9 thai noodle soup with vegetables and shrimps Recipes

vegetable broth (1 liter), fresh ginger (root, 1 inch, 3 cm), lemon leaves (or optionally a piece of lime peel), soy sauce (light ), fish sauce (or optionally an extra spoon of light soy sauce), paksoi (150-200 g), shiitake mushrooms (100 g), carrots (100 g), white or yellow onions (or half a bush of scallions), fresh garlic, spanish pepper, limes, handful of coriander leaves, noodles (150 g), shrimps (peeled and cooked , replace optionally with tofu cubes), chilly sauce (or optionally tabasco sauce), salt to taste

blacan (shrimp paste), thick or 3 thin stalks fresh lemongrass, chopped peeled fresh or frozen galangal, chopped peeled fresh ginger, chopped peeled fresh or frozen turmeric or 1 tsp turmeric powder, onion, chopped, fresh hot red chiles (such as thai or serrano), seeded if desired and chopped, garlic cloves, chopped, candlenuts (do not eat raw) or macadamia nuts, chopped, water, fried bean-curd puffs, chicken breast halves with skin and bones, chicken stock (preferably homemade ), fresh bean sprouts (21/2 cups), threadlike tails discarded, olive or vegetable oil, well-shaken unsweetened coconut milk, sugar, shrimp, shelled and deveined, fresh round (not flat) rice noodles or wheat noodles or 1/2 lb dried egg noodles, garnish: fresh cilantro sprigs

sunflower oil, crunchy stir fry vegetables, shiitake mushrooms, sliced, thai green curry paste, reduced-fat coconut milk, vegetable stock or 6 3/4 oz fish stock, straight -to-wok noodles, shrimp

rice noodles (i like to use thai kitchen), chicken or vegetable stock, water, shrimp, cleaned and devined, baby bok choy (or just slice regular bok choy), fresh sliced mushrooms, premium fish sauce (can adjust for a less salty flavor), original egg beaters (no cholesterol eggs), optional or 1 scrambled egg

lemongrass stalks (bottom 3 inches only), outer layers peeled, beef short ribs, low-salt chicken broth, water, vegetable oil, onions, thinly sliced, divided, garlic clove, minced, more) sambal oelek, paprika, fish sauce (nuoc nam or nam pla), sugar, red shrimp paste with soya bean oil, salt, dried thin rice noodles (vermicelli-style), green onions, chopped, chopped fresh cilantro, shredded cabbage, rau ram (vietnamese coriander)* or thai basil leaves* or regular basil leaves, dried thai bird chiles,* chopped (optional), lime wedges

dried rice vermicelli (sometimes referred to as rice stick noodles), vegetable stock (5 cups), stalk lemongrass , pale section only thinly sliced, fresh kaffir lime leaves , roughly torn, fresh red chilies , deseeded and thinly sliced, cm piece fresh ginger, peeled and thinly sliced or 1 tsp bottled grated gingerroot, green beans , topped and cut into 3cm lengths, button mushrooms, halved, peeled green prawns (present nicely with tail left intact), tomatoes, halved, fresh lime juice

tamarind soup mix (sour soup base mix), palm sugar, sugar, minced garlic, vinegar, fish sauce, water, chili flakes , thai style or, chili powder, rice noodles, vegetable oil, eggs, shrimp, peeled and deveined or, chicken breast , cut into bite-sized hunks, minced garlic, chives , thai style has a earthier taste or, chives , or, green onions, bean sprouts, lime, cut into small wedges, unsalted roasted peanuts, chopped, fried tofu (optional), cilantro (fresh )