Khao Soy - Pork & Salted Soy Beans Noodle Soup

People from northern Lao prefer khao soy over Lao Pho.

The most important ingredients are the extra wide pho noodles, the superior dark soy sauce, and the salted soy beans. The salted soy beans sauce is like a vegetarian version of 'ba dek' which is salted gourami fish.

Soup Recipe: Khao Soy - Pork & Salted Soy Beans Noodle Soup
1 teaspoon chopped garlic
3 tablespoons chopped onions
¼ cup chopped tomatoes
1 cup ground pork
½ teaspoon salt
2-3 tablespoons salted soy beans
1 tablespoon superior dark soy sauce
2 tablespoons fish sauce
Extra wide dry pho noodles
Hot water
Chopped green onions and cilantro
Lime wedges
Dry ground chilies

For khao soy sauce, stir fry the top 8 ingredients.

For cooking wide pho noodles, soak extra wide pho noodles in cold water until soft. Drain water and add into individual bowls; pour hot water over noodles and soak for 30 seconds before draining hot water.

For khao soy soup, ad 3 heaping tablespoons of khao soy sauce into bowl over the cooked noodles. Add 2 to 3 cups of hot water into bowl. Add squeezed lime, 1 tablespoon fish sauce, 1 teaspoon ground chilies, and garnish with green onions and cilantro. Mix and enjoy.

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Thai Lao Bamboo Soup

Soup Recipe: Bamboo Soup
2 cups yanang extract
2 cups bamboo
1 cup chopped mushrooms
15 to 20 quail eggs hard boiled
2 tablespoons chopped lemongrass
2 tablespoons chopped shallots
2 tablespoons sticky rice
4 chilies
2 tablespoons salted gourami fish or 3 tablespoons fish sauce

Boil bamboo for 30 minutes. Drain water and chop bamboo. Soak sticky rice in water for 30 minutes. Drain water and add sticky rice in mortar with chilies. Pound with pestle until rice is a thick paste. Remove the sticky rice thickening paste and reserve. Add lemongrass and shallots in the mortar and pound with pestle until they are crushed into small pieces. In a pot over high heat, add chopped bamboo, yanang extract, mushrooms, and crushed lemongrass and shallots. Bring to boil. Add salted gourami fish, sticky rice thickening paste, and quail eggs. Cook for 15 minutes or until rice cooks. Stir pot often to prevent rice from burning at bottom of pot.

As an option, add 1/2 of chopped squash, as seen in the squash and custard video.

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Chicken Rice Noodle Porridge

This Chicken Rice Noodle Porridge is the gourmet version of the Jasmine Rice Porridge. This porridge, also known as 'khao biek', is a Sanoubane's favourite comfort food.

Soup Recipe: Chicken Rice Noodle Porridge
1 cup chopped chicken pieces
Chicken bone (optional)
3 to 4 cups water
1 teaspoon salt
2 tablespoons oil
2 tablespoons chopped garlic
1 cup rice flour
1 cup glutinous rice flour
1 cup boiling hot water
Tapioca starch

Sides:
Soy sauce
Fried garlic
Dry chili flakes
Oil & garlic chili sauce
Chopped green onions and cilantro

For Chicken broth: In a pot over high heat, crisp garlic and oil. Add chopped chicken are stir fry until cooked. Add water, salt and chicken bone. Bring broth to boil. Scoop out any foam residue from broth. Reduce heat to medium and cover.

For Noodle: Mix rice flour, glutinous rice flour and boiling hot water. Knead rice dough for 3 minutes. On a flat surface, sprinkle tapioca starch. Roll out rice dough until it is 15 centimeters long, 3 millimeters thick and cut noodles about 5 millimeters apart. Use tapioca starch to sprinkle where dough is sticky.

Chicken Rice Noodle Porridge Individual bowls:
Add noodles to broth and cook noodle for 3 to 5 minutes. Laddle on to individual serving bowls. Add ½ teaspoon fried garlic, ½ teaspoon chili flakes, ½ oil & garlic chili sauce, 1 teaspoon soy sauce, chopped green onions and cilantro. Mix and enjoy.

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Lao Pho - Beef Noodle Soup

You can stir fry pho noodles to make Pad Thai Pho Noodles. Do not substitute vermicelli noodles for pho noodles. The star anis can also be added to dome kim which is pork and egg in soy sauce.

People from the northern region of Laos prefer khao soy which is with minced pork and salted soy beans noodle soup. Khao soy uses wide pho noodles.

Pho Soup Broth:
1 pound beef bones
1 tablespoon salt
3 liters water
4 star anis
1/2 of whole onion
24 beef balls

In a large pot, over high heat, add all ingredients except beef balls. Boil 30 minutes. Scoop out dark foam that floats in broth. Cool to room temperature. Refrigerate overnight or until fat hardens. Remove fat and place broth over high heat. Add beef balls and boil.

Side Options of Meat, Vegetables, Herbs, and Sauces:
thinly slice raw beef
Thai basil
fish sauce
chopped cooked tripe
chopped cilantro
shrimp paste
tomato slices
chopped green onions
chili tomato sauce
bean sprouts
lime slices
oyster sauce

Soak pho noodles 30 minutes in cold water and drain. In a large soup bowl, add a handful of noodles. Pour hot water into bowl to cover noodles. After 3 seconds, drain water out. Add desired amounts of meat, vegetables, herbs, and squeezed lime into bowl. Add pho broth and beef balls. Add 1 tablespoon each fish sauce, oyster sauce, chili tomato sauce, and 1/2 teaspoon shrimp paste. Mix soup and enjoy!

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Khao Bune Ba - Festive Fish Curry Noodle Soup

Soup Recipe:Khao Bune Fish Broth
2 lbs grouper or any fresh water white fish like cat fish
2 litres cold water
1 inch galangal
3 kaffir lime leaf
2 inches lemongrass
1 tablespoon salt
2 tablespoons chopped garlic
2 tablespoons oil
1/2 cup chopped tomatoes
2 tablespoons Thai Lao Curry Paste
1 to 1 1/2 cups fresh coconut milk

Side Garnish, Herbs, and Sauce:
Vermicelli noodle bundles
Shredded red cabbage
Shredded long beans
Shredded banana blossoms
Bean sprouts
Chopped green onions and cilantro
Thai basil
Lime wedges
Dried chili flakes
Fish sauce

Making Khao Bune broth: In a pot over high heat, add water, fish, galangal, kaffir lime leaf, lemongrass, and salt. Bring to boil and cook 20 minutes. Remove foam that rises to top. Remove fish from broth and save the broth reduce heat to medium. Once fish cools, remove the bones and skin. Mince the fish meat by using a food processor, mortar pestle, or just a fork.

In a wok over high heat, add oil and garlic. Crisp the garlic before adding chopped tomatoes. Stir fry for 2 minutes. Add minced fish and stir fry for 2 minutes. Add Thai Lao Curry Paste and stir fry for 2 minutes. Add fresh coconut milk and stir fry for 2 minutes.

Add fish coconut curry into reserved fish broth. Bring the heat to maximum when ready to pour red curry fish broth to khao bune noodle serving bowls.

Making Khao Bune soup individual bowls: In a large serving bowl, add 2 vermicelli noodle bundles. Add small handfuls of garnish and herbs. Boil khao bune broth and ladle about 2 cups into bowl or until it just covers the noodles. Add 3 tablespoons fish sauce, 1 tablespoon squeezed lime juice, and 1 teaspoon dried chilies. Mix and enjoy.

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Thai Lao Glass Noodle Shrimp Soup

Glass Noodle is called "sin lon". When purchasing glass noodles make sure the ingredients listed on the package shows only mung bean and water. Glass noodles are often used in salads, soups, and fried spring rolls. Do not use pho noodles or sin khao bune - rice noodles with this recipe.

Soup Recipe: Glass noodles and shrimp
2 bundles glass noodles
4 cups water
½ teaspoon salt
1 piece lemongrass
1 lime kaffir leaf
1 chopped chilies (optional)
4 tomato pieces
8 mushroom pieces
8 shrimps
8 baby bok choy bunches
1 tablespoon oyster, mushroom or bean sauce
2 tablespoons fish sauce
2 tablespoons chopped green onions
2 tablespoons chopped cilantro

Place 2 bundles of glass noodles in a bowl. Pour warm water to cover the glass noodles. Wait for 15 minuets. Remove the string from the bundle and cut the noodles in half. Divide the glass noodles into 4 separate bowls.

In a pot over high heat, add 4 cups of water. Add salt, lemongrass, kaffir leaf and optional chilies. Once the water boils, add tomatoes, mushrooms, shrimps, baby bok choy, oyster sauce and fish sauce. Stir until the shrimp is cooked which is about 2 minutes. Remove and discard the lemongrass and kaffir leaf from the soup. Pour soup over 4 individual bowls. Make sure each bowl has equal portions of tomatoes, mushrooms, shrimps, and baby bok choy. Garnish with chopped green onions and cilantro.

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Jasmine Rice Porridge

Recipe for Jasmine Rice Porridge:
2 cups water
1 cup cooked Thai Jasmine rice or ¼ cup uncooked rice
1 clove garlic thinly sliced
1 tablespoon oil
1 teaspoon soy sauce
1 teaspoon chopped green onions
1 teaspoon cilantro

In a pot, bring two cups of water to boil and then add cooked Thai Jasmine rice. Reduce heat to medium setting. In another pan, heat oil and add garlic and cook until dark yellow. Add crisp garlic to cooking Thai Jasmine rice. Continue cooking and stirring until the porridge resembles a thick soup. Pour into a serving bowl. Add soy sauce to the jasmine rice porridge and mix. Garnish with chopped green onion and cilantro.

Serve Jasmine Rice Porridge for breakfast, as an appetizer or as a soup.
If you like this, you'll like the gourmet version...Chicken Rice Noodle Porridge.

This recipe is in the Thai & Lao Food Recipe Book and therefore this video is free for viewing. Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food private videos.

Welcome to Thai & Lao Soup Recipe

I create the Thai & Lao Soup Recipe in order to group all soup recipes into one blog. My main blog is www.thai-laos-food.blogspot.com but because Blogger does not have a category feature where I can group my food recipes, I decided to create another account with Blogger.

Now you can view all the Thai and Lao Soup Recipes from this blog.