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Preparation
1 hour 30 minutes
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Cooking
1 hour
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Difficulty
Easy
Spicy sour Thai seafood noodle soup with a rich flavor originating from the Land of the Golden Pagoda. Let’s get into the kitchen today to prepare this delicious noodle dish for your family!
Ingredients for Thai Noodles Serves 2-3 people
Fresh noodles 500 gr Shrimp 400 gr Squid 100 gr Clams 200 gr Beef 100 gr Enoki mushrooms 50 gr Tomatoes 150 gr Ginger 10 gr Satay 500 gr Chopped shallots 15 gr Minced lemongrass 30 gr Tamarind juice 50 ml Kaffir lime leaves 3 pieces Galangal 10 gr Common spices a little (salt/sugar/oil/seasoning/fish sauce)
Implementation tools
How to choose fresh seafood
How to choose fresh squid
- There are many types of squid such as cuttlefish, tube squid, leaf squid… but regardless of the type, you should choose those with the head still firmly attached to the body, the flesh is firm and has a blue color.
- For cuttlefish: choose large ones, thick bodies with opaque white color, hard tentacles, firm flesh, and a layer of brown membrane surrounding them.
- For tube squid: choose those with bright pink color, firm flesh, hard tentacles, and intact ink sacs.
How to choose fresh shrimp
- If buying frozen shrimp, you should choose shrimp that still have all their parts, feel firm, and have a natural elasticity (to avoid buying shrimp that have been injected with gelatin to increase weight), and especially, there should be no fishy or rotten smell.
- Choose live shrimp to ensure freshness, with shiny shells, looking healthy, and when pressed, the shrimp should have elasticity, and the shell should not be too soft.
- Tip: Unless you are in a coastal area with fresh seafood available, when buying shrimp, you should pay attention to whether the seller uses a lot or little ice. If the shrimp are packed with little ice but still look fresh and soft, then they are definitely treated with borax or urea.
How to choose delicious clams
- Live clams usually have two tightly closed shells; you can try to separate the shells with your hands. If they open easily, the clams are dead. If the clam opens its mouth, touch it, and if you see the clam move or close its mouth again, it is still alive and fresh.
How to Prepare Thai Noodle
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Prepare the ingredients
Separate the shrimp heads and shrimp meat, wash thoroughly.
Peel the ginger, wash it, let it drain, and cut into thin strips.
Wash the tomatoes and cut them into wedges.
Wash the beef, soak it in salt water for about 15 minutes to reduce the smell, and let it drain. Then, slice the beef into bite-sized pieces.
Clean the squid and clams.
Tip for cleaning squid:
- Rinse the squid with water, then peel off the dark brown outer skin, separate the tentacles from the squid. Cut off the ink sac and eyes.
- To eliminate the fishy smell, wash the squid with rice vinegar. Rinse the squid one last time with water and let it drain. Once the squid is drained, cut it into round slices, keeping the small tentacles whole and cutting the larger ones in half.
Tip for cleaning clams:
After washing the clams externally, take a small basin, fill it with water, and add a bit of salt to make it as salty as seawater. Cut about 2 or 3 chili peppers and add them to the basin, then pour in the clams to soak for about 1 – 2 hours, allowing them to expel all the dirt.
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Cooking Thai noodle broth
Put the shrimp heads into a large pot, add 10 grams of ginger, 1/2 teaspoon of salt, 1 liter of water, and simmer on low heat for about 30 minutes. When the broth starts boiling, remember to open the lid and skim off the foam to keep the broth clear. After simmering, strain out the clear broth and discard the shrimp heads.
After simmering the shrimp heads, place another pot on the stove, heat it up, and add 20ml of cooking oil, sauté 15 grams of minced shallots until golden, 10 grams of sliced galangal, and 30 grams of minced lemongrass. Then add the chopped tomatoes and stir-fry. Add 50 grams of satay and pour in the shrimp broth, along with 5 lime leaves, cover the pot, and cook on medium heat.
When the Thai noodle broth boils, add 50ml of tamarind juice, 15 grams of salt, 10 grams of seasoning powder, 40 grams of sugar, and 20ml of fish sauce. Cook until it boils again and then turn off the heat.
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Steaming seafood
Set a pot of water on the stove and bring it to a boil to steam the seafood.
Place the seafood on a plate, including shrimp, squid, clams, and a little ginger, and steam for about 10 minutes, until the seafood is just cooked. Do not steam for too long, as the seafood will become chewy, making the Thai noodles less enjoyable.
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Completing Thai noodles
Arrange the noodles, fresh herbs, and add the steamed seafood such as clams, squid, and shrimp into a bowl.
Blanch the beef and enoki mushrooms in the broth for about 3 – 4 minutes, depending on whether you want the beef rare or well-done.
Add the blanched beef and enoki mushrooms into the bowl and pour the hot broth over. The Thai seafood noodles served with chrysanthemum leaves, banana flowers, and a side of green chili salt are truly enticing.
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Final Product
Although Thai noodles require many ingredients, the process of making them is quite simple. Go to the kitchen and showcase your cooking skills by making this delicious dish for your family!
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Thai noodles are delicious and easy to make, aren’t they? Go to the kitchen and cook this delicious dish for your family. Wishing you success!
*Refer to images and recipes from cooky.vn.
