Rice noodle soup

INGREDIENTS:

400grams cooked rice noodles
6 small red chillies
1 stalk lemongrass cut into medium size
3 kaffir lemon leaves
A small piece of galangal, sliced
3 tbsp evaporated milk
2- 3tbsp Thai chilli jam(Nam phrik Pao)
1/4 cup lime juice
3tbsp soya sauce
1/2tbsp granulated sugar
Some bean sprouts
Some fried tofu (fried in garlic)
Some straws or button mushrooms
Some sliced cherry tomatoes(optional)
A pinch of pepper
Coriander, sliced lemons and chilli powder to serve

INSTRUCTIONS:

1. Use a mortar and pestle to lightly pound the chillies and set them aside for later.

2. Boil 4 cups of water, lemongrass, galangal and kaffir lime leaves in a pot over high heat. Let it simmer for 2-3 minutes once boiled - to infuse the flavours.

3. Add the evaporated milk and Thai chilli jam. Stir until all the ingredients have dissolved and are well combined.

4. Add the bean sprouts, fried tofu, tomatoes, mushrooms and chillies. Allow this to simmer for 2-3 minutes.

5. Turn off the heat and add the soya sauce, lime juice and sugar. You can adjust the quantity of these toppings depending on your preferences. The flavour should be tangy, salty and spicy.

Let this sit in the pot for 3-5 minutes.

7. Serve and Enjoy!

**Recommendation: Have this with Thai style Fried Egg!

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Rice noodle soup

INGREDIENTS:

400grams cooked rice noodles

6 small red chillies

1 stalk lemongrass cut into medium size

3 kaffir lemon leaves

A small piece of galangal, sliced

3 tbsp evaporated milk

2- 3tbsp Thai chilli jam(Nam phrik Pao)

1/4 cup lime juice

3tbsp soya sauce

1/2tbsp granulated sugar

Some bean sprouts

Some fried tofu (fried in garlic)

Some straws or button mushrooms

Some sliced cherry tomatoes(optional)

A pinch of pepper

Coriander, sliced lemons and chilli powder to serve

INSTRUCTIONS:

1. Use a mortar and pestle to lightly pound the chillies and set them aside for later.

2. Boil 4 cups of water, lemongrass, galangal and kaffir lime leaves in a pot over high heat. Let it simmer for 2-3 minutes once boiled - to infuse the flavours.

3. Add the evaporated milk and Thai chilli jam. Stir until all the ingredients have dissolved and are well combined.

4. Add the bean sprouts, fried tofu, tomatoes, mushrooms and chillies. Allow this to simmer for 2-3 minutes.

5. Turn off the heat and add the soya sauce, lime juice and sugar. You can adjust the quantity of these toppings depending on your preferences. The flavour should be tangy, salty and spicy.

Let this sit in the pot for 3-5 minutes.

7. Serve and Enjoy!

**Recommendation: Have this with Thai style Fried Egg!

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Rice noodle soup

INGREDIENTS:

​

400grams cooked rice noodles

6 small red chillies

1 stalk lemongrass cut into medium size

3 kaffir lemon leaves

A small piece of galangal, sliced

3 tbsp evaporated milk

2- 3tbsp Thai chilli jam(Nam phrik Pao)

1/4 cup lime juice

3tbsp soya sauce

1/2tbsp granulated sugar

Some bean sprouts

Some fried tofu (fried in garlic)

Some straws or button mushrooms

Some sliced cherry tomatoes(optional)

A pinch of pepper

Coriander, sliced lemons and chilli powder to serve

INSTRUCTIONS:

​

1. Use a mortar and pestle to lightly pound the chillies and set them aside for later.

​

2. Boil 4 cups of water, lemongrass, galangal and kaffir lime leaves in a pot over high heat. Let it simmer for 2-3 minutes once boiled - to infuse the flavours.

​

3. Add the evaporated milk and Thai chilli jam. Stir until all the ingredients have dissolved and are well combined.

​

4. Add the bean sprouts, fried tofu, tomatoes, mushrooms and chillies. Allow this to simmer for 2-3 minutes.

5. Turn off the heat and add the soya sauce, lime juice and sugar. You can adjust the quantity of these toppings depending on your preferences. The flavour should be tangy, salty and spicy.

Let this sit in the pot for 3-5 minutes.

​

7. Serve and Enjoy!

​

**Recommendation: Have this with Thai style Fried Egg!

Subscribe