Clear Noodle Soup

[DJ Moore]

Would like recipe, please?

I have been on Thaivisa now for a week or two, and just came across this Thai food forum.

Since I will be resuming going back and forth to Thailand from a long sabbatical. I will find out in January how to whip up one of my favorite soup dishes from Thailand.

In the mean time, can anyone assist with the recipe of the Thai Clear Noodle soup I love so much.

I remember meatballs, chicken I think, scrimp and of course clear noodles.

Appreciate it..................... DJM

[Nickerelastic]

I find your blue font difficult to read

[DJ Moore]

I find your blue font difficult to read

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Nickerelastic, with all my post, that's the first time I heard that. Especially since it's utilizing the tool box here on Thaivisa. Sorry it's difficult for you...DJM

[Nickerelastic]

All 29 posts

Perhaps I'm in the minority

[DJ Moore]

All 29 posts

Perhaps I'm in the minority

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As you can see I soften it up by not using the bold font. Funny though, to me this is more difficult to read. LOL..........DJM

PS:: Now I wish someone could help me with the recipe.

[Nickerelastic]

Type your request in a font and colour that all can read.

[BambinA]

Thai Noodle soup

Soup stock:

1+ lb. pork bones

2 quarts water

1 tsp. sea salt

1/2 tsp. ground white pepper

1/4 cup cilantro roots (or substitute with bottom stems), bruised with the side of a cleaver

garlic oil

fry chopped garlic in hot oil over medium heat until browned and crisped.

method

cooked noodle (egg noodle or rice noodle)in boiled water till soft and welldone rinse all water

cooked meat ball / pork ball / fish ball or other meat u prefer in boild water

cooked mean spout in boiled water (1-2 mins) (if you use

all are in bowl , add soup

topping with dash of ground white pepper, some garlic oil with garlic pieces ,chopped coriander and chopped green onion

add taste with vinagar ,sugar and fish sauce

[Nickerelastic]

Bambi you star!

[chownah]

Thai Noodle  soup

Soup stock:

1+ lb. pork bones

2 quarts water

1 tsp. sea salt

1/2 tsp. ground white pepper

1/4 cup cilantro roots (or substitute with bottom stems), bruised with the side of a cleaver

garlic oil

fry chopped garlic in hot oil over medium heat until browned and crisped.

method

cooked noodle (egg noodle or rice noodle)in boiled water  till soft and  welldone  rinse all water

cooked meat ball / pork ball / fish ball or other meat u prefer in boild water

cooked mean spout in boiled water (1-2 mins)  (if  you use

all are in bowl ,  add soup

topping with dash of ground white pepper, some garlic oil with garlic pieces ,chopped coriander and chopped green onion

add taste with vinagar ,sugar and  fish sauce

<{POST_SNAPBACK}>

Bambina, I think he wants a recipe for woon sen soup and you've called out egg or rice noodles. Could he use the same recipe for the broth and just use the woon sen noodles? or would you use a different broth for woon sen? I think woon sen is called 'glass noodles' in English...in the US we called it 'bean threads'. Since he likes woon sen maybe you could post a recipe for yam woon sen since most people who like woon sen soup also like the yam woon sen. Also, I would warn him that woon sen cooks very quickly...isn't that right?

[BambinA]

Bambina, I think he wants a recipe for woon sen soup and you've called out egg or rice noodles.  Could he use the same recipe for the broth and just use the woon sen noodles?  or would you use a different broth for woon sen?  I think woon sen is called 'glass noodles' in English...in the US we called it 'bean threads'.  Since he likes woon sen maybe you could post a recipe for yam woon sen since most people who like woon sen soup also like the yam woon sen.  Also, I would warn him that woon sen cooks very quickly...isn't that right?

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ohh for Woon Sen ( Glass Noodle) it the same way to do (same soup), but before cook "Woon Sen" you have to soak glass noodles in water for 5-10 minutes; drain. cut noodles, using crisscross cuts (otherwise noodles will be too long and difficult to eat),

and yes.. nature of woon sen is soft ..so dont cooked it too long .Cook in boiling water for 1 minute. Drain and chill under running water. Drain again and

after read this thread.. i thought the OP mean "Guey Teaw Look Chin Num Sai"

( noodle , rice noodle with meat ball and clear soup)

[BambinA]

Glass Noodle Soup (Gaeng Joot Woon Sen)

This light soup 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.

2 tbs vegetable oil (not olive 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 pork, formed into 10-12 balls

1 Tblsp. fish sauce, Golden Boy brand preferred

1 Tblsp. light soy sauce (Dragonfly brand)

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

In a medium saucepan, heat the oil until a light haze appears. Add the garlic. Fry 30 seconds. Add the soup stock or water and bring to a boil over high heat. Add the balls of minced pork and cook for a one minute. Add the noodles and stir thoroughly. Add the fish sauce, soy sauce, sugar, mushrooms, and white pepper. By this time the meat should be cooked through. Remove from heat and pour into bowl. Garnish with the spring onion. Season to taste with fish sauce. Serves 3-4.

from Temple of TH

= = = = = = =

Gaeng Jut Woon-Sen Sai Gai

Thai Chicken Soup with glass noodles

Ingredients

1 tablespoon coarsely chopped fresh garlic

1 tablespoon coarsely chopped fresh ginger

1 pint of chicken stock (approximately)

1 teaspoon preserved cabbage

1/4 lb chicken cut into bite sized pieces

2 ounces Woon-Sen (vermicelli)

1-2 tablespoons of fish sauce - nam pla

1-2 tablespoons of thin soy sauce

palm sugar to taste (about half a teaspoon should be sufficient)

1/2 cup of shitake mushrooms

1 small onion - hua hom, coarsely chopped

1 teaspoon freshly ground black pepper

2-3 green onions, sliced lengthwise as garnish

1 teaspoon chopped coriander leaves as garnish.

Method

1. Soak the Woon-Sen in water at room temperature for about 10 minutes to soften it

2. drain it thoroughly

3. Heat a little oil in a wok and stir fry the onion, garlic and ginger briefly

4. In a saucepan add the preserved cabbage to a pint of stock and bring it to a gentle boil.

5. Briefly stir fry the chicken to seal it, then transfer the chicken and onion, garlic and ginger to the stock.

6. Add the remaining ingredients, except the garnish and the Woon-Sen, and simmer until the chicken is just about cooked through.

7. Increase the heat to bring the pan to a rolling boil

8. add the noodles, and immediately turn the heat off.

Pour the soup into a serving tureen, sprinkle with the garnish.

from simple-thai

Note

that there are two types of soup in Thai cuisine: one type the Toms (tom kha gai, tom yam etc) are designed to be eaten with a meal. The other style, known collectively as Kwit-Teow Nam (pronounced roughly "gw-eye-tee-ow nam") or "wet noodle dishes", are a popular form of fast food in Thailand. They form a full meal and are regularly eaten for everything from breakfast to early dinner, This gaeng jut is a Kwit-Teow Nam style "luncheon" dish. In parallel with the Kwit-Teow Nam dishes there is a wide range of Kwit-Teow Haeng (dry noodles) dishes

Edited August 29, 2005 by BambinA

[Totster]

Just for information... Ba Mee Naam is my favorite, closely followed by Sen Lek Naam..

totster

[wonder]

I find your blue font difficult to read

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I find your new avatar difficult to see