Ingredients with Measurements:
- 8 oz. rice noodles
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. grated ginger
- 1 tbsp. padaek (Lao fish sauce)
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. paprika
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup bean sprouts
- 1 lime, cut into wedges
- Fresh cilantro leaves, for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Soak the rice noodles in warm water for 15 minutes, then drain and set aside.
2. Heat the vegetable oil in a large pot over medium-high heat.
3. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
4. Add the padaek, coriander, cumin, and paprika, and stir to combine.
5. Pour in the chicken or vegetable broth and coconut milk, and bring to a boil.
6. Add the mushrooms, carrots, and bell peppers, and simmer for 5-7 minutes until the vegetables are tender.
7. Add the bean sprouts and rice noodles, and cook for another 2-3 minutes until the noodles are heated through.
8. Ladle the soup into bowls and garnish with fresh cilantro leaves and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 14g
Carbohydrates: 44g
Protein: 7g
Sodium: 1200mg
Substitutions for ingredients:
- Padaek can be substituted with soy sauce or Worcestershire sauce.
- Rice noodles can be substituted with any type of noodle.
- Vegetables can be substituted with any preferred vegetables.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add chili flakes or hot sauce for extra heat.
Tips and tricks:
- Soak the rice noodles in warm water before adding them to the soup to prevent them from clumping together.
- Adjust the seasoning to taste by adding more or less padaek, spices, or salt.
- Add the bean sprouts and noodles at the end to prevent them from overcooking.
Storage instructions:
Store 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 heated through.
Presentation ideas:
Serve the soup in bowls with lime wedges and fresh cilantro leaves for garnish.
Garnishes:
Fresh cilantro leaves and lime wedges.
Pairings:
Serve the soup with a side of crusty bread or rice.
Suggested side dishes:
Crusty bread or rice.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Padaek is a traditional Lao fish sauce made from fermented fish and salt. It is commonly used in Lao cuisine to add flavor to soups, stews, and stir-fries.
Flavor profiles:
This soup has a rich and spicy flavor, with hints of fish sauce, coriander, cumin, and paprika.
Serving suggestions:
Serve the soup hot with lime wedges and fresh cilantro leaves for garnish.
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Region: Laotian