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Thai-style Udon Noodle Soup serves 4
To make the noodles
1 cup rice flour
1/2 cup tapioca starch
3/4 cup warm water
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1. Combine rice flour and tapioca starch in a bowl and mix thoroughly. Gently pour hot water onto the flour and mix until it’s thoroughly combined (if using an electric mixer, mix at high speed for 2-3 minutes). On a flat surface, dust with tapioca starch and flatten the flour mixture with a rolling pin. Cut into 1/4 inch wide noodles (a pizza cutter works well).
2. Bring water to a boil in a soup pot and cook the noodles for 4-5 minutes (the noodles will float when they’re done). Lift noodles out with strainer and set aside.
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| To make the soup:
4 cans chicken broth (or use homemade)
1 cooked chicken breast (shredded)
1 stalk green onion (sliced)
1/4 cup sliced cilantro
1 teaspoon fried garlic (optional)
1 teaspoon sea salt
1/2 teaspoon black pepper
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In a soup pot, add the chicken broth and bring to a boil. Stir in the cooked chicken, the noodles, and the rest of the ingredients and ladle into bowls.
Recipe taken from "Crying Tiger: Thai Recipes from the Heart". (All Rights Reserved) Copyright 2004, Supatra Johnson.
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| Website produced by Jasmine Market. (All Rights Reserved) Copyright 2007. Email: jasminemarket@supatra.com |
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