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Thai Noodle Soup with Shrimps

Submitted by CookingWithDorus this is a delightfully fragrant and light Thai soup. Stick to this recipe for an authentic taste of Thailand.

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Thai Noodle and Shrimp Soup

INGREDIENTS                         

150g / 5oz of dried noodles
150g / 5oz of cooked and peeled shrimps
175g / 6oz Pak Choi
100g / 3½oz Shiitake mushrooms
100g / 3½oz carrots
Half a medium onion
1 Spanish pepper (hot). One could also use chilli peppers or madame jeanette peppers (these are hotter).
2 cloves of garlic
1 lime
1 handful of coriander leaves
3 lemon leaves (or optionally a piece of lime peel)
1 litre / 1.75 pints vegetable bouillon
3cm / 1in stem of fresh ginger
1 tablespoon fish sauce
2 tablespoons light soy sauce
1 tablespoon of olive oil
Salt to your taste

PREPARATION TIME

: 15 minutes

COOKING TIME

: 15 minutes

DIFFICULTY LEVEL

: Easy

FREEZE

? No

SERVINGS

: Two

COOKING EQUIPMENT

: Large wok or frying pan, pan for cooking the noodles.

PREPARATION

Make the bouillon using bouillon cubes and hot water.
Cook the noodles according to the instructions printed on the packing of the product but shorten the cooking time by 30 seconds.
Slice the onion (to half rings).
Slice the garlic.
Cut the carrot julienne (i.e. into thin sticks).
Slice the mushrooms.
Cut the pepper into strips.
Cut the pak choi into pieces of 1-2 centimetres.
Chop the coriander leaves.
Cut the lime into two halves. Cut one of the two halves into two pieces and leave the other half intact.

COOK'S NOTES FOR THAI NOODLE SOUP WITH SHRIMPS

Two snippets of advice from CookingWithDorus for cooking this soup. Firstly, don't overcook the vegetables, they should retain a slightly crunchy texture. The second word of advice is to use the best quality noodles you can find, Japanese Soba Noodles are recommended if you can find them.

Pak Choi is from the cabbage family of vegetables. When selecting Pak Choi choose the smaller ones because they will be crisper than the larger ones.

RECIPE INSTRUCTIONS

STEP 1

Add the ginger and lemon leaves to the hot bouillon and simmer for 15 minutes. Remove the lemon leaves and ginger and add the soy sauce and fish sauce.

STEP 2

Five minutes or so before the bouillon has completed simmering, fry the vegetables. Add a tablespoon of sunflower oil to the wok / frying pan then:
Fry the onion for 1½ minutes. Add pepper and garlic and fry these for 1 minute. Add mushrooms and fry these for 1½ minutes. Add carrots and fry these for 1 minute.

STEP 3

Add bouillon and shrimps and bring to boiling point.

Add pak choi pieces and cook these for a short time (1 minute maximum).

Squeeze half the lime into the soup. Add salt to taste.

Add the noodles and heat these in the soup for 30 seconds or so until warmed through.

Add the coriander and serve the soup with a lime quarter in each serving

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Copyright 2006 - 17 David Marks. All rights reserved.