Thai Vegetable Soup

So, it’s Saturday and we got up late.  So late, I missed the beginning of Saturday Kitchen – BOO!  Anyway, where Saturday would normally be my ‘baking day’, we’d already decided that it was to be the pre-Christmas spring clean (or should that be winter clean?) instead.  No Baking Allowed.  BOO Two.  But I was very well behaved and didn’t bake.  Instead, I spent three hours cleaning the kitchen from top to bottom, thinking about where I could store all of my quickly-gathering baking equipment.  In the middle of this ‘think’, suddenly, WHAM, hunger pangs!  Hooray!  An excuse to cook.  In the fridge there lurked some pak choi, peppers, carrots, spring onions and celery.  Hmmmm…..  there was only one thing to do.  Make hot and spicy Thai Vegetable Soup!!  YEAH!  It’s not perfectly authentic…I lacked a few ingredients but nevertheless, here’s the recipe.  (I make no apologies for lack of quantities, but my ad-hoc recipe made two hearty bowlfuls/bowl fulls!)

1 head of pak choi (chop the heart into half moons, leave the leaves whole)
half a carrot (sliced into thin juliennes)
half a celery stick (pull out the veins, slice into matchsticks)
red pepper (sliced into thin matchsticks)
1 spring onion chopped
half a red onion. sliced thinly
half a courgette (scoop middles out, slice the rest into thin half moons)
garlic clove, sliced very thinly
1 red chilli, chopped
1 handful of good quality thin noodles
splash of soy sauce
splash of lemon juice
5 kaffir lime leaves
slice of ginger, chopped
vegetable stock cube

1) Put a pan of water on to boil – add stock cube.
2) Add soy sauce, garlic, lemon juice,  lime leaves, chillies, ginger. Simmer for 1 minute.
3) Add carrot sticks.  Simmer for 1 minute.
4) Add all other vegetables and noodles.  Simmer for 4 minutes.
5) Serve!  Add extra chillies if you prefer it hotter or add a dash of chilli oil to the top.  Sprinkle a few reserved spring onions on the top.
Keep tasting – it should be hot and vibrant.  It’s thin, brothy and vegetabley! Yum!


About Scrap Kittie

A sewing and baking addict, vegetarian animal-lover, teacher. And an avid music fan...all the wrong sorts of music. Hence the blog was nearly called 'Hot Cake' after The Fall's song.
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6 Responses to Thai Vegetable Soup

  1. Katie BB says:

    Lecker!! Looks tasty!! I tried to make veg soup twice, and each time it just tasted like hot salty water with limp veggies thrown in. Think my stock is the problem. Brought a cheap jar of stock powder, from local Penny Markt, cheap German store… cheaper than Aldi. We can make one together when I come visit. Oh, and I wanted us to have a go at baking these: …. then I read the recipe and realised that like most ‘normal-cook-at-home-when-hungry-with-whatever-we-have-in-the-fridge’ cooks, you probably don’t have a blow-torch lying around the kitchen within easy reach of children (and our David 🙂

  2. Davi_greg says:

    I was thinking about getting Gabby a blow torch for xmas…that or a hydraulic torque wrench. Nice soup though, megaspicy!

  3. Kelley-stepmom-friend-pumpkin-american mother-paul's wife says:

    I’ve put in an order for your dad to make me some of this soup!!!! It looks soo soo delicious!!! I think you photos are great BTW!

  4. Kelley-stepmom-friend-pumpkin-american mother-paul's wife says:


    Read more about it at,174,150168-224195,00.html
    Content Copyright © 2012 – All rights reserved.

    2 1/2 c. all purpose flour
    1 1/4 c. sugar
    3/4 c. milk
    1 c. butter, softened
    3 eggs
    2 tbsp. poppy seeds
    1 1/2 tsp. baking powder
    1 tsp. salt
    1 tbsp. grated lemon peel

    Heat oven to 350 degrees. Grease bottom only of 4 loaf pans (5 3/4″ x 3″ x 2 1/2″). In large mixing bowl, combine all bread ingredients. Beat at medium speed, scraping bowl often until well mixed (2 to 3 minutes). Pour into prepared pans. Bake 32 to 40 minutes or until wooden toothpick inserted in center comes out clean.


    1/3 c. sugar
    3 tbsp. melted butter
    1 1/2 tbsp. lemon juice

    In small bowl, stir together glaze ingredients. Pour over warm bread. Cool 10 minutes. Loosen edge with knife; remove from pan. Yield: 4 loaves.


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