Thai Hot & Sour Soup
Great Flavour profile from the sweet, sour, salt and heat (Chilli) of the KNORR Blue Dragon Pad Thai sauce.
Vegan
Plant Based
Ingredients
Thai Hot & Sour Soup
−
+
£3.04
For the hot and sour soup:
Lemongrass
/g
45.0 g
0%
Banana shallots
/g
70.0 g
0%
Red Chillies
/g
25.0 g
0%
Water
/ml
1500.0 ml
0%
Lime leaves
/g
4.0 g
0%
Knorr Professional Blue Dragon Pad Thai Sauce 2.2L
/ml
500.0 ml
0%
Vegetable and Noodle Garnish
Pak Choi
/g
150.0 g
0%
Chestnut mushrooms - Dried
/g
150.0 g
0%
Baby Corn
/g
100.0 g
0%
Rice noodles, dried
/g
150.0 g
0%
Morning Glory
/g
150.0 g
0%
/
For the hot and sour soup:
-
Lemongrass 45.0 g
-
Banana shallots 70.0 g
-
Red Chillies 25.0 g
-
Water 1500.0 ml
-
Lime leaves 4.0 g
Vegetable and Noodle Garnish
-
Pak Choi 150.0 g
-
Chestnut mushrooms - Dried 150.0 g
-
Baby Corn 100.0 g
-
Rice noodles, dried 150.0 g
-
Morning Glory 150.0 g
Preparation
-
For the hot and sour soup:
- 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.
-
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.
-
To serve:
- Place the noodles, pak choi, baby corn, mushroomsand morning glory into a bowl.
- Top with the Hot and Sour soup and serve.
