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Kaeng Djuut Wunsen Kai A Chicken Soup | Ethnic Recipes » Thai Recipes

Kaeng Djuut Wunsen Kai A Chicken Soup


Serving Size : 1
Ingredients
for prepare Kaeng Djuut Wunsen Kai A Chicken Soup
:
Amount Measure Ingredient - Preparation Method
1 tablespoon fresh garlic, coarsely chopped
1 tablespoon fresh ginger, coarsely chopped
1 pint chicken stock.
1 teaspoon coarsely chopped tangchi
1/4 pound chicken cut into bite-sized pieces
2 ounces wunsen - (vermicelli)
2 tablespoons fish sauce
2 tablespoons light soy
1/2 teaspoon palm sugar to taste )
1/2 cup mushrooms
1 small onion - coarsely chopped
1 teaspoon freshly ground black pepper
2 each spring onions sliced
1 teaspoon coriander leaves - chopped, as
recipe Kaeng Djuut Wunsen Kai A Chicken Soup

The word kaeng (pronounced 'gang' means two different things: one is
thai curry recipe
a stew like dish, usually a curry or a chili, and the other is a soup. In Thai these
Kaeng Djuut Wunsen Kai A Chicken Soup
are different words, and it is the bane of having to transliterate them into Latin characters that reduces them to
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sameness. Some writers spell the curry word kaeng and the soup-word gaeng,
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others try to reflect the slightly more aspirated sound of the soup by spelling
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it 'khaeng'. Whatever: this uses the light semi-transparent vermicelli style noodles known as wunsen
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in Thai. You should also note that there are two types of soup in Thai cuisine: one type the Toms
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(tom kha kai, tom yam etc) are designed to be eaten with a meal. The other style, known collectively
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as kuiteao nam (pronounced roughly "gw-eye-tee-ow nam") or "wet noodle dishes", are a popular form of

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fast food in Thailand. They form a full meal and are regularly eaten for everything from
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breakfast to early dinner, costing only about 50 cents for a large helping in
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stalls and shops across Thailand (perhaps a bit more in Bangkok itself). This kaeng djuut is
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a kuiteao nam style "luncheon" dish. (In parallel with the kuiteao nam dishes there is a
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wide range of kuiteao haeng (dry noodles) dishes) The recipe calls for a small amount
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of tangchi (preserved Chinese radish), which can be obtained from Chinese stores. If
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you can't get it feel free to leave it out entirely. You will also need a chicken stock: in

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Thailand they eat all of the chicken except the feathers and the beak -
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and yes they do eat the feet. However the bones are left over, and
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stock is made from the bones. Take about a kilogram of bones, and break them roughly with a large mallet
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or the pestle of your mortar and pestle (also widely used by Thai chefs to keep their
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husband's in line - made of granite it makes a handy weapon :-) To each kilogram of
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bones add about a tablespoon of garlic, a tablespoon of ginger and a tablespoon of coarsely chopped coriander/cilantro. Cover
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with water and boil up your stock. Filter well, cool and then skim off any fat that accumulates on the
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surface if you want a low fat variant. Soak the wunsen in
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water at room temperature for about 10 minutes to soften it, then drain it
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thoroughly. Heat a little oil in a wok and stir fry the onion, garlic and ginger briefly. In a
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saucepan add the tangchi to a pint of stock and bring it to a gentle boil. Briefly stir
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fry the chicken to seal it, then transfer the chicken and onion, garlic and ginger to
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the stock, add the remaining ingredients, except the garnish and the wunsen,
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and simmer until the chicken is just about cooked through. Increase the heat to bring the pan to a
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rolling boil, add the noodles, and immediately turn the heat off. Pour

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the soup into a serving tureen, sprinkle with the garnish, and deliver to the diners. Each diner should have
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a bowl with some fresh boiled rice. Traditionally each takes a spoon of soup from
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the communal serving bowl, picks up a little rice and then eats it. You may prefer to
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ladle portions of soup over the diner's rice bowls. In my opinion the quantities above make about enough
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for 4 people for a light lunch. Scale according to the number
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of diners and how hungry they are. Normal table condiments would be chilies in fish
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sauce (prik nam pla), chili powder (prik phom) and sugar, you might want to add
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dark sweet soy as well. Recipe By: Muoi Khuntilanont






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  • Kaeng Djuut Wunsen Kai A Chicken Soup


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    Views: 2200 | Author: Shad0w | 26 November 2009 | Comments (0)


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