Soup Garnishes

Preparation info

  • Difficulty


Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About


  • 1 lb. (454 g.) Rice noodles, fresh ribbon style, about ¼ inch (0.6 cm.) (1.3 cm.) wide (kway teow), store bought or homemade
  • ½ lb. (227 g.) Small shrimp, shell-on
  • ½ lb. (227 g.) Chinese greens such as Choy Sum
  • 2 Scallions, chopped


  1. Soak noodles in lukewarm water 10 minutes, drain; peel apart into individual strands. Poach shrimp in chicken broth until just cooked; peel, devein and halve lengthwise.
  2. Blanch whole bunches of choy sum in boiling water; transfer to a bowl of ice water for 30 seconds, squeeze dry, and cut into 2 to 3-inch pieces (5 to 7 cm.).