Thom Yam


I don’t usually make homemade stock, but after it’s made this soup takes only a few minutes and tastes incredible. This soup is just as good, if not better than the thai soup I posted earlier on here.

For the Stock:

  • 3 tbsp sesame oil
  • 1 onion or 4-5 shallots
  • 4 celery stalks
  • 1 red pepper
  • 2-3 tomatoes
  • 1 carrot
  • 2-3 tsp ginger, grated
  • 4 chillies
  • 6 garlic cloves, minced
  • 6 lemongrass stalks
  • Handful of coriander

For the Soup:

  • 1 carrot, chopped into sticks
  • 1 yellow pepper, sliced
  • 1 tin sweetcorn, drained
  • 4 tbsp soy sauce
  • Juice of 1 lemon
  • Rice noodles/Rice
  1. To make the stock, roughly chop all of the vegetables.
  2. In a large heavy based pan heat up the sesame oil. Add the chopped shallots, garlic and ginger and fry for 2 minutes.
  3. Add the rest of the vegetables and fry for another few minutes
  4. Fill half the pan with water, bring to the boil and simmer for 30-40 minutes
  5. While the stock is simmering, cook rice or rice noodles, drain and run cold waer over it. Set aside.
  6. Pass the stock through a sieve and return the stock back to the pan. Stir in the fresh vegetables, soy sauce and lemon juice and cook for a few minutes.
  7. Put the noodles/rice into a bowl and pour the hot soup over. Garnish with coriander if you’re feeling fancy.

I had edamame with mine. Addicted to that stuff šŸ˜€

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