Thai-Style Rice Noodles in Soup

Name: Thai-Style Rice Noodles in Soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 2-4
Cuisine: China
Ingredients: 1.2 litres(2 pints) home-made chicken or vegetarian stock or quality store-bought fresh stock; 175g (6 oz) flat dried rice noodles, rice vermicelli or rice sticks; 1 tablespoon lime juice; 1 tablespoon light soy sauce; 2 teaspoons sugar; 2 fresh red chillies, seeded and shredded; handful fresh coriander sprigs; 3 tablespoons finely chopped spring onions; 175g (6 oz) fresh beansprouts; 3 tablespoons coarsely chopped garlic; 1 tablespoon groundnut (peanut) oil; salt, to taste

Preparation info

Serves
2-4

Difficulty
Easy
Ready in
40 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

This mouth-watering, satisfying Thai-inspired soup is not only healthy but a meal in itself. Its distinctive, delicious taste will appeal even to inveterate meat eaters. Use vegetarian stock if you want to make this dish completely vegetarian.

Ingredients

175g (6 oz) flat dried rice noodles, rice vermicelli or rice sticks
1.2 lit

Asia
China
Soup

Method

Soak the rice noodles in a bowl of hot water for 25 Minutes. When soft, drain well in a colander or sieve and set aside. Discard the water.
Bring the stock to simmering point in a large saucepan. Add the salt, soy sauce, lime juice, chillies and sugar. Continue to simmer for 10 Minutes.
Then add the rice noodles and simmer for another 2 Minutes.