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Recipe for :

Gaeng Juet Woon Sen - Thai Mung Bean Noodle Soup

This recipes comes from the Temple of Thai web site. This is how the site is described:

Convenient online shopping for Thai food - shop for 100's of exotic ingredients like curry, tamarind paste, coconut milk, and fish sauce. Find fresh items including chili peppers, lemon grass, and kaffir lime leaf.

Discover authentic Asian cookware: sticky rice steamers, granite stone mortar and pestles, and cast iron kanom krok pans. Check out imported cookbooks offering recipes ranging from introductory to advanced levels.

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This light soup often accompanies a spicy curry to cool the diner's palate. Prepare this soup to make your Thai meal more authentic.

Ingredients

2 tbsp oil
2 garlic cloves, crushed
2 cups chicken stock or water
2 oz mung bean noodles (soaked for 10 minutes in cold water to soften and drained)
4 oz ground pork, formed into 10-12 balls
1 tbsp fish sauce
1 tbsp light soy sauce
1/4 tsp sugar
4 - 5 pieces of dried mushroom (soaked for 10 minutes in cold water to soften) drained and coarsely chopped(optional)
1/2 tsp ground white pepper
1 spring onion/scallion, green part only, slivered lengthways

Method

  • In a medium saucepan, heat the oil until a light haze appears. Add the garlic. Fry 30 seconds.
  • Add the soup stock or water and bring to a boil over high heat.
  • Add the balls of minced pork and cook for a one minute.
  • Add the noodles and stir thoroughly.
  • Add the fish sauce, soy sauce, sugar, mushrooms and white pepper. (By this time the meat should be cooked through).
  • Remove from heat and pour into bowl.
  • Garnish with the spring onion.
  • Season to taste with fish sauce.

Serves 3 - 4

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