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Koy Theow (Noodle Soup) PDF Print E-mail
Sunday, 03 June 2007

  • 200 gm Pork loin
  • 400 gm Thin rice noodles
  • 150 gm Bean sprouts
  • 100 gm Pork liver, boiled and thinly sliced
  • 1 tsp Preserved cabbage, chopped
  • 1.8 ltr Chicken stock
  • 12 Fish balls
  • 75 gm Pork mince
  • 1 Spring onion, chopped
  • 2 tblsp Coriander leaves, chopped
  • 2 tblsp Garlic, chopped and fried in oil until golden
  • 1/2 tsp Ground white pepper
ImageBoil the pork loin for about 15 minutes. Allow to cool slightly and cut into 10 mm strips.

Cook the noodles and bean sprouts together in lightly boiling water for 3 minutes. Drain and place in deep soup bowls, noodles uppermost.Place the sliced pork, liver and preserved cabbage on top of the noodles.

Boil the chicken stock in a pan and add the fish balls. Cook for 3 minutes. Remove the balls with a slotted spoon and add to the dishes.

Put the minced pork into a small pan and add 325 ml of the chicken stock. Heat gently, mixing well until the pork is cooked (4 to 5 minutes). Add the spring onion, coriander garlic and pepper then pour into the bowls. Top up with more chicken stock to fill the bowls.

Serve accompanied by fish sauce, ground chili powder, sugar and phrik dong (sliced fresh red/green chilies in vinegar). Add these according to individual taste.


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Recipe Catagories

Poultry
Meat
Seafood
Vegetable

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