KAEN RON - THAI SOUP

Thai Cooking

KAEN RON - THAI SOUP


4 oz pork tenderloin or lean boneless shoulder
1/2 breast of chicken, 4 oz
1 qt Chicken stock
8 dried mushrooms about 1/4 cup
1/2 cup water
1 large onion, thinly sliced
4 cloves garlic, minced
1 tsp anchovy paste
2 tsp soy sauce
2-3 oz soy bean threads, aka
ceillophane noodles
4 oz raw shrimp, cleaned
1/2 cups cubed cucumbers
2 eggs
2-3 TBS chopped fresh coriander or parsley

The original version of this recipe calls
for a fish sauce called Nam Pla.

You may be able to obtain this in gourmet
specialty shops or by mail order.

In this recipe we've substituted anchovy
paste and soy sauce, which works well.

Soak the dried mushrooms in water for
about 20 minutes prior to cooking.

Cut up the chicken and and the pork ten-
derloin into 1/2 inch cubes.

Add the meat to your chicken stock in a soup pot.

Bring to a simmer.

Thinly slice the soaked mushrooms.

Add the mushrooms and water to the soup along
with the onions, garlic, anchovy paste, and
soy auce.

Simmer gently until the meat becomes tender
approximately 20 minutes - do not allow to boil.

At this point, add the raw shrimp, soy bean
threads, and cucumber.

Continue to simmer until the shrimp are cooked
(they will no longer appear translucent).

Stir in the beaten eggs, one after another.

When the eggs have coagulated, pour the soup
into a serving bowl or soup tureen and serve
with steamed rice as a side dish.

Garnish with freshly chopped parsley or cilantro.