Suko Thai Noodle Soup Recipe
Rice noodle soup with shrimp, minced chicken, cilantro, scallions, bean sprouts, roasted garlic. Choose chicken or tofu. Shrimp or beef add 3.
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Ingredients
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Noodles and Protein
Vegetables and Herbs
Broth
Method
Preparation
- 1
Prepare the Noodles
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- 2
Roast the Garlic
Preheat your oven to 180°C (350°F). Wrap garlic cloves in aluminum foil and roast for about 30 minutes until soft and golden. Allow to cool, then mash into a paste.
Cooking the Soup
- 3
Prepare the Broth
In a large pot, bring the chicken broth to a simmer over medium heat. Add the fish sauce, lime juice, and chili paste. Stir to combine and let simmer for 5 minutes.
- 4
Cook the Proteins
Add the minced chicken to the broth and cook for about 5 minutes until fully cooked. Then, add the shrimp (or tofu) and cook for an additional 3-4 minutes until the shrimp turns pink and opaque.
- 5
Add the Vegetables
Stir in the bean sprouts, chopped cilantro, and sliced scallions into the broth. Cook for another 2 minutes until the vegetables are heated through.
Serving the Soup
- 6
Assemble the Soup
In serving bowls, divide the cooked rice noodles. Pour the hot soup over the noodles and top with a spoonful of roasted garlic paste.
- 7
Garnish and Serve
Garnish with additional cilantro, scallions, and lime wedges if desired. Serve hot and enjoy your Suko Thai Noodle Soup!