Ingredients with Measurements:
- 1 pound of fresh rice noodles
- 1 pound of pork ribs
- 1/2 cup of dried chili paste
- 1/2 cup of cherry tomatoes
- 1/2 cup of chopped shallots
- 1/2 cup of chopped garlic
- 1/2 cup of chopped lemongrass
- 1/2 cup of chopped galangal
- 1/2 cup of chopped kaffir lime leaves
- 1/2 cup of fish sauce
- 1/2 cup of palm sugar
- 1/2 cup of coconut milk
- 1/2 cup of water
- 1/4 cup of vegetable oil
- Salt to taste
Special equipment needed:
- Large pot
- Strainer
- Blender or food processor
- Wok or large skillet
Step-by-step instructions:
Preparing the Noodles:
1. Rinse the fresh rice noodles in cold water and drain.
2. Boil a large pot of water and cook the noodles for 2-3 minutes until soft.
3. Drain the noodles and rinse them in cold water to prevent sticking.
Preparing the Soup:
1. In a blender or food processor, blend the dried chili paste, shallots, garlic, lemongrass, galangal, and kaffir lime leaves until smooth.
2. Heat the vegetable oil in a wok or large skillet over medium heat.
3. Add the blended mixture and stir-fry for 2-3 minutes until fragrant.
4. Add the pork ribs and stir-fry for 5-7 minutes until browned.
5. Add the cherry tomatoes, fish sauce, palm sugar, and water.
6. Bring the soup to a boil, reduce the heat, and simmer for 30-40 minutes until the pork ribs are tender.
7. Add salt to taste.
Preparing the Coconut Milk:
1. In a small saucepan, heat the coconut milk over low heat until warm.
2. Do not boil.
Assembling the Dish:
1. Place the cooked rice noodles in a serving bowl.
2. Pour the soup over the noodles.
3. Drizzle the warm coconut milk over the soup.
4. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
5. Temperature:
Medium heat for stir-frying, low heat for simmering, and low heat for warming the coconut milk.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 480
Fat: 18g
Carbohydrates: 56g
Protein: 22g
Sodium: 1,800mg
Substitutions for ingredients:
- Chicken or beef can be used instead of pork ribs.
- Brown sugar can be used instead of palm sugar.
- Canned coconut milk can be used instead of fresh coconut milk.
Variations:
- Add vegetables such as green beans, eggplant, or bamboo shoots to the soup.
- Use different types of noodles such as egg noodles or vermicelli.
- Add fresh herbs such as cilantro or Thai basil as a garnish.
Tips and tricks:
- To prevent the noodles from sticking, rinse them in cold water after cooking.
- Adjust the amount of dried chili paste to your desired level of spiciness.
- For a smoother soup, strain the blended mixture before stir-frying.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until warm.
Presentation ideas:
- Serve the Khanom Chin Nam Ngiao in a large soup bowl.
- Garnish with fresh herbs and sliced chili peppers.
Garnishes:
- Fresh herbs such as cilantro or Thai basil
- Sliced chili peppers
- Lime wedges
Pairings:
- Thai iced tea or iced coffee
- Fresh fruit such as mango or papaya
Suggested side dishes:
- Steamed rice
- Grilled or stir-fried vegetables
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or palm sugar to balance the flavors.
- If the soup is too sweet, add more fish sauce or salt to balance the flavors.
Food safety advice:
- Make sure the pork ribs are cooked thoroughly before serving.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Khanom Chin Nam Ngiao is a traditional Thai noodle soup from Northern Thailand.
- It is made with a spicy and sour broth and served with fresh rice noodles.
Flavor profiles:
- Spicy, sour, sweet, and savory.
Serving suggestions:
- Serve the Khanom Chin Nam Ngiao hot with a side of steamed rice and fresh herbs.
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Region: Thai