Hot Thai soup


Hot Thai soup

Prep time:

Cook time:

Total time:



2 tbsp tamarind paste

4 bird eye chillies, seeds removed and minced

2 cloves garlic, crushed

2 tsp ginger, minced

4 tbsp Thai fish sauce (nam plaa)

2 tbsp granulated sugar

12 dl fish stock

8 kaffir lime leaves

100 g carrots, cut julienne

350 g sweet potato, in cubes

100 g baby corn, cut in halves

3 tbsp cilantro, coarsely minced

100 g cherry tomatoes cut in half

225 g shrimps


1. Mix tamarind paste, red chilli, garlic, ginger, fish sauce, sugar and fish broth in a hot skillet or wok. Tear in kaffir lime leaf. Bring to a boil, stirring continuously to mix all the flavours.

2. Lower the heat and add carrots, sweet potatoes and baby corn. Stir well.

3. Let the soup simmer without lid for about 10 minutes or until the vegetables are almost soft.

4. Stir in coriander, cherry tomatoes and shrimp into the soup and heat for 5 minutes.

5. Ready to serve

Image by Alana Harris

Recommended products for this recipe


Image by Alana Harris
Image by Eea Ikeda

Related recipes

Learn more about soup



Newest recipes from our blog

The book shelf: Soups