KYASAN CHET / VERMICELLI SOUP WITH CLOUD EAR FUNGUS
Servings: 4 servings
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Ingredients
- 2 Tbsp peanut oil
- 2 Tbsp ground onion
- 4 medium dried red chilies , soaked and ground
- 3 cloves garlic , ground
- 7 oz (200 g) boneless chicken, cubed
- 6 cups chicken stock
- 5 oz (150 g) rice vermicelli, or bean thread noodles soaked in hot water
- ½ cup dried cloud ear fungus , soaked in hot water and will yield about 2 cups when drained
- 1 sheet dried soy bean curd (about 6x8 inches), soaked in hot water
- 6 Tbsp of fish sauce
- 1 Tbsp ground black peppercorns
Garnishes:
- 3 sprigs chopped coriander leaves
- 2 limes , quartered
- 4 hard-boil eggs (peeled and cut in half)
Instructions
- Heat oil over medium-high heat and saute ground onion, chili and garlic until fragrant. Add chicken and stir-fry for 5 minutes until chicken is half-cooked. Add chicken stock and bring to the boil
- Drain vermicelli or bean thread noodles, cloud ear fungus and soy bean sheet. With scissors, cut each into bite-size piece and add to soup (except if you use bean thread noodles, don't add this yet). Stir in fish sauce and pepper. Boil for 15 minutes. Add bean thread noodles only the last 5 minutes of cooking as it cooks faster than rice vermicelli. Garnish with coriander leaves, lime wedges and half of the hard-boiled eggs on each serving bowl
