Chicken & Pork Noodle Soup, is a cheap food sold from street stalls in major Thai cities. Thai people don't cook this at home, not just because its so widely available on the street, but also because it takes a lot of preparation work and has many ingredients. Although not as convenient to make yourself, it is well worth it. It is a great 'show' food, each diner receives a generic pot of noodles with chicken and pork, and chooses the seasonings they prefer. The soup can be prepared the day before. Eat with chopsticks and a spoon. Available all across Thailand, it is very mild & not spicy.
Ingredient for Family of 5
Packet of Rice Noodles
1 Large boiling pan with 3 litres water.
1 Chicken Carcass with chicken meat
2 Pork Bones (To make stock)
1 Chicken stock cube
3 Tablespoons Light Soya Sauce
3 Tablespoons Fish Sauce
2 Tablespoons Sugar
2 Tablespoons Salt
2 Tablespoon of Pickle Garlic Water
6 Garlic Cloves
Whole Back Peppercorn
1 Coriander Root
1 Chinese Radish
Ingredients for Seasoning
Dried Flaked Chilli
Fried Garlic in Oil
Pak Bong (Or Green Leaf Vegetables).
Soya Bean Shoots
Fried soya curd cubes
For the Soup
1. Start by bringing the pan of water to boil, we will add the ingredients when it is boiling.
2. Grind the garlic, coriander root, and peppercorns together and add to the boiling pan.
3. Add the fish sauce, light soya sauce, sugar, salt, and garlic pickle water, to the pan.
4. Chop the radish into 1cm slices for this soup we need 3 or 4 slices, add to the pan.
5. Add the chicken carcass and pork bone and leave on a low boil for 1 hour.
6. Once the soup is ready, remove the chicken, and shred any meat on it.
For the Garnish
7. Chop of the pak bong into 4cm pieces
8. Put the pak bong and soya shoots into cold water.
9. Boil water in an clean pan.
10. Put the noodles into the boiling water, they will cook in less than a minute. Ideally put the noodles into a seive and lower the seive into the boiling water, so that the noodles can be cooked and removed quickly.
11. Place the noodles in a bowl, with some shredded chicken together with some stock from the soup.
12. Let your guest choose which other garnishes to add to the bowl. Its normal to add lots and lots of garnishes to add different flavours and textures.