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GF Thai Streetfood Soup

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Basic chicken noodle soup – really

When I first moved to Thailand, I ate at this little soup cart outside my block of flats, at least twice a week. It always smelled awesome and tasted great. Of course, I stopped eating there when I realized their stock was full of glutened soy sauce. Hence, I went without for a few months.

Once you make this a few times, you get it down to 5 mins. This is a great quick dinner that doesn’t require a lot of brainpower. I make this a couple times a week, and especially after I have been glutened!

You need:

  • GF stock cubes (I use the knorr chicken stock pots)
  • rice noodles (any size will do)
  • coriander (or cilantro, same stuff)
  • GF soy sauce
  • bean sprouts
  • spring onions
  • other leafy greens (kale, spinach or lettuce)
  • mushrooms (I usually have enoki)
  • dried chili
  • garlic salt

Directions:

Boil water and then use it to soak the noodles in a separate bowl. I do this because I usually rinse the noodles, just like rice.

Then, throw in a cup to two cups of water in a soup pot. Throw in the stock, mushrooms, garlic salt, and spring onions. If you’re using kale or spinach, add it in now. It should come to a boil immediately, but turn the heat down. You don’t want to cook the veg, just surprise it into turning a bit softer.

Rinse the noodles and then add to the soup pot. Add in your chili and soy sauce to taste.

I like to use leafy lettuce and put it in the bowl first. Then just pour your soup in and use the cilantro last, as a garnish.

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