Noodle Soup

Penn's Thai Noodle Soup · Gwithieow

Thai chicken soup. Authentic comfort food.

• 200g Thai Gold Rice Noodles (equivalent to a half pack)
• 200g meat / seafood / tofu
• 1 teaspoon Thai Gold Fish Sauce
• 1 clove garlic, finely chopped
• 1 teaspoon raw sugar (optional)
• 250ml chicken stock
• 1 teaspoon Thai Gold Light Soy Sauce
• 1 medium onion, chopped
• 1 root of fresh ginger, sliced

For Garnish:

• 25g fresh bean sprouts
• 3 stalks fresh coriander
• 3 stalks spring onion, finely chopped.
• 2 fresh red chillies, sliced.

1. Cook the rice noodles for 8 to 10 minutes and rinse with cold water
2. Add 500ml water to a saucepan, add ginger and garlic, boil for 10 minutes.
3. Reduce the heat to a simmer.
4. Add the meat, sugar, fish sauce, light soy sauce and stock and cook for five minutes.
5. Serve in a large soup bowl, about half full
6. Add the rice noodles to the soup bowl
7. Garnish and serve
8. Noodle soup is a standard lunch dish in Thailand.

• Hot or not? Not hot at all, add dried crushed chilies to spice up according to taste.
• Variation: The best meat is probably chicken drumsticks, the longer you can leave this soup simmer the better the flavour.