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Add a photoServings: 4
Ingredients
- 1 Tbsp. coarsely-minced fresh garlic
- 1 Tbsp. coarsely-minced fresh ginger
- 1 pt chicken stock - (appoximately)
- 1 tsp preserved cabbage
- 1/4 lb chicken cut bite size
- 2 ounce wunsen (vermicelli)
- 1 Tbsp. fish sauce - (to 2 tbspns)
- 1 Tbsp. light soy sauce - (to 2 tbspns)
- Â Â Palm sugar to taste,
- Â Â (abt 1/2 tspn should be sufficient)
- 1/2 c. sliced mushrooms - (shitake is traditional but western button mushrooms are fine)
- 1 sm onion coarsely minced
- 1 tsp freshly-grnd black pepper
- 3 x spring onions/green onions/scallions sliced lengthwise
- 1 tsp minced coriander leaves
Directions
- Soak the wunsen in water at room temperature for about 10 min to soften it, then drain it thoroughly. Heat a little oil in a wok and stir-fry the onion, garlic and ginger briefly.
- In a saucepan add in the preserved cabbage to a pint of stock and bring it to a gentle boil. Briefly stir-fry the chicken to seal it, then transfer the chicken and onion, garlic and ginger to the stock.
- Add in the remaining ingredients, except the garnish and the wunsen, and simmer till the chicken is just about cooked through. Increase the heat to bring the pan to a rolling boil, add in the noodles, and immediately turn the heat off.
- Pour the soup into a serving turine, sprinkle with the garnish. Each diner should have a bowl with some steamed Thai jasmine rice. Traditionally each takes a spoon of soup from the communal serving bowl, picks up a little rice and then eats it. You may prefer to ladle portions of soup over the diner's rice bowls.
- The quantities above make about sufficient for 4 people for a light lunch.
- Normal table condiments would be chilies in fish sauce (prik nam pla), chili pwdr and sugar. We also recommend you serve with a few drops of dark sweet soy sauce.
- This recipe yields 4 servings.
- Comments: This uses the light semi-transparent vermicelli style noodles known as wunsen in Thai. Note which there are two types of soup in Thai cuisine: one type the Toms (tom kha gai, tom yam etc) are designed to be eaten with a meal. The other style, known collectively as kuiteao nam (pronounced roughly "gw-eye-tee-ow nam") or possibly "wet noodle dishes", are a popular form of fast food in Thailand. They form a full meal and are regularly eaten for everything from breakfast to early dinner. This kaeng djuut is a kuiteao nam style "luncheon" dish. In parallel with the kuiteao nam dishes there is a wide range of kuiteao haeng (dry noodles) dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 69 | |
| Calories from Fat 28 | 41% |
| Total Fat 3.17g | 4% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 776mg | 32% |
| Potassium 239mg | 7% |
| Total Carbs 4.33g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.88g | 1% |
| Protein 5.94g | 10% |
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