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Jeaw Hon (Isaan Meat Soup)

The other day, Yaseen asked me what weather we’re in right now. I was speechless for a whole minute because I truly didn’t know what kind of weather we were in at the moment. I told him “Well, we’re kind of in the end of rainy season and on the way to winter.” He seemed confused because both weather didn’t seem to include the blazing sunlight. The thing is we can ignore Global Warming Crisis all we want, but our world is changing. We have never been in this kind of awkward weather talk before. It’s strange to tell your kid that you’re not in summer when it’s boiling hot outside. How can it be so hot right now? Where is the cooling October breeze? Good news though, we’re going to have a beautiful winter ahead of us.


Diwali, the festival of lights in India, is on its way, but we will probably travel to the south during the festival. Sadik and I are still deciding on the route as we want to explore different roads again this time. I think we are going to enjoy Kerala very much this time, especially when the boys plan to spend most of the time growing trees on the land that we’ve just bought.

Get Ready for Monsoon 4

Today, I’m making my favorite soup which is surely going to be a hit in winter. It’s meaty and spicy. The fume of herbs and spice in this Jeaw Hon, Meat Soup from Northeast of Thailand, is very comforting and perfect to have in cooling weather. Usually, we have Jeaw Hon as hotpot meal, but I’m doing this in a pot on a stove.


Jeaw Hon (Isaan Meat Soup)


500 gm boneless lamb- thinly sliced

2 cups sliced cabbage

A handful of Chinese celery- sliced

1 stalk lemongrass- sliced and bruised

4 cloves garlic- bruised

6 Thai Shallots- peels and bruised

2 inches long galangal- sliced

Big handful Thai basil leaves

50 gm glass noodle

2 tbsp fish sauce

1 tbsp Thai Chili Flakes

1 tbsp tamarind paste

1 tbsp sugar

4 cups chicken stock or vegetable stock


Bring stock to boil, and add garlic, galangal, lemongrass and shallots.

Add fish sauce, oyster sauce, sugar, tamarind paste and Thai chili flakes.

Add lamb, cabbage and celery, and cook for 2-3 minutes.

Add glass noodle and cook until the noodle is soft.

Add basil and turn off the heat.

Check the seasoning and serve hot.


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