Ingredients with Measurements:
- 1 package of khanom chin noodles (14 oz)
- 1 block of firm tofu (14 oz)
- 2 tablespoons of vegetable oil
- 1/2 cup of sliced shallots
- 1/4 cup of sliced garlic
- 1/4 cup of sliced galangal
- 1/4 cup of sliced lemongrass
- 1/4 cup of sliced red chili peppers
- 1/4 cup of sliced tomato
- 1/4 cup of tomato paste
- 1/4 cup of fish sauce
- 1 tablespoon of shrimp paste
- 1 tablespoon of sugar
- 4 cups of water
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped scallions
- Lime wedges for serving
Special equipment needed:
- Large pot
- Colander
- Skillet
Step-by-step instructions:
1. Cook the khanom chin noodles according to the package instructions. Drain and set aside.
2. Cut the tofu into small cubes and set aside.
3. Heat the vegetable oil in a skillet over medium heat.
4. Add the shallots, garlic, galangal, lemongrass, and red chili peppers. Cook until fragrant, about 2-3 minutes.
5. Add the tomato and tomato paste. Cook for another 2-3 minutes.
6. Add the fish sauce, shrimp paste, sugar, and water. Bring to a boil.
7. Reduce the heat to low and let simmer for 10-15 minutes.
8. Add the tofu and let simmer for another 5-7 minutes.
9. Serve the khanom chin noodles in bowls and ladle the soup over them.
10. Garnish with cilantro, scallions, and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for skillet, low heat for simmering soup.
Serving size:
4-6 servings.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 40g
Protein: 15g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken or beef can be used instead of tofu.
- If shrimp paste is not available, substitute with oyster sauce.
Variations:
- Add vegetables such as bok choy, mushrooms, or carrots.
- Use different types of noodles such as rice noodles or egg noodles.
Tips and tricks:
- To make the soup spicier, add more red chili peppers.
- Adjust the amount of fish sauce and sugar to taste.
Storage instructions:
Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through. Reheat the noodles in boiling water for 1-2 minutes.
Presentation ideas:
Serve the soup and noodles in separate bowls and let guests assemble their own dish.
Garnishes:
Cilantro, scallions, and lime wedges.
Pairings:
Thai iced tea or a light beer.
Suggested side dishes:
Spring rolls or fried tofu.
Troubleshooting advice:
If the soup is too salty, add more water and adjust the seasoning.
Food safety advice:
Make sure to cook the tofu and soup to a safe temperature of 165°F.
Food history:
Khanom chin is a type of Thai noodle made from fermented rice flour. Nam ngiao is a spicy soup from Northern Thailand made with tomatoes and pork.
Flavor profiles:
Spicy, tangy, savory.
Serving suggestions:
Serve hot with garnishes and lime wedges on the side.
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Region: Thai