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Meats, Seafood Thai Soup 4 Servings

INGREDIENTS

8 oz Ground pork
1 T Chopped garlic
4 c Soup stock
2 oz Wunsen, cellophane
noodles soaked in warm
water for about 15
minutes
1/4 c Fish sauce
1 c Sliced phak bung, swamp
cabbage ordinary
cabbage
or kale will do as a
replacement
2 Spring onions, green
onions/scallions thinly
sliced including the
green
segment
1/4 c Phak chi, whole coriander
plant – including the
root chopped
1 t Prik Thai, about ground
black pepper
1 T Fish sauce
1 T Maggi sauce
1 T Minced garlic
1 t Prik Thai, ground black
pepper
1 t Rice flour, or cornstarch

INSTRUCTIONS

Date: Sat, 16 Mar 1996 08:41:21 -0500  From: The Meades
<kmeade@ids2.idsonline.com> (by way of If ever there  was a subject
close to my heart (well, my stomach is close to my  heart -- especially
when I overeat), it is noodle soups. I guess that  I eat a noodle soup
or stir fried noodle dish about 8 times a week,  and the repeat cycle
is about 3 months. However, they have a nasty  tendency to read rather
repetitively: the techniques and basic  principles involved come down
to 4 or 5 "signature" dishes, of which  this is one.  When a soup is
described as a "yam", it means that everything is just  tossed into the
stock as it simmers. This soup is also sometimes  called Kaeng Jued
Wunsen (Kaeng Jued implies a rather bland soup --  by Thai standards!).
This can be made with a variety of ingredients, but the most
interesting are probably pork (as here), beef, chicken, shrimp, meat
balls, fish balls, shrimp balls, or "monkey balls" (a mixed meat ball
~ not actually made from monkey meat!), or one of the various Thai
sausages, as well as vegetarian options (for a quick veggie variation
try marinating some tofu in dark sweet soy sauce for about 3 hours  and
then using that instead of the pork).  Maggi sauce is a dark (nearly
black) sauce made by the Maggi  corporation, and widely available...
Method: Mix the marinade ingredients, mix with the ground pork, and
make the pork into small meat balls, then set aside and leave to
marinate for 3 or 4 hours.  Soak and drain the noodles.  Bring the
stock to a boil and add all the ingredients except the  noodles, and
continue to boil until the meatballs are cooked through,  when they
will float.  Remove from the heat, pour into a serving bowl and add the
noodles  (note the immersion in the near boiling soup is enough to cook
the  noodles).  Serve with the usual Thai table condiments (nam pla
prik [chilies in  fish sauce], prik dong [chilies in vinegar], sugar,
prik phom [ground  chilies], and ground peanuts. Colonel Ian F.
Khuntilanont-Philpott  Systems Engineering, Vongchavalitkul University,
Korat 30000, Thailand  CHILE-HEADS DIGEST V2 #270  From Glen Hosey's
Recipe Collection Program, hosey@erols.com Posted to  MM-Recipes Digest
V3 #239  Date: Mon, 02 Sep 1996 12:02:26 -0400  From: Walt Gray
<waltgray@mnsinc.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 377
Calories From Fat: 233
Total Fat: 25.8g
Cholesterol: 44.6mg
Sodium: 733.6mg
Potassium: 826.3mg
Carbohydrates: 21.3g
Fiber: 5.4g
Sugar: 8.8g
Protein: 15.8g


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