Nam Ngiao

A rich northern Thai noodle soup with pork ribs, fermented soybean, and dried tomato in a spiced broth.

Ingredients

• 400g firm tofu
• 1 cup rice vermicelli
• 1 tbsp minced garlic
• a pinch of red curry paste
• 3 tbsp neutral vegetable oil
• a generous handful of snake beans
• a handful of fresh cilantro, chopped
• a generous spoonful of coconut cream

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat and cook the sliced shallots and sliced lemongrass gently until soft and fragrant.

2. 2

   Stir in the white pepper and red curry paste, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the large prawns and Thai eggplant, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the large prawns is tender, about 1 hr.

6. 6

   Stir in the rice vermicelli and continue simmering for a few minutes more, until heated through.

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