Thai Noodle Soup | by Chef Del Sroufe

[Pages:2]Thai Noodle Soup | by Chef Del Sroufe

From Forks Over Knives ? The Cookbook

Serves 4

1 medium yellow onion, peeled and thinly sliced 1 medium carrot, peeled and julienned 6 ounces shiitake mushrooms, stems removed 3 cloves garlic, peeled and minced 1 tablespoon grated ginger 2 cups sliced bok choy 4 cups Vegetable Stock (recipe follows), or

low-sodium vegetable stock 2 tablespoons low-sodium soy sauce Zest and juice of 1 lime 1 serrano chile, stemmed and sliced into thin

rounds (for less heat, remove the seeds) 6 ounces brown rice noodles, cooked according to

package directions, drained, and kept warm 1 cup mung bean sprouts (recipe follows) ? cup chopped cilantro Instructions: Place the onion, carrot, and mushrooms in a medium pot and saut? for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic, ginger, bok choy, vegetable stock, soy sauce, lime zest and juice, and serrano chile. Bring to a boil over high heat. Reduce the heat to medium, and simmer for 10 minutes. To serve, divide the noodles between four individual bowls. Pour the broth over the ingredients and garnish with the mung bean sprouts and cilantro.



Vegetable Stock

Makes about 6 cups

1 large onion, peeled and chopped 2 large carrots, peeled and chopped 2 celery stalks, chopped 8 cloves garlic, peeled and smashed 8 sprigs parsley ? cup green lentils, rinsed

Instructions: Scrub the vegetables and chop them roughly into 1-inch chunks. In a large pot, add the onion, carrots, celery, garlic, parsley, and lentils and cook them over high heat for 5 to 10 minutes, stirring frequently. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add 2 quarts of water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain the stock carefully and discard the solids.

Note: Vegetable stock keeps for up to a week in the refrigerator and several months in the freezer. Freeze stock in ice cube trays, and then keep frozen stock cubes on hand to add to dishes that call for small quantities of stock or water.

Mung Bean Sprouts

? cup whole mung beans ? teaspoon turmeric ? teaspoon salt, or to taste, optional

Instructions: Soak the mung beans in 1 cup filtered water overnight. Spread a clean, damp cloth in a large bowl. Drain the water from the beans and spread them on the cloth. Fold the corners of the cloth over the beans to cover them. Place the bowl in a cool place away from sunlight. Dampen the cloth every 6 hours. The beans will sprout to about ?-centimeter sprouts in 12 hours. Once the beans have sprouted, rinse them thoroughly in clean water. Boil the sprouts in 2 cups of water with the turmeric and salt for 10 minutes, or until the sprouts soften a little. Drain the sprouts and set them aside.



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