Thai Cellophane Noodle Soup Recipe
 The Thai noodles used in this soup go by
various names: glass noodles, cellophane noodles, bean thread or
transparent noodles. They are made from mung bean flour, and are
especially valued for their brittle texture. You could get these noodles
from your local Asian stores. As for dried lily buds, they are the
unopened flowers of day lilies. They must always be soaked in warm water
before use.
Ingredients: (Serves 4)
4 large dried shiitake mushrooms
15 g/0.5 oz dried lily buds
0.5 cucumber, coarsely chopped
2 garlic cloves, halved
90 g/3.5 oz white cabbage, chopped
1.2 liters/2 pints/5 cups boiling water
115 g/4 oz cellophane noodles
30 ml/2 tablespoons soy sauce
15 ml/1 tablespoon palm sugar or light
muscovado (brown) sugar
90 g/3.5 oz block silken tofu, diced
Fresh coriander (cilantro), to garnish
Method:
1. Soak the shiitake mushrooms and dried
lily buds in two separate bowls of warm water for 30 minutes.
2. Meanwhile, put the chopped cucumber,
garlic and cabbage in a food processor or blender and process to a smooth
paste. Scrape the mixture into a large pan and add the measured boiling
water.
3. Bring to the boil, then reduce the heat
and cook for 2 minutes, stirring the mixture occasionally. Strain this
warm stock into another pan, return to a low heat and gently bring to
simmering point.
4. Drain the soaked lily buds, rinse under
cold running water, then drain again. Cut off any hard ends. Add the lily
buds to the stock with the noodles, soy sauce and sugar and cook for 5
minutes more.
5. Strain the liquid from the soaked
mushrooms into the soup. Discard the mushroom stems, then slice the caps.
Divide them and the tofu among four bowls. Pour the soup over, garnish
with fresh coriander leaves and serve.
Happy Cooking,
Carol |
