shepshepard’s thai noodle soup recipe
So, now that I have returned from thailand I now have major noodle soup withdrawals. For those of you unfamiliar with noodle soup, its a delicious, spicy, basic, cheap dish available on street corners all over Thailand. Commonly eaten at breakfast, its a great hangover cure. Here’s my own little version.
takes 20 minutes and makes about 6 bowls, here’s what you need:
- vegatble oil
- 1 1/2 chicken breasts (or shrimp or pork, do pigs have breasts? I know they have nipples)
- package of noodles (choose any, i like flat noodles but lots of places just cook up Ramin noodles, yes the kind you ate way too much of during your college years.)
- bean sprouts, heaping fistful
- shiitake mushrooms, fistful
- minced garlic, equal to 4 cloves
- cilantro, palmful
- basil, palmful
- 1 medium onion
- Thai hot peppers, palmful
- 2 limes
- chili pepper, dried and crushed
- 8 cups of chicken broth (64 oz)
- 2 cups of water
Start by cooking your noodles. Boil water, add noodles. Cook for ten minutes then strain and rinse. Set noodles aside. Pause reflect on the job well done, enjoy glass of wine.
At the same time, in a large pot with medium/hot flame add vegetable oil. When hot, add garlic, union (sliced and quartered), 3 thai peppers (chop all of them, set aside the rest), and mushrooms (de-stemmed and quartered). Cook for 2 minutes. Add bean sprouts to mix, continue to stir, salt and pepper if desired. When it starts to look done, add water, chicken broth, let sit until boil.
In a pan, under medium/hot flame add vegetable oil. When hot, add 2 cloves worth of garlic and chicken (cut into small cubes). Add to broth when done.
When your broth is boiling, add noodles, lower heat. After your soup with noodles comes to a bubble, lower heat even more, add basil, cilantro, and lime juice. After 5 minutes you are all done. Serve with chopsticks and spoon, set aside red pepper and thai chili peppers to flavor to taste. Watch out, it gets hot.
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