Spicy Thai Noodle Soup Food

SPICY THAI NOODLE SOUP WITH SHRIMP

Steps:

• Combine the garlic, ginger, lemongrass and red chili paste into a blender. Roughly chop the red pepper, onion and garlic. Add it to the blender also. Blitz until a thick paste has formed.
• Heat a large saucepan over a medium-high heat, add the coconut or vegetable oil. Fry the paste for a couple of minutes, until fragrant.
• Add the chicken broth and coconut milk and bring to a boil, Reduce heat and simmer for five minutes
• While the soup base is cooking peel and devein shrimp. Slice in half.
• Add the shrimp and fish sauce to the soup base, simmer for an additional five minutes.
• While the soup is simmering, cook your noodles (enough for 4 servings). Cooking the noodles according to the package directions. Divide the cooked noodles between four bowls.
• Season the soup to taste with a squeeze of lime juice.
• Divide between the bowls and top each one with fresh cilantro, slices of fresh chili, and spring onions. Serve immediately.

THAI SPICY CHICKEN NOODLE SOUP (EASY 15-MINUTE RECIPE)

Steps:

• In a large pot, heat the oil over medium heat. Add onion and bell pepper and cook for 4 minutes or until softened.
• Add garlic, ginger, and curry paste and cook for another minute until fragrant.
• Stir in the broth, coconut milk, fish sauce, and chicken. Bring to a boil.
• Add the noodles to the pot and allow them to sit for 3-4 minutes until softened.
• Stir in the lime juice. Serve immediately, topped with optional garnishes if using.

SPICY THAI NOODLE SOUP RECIPE

Steps:

• Heat up a pan and add the oil. Add in the ginger and garlic and stir-fry a little bit on a higher flame.
• Next, add the red curry paste and stir-fry for 2 minutes on high heat.
• Reduce heat, then pour in the coconut milk and follow suit with the broth.
• Season with fish sauce and the brown sugar. Mix the contents.
• Add the Noodles to the soup. Cook the noodles soft on medium heat.
• Keep your serving bowl ready and add as much cabbage and white sliced spring onion bulb as you like. *see Note
• Then add the cooked noodles over the raw veggies and pour the soup over everything.
• Garnish with the lime juice, red chili flakes, fresh green chilis, crushed peanuts, fresh cilantro to your liking.
• Serve and enjoy hot.

THAI SPICY NOODLE SOUP (VEGETARIAN, VEGAN, GF)

Steps:

• In a large pot, heat the oil over medium heat. Add garlic, ginger and curry paste and sauté for 2 minutes to release the curry's aromas.
• Stir in the broth, coconut milk and water. Bring to a boil.
• Add the rice noodles to the pot and allow them to sit for a few minutes until softened.
• Stir in the lime juice and serve immediately, topped with optional garnishes if using.

TAIWANESE SPICY BEEF NOODLE SOUP

Steps:

• Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
• Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
• Cook on Low for 8 to 9 hours.
• Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
• Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
• Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.

SPICY GINGER CHILI NOODLES

Steps:

• Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
• Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
• Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
• Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
• Garnish with sliced scallions and sriracha to taste.

SPICY NOODLE SOUP

Steps:

• Make spice paste:
• Preheat oven to 300°F.
• Wrap blacan tightly in a piece of foil and roast in middle of oven 10 minutes. Unwrap and cool. Discard tough outer leaves of lemongrass and trim root ends. Thinly slice lower 6 inches of stalks. Fold upper stalks into thirds and tie into a bundle with kitchen string. In 2 batches, purée blacan, sliced lemongrass, and remaining spice paste ingredients in a mini food processor until almost smooth.
• Make noodle soup:
• Soak bean-curd puffs in hot water in a bowl, weighted with another bowl of water to keep puffs immersed, 20 minutes. Squeeze as much water as possible from puffs and halve diagonally. While puffs soak, simmer chicken in stock in a saucepan, turning occasionally, until just cooked through, 12 to 15 minutes, and cool chicken in a bowl. Pour stock through a fine sieve into another bowl. Discard chicken skin and bones and shred or slice chicken. Blanch bean sprouts in a pot of boiling water 15 seconds and drain well.
• Heat oil in a 6- to 7-quart heavy pot over moderate heat until hot but not smoking and stir in spice paste. (Oil should be hot enough for spice paste to sizzle when added.) Cook, stirring constantly, until spice paste begins to stick to bottom of pot, 8 to 10 minutes. (Oil will separate out, and mixture will appear curdled. Paste will reduce and turn a shade darker; do not let brown.) Add coconut milk, sugar, stock, and lemongrass bundle and bring to a simmer, stirring. Stir in puffs and gently simmer 20 minutes. Stir in shrimp and simmer until just cooked through, 1 to 2 minutes. Stir in chicken and salt to taste.
• While laksa simmers, bring a large pot of water to a boil for noodles. If using fresh noodles, cook 1 minute and drain well, rinsing briefly under water if sticking occurs. If using dried noodles, cook according to package directions. Divide noodles, bean sprouts, shrimp, chicken, and puffs among 4 deep bowls and ladle laksa broth over.

THAI BEEF NOODLE SOUP - GWAYTIO NUEA NAM

Steps:

• Fry beef strips in the oil until browned, using a large soup pot.
• Remove the browned strips, leaving the oil and juice in the pot.
• Fry the garlic until golden, stirring to keep from burning.
• Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
• Add beef stock, black pepper, cinnamon, and fish sauce.
• Bring to a boil.
• Add noodles and return to a boil.
• Remove from heat and add bean sprouts.
• Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
• If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.

SPICY THAI BEEF-NOODLE SOUP

Steps:

• Using sharp scissors, cut noodles into 3 inch (7. 5 cm) pieces Heating oil in a medium saucepan over medium-high heat.
• Add white portion of onions, jalapenos and ginger and saute for 1 minute.
• Add beef and saute until browned all over, 3 minutes, stirring constantly.
• Add borth and soy sauce and bring mixture to a boil.
• Reduce heat to medium-low, partially cover and simmer 10 minutes (if neccessary, skim fat from the surface during cooking) Add noodles and peas and simmer until noodles are just tender, about 3 minutes.
• Remove from heat and add green portion of scallions, cilantro and pepper sauce.
• Serve hot.
• Yields about 1 cup per serving.