Thai Hot & Sour Soup
Great Flavour profile from the sweet, sour, salt and heat (Chilli) of the KNORR Blue Dragon Pad Thai sauce.
Ingredients
For the hot and sour soup:
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Lemongrass 45 g
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Banana shallots 70 g
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Red Chillies 25 g
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Water 1500 ml
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Lime leaves 4 g
Vegetable and Noodle Garnish
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Pak Choi 150 g
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Chestnut mushrooms - Dried 150 g
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Baby Corn 100 g
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Rice noodles, dried 150 g
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Morning Glory 150 g
Preparation
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For the hot and sour soup:
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Char the shallots (cut in half lengthways), chilli and crushed lemongrass.
- Then add KNORR Blue Dragon Pad Thai Sauce, water and lime leaves, bring to boil and simmer for 40 minutes.
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Vegetable and Noodle Garnish
- Rehydrate the mushrooms..
- Finely slice the spring onions and pak choi.
- Trim, blanch and refresh the morning glory and baby corn.
- Slice baby corn into quarters lengthways, blanch and refresh.
- Cook the rice noodles in boiling water then drain and refresh.
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To serve:
- Place the noodles, pak choi, baby corn, mushroomsand morning glory into a bowl.
- Top with the Hot and Sour soup and serve.
