Thai Noodle Soup Recipe

Name: Thai Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons sunflower oil; 1 small garlic clove, chopped; ¼ teaspoon thai shrimp paste (blachan); 2 stalks lemongrass; 2 kaffir lime leaves or 1 strip of pared lime rind; 1 quart chicken stock; 3 ounces dried medium egg noodles; 2 tablespoons Thai fish sauce; 1 lime, juice only (about 2 tsp); 12 hot red pepper, seeded and finely chopped (medium-hot); ½ teaspoon light brown sugar; 2 ounces fresh spinach or 2 ounces pak choi, cut 1in wide strips; fresh cilantro leaves

Servings: persons

2 teaspoons sunflower oil
1 small garlic clove, chopped
¼ teaspoon thai shrimp paste (blachan)
2 stalks lemongrass
2 kaffir lime leaves or 1 strip of pared lime rind
1 quart chicken stock
3 ounces dried medium egg noodles
2 tablespoons Thai fish sauce
1 lime, juice only (about 2 tsp)
12 hot red pepper, seeded and finely chopped (medium-hot)
½ teaspoon light brown sugar
2 ounces fresh spinach or 2 ounces pak choi, cut 1in wide strips
fresh cilantro leaves

1
Heat the oil in a large saucepan.
2
Add the garlic and shrimp paste and fry gently over a medium heat for 1 minute.
3
Meanwhile, lightly crush the lemon grass stalks with a rolling pin or the blade of a large knife.
4
To make the soup add the lemon grass, kaffir lime leaves and chicken stock to the pan, bring to the boil and simmer for 10 minutes.
5
Meanwhile, drop the noodles into a pan of boiling water, remove from the heat and leave to soak for 4 minutes, before draining.
6
To refine the soup, strain the stock through a fine sieve into a bowl, return to the pan and add the fish sauce, lime juice, red chilli and sugar.
7
Simmer for 3 minutes.
8
Add the egg noodles and spinach, or pak choi and simmer for a further 30 seconds.
9
Finally, ladle into bowls, dividing the noodles equally between them and scatter over the cilantro leaves.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons sunflower oil, 1 small garlic clove, chopped, ¼ teaspoon thai shrimp paste (blachan), 2 stalks lemongrass, and more.

Yes, Thai Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Noodle Soup

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