Thai Seafood Soup

I never liked Thai food until I went to Thailand. The Thai food I had eaten before my travels was a transgression against the cuisine: insipid oily noodles stirred with ketchup and finished with a dusting of crushed peanuts. Backpacking throughout Asia, however, changed the definition of Thai food for me. During my soujourn, I ate a lot of street food, the ground zero of authentic cuisine in Asia.

I remember my first night in Bangkok in the backpack mecca, Khao San. It’s a small steamy neighbourhood that attracts the budget traveler and the curious. The streets pulse into the night with hypnotic beats of trance music, and burst with locals and weary travellers who descend upon Khao San for a little excitement and if time permits, for a little down time. I was mesmerized by the sights, sounds, and smells of the neighbourhood including the street vendors who serve pad thai fresh from their carts.


Through my travels, I have found that the best authentic foods may be found amongst the locals. Food created on the streets, away from the tourist-friendly restaurants, that cater to local preferences and not adapted or muted for Western palates. Thailand is no exception. Imagine the street chef throwing lashings of oil that sizzle in the hot wok and crescendo into a fragrant smoky cloud. He tosses in a ladleful of wet rice noodles, then add a dash of nam pla (fish sauce), tamarind, and a spoonful each of chilli and sugar for good measure. He tosses it about until the flavours come together in harmony. Then the adept street chef reaches for an egg and with a quick flick of the wrist, the noodles have been pushed aside and the egg sizzles and sputters at the bottom of the wok. Chop, chop and he mixes bits of scrambled egg with the rice noodles. Now the dish is finished with a handful of bean sprouts and cilantro. The vendor scoops out the noodles into a small paper dish with a sprinkle of crushed peanuts and a little nub of lime on the side. That’s pad thai in Thailand. It is neither heavy nor red. Authentic pad thai is light, tangy, crunchy, and chewy.

Several years ago, I had an opportunity to go back to Thailand and this time visiting Chiang Mai was my number one priority. I had read about the abundance of artisans, the beautiful architecture of the inner city and the wide selection of cooking schools. Located in the northern part of the country, it is far from the conjested swollen streets of Bangkok. Chiang Mai is a temperate, lush and friendly city with a robust night market scene. On a nightly basis, families and friends gather in the city’s various markets for a little dinner, a little shopping and a lot of laughter. Most night markets have an area dedicated to food, like an open-air food court. Individually, they don’t have an extensive menu, and you often have to source your meal from several vendors. Some vendors only sell drinks, while others specialize in seafood, and others in dessert. This gives you an opportunity to walk around, see what’s fresh and try something new. With an open mind, eating in Chiang Mai or Thailand for that matter, is a very rewarding experience.



One of my favourite selections from the night market is Tom Yum soup. Just one taste reminds me of those long breezy nights in Chiang Mai. Tom Yum is not shy or delicate. It’s bold and complex: fiery heat from the chilis, tangy sweetness from the tamarind, and a broth that is deeply infused with the exotic fragrances of lime leaves and lemongrass. In my version of this Thai soup, I toned down the heat a smidge and added slippery vermicelli noodles to make this into a belly warming supper that is highly slurpable and suitable for all.


Thai Seafood Soup
Serves 4


To slice the chicken thinly, I use a frozen chicken breast. Let it partially defrost so that it is firm but easy to slice through with a sharp knife

1 l of chicken stock + 2 c of water
1 lemongrass stalk, cut into 3” segments, bruised
2 lime leaves
1 inch slice of ginger, bruised
2 tbsp nam pla (fish sauce)
8 mushrooms (straw mushrooms, white button, shitake, enoki)
handful of cilantro (cut away stems from the leaves, reserve stems)

1 chicken breast, partially frozen
16 large shrimp (peeled, shells reserved)
½ package of rice noodles, softened in warm water

to garnish:
8 cherry tomatoes, quartered
lime slice
fried shallots*

1. To make the soup, simmer chicken broth, water, lemongrass, lime leaves, ginger, fish sauce, shrimp shells, and cilantro stems for approximately 20 minutes. Strain away solids.
2. Bring stock to a boil again.
3. Meanwhile, heat noodles in a separate pot. Heat the noodles until they are soft and slippery.
4. Add chicken pieces. Stir around to ensure it doesn’t stick to the bottom and pieces stay separate. Once the chicken changes from pink to white, add shrimp. Allow it to come up to a simmer again, and the shrimp tails curl. Turn off heat.
5. Strain the noodles and add to a soup bowl.
6. Pour broth, chicken pieces and shrimp over the noodles.
7. Garnish with cherry tomatoes, lime and fried shallots*

*Fried shallots or onions can be found at any Asian grocery store. Absolutely optional but creates an interesting contrast in texture from the soup.

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Memories of Chiang Mai

Thailand is an exotic fragrant place. The Thai people are so warm and kind and peaceful. As I meandered through the Chiang Mai night markets, shopping with my eyes and snacking from stall to stall. I watched artisans craft incredibly detailed works of art from the thinnest sheets of tins and stumbled upon carts upons carts filled with traditional souvenirs of Thailand and some not so traditional chochkas like knock-off Premier League kits.

Thai ingredients are so readily available in the supermarkets these days. Our taste buds have become more global and it is reflected in the selection at the grocery store. I remember walking up and down the aisles of a Wal-mart grocery store in a suburban neighbourhood several years ago and to my surprise, I found an array of Indian and Thai ingredients. I guess there was a time when Italian food was considered exotic. Baby, we've come so far.

If you are having difficulty locating lemongrass or lime leaves at the regular grocery store, (and I do!)- try an Asian supermarket. They may have it in the fresh produce aisle or you might be able to procure it frozen. It is really worth the venture because it adds a rich layer of complexity which is unparalleled. You can buy these ingredients fresh and chuck them in your freezer in a freezer bag. They keep.



Thai curries make great vegetarian meals. Although, chicken, turkey and beef are also great with red curry. We have been receiving organic vegetables on a weekly basis and I have found that this is a great way to make sure this gorgeous produce gets eaten.

Vegetable Red Curry

1 tbsp red curry paste – more if you dare!
3 lime leaves
1 lemongrass stalk – halved and bruised slightly
1 can coconut milk (I use a lower fat brand)
1 medium red onion
2 small blocks of soft tofu (or 2 chicken breasts)
1 large carrot
1 medium eggplant
1 large green bell pepper
1 large acorn roasted squash*
2 tbsp of noc mam (Vietnamese fish sauce)


1. Heat a medium sized saucepan on medium heat, add the red curry paste and coconut milk. As the curry melts into the coconut milk, prepare your vegetables by dicing the red onion, the eggplant, and green pepper. Peel and slice the carrots into quarter inch discs. If you roast the acorn squash the night before, take it out of the fridge, scoop out the flesh and break up into small chunks. Add the vegetables to the pot, place the lid on the pot and turn down the heat to a low simmer.

2. Simmer on a low-medium heat for 15 minutes until the carrots cooked but still firm. Cut the tofu into small dices and add to the pot alongside 2 tbsp of the Vietnamese fish sauce. Give it a quick stir to incorporate the tofu, being careful not to break up the tofu. Don’t be put off by the smell, it’s pungent! It does lend the curry a salty, briny, rich flavour.

3. Serve on a bed of rice and enjoy!

*In the autumn, the farmers markets have an abundance of squashes. To prepare them, I give them a quick wash, slice them down the middle, and scoop out the seeds and innards. Place the squash on a baking tray, add two heaping spoonfuls of brown sugar and bake in a 350 degree oven for at least an hour. Leave on the counter to cool slightly. Once cool, scoop out the flesh and add to your favourite recipe. Be sure to add the amber brown sugar syrup to the recipe. It makes the red curry shine!