Sawaddee ka welcome to hot thai kitchen today i am making noodle soup and if you remember my
episode on the top 5 noodle soups that you must have when you go to Thailand this one made the
list I am making video tom yum or tom noodle now as a refresher let's go back and
take a look at what Tom Yum noodle is now you may recognise the word some young as being that famous
lemongrass soup but this is a little bit different so this is how we feel tom yum or tom yam
noodles now what makes this a tom yum is the fact that it's flavoured with lime juice chili
flakes and brown peanuts those are the three main characteristic of a quickie um yum and it usually
involves ground torque alright let's start with the broth most high noodle soups start out with a
pork stock so I've got in here some pork bones if you don't need mark you can also do chicken bones
just going to cover it with water and bring it to a simmer not a vigorous boil just to a simmer so
after the broth has simmered for about 45 minutes to an hour skim off all the scum that has floated
to the top so at this point I'm going to add my aromatic some garlic which I crushed and also
some cilantro roots if you don't have cilantro roots stems would be okay some white peppercorns
that I cracked finally this is optional but if you've got tops of lemongrass you can also add
those in as well now the tops of lemongrass has a much milder flavor than the bottom half
so I don't use it for cooking but I save it for stock making and so the lemongrass flavor won't
overpower everything else so now I'm going to let this go for another hour and then we are ready
to go while the stock is simmering let's prepare all the other components so I've got ground pork
which is a key component of any Tom Yum noodle and if you don't eat pork again you can always
do chicken cook the pork just in a little bit of water I don't want to add any extra fat these in
the park a little bit with some fish sauce and it's going to seem like it's sticking to the
bottom at the beginning but don't worry as things cook the juices will come out and everything will
work out in the end let's take a look at the rest of the components of Thummim noodle fried garlic
and garlic oil it is indispensable to pretty much all Thai noodle soup all you do is chop up some
garlic and fry it in a little bit of vegetable oil just enough to cover the garlic until it's
golden brown like this next roasted chili flakes I took some dry Thai chilies and I roasted them
in the oven at 300 degrees for about five to seven minutes until they turn a little darker
and smoky and then it ground them up in a coffee grinder now what I did for this batch is I threw
in a couple of kaffir lime leaves as well and it's all ground up in here and it makes really aromatic
roasted chili flakes mmm chili vinegar kale prick nam som this is basically just some Thai
chilies soaking in plain white vinegar we always have chili vinegar when we eat noodle soup kind
of optional you don't have to add it all right let's talk noodle options I am using egg noodles
thin egg noodles because I prefer these for this particular soup but you can also do rice noodles
however choose smaller thinner ones because the broth is a light broth thick fat noodles
don't work quite as well it tends to overwhelm the broth additional protein option fish cakes
there are many many different types of fish cakes on the market sometimes it's in the refrigerated
sort of fresh seafood section sometimes the frozen Department you can choose whatever type
of fish case you like there's no right or wrong that's way more than I'll need but that's okay
time to put everything together ideally you would have two burners two pots going one for blanching
your noodles and everything and the other one for your soup first I'm going to blanch my bean
sprouts and I'm also going to blanch my fish cakes just quickly this is literally a few seconds okay
and in goes to the serving bowl next I'm going to blanch my noodles how long this cooks completely
depends on what type of noodles you are using always remember to undercook the noodles just
slightly because we're going to pour hot soup over the noodles and it's going to sit in there
so it will continue to cook for a little shake off as much water as you can and in the ghost so
this pot is done so I'm just going to bring the fish cakes up on top just so it's prettier when
we go to serve it just a few pieces ground pork as much as you want I like a lot of ground pork all
right let's work on the broth the street vendor always finishes the broth one bowl at a time
because people always like to order extra spicy extra sour you know there's always customization
so that's what I'm going to do so for each bowl two teaspoons of sugar I know that looks like a
lot but trust me once it's all said and done it won't taste particularly sweet fish sauce equal
amount since this is some yam noodle we have to have sour and I'm going to add some lime juice
a little extra I like sour the roasted chili flakes peanuts roasted ground peanuts and the
nuttiness helps balance all that sourness but of course if you're allergic you can do ground
sesame seeds if you'd like I like to add about 6 ounces of broth mmm the broth smells so good
this broth is good for any kind of noodle soup off it goes oh looks so good extra cilantro one
top garlic oil that I said was so indispensable also a little bit of that chili vinegar if you're
making this for the first time taste it first before you add the chili vinegar just to see
where you're at time to eat it's spicy it's hard but it's well balanced by the peanuts now this of
course is the ultimate customizable food you can adjust the flavor according to your liking more
lime or fish sauce whatever you like so the recipe is on hot Thai Kitchen calm when you
make this send me a photo on Facebook Twitter or Instagram and I will see you next time for
your next build this type and bring it to a simmer not a vigorous boil just to a simmer