My youngest sister is currently traveling through Thailand and has been posting pictures of some of the wonderful Thai dishes she has been eating, naturally that made me jealous so I had to make something Thai for myself.
My favourite thing about Thai food is it is fresh and spicy. Thai noodle soup is one of the easiest dishes you can make, plus if you make enough broth then you will always have the base on hand whenever you want to make soup. The most important aspect of this recipe is the broth where most of the flavour is contained.
Although you can use a store bough carton of stock and add in the essential Thai ingredients I recommend making the stock from scratch. Home made broth really enhances the freshness of the soup and can be adapted to your preferences, like I prefer a spicier broth and no salt added.
I made my broth with prawns as I was going to throw them into the soup but this is not necessary and the broth can be made with just vegetables and herbs or chicken can replace the prawns in the broth and then be added to the finish dish. Also, if possible make the broth a day ahead of time and let it sit in the refrigerator to really meld the flavours together, this is necessary but it really makes a difference.
The fresher the ingredients the better however some of the ingredients may be hard to find fresh. I was unable to find fresh galangal but had dried galangal, I also used dried chilies instead of fresh, I was not happy with the fresh ones at the store. For the noodles I went with wide rice noodles, these are gluten free and perfect for this soup as they have very little flavour themselves but really pick up the flavours from the broth.
The last step to make the perfect Thai noodle soup are the vegetables and protein. As I said above I went with prawns but practically any type of protein will work, chicken, tofu, pork, chickpeas, salmon, beef, etc. Vegetables can also vary I went with carrots, peppers and mushrooms all of which are often found in Thai cooking.
For some added spiciness (not that it really needed it as I found out once I started eating) I had some siracha and chilli oil on hand. That is pretty much all that is needed to make this soup.I am going to have to make this again very soon as I already am craving another bowl and with the weather being chilly it will be the perfect pick-me-up.
- 1 Onion, roughly chopped
- 1 Thumb size piece ginger, peeled and rough chopped
- 3-4 Stems lemongrass
- 3 Cloves garlic, whole and smashed
- 1-2 Tsp sesame oil
- 8 Cups water
- 2 tsp fish sauce
- 5-6 keffir lime leaves
- ½ Cup sliced galangal
- 2-3 Red chilies, sliced
- 1 Cup prawns
- 1 Tsp peppercorns
- 2 Cups rice noodles
- 5 Mushrooms, sliced
- 1 Cup carrots, julienne
- 1 Bell pepper, julienne
- Red chilli flakes (optional)
- Chilli oil (optional)
- Siracha (optional)
- Slice off the ends and tops of the lemongrass and remove the first layer of the stem. With the back of a knife gently bruise the lemongrass, then cut into large pieces.
- Add all ingredients except for noodles, carrots, peppers, and mushrooms to a large pot, I put the prawns inside some cheese cloth this will make it easier to remove once strained. Bring to a boil and then turn heat down to a simmer. Simmer covered for 45 minutes.
- Once broth has simmered strain liquids into large container and place in refrigerator covered to cool overnight. Remove prawns from cheesecloth and store in refrigerator until ready to use, the other ingredients can be discarded.
- Once ready to make the noodle soup take some rice noodles and place in a bowl.
- Heat up broth on medium heat and pour over noodle. Add prawns and vegetables. Top with chili flakes and serve alongside condiments if you want some more spice.
- Broth will keep one week in refrigerator or 3 months in the freezer.