Recipe: My Mom’s Exotic Thai Soup

I’m sure most of you have a specific recipe you think of when you think of your Mom. I definitely have a few in mind, but one that our entire family always loves and asks for whenever possible, is her warming, somewhat spicy and exotic Thai Soup.

Since Jonas and I absolutely love this soup and how great it is if you want to use up some produce sitting in your fridge, I HAD to get the recipe from my mom and try it out myself. I made 3 batches before Christmas while I was still in Eindhoven so that both Jonas and I could enjoy them but also for him to have as a meal for a few of the evenings he was in Eindhoven alone and I was back in Lithuania.

At first, I was a bit worried when it came to making this soup as I didn’t want to mess it up. But the great thing about it is how versatile it is and how personalised you can make it. It’s loaded with delicious veggies, seafood, chicken, coconut milk, Tom Yum paste and other little things. When I made my versions, I used chicken and prawns, but sometimes my mom adds mussels and/or salmon… you can really tweak it to your liking and it will still taste amazing! And with her blessing, I am sharing her amazing recipe with all of you.

Recipe- Serves 4

Ingredients:

  • 1 Onion
  • 2 Chicken breasts
  • 1 Cup Shrimp
  • 3 Boiled Eggs
  • 1 Can Bamboo Shoots
  • 1 Cup Chopped Mushrooms
  • 1-2 Shoots Lemongrass
  • 1-2 Tablespoons Fresh Ginger, finely diced
  • 1 Can Coconut Milk
  • Tom Yum Paste
  • 1 Red Bell Pepper
  • 1 Tablespoon Oil
  • Salt to taste
  • Sweet Chilly Sauce to taste
  • Optional- Coriander or Spinach

Procedures:Β 

  1. Chop the onion and red bell pepper. Cook them until nice and soft on medium heat in a large saucepan previously drizzled with oil.
  2. Dice up the chicken breasts and add into the pot. Add the mushrooms. Let these cook for a few minutes, then cover with water and bring to a boil. Then reduce the hear to a simmer and let everything cook for 5-10 minutes.
  3. Add ginger, lemongrass and Tom Yum Paste (in parts) to the simmering pot. Make sure to taste along the way as the Tom Yum Paste can vary between brands. If you want a stronger taste- add more.
  4. Pour in the coconut milk, bamboo shoots (as much as you want from the can) and the shrimp. If you have any other seafood you want to add, do so now.
  5. Taste the soup and if it needs a bit more of a kick- add in some Sweet Chilly Sauce and salt. Let the soup simmer for another 5-10 minutes, making sure everything is nicely cooked through.
  6. Peel and slice the boiled eggs into wedges and add them to the soup. If you want to add a little more greens- chop up some spinach or coriander and add these in as well.
  7. Remove the soup from heat, let it cool for a few minutes and enjoy!

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