Marions Thai boat noodle soup

Marions Thai boat noodle soup


This soup, a rich bowl of goodness, was originally served by vendors in canoes as they paddled the canals of Bangkok, hence the name boat noodles.

The ingredient of Marions Thai boat noodle soup

  1. 6 garlic cloves, coarsely chopped
  2. 6 fresh coriander roots, cleaned, coarsely chopped
  3. 1 teaspoon whole black peppercorns
  4. 1 tablespoon vegetable oil
  5. 400g beef chuck steak or gravy steak, cut into 4cm pieces
  6. 2L (8 cups) Massel chicken style liquid stock
  7. 2 lemongrass stems, bruised, cut into 4cm strips
  8. 3 star anise
  9. 1 cinnamon stick
  10. 1 tablespoon dark soy sauce
  11. 60ml (1/4 cup) light soy sauce
  12. 150g dried rice vermicelli or egg noodles
  13. 200g (about 2) buk choy, finely sliced
  14. 1/2 cup fresh Thai basil leaves
  15. 1/4 cup fresh coriander, coarsely chopped
  16. 1 long fresh red chilli, finely chopped
  17. 80g bean sprouts
  18. Chilli powder, to taste
  19. 100g pork fillet, thinly sliced
  20. 1 tablespoon light soy sauce
  21. 60ml (1/4 cup) vegetable oil
  22. 5 garlic cloves, coarsely chopped

The instruction how to make Marions Thai boat noodle soup

  1. Use a mortar and pestle to pound the garlic, coriander and peppercorns together to form a coarse paste.
  2. Heat oil in a large saucepan over high heat. Cook the beef for 2 minutes or until browned. Add the garlic mixture. Cook for 1 minute. Add stock, lemongrass, star anise, cinnamon and soy sauces. Reduce heat to low. Gently simmer for 1 1u20442 hours, skimming the surface occasionally. Remove beef with a slotted spoon. Strain the broth and discard solids. Return beef to the broth. Set aside.
  3. Meanwhile, for the marinated pork, combine the pork and soy sauce in a bowl. Cover and place in the fridge.
  4. For the garlic oil, place oil and garlic in a saucepan over medium heat. Cook for 2-3 minutes until garlic just starts to turn golden. Pour into a heatproof bowl. Set aside.
  5. Cook the noodles in a large saucepan of boiling water for 2 minutes or until just tender. Drain and rinse under cold water. Use scissors to coarsely chop the noodles into more manageable lengths. Divide among serving bowls.
  6. Place buk choy in the serving bowls. Coarsely chop beef into small pieces. Add to bowls. Return stock to high heat until simmering. Add marinated pork and simmer for 1 minute or until just cooked. Divide pork among bowls. Top with broth, basil, coriander, chilli and bean sprouts. Serve with garlic oil and chilli powder.

Nutritions of Marions Thai boat noodle soup

calories: NutritionInformation

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