Kuai Tiao

Thai noodle soup of rice noodles in clear pork broth with sliced meat, fish balls, and bean sprouts.

Ingredients

• 400g white fish fillets
• 400g glutinous rice
• 2 tsp sliced galangal
• 2 tsp white pepper
• 3 tbsp coconut oil
• 200g snake beans
• a handful of fresh Thai basil, chopped
• a generous spoonful of coconut cream
• 500ml chicken stock
• a pinch of red curry paste
• a generous handful of baby corn
• crispy fried shallots, to taste

Instructions

1. 1

   Gather and prep the rice noodles and pork shoulder, measuring everything out so it is ready to go.

2. 2

   Heat coconut oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced lemongrass and cherry tomatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the pork shoulder, season with palm sugar, and cook until just done, about 15 mins.

5. 5

   Warm the rice noodles alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the rice noodles and spoon the cooked mixture over the top.

7. 7

   Drizzle with coconut cream and finish with a sprinkle of Thai basil.

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