Does anyone have a recipe for Thai noodle soup (like the kind sold by street vendors in Thailand)?

My husband and I had many bowls of this kind of soup in Bangkok and it was so good and I'd love to recreate it at home!Does anyone have a recipe for Thai noodle soup (like the kind sold by street vendors in Thailand)?
Thai Lemongrass-Coconut Noodle Soup



INGREDIENTS:



2 stalks lemongrass

1 package Thai rice noodles

1 thumb-size piece galangal OR ginger, thinly sliced into matchstick-like pieces

4-6 cups vegetable broth or chicken broth (6 cups serves 3-4 people)

1/2 package extra firm tofu, cut into bite-size pieces

1 head broccoli, chopped into florets including stems

1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)

1-2 carrots, sliced

2-3 Tbsp. fish sauce (nam pla)

2 Tbsp. soy sauce

1/2 can good-quality coconut milk

roughly 1 cup fresh basil, roughly chopped if leaves are large



you may add either bite size pieces of chicken or shrimp



Optional: Thai chilli sauce





PREPARATION:



First, place noodles in a pot of boiling water. Cover the pot and turn off the heat. Allow the noodles to soak in the hot water while you prepare the soup.



Place broth in a soup pot along with lemongrass (include left-over stalk pieces), galangal or ginger, and tofu or soy/wheat gluten. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the vegetables (about 5 minutes).



Add the carrots first, then the broccoli and finally the cabbage. Stir and then allow to simmer 2 more minutes.

Add the coconut milk, stirring until dissolved. Reduce heat to minimum.



Add the vegetarian fish sauce and/or soy sauce. If you prefer your soup spicy, add 1-2 tsp. chilli sauce (OR simply serve it on the side for those who like it).



Do a taste test, adding more fish or soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth is), add 1 to 2 Tbsp. lime juice.



Check rice noodles to make sure they are cooked (if still a little hard, boil briefly). Drain the noodles and portion them out into bowls. If you have extra noodles left over, leave them in the colander and rinse with cold water to prevent sticking.



Pour several ladles of soup over each bowl of noodles. Sprinkle fresh basil over each bowl. Serve with chilli sauce on the side (if desired), plus more fresh basil, and enjoy this bowl of culinary comfort.Does anyone have a recipe for Thai noodle soup (like the kind sold by street vendors in Thailand)?
http://www.thaifoodandtravel.com/feature鈥?/a>Does anyone have a recipe for Thai noodle soup (like the kind sold by street vendors in Thailand)?
this 1-i luv it!!!



8 ounces ground pork

1 tablespoon chopped garlic

4 cups soup stock

2 ounces wunsen (bean thread noodles, soaked in warm water for about 15 minutes.

1/4 cup fish sauce

1 cup sliced cabbage or kale

2 spring onions (green onions/scallions) thinly sliced, including the green segment

1/4 cup whole coriander plant --including the root, chopped

About 1 teaspoon Thai pepper powder



For the Marinade



1 tablespoon fish sauce

1 tablespoon Maggi seasoning sauce

1 tablespoon minced garlic

1 teaspoon Thai pepper powder

1 teaspoon rice flour



Method:



Mix the marinade ingredients, mix with the ground pork, and make the pork into small meat balls, then set aside and leave to marinate for 3 or 4 hours.



Soak and drain the noodles.



Bring the stock to a boil and add all the ingredients except the noodles, and continue to boil until the meatballs are cooked through, when they will float. Remove from the heat, pour into a serving bowl and add the noodles (note the immersion in the near boiling soup is enough to cook the noodles).



Serve with the usual Thai table condiments as well as Thai chili powder, and ground peanuts.



hope that helped!!!!
I am not thai but i think that is call 'kook te yo'. boil the pork neck bones or beef bones (any type of bones work) or just use the stock along with star aniese, celery, and carrot (for flavor). soke rice noodle (thin or thick but not angle hair thin) in hot water. cut very thinly beef or pork. use the strainer with handle and cook meat, noodles and thinly slice celery, and bean sprout. pour those into bowls and put some liquid(soup). then for taset, put some mix vinegar. garlic oil, msg, fish sauce, cilentro and serve.



make ahead

garlic oil = mash garlic and cook until golden brown in oil



vinegar mix = reg. vinegar, garlic, fresh hot pepper



that's how we make our thai noodle soup.