Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

Originating in China, this dish has now spread throughout the whole of South-East Asia and is loved for its comforting blandness. It is invariably served with a few strongly flavoured accompaniments.


  • 900 ml/ pints/ cups vegetable stock
  • 200


  1. Make the garnishes by heating the groundnut oil in a frying pan and cooking the garlic and shallots over a low heat until brown. Drain on kitchen paper and reserve for the soup.

  2. Pour the stock into a large pan. Bring to the boil a