November 27, 2021
MANKAI THAI SOUP
Accentuate the exotic flavors of Thailand with a touch of Mankai, for the ultimate combination of health and deliciousness
WHAT YOU’LL NEED:
- 24 FROZEN MANKAI CUBES
- 3 LB. 15.5 OZ CANNED COCONUT MILK
- 1 LB. 1.6 OZ FRESH CHERRY TOMATOES HALVES
- 1.1 OZ EXTRA VIRGIN OLIVE OIL
- 2.1 OZ CHOPPED FRESH GARLIC
- 1 LB. 12.2 OZ DICED 1/2 INCH ONIONS
- 7.1 OZ. THAI TOM YUM CHILI PASTE (CHUA HAH SENG)
- 4.2 OZ. GREEN CURRY PASTE
- 3.5 OZ. CHICKEN BROTH POWDER
- 0.7 OZ. CHOPPED CANDIED GINGER
- 2.1 OZ. FISH SAUCE
- 1.1 OZ. RAW LEMON JUICE
- 1.8 OZ. TOASTED SESAME OIL
- 6 LB. 9.8 OZ. BOILING WATER
- 0.4 OZ. HERBS AND SPICES MIX (BLEND OF DRIED KAFFIR LIME LEAVES, DRIED CARDAMOM PODS, STA ANISE)
- 4.5 OZ BEAN NOODLES PRIOR TO SERVING
- 5 OZ FRESH VEGETABLES JULIENNES PRIOR TO SERVING
HOW TO MAKE IT:
STEP 1
Sauté onions in olive oil until translucent for 2-3 minutes, add garlic, stir and add the tomato halves
STEP 2
Add curry paste, broth powder, boiling water, ginger, fish sauce, herbs mix, coconut milk and let simmer
medium heat for 15 minutes
STEP 3
Boil noodles for 5 minutes and rinse with cold water
STEP 4
Taste and adjust seasoning, whisk the Mankai into the soup
STEP 5
Serve with cooked bean noodles and fresh vegetables julienne and with a drizzle of sesame oil on top of the soup bowl