Thai Soup
If you ask any Army chef they will probably tell you that they hate making soups, that's because they have to make them almost every day. Soldiers love a hot soup for lunch or as a starter before their main meal and there is nothing more warming and comforting that a good bowl of soup. Soups are very versatile and being a liquid very easy to transport and keep hot when soldiers are on the move or traveling to a new location.
Although Thai soup isn't a tradational soup is couldn't be easier to make. The original version of this recipe calls for a fish sauce called Nam Pla. This recipe is substituted with the anchovy and soy sauce which work really well with it.
Ingredients
1cm diced pork tenderloin - 100g 1cm diced chicken breast - 100g Chicken / beef / fish stock or consommé - 1ltr
Dried mushrooms - 50g Water - 60ml Large onion - 1 Garlic cloves (crushed or minced) - 4
Anchovy paste / sauce - 1tsp Juice of 1 lime - 1tsp Soy sauce - 50g Bean shoots - 50g Diced cucumber - 1⁄4 (max) Red chilli (finely diced) - 2/3 tbsp Chopped fresh coriander - 10g Raw cleaned shrimp - 1 Noodles - 1 square
Method
Soak the dried mushrooms in the water for 20 minutes.
Add the meat to the stock / consommé, bring to boil and simmer. Skim off all scum.
Thinly slice the soaked mushrooms and the onions. Add the mushrooms and soaking water to
the stock / soup with onions, garlic, anchovy paste, soy sauce and chilli.
Simmer gently until the meat is tender, approx 20 minutes, and then add the noodles until
cooked.
Add the bean shoots, shrimp and lime juice and simmer until just cooked.
Serve garnished with little chopped cucumber, coriander and red chilli.
