Thai Recipe of the Month

Recipe of the Month March 2010

Glass Noodle Soup with Soft Tofu

Ingredients

1/3 cup dried glass noodles
¼ cup minced pork
¼ cup chopped fresh shrimp
1/2 fresh bean curd (soft tofu) cut bite-size
¼ cup white cabbage cut into bite-size-pieces
½ cup fresh oyster or straw mushrooms (any mushrooms) cut bite-size
½ cup fresh (or dried and soaked) jelly mushrooms cut bite-size
2 dried black mushrooms cut bite-size
2 tbsp. chopped coriander (cilantro) leaves
1 tbsp. chopped celery (optional)
2 tbsp. chopped spring onion (scallions)
1 tsp. soy sauce
1 tsp. fish sauce
½ tsp. cane sugar
¼ tsp. black or white pepper powder
2 tsp. deep fried dried garlic in oil
2 cups vegetable or mushroom stock

Preparation

Wash the black mushrooms in hot water and soak them in room temperature water until soft (about 1 hour).
In a mixing bowl put the minced pork, fresh chopped shrimp, ¼ tsp. ground pepper, and deep fried garlic. Mix well, and compact the mixture into small balls (about 1 inch diameter.)
In a pot, bring the stock to a boil. Add the pork and shrimp balls and boil about 20 seconds.
Add the mushrooms, cabbage and boil for about 1 minute.
Add the glass noodles and tofu. Boil briefly and add the fish sauce, soy sauce, deep fried garlic in oil, pepper, coriander leaves, celery and spring onion. Boil briefly and serve hot garnished with the coriander leaves.