in Soup Recipes, Thailand

Thai noodle soup

updated

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Ingredients for 2 servings:

  • ½ tsp shrimp paste
  • 1 tsp fish sauce
  • 6 small onions
  • 200 g noodles (Chinese wheat noodles)
  • 4 leaves of Chinese cabbage
  • 2 spring onions
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 100 g peanuts, roasted
  • ½ tsp peppercorns
  • chili powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Chop the onions into small pieces. Cut the Chinese cabbage leaves into strips and the spring onions into 1cm pieces. Blanch the noodles in boiling water, drain the water, rinse the noodles in cold water, and let them drain. Grind the peppercorns with the shrimp paste, fish sauce, and onions in a mortar and pestle until a paste forms. Bring 1 liter of water to a boil with the paste and season with soy sauce and sugar. Add the Chinese cabbage and spring onions and bring to a boil briefly. Finally, add the noodles and heat them into the soup. Season the soup with chili powder and serve garnished with chopped peanuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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