Soup Phak

Thai Vegetable Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

Light soups such as this vegetable soup are often served in accompaniment to rich, heavy meals, as the Thais believe that they temper the heat from spicy dishes and cleanse the palate at the same time. Whatever the reason, it’s a good way to enjoy vegetables.


  • 1 stalk lemongrass, ends trimmed and bruised
  • ¼ cup (60 ml) fish sauce (nam pla)


  1. Prepare the chicken stock. Place all the ingredients in a stockpot and bring to the boil over medium heat. Lower the heat and simmer for 1 hour. Strain the stock and use as needed.
  2. Prepare the spice paste. Using a mortar and pestle or blender, pound or process the ingredients into a fine paste.
  3. Bring the chicken stock to a boil in a pot. Add the spice