until the beef is cooked and tender.

3. Season with lime juice, fish sauce and chili. Add parsley and roasted rice. Wait until the soup is boiling again, then remove from heat.

4. Transfer to a serving bowl. Serve immediately with hot steamed rice or sticky rice

Boiled Mackerel Steak

Boiled Mackerel Steak Recipe - Pla Tom Khem

INGREDIENTS:
- 500 grams one-half-inch thick Spanish mackerel steak
- 1 tbsp chopped coriander root
- 5 garlic cloves
- 1 tsp sugar
- 2 tsp salt
- 2 tsp sweet dark soy sauce
- 1 tbsp lime juice
- 2 cups water
- 1 tbsp cooking oil

Boiled Mackerel Steak

PREPARATION:
1. Dry the mackerel steak by wiping with absorbent paper, and then rub all surfaces with lime juice.

2. Pound the coriander root and garlic until finely ground.

3. In a wok, stir fry the pounded coriander root and garlic until fragrant, add the mackerel steak, fry until the flesh starts to shrink, and then add the soy sauce, salt, and sugar.

4. Transfer the contents of the wok to a pot, add the water, and simmer over low heat until the fish is tender and has absorbed the flavors of the soup.

5. Dip out onto a serving bowl, sprinkle with the coriander leaves.

Boiled Stuffed Bitter Gourd

Boiled Stuffed Bitter Gourd Recipe - Tom Ma-Ra Yat Sai

INGREDIENTS:
- 2 Chinese bitter gourds

- 200 grams white prawns

- 200 grams pork

- 1 1/2 tbsp fish sauce

- 11/2 cups soup stock or water

Boiled Stuffed Bitter Gourd 

PREPARATION:
1. Wash the bitter gourds, cut them crosswise into 3- inch sections and remove the insides with a fork

2. Wash the prawn and shell them ; only the meat is used.

3. Chop the prawn and pork together, mix in the fish sauce, and fill the bitter gourd sectionswith the mixture.

4. Place the filled sections in a pot, pour in the stock, put the lid on the pot, and simmer until the gourd is tender, Taste, and add more fish sauce if you wish.

Sour and Spicy Fresh Pork Hock Soup Recipe

Sour and Spicy Fresh Pork Hock Soup Recipe - Tom Yam Kha Mu

INGREDIENTS
- 1 kilograms fresh pork hock
- 3 lemon grass stems
- 6 Kafflr lime leaves
- 6 roasted dried spur chilies
- 2 tbsp lime juice
- 3 tbsp fish sauce
- 5 cups water

Sour and Spicy Fresh Pork Hock Soup Recipe

PREPARATION
1. Singe the hock over a fire until the skin turns yellow. Scrape with a knife to remove any hair. Wash, and then cut into disk-shaped slices.

2. Pour the water into a pot. Crush the lemon grass, Slice into short lengths, and add to the pot. Tear the Kaffir lime leaves into pieces and add to the pot. Put in the pork and place the pot. Over low heat. When the water boils, skim off the fat floating on the surface, simmer slowly until the pork is tender, and then remove from the heat. Be careful not to overcook.

3. Place lime juice and fish sauce in a bowl with torn spur chili, dip the hot soup into the bowl, stir gently, taste and season additionally as you like, and then serve right away.

Squids Thai Soup

Thai soups are wonderfully flavored as well as being extremely healthy and nourishing. Perfect for chasing away a cold or flu bug, or simply for lifting your spirits and enhancing your mood. This is not a world famous and not much people cooking this recipe and I don’t think you can find in the restaurant also. I believe that you'll find all of these soups make terrific meal-in-a-bowl dinners any night of the week. ENJOY!

Squids Thai soup

INGREDIENTS:

- 10 squids (middle size)
- 1 cup minced pork
- 2 group scallion
- 1 group coriander
- 1 tbsp. minced garlic
- 1 tbsp. light soy sauce
- 1 tsp. pepper
- 3 cups stock from pork or chicken bone



PREPARATION:
- Clean the squids very well.

- Mix minced pork with 1 tbsp. minced garlic, pepper and light soy sauce.

- Stuff the squids with mixed pork and close the hole with its tentacles.

- Heat the stock.

- When it is boiling, add stuffed squids.

- Cook for 8 minutes then remove from the stove.

- Add scallion, coriander and mix well.

Thai Rice Soup with Shrimp

Thailand, breakfast often takes the form of soup "congee" (porridge), which is actually a kind of thick rice soup. This rice soup with shrimp recipe is a good example. In Thailand we call "Khao Tom Goong" It's a soothing, comfort food, and excellent if you're fighting a cold or flu.

Ingredients:
- 350 grams shrimp (shelled, deveined, and butterflied)
- 2 cups water
- 1 cup cooked rice
- 1/2 tsp preserved cabbage
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 cup chinese celery (including the leaves), sliced
- 1 tsp pepper powder
- fried garlic for topping (optional)
- salted radish (optional)

Thai Rice Soup with Shrimp

Preparations:
1. Heat a tablespoon of oil in a pot,

2. Then add garlic and stir-fry until golden color.

3. Add water, and wait until boiling.

4. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.

5. After boiling, add the cooked rice, preserved cabbage, and stirring occasionally.

6. Have a sitt and wait until boiling again,

7. then add the shrimp, and cook until the shrimp color turns to pink.

8. Transfer to a serving dish, sprinkle fried garlic over each serving,
and garnish with chopped coriander leaves and chinese celery leaves.

9. Serve immediately.

Tom Kha Kai

Tom Kha Kai (Thai Chicken Soup with Coconut Milk and Galangal)
One of the main ingredients utilized in many Thai Soup Recipes is coconut milk which is hardly surprising as Thailand has some of the biggest coconut plantations in the world due to it's location in the tropics. The recipes that I will share with you on this page are primarily chicken based and flavoured with lemongrass stalks, kaffir lime leaves, galangal and nam pla fish paste.

Instructions
1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).

Tom Kha Kai

2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.

INGREDIENTS
- 4 cups chicken stock
- 1/4 cup Thai fish sauce
- Juice of 1 lime
- 2 crushed wild lime leaves
- 2-inch section lemongrass
- 1 inch section galangal
- 1/4 pound chicken breast, cut into bite-sized pieces
- 1 13.5-ounce can coconut milk
- 2 to 10 (to taste) small red chiles, slightly crushed
- Cilantro leaves for garnish

Tom Yum Goong

Tom Yum Goong - Sour and Spicy Lemongrass Shrimp Soup
Tom Yum Kung is a spicy Thai cuisine, soured by juice, salted by fish sauce, and heated with hot spicy chilies. This Thai dish is also a savory complement of Various Kind of Thai herbs such as galangal, lemon grass, and kaffir lime leaves served with chili paste and coconut cream that combine to enhance its flavoring appeal.

This Thai cuisine delicacy is not only delicious but also nutritious as well. The dish contains protein from shrimp and fiber from other Thai herbs and ingredients of nutritional value. It’s believed that Thai herbs can help stop the growth of cancer. The savory scent of Tom Yum Kung is often used in aroma therapy for its relaxing and curing effects in the treatment of some diseases.

Tom Yum Goong

Preparation
Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve.

Ingredients
- 4 cups of water
- 2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into - 1 inch pieces; or 2 pc dried
- 3 slices fresh galangal root (smashed) or 2 pc dried
- 3 fresh kaffir lime leave or 4 pc dried
- 1 tbsp. tamarind paste, with or without seeds
- 1 tbsp. fish sauce, Golden Boy preferred
- 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
- 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
- 1/2 small white onion, cut 1/4 inch slices
- 2 tbsp. roasted chili paste (nam prik pao)
- 1 (16 oz.) can straw mushrooms, drained and rinsed
- 1 small ripe tomato, cut into wedges 1/4 inch thick
- 1 small lime, squeezed
- 2 sprigs fresh cilantro

Thai Spicy Mixed Vegetables Soup with Fresh Prawns

Kang Liang Koong Sod (Thai Spicy Mixed Vegetables Soup with Fresh Prawns)
Kaeng Liang is a food since ancient times. The nature of soup is not too thick or not clear, salty, spicy from the pepper fit. And vegetables as main ingredients. Vegetables in a spicy mixed vegetable soup is not very tender. And what we will cannot forget it...is Hairy Basil leaves or Bai Maeng-Lak in Thai. In the past Kaeng Liang is only a pound of meat into the soup only. The meat will thicken the soup. The fish may be available. Currently Kang Liang do not include specific meat meal mill only. But to put meat into pieces with fresh shrimp, or shred chicken etc.

Preparation:
- For make a spice mixture: Add pepper corns, shallots, shrimp paste, and dried shrimp in a mortar and pound until mixed thoroughly (or using food processor).

- Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.

- When the soup boiling, add fish sauce. Wait for another 20 seconds, then add sliced baby corn, pumpkin, angled gourd and straw mushroom.

- When vegetables are cooked thoroughly, add prawns.

- Taste and add fish sauce or salt as desired, then remove from heat.

- Transfer to a serving bowl and serve immediately with hot steamed rice.

Ingredients:
- 350 g. prawns, cleaned, shelled, and deveined.
- ½ cup sliced baby corn (khao-phot-on)
- ½ cup Pumpkin (fak-thong), cut into well pieces
- ½ cup Angled Gourd (Buap Liam), cut into well pieces
- ½ cup Straw Mushroom, cut into half pieces.
- ½ cup Hairy Basil leaves (Bai Maeng-Lak)
- 4 cups vegetable stock or water
- 12 pepper corns
- 12 shallots
- 1 tbsp shrimp paste
- ½ cup dried shrimp
- 2 tbsp fish sauce