Once you have everything you need, everything is mostly straightforward. Soup is never too difficult to make if you’re following a good recipe, even if you’re a novice in the kitchen. Just make sure to do what I say and you’re bound to enjoy a delicious bowl of Thai soup at the end of it all!

1. Prepare The Base: Cut some carrots and cabbages into little pieces. Cut up enough pieces of both vegetables that they can fill up half a cup each. Then, heat up a pan and toss 1 tbsp of butter on it.
2. Cook the Chicken: Let the butter melt and heat for a bit before adding 500 grams of boneless chicken. Keep cooking this for 8-10 minutes at least, until you start to see the chicken change in colour.
3. Add Powders and Spices: After the 8-10-minute wait is over, you can add 1 tbsp of chicken powder on top. Follow that up with 1 tbsp of garlic powder, and as much salt as you prefer to have in your food. Sprinkle a pinch of thyme on the mixture, and add 2 tbsp of soya sauce too. Then you can add 1 tbsp of vinegar so that the taste of each ingredient is brightened and the soup has a nice flavour to it.
4. Cover and Cook: When the whole mixture is prepared, stir it well and cover the pan. Leave it covered for 4-5 minutes at least while the chicken cooks, after which you can take the lid off and had the ½ cup of carrots you cut up.
5. Add Corn and Mix: Toss 1 cup of corn on the mixture after that, and start mixing it well. Then, you can just throw in the ½ cup of cabbages you cut up too! Now let the vegetable/chicken mixture cook for 3-4 minutes.
6. Boil Chicken Stock: Put some chicken stock on to boil in a pot and you can get started with the final steps.
7. Add Mixture In Stock and Cook: Once the chicken stock is all boiled and ready, remove the chicken pieces one by one. Upon removing the chicken pieces, add the entire mixture you cooked in the pan, and start stirring around. Let this cook for 8-10 minutes before doing anything else.
8. Add Additional Ingredients: Start adding the few remaining ingredients, starting with 2 tbsp of corn flour. Mix it gently and well for a couple of minutes. Break up and put in 2 instant noodle bars after that.
9. Cover and Cook: Now you can place a lid on top of the pot and let it cook for at least 5-6 minutes.
10. Add Eggs and Cook: Remove the lid again after that time passes and dump 2 beaten eggs all across the mixture before placing the lid back on top. Mix well in short intervals to make sure that the ingredients gel well together.
11. You’re All Done: Ta-da! You have Thai soup ready to serve, and ready to munch down on with just that bit of work! You can take it out of the pot and carefully put it in a big bowl to serve.