Gaeng Jut Woon
Sen Sai Gai
Thai Chicken Soup with glass noodles
This is a simply-thai.com - thai market online recipe. Here you can conveniently purchase authentic, quality ingredients direct from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food! Ingredients
1 tablespoon coarsely chopped fresh garlic
1 tablespoon coarsely chopped fresh ginger
1 pint of chicken stock (approximately)
1 teaspoon preserved cabbage
1/4 lb chicken cut into bite sized pieces
2 ounces Woon-Sen (vermicelli)
1-2 tablespoons of fish sauce - nam pla
1-2 tablespoons of thin soy sauce
palm sugar to taste (about half a teaspoon should be sufficient)
1/2 cup of shitake mushrooms
1 small onion - hua hom, coarsely chopped
1 teaspoon freshly ground black pepper
2-3 green onions, sliced lengthwise as garnish
1 teaspoon chopped coriander leaves as garnish.
Method
1. Soak the Woon-Sen in water at room temperature for about 10 minutes to soften it
2. drain it thoroughly
3. Heat a little oil in a wok and stir fry the onion, garlic and ginger briefly
4. In a saucepan add the preserved cabbage to a pint of stock and bring it to a gentle boil.
5. Briefly stir fry the chicken to seal it, then transfer the chicken and onion, garlic and ginger to the stock.
6. Add the remaining ingredients, except the garnish and the Woon-Sen, and simmer until the chicken is just about cooked through.
7. Increase the heat to bring the pan to a rolling boil
8. add the noodles, and immediately turn the heat off. Pour the soup into a serving tureen, sprinkle with the garnish. Each diner should have a bowl with some steamed Thai jasmine rice. Traditionally each takes a spoon of soup from the communal serving bowl, picks up a little rice and then eats it.
You may prefer to ladle portions of soup over the diner's rice bowls. The quantities above make about enough for 4 people for a light lunch.
Normal table condiments would be chilies in fish sauce (prik nam pla), chili powder and sugar. We also recommend you serve with a few drops of dark sweet soy sauce - see eu dam.
| 
