Thai glass noodle soup

March 13th, 2019 | main dishes

There is nothing better than a warming soup on rainy, cold winter days. Our grandmothers already knew that. This Thai-inspired variant is a nice alternative to the classic vegetable soup with meatballs, called “wedding soup” in the north of Germany. Incidentally, a Thai glass noodle soup always tastes good, even on warm, sunny days…

I always have broth in the freezer, whether on meat, chicken or vegetable basis. That’s why this delicious soup is ready and on the table in no time. Lemongrass, Kaffir lime, coriander and Thai chives give an exotic flavor, fish and soy sauce provide the right spice.

Thai glass noodle soup

(4 servings)

1.2 l meat or chicken broth, preferably homemade

1 stalk of lemongrass

squeeze with the knife handle

2 Kaffir lime leaves, fresh or dried

1 pc ginger root (2 cm)

boil broth with lemongrass, lime leaves and ginger root, remove from heat, allow to steep

100 g glass noodles

soak for 15 minutes in warm water, then strain into a sieve and cut into bite-sized pieces with scissors

400 g minced pork

6-8 TS of soy sauce

pepper from the grinder

marinate mince with soy sauce and pepper for about 10 minutes

2 TS of garlic, chopped

2 TS neutral oil (eg rapeseed oil)

roast garlic in a mild heat until golden (do not let it get dark, then it will taste bitter), remove from heat

bring the broth back to the boil, remove lemongrass, Kaffir lime leaves and ginger, add the pork mince in the form of dumplings and let it simmer over a low heat

4 TS fish sauce

pepper from the grinder

season the soup

4 stems Thai coriander, roughly cut

4 stems Thai chive, cut

serve garnished with coriander, chives and garlic

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