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Sunday, January 17, 2010

How to make Thai Glass Noodle Soup



This light Thai Glass Noodle soup is prepared with glass noodles (also known as mung bean noodles) often accompanies a spicy curry to cool the diner's palate. Prepare this soup to make your Thai meal more authentic.

Recipe for Thai Glass Noodle Soup
Ingredients for Thai Glass Noodle Soup Serves 3-4
  • 2 tbsp vegetable oil 
  • 2 garlic cloves, smashed with the side of a knife
  • 2 cups chicken stock or water
  • 2 oz. glass noodles soaked for 10 minutes in cold water to soften and drained
  • 4 oz. ground chicken, formed into 10-12 balls
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce 
  • 1/4 tsp sugar
  • 4-5 pieces of dried mushroom, soaked for 10 minutes in cold water to soften, drained and coarsely chopped (optional)
  • 1/2 tsp ground white pepper
  • 1 spring onion/scallion, green part only, slivered lengthways
Method:
  1. In a medium saucepan, heat the oil until a light haze appears. Add the garlic and fry for 30 seconds. 
  2. Add the soup stock or water and bring to a boil over high heat. Add the balls of minced chicken and cook for a one minute. 
  3. Add the noodles and stir thoroughly. Add the fish sauce, soy sauce, sugar, mushrooms, and white pepper. 
  4. By this time the meat should be cooked through. 
  5. Remove from heat and pour into bowl. Garnish with the spring onion. 
  6. Season to taste with fish sauce.
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