Fragrant noodle soup (ken hom)

Yield: 4 servings

Measure Ingredient
½ pounds Egg noodles; dried or fresh
1 quart Chicken stock; or vegetable stock
2 tablespoons Scallions; finely chopped
1 tablespoon Fresh coriander; finely chopped
½ cup Celery; finely chopped
2 teaspoons Sesame oil
1 tablespoon Chili oil
1 tablespoon Fish sauce; (nam pla)
1 tablespoon Fresh lime juice
1 tablespoon Soy sauce
2 teaspoons Sugar

INTRO: *Serves 2 to 4. Egg noodles are a simple and comforting food, plain, homey, nutritious, and satisfying. Combined with soup, their virtues are magnified and when we add a touch of Southeast Asian zest -- lime juice and fish sauce -- the result is a wholesome soup that can serve as a light lunch for two or as a soup starter for any meal.

PREP: If you are using fresh noodles, blanch them for 3 to 5 minutes in a large pan of boiling water, then immerse in cold water. If you are using dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, cool in cold water until required.

Put the stock into a pot and bring it to a simmer. Add the rest of the ingredients and simmer for 5 minutes. Drain the noodles and add them to the soup. Bring the soup back to simmering and serve at once. PER SERVING: 328CAL, 10.0G fat (27.7% cff); 45.7G carb.

Source: Asian Vegetarian Feast (HardCover 1988) by Ken Hom. William Morrow and Company, Inc. New York. ISBN: 0-688-07753-6. Reprint: trade paper 1997.

dec 1997 kitpatH and Buster

Recipe by: Asian Vegetarian Feast (1988) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Jul 08, 1999, converted by MM_Buster v2.0l.

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