Take a pot, add 4l water, and put it on medium flame. Let the boil come in the water. Once the boil comes add vegetable stock cubes. Here you can use your own homemade stock.

Now add the chopped radish and coriander roots let it boil. In this recipe, coriander roots are a very important part of the recipe, so basically we cant avoid this ingredient. As the vegetables are boiling on low flame we will crush our lemongrass.

Take the mortar and put roots of lemongrass ( the thick lower part of lemongrass) with the help of a pestle you crush lemongrass gently. Repeat the same procedure for that ginger(galangal)

Add this lemongrass and that ginger in boiling soup, allow the flavors of these ingredients to get infused in the soup.

Now add soy sauce, dark soya sauce, salt, pepper, and sugar to it. Let the soup boil for 1/2 hour. Add tamarind paste(optional) for sour taste. Most important thing is that you should boil your soup at least for 45 minutes so that all flavors get blend nicely in the soup.

If you don't want to use tamarind you can use lemon juice after you turn off the flame.

our flavourful soup (Nam) is ready.

How to serve:

Take a soup bowl, add the boiled noodles, bean sprouts the soup. You have to add the toppings according to your taste which we have listed down. As we told you earlier that thai soup is bland and you have to season your soup according to your taste bud.