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2–4
Medium
By Ken Hom
Published 2001
Here we have a classic Chinese soup that Thailand has made its own. The Chinese provenance is unmistakable; my Cantonese ancestry stirs within me whenever I enjoy this dish in Thailand, but I recognize and appreciate the Thai influence. This soup is a savoury and satisfying treat.
Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and cut into
Soak the mushrooms in warm water for 20 minu