Cambodian Bean Thread Noodle Soup
Cambodian Bean Thread Noodle Soup is a comforting dish, particularly beneficial for alleviating cold and flu symptoms, and providing warmth during chilly weather. The recipe offers flexibility, allowing for the inclusion of various seafood options and preferred green vegetables.
To prepare the soup, you’ll need dried mushrooms and lily flowers, which should be soaked, washed, and cut to bite-sized pieces. Bean thread noodles should also be soaked, washed, and cut into smaller pieces. Additionally, include chopped Napa cabbage (or Bok Choy, or any Chinese green), thinly sliced onion, ground pork seasoned with soy sauce and pepper, cleaned shrimp, soaked dried shrimps, minced or pounded garlic cloves, fresh tofu cut into bite-sized cubes, and a package of wonton soup mix from an Asian store. For garnish, use chopped green onions and optional fresh dill.
Start by bringing the chicken broth to a boil in a sizeable pot. Add mini pork meatballs, squids, and dried shrimps, allowing them to cook until the meatballs float to the top. Next, incorporate the soaked mushrooms, lily flowers, onion, garlic paste, and wonton soup mix, cooking until the mushrooms and lilies become tender.
Introduce the bean thread noodles, tofu, fresh shrimps, and your chosen green vegetables. Allow the soup to boil and stir until everything is thoroughly cooked. If the soup is too thick, you can add a bit of water to achieve your desired consistency. Turn off the heat and let it sit with the lid open for 4 minutes before garnishing with green onions and fresh dill.
This soup can be served with rice or enjoyed on its own as a noodle soup. It’s worth noting that by adding more bean thread noodles, the dish transforms into a heartier noodle soup, making it a convenient alternative to labor-intensive dishes like Pho, especially on cold nights. In Cambodian cuisine, incorporating ingredients like potato, taro roots, or bamboo shoots would classify the dish as “somlor kdout” or hot pot soup.
|1/2 cup of dried mushroom soak wash cut to bite size
|1/2 cup of dried lily flowers soak wash cut in half
|2 bunch bean thread noodle soak wash cut to small pieces
|1 cup of chopped Napa Cabbage or Bok Choy or any Chinese green
|1/2 onion thinly slice
|4 oz of ground pork mix with 1 t of soy sauce and dash of pepper
|10 shrimps wash clean and set aside
|2 tablespoon of dried shrimps soak wash set aside
|3 dried squids soak wash and cut into strips
|3 garlic cloves minced or pound in mortar pestle to paste
|1 small block of fresh tofu cube to bite size
|1 pkg of wonton soup mix from Asian store
|2 green onions chopped for garnish
|1/4 cup of fresh dill for garnish (optional)
|4 to 5 (14oz) can of chicken broth
Directions to make Cambodian Bean Thread Noodle Soup
- In a good size pot add all the chicken broth turn the heat on to medium high until the broth is boiling
- Add mini pork meat balls, squids, dried shrimps let it cook for few minutes until the meat ball float to the top
- Now add dried mushrooms, dried lily, onion, garlic paste and wonton soup mix, cook until the mushroom and lily is tender
- Add bean thread noodle to the soup mix, add tofu, fresh shrimps, and Napa Cabbage or any Chinese green let it boil, stir the soup until everything cook through if the soup is too thick add a bit of water to it
- Turn the heat off let it sit with lid open for 4 minutes before garnish with green onion and fresh dill.
Serve this soup with rice or just enjoy it as noodle soup
Note if you add more bean thread, it will become like noodle soup and it is good when you have a cold instead of making Pho that take too long you can make bean thread noodle soup for a cold night.
In Cambodian if you put potato or taro roots or bamboo shoots to this soup it is call somlor kdout or hot pot soup.
Related Recipe: Easy Vietnamese BBQ Pork
Serving Size: 2
Calories Per Serving: 866