Thai Glass Noodle Soup - JFC International
Soup / Thai, 3
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Cooking tools:
- Mortar and pestle
- Mixing bowl
- Dutch oven
- Stockpot
- Stove
- Measuring spoon
- Chef's knife
- Cutting board
- Ladle
- Spoon
- Kitchen shears
Ingredients
- 3 garlic cloves, roughly chopped
- 2 shallots, roughly chopped
- 2 red chilies, roughly chopped
- 3 coriander roots, roughly chopped
- 3 1/2 ounces peeled and deveined shrimp, half finely minced, half coarsely chopped
- 8 1/2 ounces ground chicken
- 1 Tbsp. white pepper
- 1 Tbsp. Dynasty Fish Sauce
- 1 Tbsp. Kikkoman Soy Sauce
- 1 tsp Dynasty sesame oil
- 3 red chilies, roughly chopped
- 2–3 shallots, thinly sliced
- 1 lemongrass stalk, outer tough layers removed and finely minced
- 3 kaffir lime leaves, destemmed and finely minced
- 2 Tbsp. canola oil
- 5 cups water
- 1 1/2 Tbsp. Kikkoman Soy Sauce
- ½ tsp white pepper
- ½ tsp kosher salt
- ½ tsp Thai chili powder
- 4 ounces Dynasty Saifun Bean Threads, prepared according to package instructions
- ¼ cup roughly chopped coriander
- 2 green onions, cut into 1.5-inch pieces
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