The soup is sour and spicy and provides the main flavours, the omelette adds the bulk to the meal. It's not at all unusual to eat combination dishes like omelette in soup in Thailand, and if you've ever had a dry omelette this dish makes a pleasant change! This dish is normally served with rice as a shared side dish. Guests take some of the soup and omelette and spoon it onto their rice.

Ingredients for 2 People
2 Eggs
3 Bird Chillies
10 gms Chopped Coriander Leaves
10 gms Chopped Spring Onion
1 Teaspoons Salt
1/2 Teaspoon Pepper
2-3 Tablespoons Sour Curry Paste
300 ml Water
50 ml Tamarind Water
2 Tablespoons Brown Sugar
4 Sliced Chinese Radish
20 gms Shrimp
2 Tablespoons Fish Sauce

Preparation
1. Boil the water with the sour curry paste and tamarind water.
2. Clean the shrimp and add to the boiling soup water.
3. Add the sliced radish, the sugar and fish sauce into the soup and simmer for 5 minutes. This is the soup part.
4. Whip the eggs, add the onion, chopped coriander, salt and pepper until mixed together.
5. Fry this omelette mix over a medium heat until cooked.
6. Cut the omelette into 4cm squares. When you serve the soup place the squares into the center of the plate and pour the soup over them.

Serve With
Hot Thai Fragrant Rice

Tom-Yam is the famous Thai spicy soup, it's made with many different ingredients and this is one of the more obscure versions. It uses roe (the egg sack of a fish), I've used hake roe for this dish, but cod roe and salmon roe can also be used. The cod roe has a particularly nice pinkish colour when cooked ( Better Hake Fish Must Fresh ).

Ingredients
50 gms Hake Fish Roe
10 gms Chopped Lemon Grass
10 gms Chopped Galanga
20 gms Pickled Bamboo
5 gms Tamarind Pulp
2 Chopped Garlic Cloves
3 Kaffir Lime Leaves
2 Tablespoons Fish Sauce
1 Teaspoons Salt
4 Thai Red Chillies, Chopped
350 ml Water
Coriander Leaves

Preparation
1. Put water into the saucepan over a high heat add the lemon grass, galanga, chopped garlic, kaffir leaves and chopped chillies.
2. Clean the hake roe and add to the pan.
3. Add the pickled bamboo, fish sauce, salt, and tamarind and boil for 5 minutes.
4. Garnish with the coriander leaves.

Serve With
Sticky Rice

Tom yum is the traditional spicy Thai soup served in a tom-yum dish with a heater to keep it good and hot. It can be made with cheap simple ingredients, including this version, sardine tom-yum that gets it's flavors from nothing more complicated than tinned sardines.

Ingredients
1-2 Cans of Sardines In Tomato Sauce
250 ml Water
1 Tablespoon Chopped Bird Chillies
1 Tablespoon Chopped Galangal
1 Tablespoon Chopped Lemongrass
1 Tablespoon Fish Sauce
1 Tablespoon Lemon Juice
1 Tablespoon Chopped Coriander Leaves

Preparation
1. Boil water in a saucepan.
2. When the water is boiling add the lemon grass and galangal and boil for 1 minute.
3. Add the sadines, fish sauce and bird chillies and bring back to the boil. Add the lemon juice and coriander and serve.
4. If you can serve it in a tom-yum pan, which has a burner to keep it hot.

Serve With
Thai Fragrant Rice

This tom yum (Thai spicy soup) version is typical of the Northern provinces of Thailand. It is made with a slow boiled pork leg which makes the soup rich with meat juices. Like other 'soups' these are used as side dishes to rice, the guest spoons some of the soup from the shared plate onto their rice plate, and for this one, they take some of the soft pork meat.

Ingredients
1 Kg. Pork Legs
1 Tablespoon Chopped Galangal
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Red Onion
40 gms Mushrooms
4 Kaffir Lime Leaves
2 Tablespoons Lemon Juice
5 Tablespoons Fish Sauce
1 Tablespoon Chopped Bird Chillies
5 Dry Chillies ( Dry Toasted )
1 Ltr Water
1 Tablespoon Chopped Coriander Leaves

Preparation
1. Clean the pork leg and remove any hair.
2. Grill for 5 minutes under a high heat just to brown the skin and add some flavour.
3. Boil in the water slowly for 3-4 hours, for the best stock, leave it to stand overnight. If the pan dries out during the boiling, add more water. At the end of the cooking, the pork should be very very soft with the meat falling away from the skin and bone and the water should be a good rich pork stock.
4. Add lemon grass, galangal, kaffir leaves, the chopped red onion, mushrooms and dried chillies and simmer until the mushroom are cooked.
5. Add the bird chillies, fish sauce, lemon juice and coriander leaves, and serve immediately when it is hot.

Serve With
Thai Fragrant Rice

A yellow curry soup from the south of Thailand featuring prawns or shrimp and bamboo as it's main ingredients. It is very typical of the southern provinces. In Thailand we use ready made curry pastes, which you can get from any Asian grocer.

Ingredients
10 Shrimp
2-3 Tablespoons Yellow Curry Paste
100 ml Tamarind Water
250 ml Water
2 Tablespoons Fish Sauce
1 Tablespoon Sugar
50 gms Pickled Bamboo

Preparation
1. Clean the shrimp, leave the head on, but remove the rest of the shell, cut down the back and remove the gut.
2. Put the yellow curry paste into a saucepan, add the water and bring to the boil.
3. When the water is boiling, add pickled bamboo, the shrimps, fish sauce, sugar and tamarind water, and boil for 2 minutes.

Serve With
Hot Thai Fragrant Rice

'Tom Yum' is a spicy soup made from chilli, lime leaves and lemon juice, 'Gung' is the shrimp form of this soup. 'Tom Yum' is what people think of when they think of Thai food, it is the poster dish you must learn to cook to be able to say you cook Thai food. In the North East it's common to eat 'Tom Yum' made from chicken, it can also be made from pork or even fish.

Ingredient for 2 People
150 gms Shrimp
250 ml Water
30 gms Galanga
30 gms Lemongrass
20 gms Kaffir Lime leaves
25 gms Bird Chilli
1 Sprig Coriander
1 Tablespoon Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Teaspoon Tom Yum Paste
1 Teaspoon Chilli Paste
2 Tablespoon condensed milk

Serve With
Hot Fragrant Rice

Preparation
1. Clean the shrimp and remove the black thread (the intestine) from the shrimp by cutting it down the back.
2. Slice the galanga and lemongrass, into short 3cm pieces and pound it in a mortar to break out the flavours.
3. Put the water in pan bring to the boil.
4. When the water is boiling add the galanga, lemongrass, kaffir, salt, and Tom Yum Paste, and wait for it to come back to biling again.
5. Add the shrimps in cook for 2 minutes.
6. Break the chillis into a mortar and pound them for a few moments to a pulp, add to the soup.
7. Add the fish sauce, lemon juce, chilli paste and condensed milk to the soup.
8. Turn off the heat and add the coriander leaves, serve hot.

This 'forest' soup is so called because we traditionally make it with things we find in the forest or jungle. Serve it in a central shared dish as a side dish with rice.

Ingredients for 2 People
100 gms Chicken Breast
5 Bird Chillies
3 Garlic Cloves
10 gms Galanga
10 gms Lemongrass
10 gms Green Pepper Corns
1 Teaspoon Red Curry Paste
1 Teaspoon Salt
2 Tablespoons Fish Sauce
2 Tablespoon Tamarind Water
350 ml Water
75 gms Green Beans
75 gms Courgettes

Preparation
1. Slice the chicken breast.
2. Put galanga and lemon glass, into a sauce pan add water and bring to the boil
3. Pound the garlic and bird chillies in a mortar and put them into the pan.
4. When the water is boiling again, add the chicken.
5. Chop the green beans and corgettes into small bite sized pieces.
6. Add the green pepper corns, salt, fish sauce, red curry paste, tamarind water to the pot.
7. Cook for 3 minutes, then add the green bean and courgettes into the pot and cook for an additional 2 minutes then serve.

Serve With
Hot Fragrant Rice