Thai street food menu

Tuesday, January 3, 2017

Thai Vermicelli Soup menu (Keang-Chued-Woon-Sen)

how to cooking Thai Vermicelli Soup menu.

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Thai Vermicelli Soup is not a spicy flavour and it made with glass noodles with minced pork with onions, cilantro mixture so It can be eaten at any age.

Ingredients of Thai Curry Vermicelli Soup menu

  • 3 cups water or chicken broth
  • 1/2 cup black jelly mushroom
  • 1/2 cups ground pork
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1/2 teaspoon salt
  • 1 cups soak and cut into 2 inch long vermicelli
  • 1 teaspoon ground pepper
  • 1 teaspoon minced garlic
  • 1/4 cup chopped green onion
  • 2 tablespoons cordiander leaves



Preparation of Thai Curry Vermicelli Soup menu

  1. In a small bowl, mix the ground pork with soy sauce, slat, pepper and garlic. Mix well. Heat the water in a pot. Bring to a boil.
  2. Shape the pork mixture into balls and add to the boiling water. Add mushrooms. Simmer about 4 minutes.
  3. Add vermicelli, and green onion. Season with fish sauce. Remove from heat. Top with coriander leaves.
  4. Serve hot with Cooked rice.