Kway Teow Nam !! Hey there! Who else loves a nice, warm bowl of Kway Tiew Nahm? Who doesn’t know what it is? – don’t fret, neither did we until we tried it at a local vendor in Bangkok. There are a lot of versions of this soup, basically, it’s noodles soup but we can say it is a dish also, as it contains so many elements that it makes it a complete dish. One bowl of this soup can make you full but it tastes so great that you really want to grab another bowl. In Thailand, wherever I try this soup or dish everywhere it has its own version. But few ingredients which are commonly used in the vegetarian version are radish and coriander roots. So today we try to make this recipe which is very near the actual recipe. We have used fried tofu in this recipe. We cut tofu into small pieces and fry them in hot oil. We have to fry them in brown color. We have used small soya nuggets here but if you don’t get small ones just grind them a bit and fry them in hot oil as we do for tofu. One thing which is very important to understand is that thai people use all the herbs very fresh, like galangal, lemongrass, etc, this is the one reason that thai food tastes so delicious, taste and aroma are both great in their soups or dishes. Peanuts are the core ingredient which they use in almost all the dishes. Spices like fresh thai red chilies, thai soy sauce give a wonderful to your soup. Blandness can be there in many thai soups, but it’s up to you how you want to season your soup depending upon the condiments provided on the table. When we prepare this soup we put all the toppings and condiments on the table so that we can prepare our own soup bowl according to our taste. What we have to do is to take the soup which you prepare in a bowl and then add all the additional toppings in soup according to your preferences. For example, I prefer more fried soya and bean sprouts. I take more soy sauce but less red chilies as I am not a too spicy lover, so it really depends on how you want to make your soup.
Ingredients for Kway Teow Nam
- 2 cup rice noodles preferably pad thai
- 2 cup bean sprouts
- 4- liter water
- 1 radish cubes
- A bunch of coriander roots
- 1- inch galangal or ginger
- 2 lemongrass
- 3 tbsp soya sauce
- 1 tbsp dark soy sauce
- 1 vegetable stock cube or 2 cups of fresh vegetable stock
- 1/2 tbsp salt
- 1 tsp black pepper powder
- 1 tbsp brown sugar
- 3-4 tsp tamarind paste
Instructions
- Kway Teow Nam, Take a pot, add 4l water, and put it on medium flame. Let the boil come in the water. Once the boil comes add vegetable stock cubes. Here you can use your own homemade stock.
- Now add the chopped radish and coriander roots let it boil. In this recipe, coriander roots are a very important part of the recipe, so basically we cant avoid this ingredient. As the vegetables are boiling on low flame we will crush our lemongrass.
- Take the mortar and put roots of lemongrass ( the thick lower part of lemongrass) with the help of a pestle you crush lemongrass gently. Repeat the same procedure for that ginger(galangal)
- Add this lemongrass and that ginger in boiling soup, allow the flavors of these ingredients to get infused in the soup.
- Now add soy sauce, dark soya sauce, salt, pepper, and sugar to it. Let the soup boil for 1/2 hour. Add tamarind paste(optional) for sour taste. Most important thing is that you should boil your soup at least for 45 minutes so that all flavors get blend nicely in the soup.
- If you don’t want to use tamarind you can use lemon juice after you turn off the flame.
- our flavourful soup (Nam) is ready.
- How to serve:
- Take a soup bowl, add the boiled noodles, bean sprouts the soup. You have to add the toppings according to your taste which we have listed down. As we told you earlier that thai soup is bland and you have to season your soup according to your taste bud.
Kway Tiew Nahm
Ingredients
- 2 cup rice noodles preferably pad thai
- 2 cup bean sprouts
- 4- liter water
- 1 radish cubes
- A bunch of coriander roots
- 1- inch galangal or ginger
- 2 lemongrass
- 3 tbsp soya sauce
- 1 tbsp dark soy sauce
- 1 vegetable stock cube or 2 cups of fresh vegetable stock
- 1/2 tbsp salt
- 1 tsp black pepper powder
- 1 tbsp brown sugar
- 3-4 tsp tamarind paste
Instructions
- Take a pot, add 4l water, and put it on medium flame. Let the boil come in the water. Once the boil comes add vegetable stock cubes. Here you can use your own homemade stock.
- Now add the chopped radish and coriander roots let it boil. In this recipe, coriander roots are a very important part of the recipe, so basically we cant avoid this ingredient. As the vegetables are boiling on low flame we will crush our lemongrass.
- Take the mortar and put roots of lemongrass ( the thick lower part of lemongrass) with the help of a pestle you crush lemongrass gently. Repeat the same procedure for that ginger(galangal)
- Add this lemongrass and that ginger in boiling soup, allow the flavors of these ingredients to get infused in the soup.
- Now add soy sauce, dark soya sauce, salt, pepper, and sugar to it. Let the soup boil for 1/2 hour. Add tamarind paste(optional) for sour taste. Most important thing is that you should boil your soup at least for 45 minutes so that all flavors get blend nicely in the soup.
- If you don’t want to use tamarind you can use lemon juice after you turn off the flame.
- our flavourful soup (Nam) is ready.
- How to serve:
- Take a soup bowl, add the boiled noodles, bean sprouts the soup. You have to add the toppings according to your taste which we have listed down. As we told you earlier that thai soup is bland and you have to season your soup according to your taste bud.
Notes
