Friday, December 14, 2012

Modified Thai Kitchen Bangkok Curry Instant Rice Noodle Soup

This is my modification for this store bought soup, Thai Kitchen® brand Bangkok Curry Instant Rice Noodle Soup

Prepare meat patties ahead of time. I use a 50:50 mixture of ground buffalo and pork sausage.

Each meat package I use is 1 lb, so there are a total of 2 lbs of mix mixed together to form 5 patties.

Cook meat patties on stovetop in a covered pan for about a half hour or longer until meat is thoroughly cooked. I start with a high flame then gradually lower the intensity turning the meat every five minutes.

I like to cut them up after they have been cold in the refrigerator over night. I prefer to cut the burger patty into 8 wedges like slices of pie, adding them into the soup after the noodles have softened.

Cook soup as per package direction eXcept use 1 1/2 cups of water instead of 1 cup

Use 1 1/2 quart pan

Extra Ingredients:

1/4 of a Red Bell Pepper - diced
Slice of Purple Onion 1/4 inch thick - then diced to about the size of a grain of rice
Meat Burger - I use a 50:50 mix of ground buffalo and pork sausage - divide burger into 8 pie shapes
3 thin slices of a jalapeno pepper - diced - approximately a tablespoon
2 leaves from Basil plant - diced - remove middle vein of the leaf

Season with Garlic Powder and Black Pepper

Dump all of the ingredients listed above into the soup after the noodles have softened.

Serve with a side container of Hoisin dipping sauce (Vietnamese)

Thai Kitchen® is a trademark of Simply Asia Foods, LCC

Thai Kitchen Website 

1 comment: