Free Recipe Fragrant Noodle Soup (Ken Hom)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Fragrant Noodle Soup (Ken Hom) Recipe
1/2 lb Egg noodles; dried or fresh
1 qt Chicken stock; or vegetable
-stock
2 tb Scallions; finely chopped
1 tb Fresh coriander; finely
-chopped
1/2 c Celery; finely chopped
2 ts Sesame oil
1 tb Chili oil
1 tb Fish sauce; (nam pla)
1 tb Fresh lime juice
1 tb Soy sauce
2 ts Sugar
Fragrant Noodle Soup (Ken Hom) Preparation
INTRO: *Serves 2 to 4. Egg noodles are a simple and comforting food, plain, homey, nutritious, and satisfying. Combined with soup, their virtues are magnified and when we add a touch of Southeast Asian zest – lime juice and fish sauce – the result is a wholesome soup that can serve as a light lunch for two or as a soup starter for any meal. PREP: If you are using fresh noodles, blanch them for 3 to 5 minutes in a large pan of boiling water, then immerse in cold water. If you are using dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, cool in cold water until required. Put the stock into a pot and bring it to a simmer. Add the rest of the ingredients and simmer for 5 minutes. Drain the noodles and add them to the soup. Bring the soup back to simmering and serve at once. PER SERVING: 328CAL, 10.0G fat (27.7% cff); 45.7G carb. Source: Asian Vegetarian Feast (HardCover 1988) by Ken Hom. William Morrow and Company, Inc. New York. ISBN: 0-688-07753-6. Reprint: trade paper 1997. dec 1997 kitpatH and Buster Recipe by: Asian Vegetarian Feast (1988) Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Jul 08, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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