Thai soup The Early Bird Eater way.
left to right 

Flat leaf parsley,red onion,thai aubergine,chilli + scotch bonnet chilli,garlic and ginger at the back is spring onionthe bottle is squid sauce very important! you can find this is the supermarket but ut is way too expensive there!go to a chinese supermarket instead

The thai Abuergine and how it looks inside lets see how it cooks

spring onion,chillis,red onion,ginger,garlic,thai aubergine ll chopped ready to go!

slice the red onion thin the other smaller ones slice thing and small

start to fry the things you chopped on a light heat they just need to be soft not browned in colour.this is flat leaf parsley you pick it at the top at the leaf.

you need alot of this so if you buy from the supermarket buy one of those live growing ones

TOP TIP>>> keep the stem and put it in you're frezzer for other things we will cook

add the uncut parsely and put a lid on to steam a little

take the pan off the heat then add enough fish sauce to cover the bottom of the pan..maybe 1/2 cm deep and then add water that overs the ingredients i added some noodles raw to cook in the soup,of course you do not have to add them

The end result!wow!