Tom Yum Boran (Ancient Soup)

And so it’s the end of the year and a final post for 2014. Tom Yum Boran (Ancient soup) a little known, old fashioned Thai recipe that was very easy to make,being sort of a cross between a Pad Thai and hot and sour soup or quite like a Thai version of a bowl of Japanese ramen. It is an excellent one for clearing heads and is both light and cleansing too. A perfect healthy new year food.


In just 6 months I’ve gained 233 lovely followers, thanks for your support and I hope you continue to enjoy reading my blog and hopefully are inspired to try out some of the recipes. Have a wonderful 2015! Naomi x


For two people, use:

• Two small nests of dried egg noodles


• a small handful of thinly sliced lean pork


• Two handfuls of bean sprouts


• Juice of a lime 


• 4 spring onions, chopped


• a small handful of peanuts, crushed


• a pinch of chilli flakes


• half a pint of water


• a big piece of galangal,bashed


• two stalks of lemongrass, bashed


• 3 cloves of garlic,bashed


• 2 small Thai chillies, split


• 6 ish kaffir lime leaves, ripped up


• a splash of fish sauce (nam pla)


• a big splash of tamarind concentrate or if you can’t get this, an extra half juiced lime

In a large pan, heat the water with the meat, galangal, lemongrass, garlic, chillies and lime leaves on a gentle heat for around 30 minutes to infuse the flavours of the herbs. If the water reduces too much,add a bit more. After the infusing time, strain out and discard all the solid herbs, leaving the meat behind. Add in the tamarind, lime and fish sauces before stirring briefly.

In a separate pan, boil water and cook the noodles before straining out and dividing the noodles between bowls. Briefly boil the bean sprouts, 30 seconds will do, before scooping out and topping the noodles with them.

Distribute the soup and pork between the bowls and sprinkle over the spring onion, peanuts, chilli flake and an extra squeeze of lime.