Kaeng Chud Woon Sen

Some ingredients may be unfamiliar. These will be hyperlinked to our Glossary of Southeast Asian Cuisine.

 

To serve 6:

 

1/2 cup dried tiger lily buds

2 tablespoons dried cloud ears

2 ounces cellophane noodles

1/2 pound small, uncooked shrimp (at least 30 to the pound)

1 tablespoon finely-chopped garlic

1 tablespoon finely-chopped fresh coriander roots

1/2 teaspoon freshly-ground black pepper

2 tablespoons vegetable oil

1 large onion, peeled and cut lengthwise into 1/2-inch-wide strips

1/4 pound pork shoulder, cut into strips 1 inch by 1/2 inch

2 quarts boiling water

2 small scallions, cut into 3-inch lengths

3 tablespoons fish's gravy

2 to 4 tablespoons sugar

1 tablespoon Japanese soy sauce

2 eggs, lightly beaten

1 tablespoon finely cut, fresh coriander leaves

 

In a deep bowl, combine the tiger lily buds and cloud ears, and cover them with 4 cups warm water. In a separate bowl, cover the cellophane noodles with 2 cups of cold water. Soak for 30 minutes, then drain and discard the water.

 

Wash the drained lily buds and cloud ears under cold running water. Then cut away and discard the hard ends of the lily buds. Then cut away and discard the hard ends of the lily buds and tie a knot in the centre of each. If the cloud ears are large, cut them into 1/2-inch pieces. Cut the noodles into 1/2-inch long pieces.

 

Meanwhile, shell the shrimp. Then devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the intestinal vein with the point of the knife. Wash the shrimp under cold water and set them aside on paper towels to drain.

 

With a mortar and pestle, or in a small bowl with the back of a spoon, mash the garlic, coriander roots and pepper to a smooth paste.

 

To make the soup, heat the oil in a heavy 4- to 6-quart casserole over moderate heat until a light haze forms over it. Drop in the onions and, stirring frequently, cook for about 5 minutes until they are soft and transparent, but not brown. Watch carefully for any sign of burning and regulate heat accordingly. Stir in the garlic mixture, then add the pork and shrimp. Stirring constantly cook for 4 or 5 minutes, or until the shrimp are pink.

 

Pour in the 2 quarts of boiling water and add the lily buds, cloud ears and noodles. Bring to a boil again, then stir in the scallion tops, fish's gravy, 2 tablespoons of the sugar and the soy sauce. Taste for seasoning and add up to 2 tablespoons more sugar if you prefer the soup sweet as the Thais do. Stirring constantly, slowly pour the beaten eggs in a thin stream into the boiling soup. They will instantly form firm threads. Remove from the heat immediately, lest the eggs overcook.

 

Serve at once from a heated tureen or in individual soup plates. Just before serving, garnish the soup with coriander leaves.