Ingredients for Thai Noodle Soup
- Sunflower Oil
- Garlic Clove
- 1 teaspoon shrimp paste
- Lemongrass
- 4 kaffir lime leaves
- 4 cups chicken stock
- Medium Egg Noodles
- Thai Fish Sauce
- Lime
- Hot Red Pepper
- Light Brown Sugar
- Fresh Spinach
- Fresh Cilantro Leaves
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How to Make Thai Noodle Soup
- Heat the vegetable oil in a large saucepan over medium heat.
- Add the minced garlic and shrimp paste and fry gently for 1 minute, stirring frequently, until fragrant.
- Meanwhile, lightly crush the lemongrass stalks with a rolling pin or the blade of a large knife.
- Add the crushed lemongrass, kaffir lime leaves, and chicken stock to the saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
- While the broth simmers, cook the egg noodles according to package directions. Usually, this involves bringing a separate pot of water to a boil, adding the noodles, and cooking until al dente. Drain well.
- To refine the soup, strain the stock through a fine-mesh sieve into a clean bowl to remove solids. Return the strained broth to the saucepan.
- Stir in the fish sauce, lime juice, sliced red chilies, and sugar. Simmer for 3 minutes.
- Add the cooked egg noodles and spinach or pak choi to the soup. Simmer for 30 seconds, or until the greens are wilted.
- Ladle the soup into bowls, dividing the noodles equally. Garnish with fresh cilantro leaves and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
14g
Fat
3g
Carbs
3g
