This is one of those dishes that only comes to life on the plate, or in this case, in a bowl. Nothing fancy, something quick to prep during the week. The recipe makes 2 servings.
Ingredients:
Toppings:
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Detailed Guide
1. Prepare the soup
So…you might have noticed this time I am using an already prepared soup concentrate. Making this from scratch is a bit too complex for my mid-week meal and I was not yet able to beat the taste. The preparation is quite simple – boil the water with the paste and the coconut milk. If you do not favor the milk, it can be skipped, but it does add a lot of richness to the broth. Also, the paste can be any other Thai soup base. Bellow you will find 2 options I use.
2. Prepare the toppings
This can be done a bit ahead of time or at the same time you prepare the soup and the noodles. Drain the tofu and cut into larger cubes. Heat a pan with the 2 tbsp of ghee or any cooking oil and then sear the tofu (do not toss in the pan, leave it unmoved until the bottom gets crisp to make it easier to handle). After this is done, fry the bacon and then the mushrooms. Cut bacon into thin slices / julienne for use after it was cooked.
The fun part about this dish is that you can customize it to your liking. You can make it with fish (baked prior to this, or just slightly fried), with shrimp or completely vegetarian. It’s all up to your liking.
3. Prepare the noodles
Again, this is going to depend a lot on the type of noodles. I’ve tried this with soba noodles (but these do contain gluten) or with my plain rice noodles. Both are excellent for this soup. Just prepare them as per packaging.
I have tested this with re-hydrated mushrooms and that is even more flavorful. Note that these type will tend to have a more intense flavor profile.
4. Prepare for serving
In a bowl, add in first the noodles. Top it up with the chosen toppings and then pour over the prepared soup. Sprinkle the green garnishes on top and it’s ready to serve.
Bon Apetit!
My Creative Living