27min 4 ppl
Guay Tiew Sukhothai (Sukhothai Noodle Soup)
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 7 steps
Medium: 31–60 min or 7–12 steps
440 kcalper person
Protein 26g
Carbs 54g
Fats 13g
About this dish
The old-capital noodle soup that keeps its broth lightly sweet with palm sugar, its pork simmered until it breaks apart easily, and its bowl finished with crushed peanuts and a spoon of garlic oil.
Allergy Info
Gluten, Soya, Celery, Peanuts, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesfinely chopped, divided6
- Green beansthinly sliced100 g
- Beansproutsto serve100 g
- Spring onionssliced, to serve3
- Fresh Corianderroughly chopped, to serve15 g
Meat & Poultry
- Minced pork300 g
Tins & Jars
- Chicken stock1000 ml
Dried Goods
- Rice stick noodlessoaked and blanched400 g
- Palm sugargrated30 g
- Roasted peanutscrushed50 g
Spices & Seasonings
- Chilli flakesto serve1 tsp
Oils & Condiments
- Vegetable Oil3 tbsp
- Fish sauce2 tbsp
- Light soy sauce1 tbsp
Utensils
- Small saucepan
- Large saucepan
- Meat thermometer
- Slotted spoon
- Chopping board
- Sharp knife
- Ladle
Method
1
Heat 1 tablespoon of the vegetable oil in a small saucepan over medium heat and fry half the garlic for 2 minutes until golden and crisp, then lift out with a slotted spoon and set aside as garlic oil.
Approx. 2 minutes
2
Pour the chicken stock into a large saucepan, add the remaining garlic and the remaining oil, and bring to a simmer.
Approx. 3 minutes
3
Add the minced pork and palm sugar and simmer for 12 minutes, breaking up any clumps, until the pork reaches 71°C on a meat thermometer.
Approx. 12 minutes
4
Stir in the fish sauce and light soy sauce and simmer for 2 minutes.
Approx. 2 minutes
5
Add the green beans and cook for 2 minutes until just tender.
Approx. 2 minutes
6
Divide the blanched rice noodles and beansprouts between four bowls and ladle over the hot broth and pork.
Approx. 3 minutes
7
Drizzle each bowl with the garlic oil, sprinkle with crushed peanuts, chilli flakes and spring onions, and finish with coriander.
Approx. 3 minutes
