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.