Could you give me some recipes of Thai ordinary soup?

Simple with only some ingredients and typical herbs. Thanks a lot.Could you give me some recipes of Thai ordinary soup?
This is the easiest Thai soup but also very tasty: you can add 1 cup of coconut milk (then add only 7 cups of chicken stock). Feel free to add tofu or chicken instead of shrimp. You can also add your fav veggies: baby corn, bamboo shoots...





THAI LEMONGRASS SOUP:





8 cups good quaility chicken stock


1/2 bunch cilantro leaves


1 can straw mushroom


16 large shrimps, peeled %26amp; de-veined


1 cup snow peas, trimmed


1/3 C. shredded carrots (just for color)


juice of 1 lime


1 inch piece of ginger, peeled and sliced


1/2 - 1 tsp. crushed red pepper


1 chili pepper, cut into rings


4 Tbsp. nam pla (fish sauce)


a few stalks of lemongrass (I would use about 6)





Bring the broth to a simmer. Add crushed red pepper and ginger. Simmer for 5 min. Add lemongrass and simmer for another 5 min. Add the rest of the ingredients and simmer a few minutes more. Be careful not to overcook the shrimp or the vegetables (will lose their color and will get limp).Could you give me some recipes of Thai ordinary soup?
Butternut Pumpkin - 1kg


Chicken, Stock - 2 Cups


Coconut Milk - 2 Cups


Onion, Chopped - 2


Red Curry Paste - 1 1/2 tbsp





Start by peeling the pumpkin(s) and dicing them into chunks.


Creating the BaseIn a large soup pot, start frying the curry paste, and onions in some oil, once browned, add in the pumpkin, coconut milk, and stock. Let this simmer on the stove for about 15-20 mins. Once the pumpkin is soft and cooked through, use a blender to mix it all together until smooth and creamy. Return to the pan to heat, and then serve.





For something more traditional and impresive try this one.





Tom Yum Talay -


1 chicken carcass,


half a kilo of squid,


half a kilo of prawns,


100gm straw mushrooms,


2 medium sized tomatoes,


5 shallots,


1 spring onion,


3 coriander roots,


2 stalks of lemon grass,


10 bai makrud,


1 root of kha (about 150gm),


100gm prik kee noo,


25ml nam prik pau,


50ml nam pla,


75ml fresh lime juice,


2 large red chilis,


25ml Carnation evaporated milk,


4ml sugar,


a handful of coriander leaves (optional).





The first task is to start the stock. Make it by boiling a chicken carcass with a large pinch of salt, in a liter of water for 20 minutes.





While this stock is boiling, clean, peel and chop the other ingredients. Discard the outer layer of the shallots and the sheaf of the lemon grass.





The Straw mushrooms are normally halved and the tomatoes and shallots cut into quarters. The single spring onion is chopped up into very small pieces.





Remove the stalks and seeds from the red chilis and cut them lengthways into strips.





Discard the chicken carcass and any bits of bone or gristle which may have become detached.





Put the kha, lemongrass, half of the bai makrud, shallots and coriander root into the stock and boil for two minutes.





Add the prawns, squid, mushrooms, tomatoes and red chilis and boil vigorously for a further five minutes.





Remove from heat and stir in the nam prik pau, nam pla, prik kee noo, lime juice, sugar, evaporated milk, spring onion and remainder of the bai makrud.





The soup can be served in an ordinary soup bowl, but it is more fun to use a mor, which has a paraffin wax candle to keep the soup warm, while the diners help themselves.





Finally you can optionally garnish it with coriander leaves.
If by 'typical' herbs you mean 'not Thai' then it'll be very hard to make it taste anything like a real Thai soup. This is my recipe for the ubiquitous Thai soup Tom Yam Gai (with chicken) or Tom Yam Goong (with prawns).





Herbs:


-Galangal


-Kaffir lime leaves


-Lemongrass


-Coriander root (or coriander leaves)


Other ingredients:


-Chicken/vegetable stock


-Chicken/king prawns


-Mushrooms


-Cherry tomatoes


-Bird's eye chilli


-Lime/lemon juice


-Fish sauce





- Smash the galangal, coriander root and lemongrass with a rolling pin or the flat side of a knife to allow the flavour to get out.


- Stick the herbs and stock in a pot and boil for about 5 mins.


- Chuck in the meat and veg. Once whatever meat you're using is cooked, season with lemon juice, chilli and fish sauce til it tastes about right.





Amounts of ingredients are really up to you, it's fairly easy to judge. Just keep tasting it as you cook!
http://www.cdkitchen.com has tons of great ethnic recipes. I'd give them a look if i were you.
A really simple soup is called ';Kao Tom';, which translates to Rice Soup.








Fry a few tablespoons of minced garlic with a few tablespoons of oil, fry until the garlic is golden and then put the oil and the garlic in a separate bowl. (this will be a condiment for the soup)





Then boil 3 cans of chicken stock with 1/2 cup of water. When it is boiling, add 1/2 pound of any meat, poulty, or seafood and also several sprigs of cilantro. Then add 2 cups of already cooked white jasmine rice and then stir, keep it on medium-low heat until the meat is cooked. When it is done, spoon into a bowl and garnish with the fried garlic, some garlic oil, sriracha (thai hot sauce), and some chopped cilantro. Bon apetit!