Thai noodle soups street food style got any receipies?

Question

Looking for various receipies for the different clear kinds of noodle soups like I got of street hawkers in Thailand and other thai street food reciepies...

They never appear in thai receipy books I see. Ie the clear ones with bits or noodle, clicken other bits etc.

Or the kebabs, etc


And what were the condimnets...know about the sugar, peanuts, dry chilli bits but what else?

Thanks guys

Answer 1

Ingredients
1 package (3 ounces) ramen noodles
3/4 pound chicken tenders
2 cans (about 14 ounces each) chicken broth
1/4 cup shredded carrot
1/4 cup frozen snow peas
2 tablespoons thinly sliced green onions
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
3 tablespoons chopped fresh cilantro
1/2 lime, cut into 4 wedges

1. Break noodles into pieces. Cook noodles according to package directions; discard flavor packet. Drain and set aside.

2. Cut chicken into 1/2-inch pieces. Combine chicken broth and chicken in large saucepan or Dutch oven; bring to a boil over medium heat. Cook 2 minutes.

3. Add carrot, snow peas, green onions, garlic and ginger. Reduce heat to low; simmer 3 minutes. Add cooked noodles and cilantro; heat through. Serve soup with lime wedges

Answer 2

THAI NOODLE SOUP

1 package (3 ounces) ramen noodles
3/4 pound chicken tenders
2 cans (about 14 ounces each) chicken broth
1/4 cup shredded carrot
1/4 cup frozen snow peas
2 tablespoons thinly sliced green onion tops
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
3 tablespoons chopped fresh cilantro
1/2 lime, cut into 4 wedges

1. Break noodles into pieces. Cook noodles according to package directions (discard flavor packet). Drain and set aside.
2. Cut chicken tenders into 1/2-inch pieces. Combine chicken broth and chicken tenders in large saucepan or Dutch oven; bring to a boil over medium heat. Cook 2 minutes.

3. Add carrot, snow peas, green onion tops, garlic and ginger. Reduce heat to low; simmer 3 minutes. Add cooked noodles and cilantro; heat through. Serve soup with lime wedges.

Answer 3

# 5 cups chicken broth
# 1 cup white wine
# 1 cup water
# 1 onion, chopped
# 3 green onions, chopped
# 3 cloves garlic, chopped
# 4 large carrots, cut into 1 inch pieces
# 4 large stalks celery, cut into 1 inch pieces
# 1/2 teaspoon salt
# 1 teaspoon ground black pepper
# 1 tablespoon curry powder
# 1/2 tablespoon dried sage
# 1/2 tablespoon poultry seasoning
# 1/2 tablespoon dried oregano
# 1 teaspoon ground cayenne pepper
# 2 tablespoons vegetable oil
* 3 skinless, boneless chicken breast halves - cut into 1 inch cubes
* 1 fresh red chile pepper, seeded and chopped
* 1/2 (12 ounce) package dried rice noodles

DIRECTIONS:

1. In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
2. In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
3. Cook soup 8 hours on low or 5 hours on high.
4. About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.

Answer 4

Thai Tom Yum

3 cups chicken stock
1 stalk lemongrass (remove bulb and tough outer leaves - slice the soft, yellow middle section)
3 kaffir lime leaves
12 medium or large raw shrimp, shelled
1 package egg or wheat noodles, thin or fat (udon work well)
1-2 small green or red chillies (depending on desired spiciness), de-seeded and sliced
3 cloves garlic, minced
2 Tbsp. fish sauce (or soy if vegetarian)
a handful of fresh shiitake mushrooms, sliced thinly
1 green and 1 red bell pepper, sliced
1 can coconut milk
wedges of lime for serving (key limes or regular limes)
optional: additional Thai red chillies, chopped finely with seeds removed (or leave the seeds in for extra heat!)
1/3 cup fresh coriander, roughly chopped
PREPARATION:
Pour stock into a deep cooking pot and turn heat to medium-high.
Place lemongrass slices in a food processor and process until finely grated, or pound by hand with a pestle & mortar and add to the broth.
Boil for 5 minutes, or until fragrant.
Add garlic, chillies (including whole chillies, if using) and lime leaves to broth. Continue cooking for another 5 minutes.
Add the noodles and stir until broken apart. Add shrimp, mushrooms, and bell peppers. Cook for 5-8 minutes, or until noodles are done.
Turn down the heat to low and add the coconut milk and add fish sauce. Test the soup for spice and salt, adding more chillies and/or fish sauce (instead of salt) as desired.
Serve in bowls with coriander sprinkled over and quarters of fresh lime on the side.
Variations:

For a vegetarian version, replace shrimp with cubes of firm or deep-fried tofu, and substitute soy sauce for fish sauce.
If you prefer chicken over seafood, substitute shrimp with chicken breast (cut into bite-size pieces).
This soup can also be made without coconut milk (replace with more stock).



Glass Noodle Soup (Gaeng Joot Woon Sen)
This light soup prepared with glass noodles (also known as mung bean noodles) often accompanies a spicy curry to cool the diner's palate. Prepare this soup to make your Thai meal more authentic.

Ingredients

2 tbs vegetable oil (not olive oil)
2 garlic cloves, smashed with the side of a knife
2 cups chicken stock or water
2 oz. glass noodles soaked for 10 minutes in cold water to soften and drained
4 oz. ground pork, formed into 10-12 balls
1 Tblsp. fish sauce, Golden Boy brand preferred
1 Tblsp. light soy sauce (Dragonfly brand)
1/4 tsp. sugar
4-5 pieces of dried mushroom, soaked for 10 minutes in cold water to soften, drained and coarsely chopped (optional)
1/2 tsp. ground white pepper
1 spring onion/scallion, green part only, slivered lengthways
Preparation
In a medium saucepan, heat the oil until a light haze appears. Add the garlic. Fry 30 seconds. Add the soup stock or water and bring to a boil over high heat. Add the balls of minced pork and cook for a one minute. Add the noodles and stir thoroughly. Add the fish sauce, soy sauce, sugar, mushrooms, and white pepper. By this time the meat should be cooked through. Remove from heat and pour into bowl. Garnish with the spring onion. Season to taste with fish sauce. Serves 3-4.

Answer 5

check out www.allrecipes.com. its really good, has thousands of recipes and they're all rated and reviewed by people who have actually made it. there are meal ideas to go with most things, ideas on what to serve them with eg condiments etc, and pics of what they are supposed to look like.

Answer 6

Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings

1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.



Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil


• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.



Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.


CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.



Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices

Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!


Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.