Wednesday, June 4, 2008

Dry Thai Noodle Soup

This started out as a bag of Bean Sprouts in the fridge. My then house mate Felicia decided to sautee them up with green beans, garlic, ginger, soy sauce and maple syrup. They were not bad at all, yet felt like they were missing something. I had always wanted to cook with Pad Thai noodles or Rice Noodles, so I decided to combine them into a soup.

Bean/Bean Sprout Mixture
Sauteed Onions (3x)
Handful of Sliced Mushrooms - Sauteed
Garlic (Handful of cloves)
Ginger -fresh is better, although in this I had a combination of Fresh and powder, to taste
Cayenne Pepper, Black Pepper, Soy Sauce to taste. I had no need for salt.
Soy-Ginger Broth from Trader Joe's
Small Package of Firm Tofu
10-12 leaves of fresh basil

Yields: 1 big ol' pot full

I cooked the Rice noodles, added the bean/sprout mixture, basil and the soup broth, then all of the other ingredients were sauteed together and added. I let it sit covered for about 4 hours. When I came back to it, all of the moisture had been absorbed by the vegetables and rice noodles, yielding a delicious dry soup. There is still something missing that I am sure an authentic Thai chef would be able to add, both in flavor and presentation. But for a Thursday night dinner not bad at all.

***About half the photos in this blog were taken by expert photographer Joe Saunders. Including this one. As I proceed I hope to attribute the proper photographer to the photos.

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