Everyone loves this spicy prawn soup from the Central Plain of Thailand. It takes only few minutes to prepare and cook it. Serves 2. 750 ml chicken stock 1 lemongrass stalk, flattened all the way through 2 kaffir lime leaves, crumpled 60 g galangal, sliced 1 coriander root, lightly crushed 50 g onion, sliced 25 g shallot, sliced 3 tablespoons fish sauce 1 tablespoon roasted chilli paste 1 teaspoon coconut sugar 150 g prawns, peeled and deveined 100 g mushrooms such as oyster

This coconut and galangal soup, originating from Thailand’s Central Plain, is one of the country's most beloved and iconic dishes. With its

This sweet soup can be served in small individual pumpkins for a sophisticated presentation. The soup will be then turned into a lovely surprise for your guests. You can also use crab meat instead of prawns or use them both for a pumpkin seafood soup. Serves 2. 1 teaspoon white peppercorn 1 coriander root 1 garlic clove 1 teaspoon shrimp paste 500 ml chicken stock 200 g pumpkin, peeled and finely diced 10 g lemongrass, sliced 20 g shallots, sliced 1 tablespoon dry shrimps 1 t

Thai chicken stock is one of the essential foundations of Thai cooking. Prepared with aromatic roots and herbs such as galangal, coriander root, and kaffir lime leaf, this stock brings depth and authenticity to countless dishes, soups, curries, and stir-fries alike. Easy to prepare and naturally flavourful, it replaces classic Western stock and gives every recipe an unmistakable Thai touch.