You are right oh my goodness, what a great looking Thai soup recipe. The variations of Thai soup are many. Your rendition of this recipe is absolutely authentic and outstanding! Great job.
I wish I have tried your recipe instead of the other one I found on RU-vid. Yours look 100x better! If I want to try this recipe again, I’m definitely going to use yours!
Thank you siri, I have been using this recipe for year. Every year I cook it for party, my friend can't get enough of it! Its so authentic, like the one we had in Thailand. Thank you for the awesome recipe and video.
Thank you for this recipe! I’m going to try it today , looks delicious I’m hungry already 😋 been binge watching your channel I love it so easy to follow !
Thank you so much for sharing this recipe. I want to eat some, but there aren't any places nearby that sell any... and never thought of trying to make it. Maybe i'll attempt to make it one day!
+homemade recipes Thank you so much for watching. Yes, the ingredient list is about 40 items. This traditional Thai soup is a very common street food in Thailand, but it is hard to find in the US since there are so many ingredients and it takes a long time to make. But it is delicious and very much worth the time spent making it. We ate on this for 3 days :-)
Also, just wanted to let you know, in case you didn't already, that I have all recipes on my website, with additional pictures and short write ups. For this one the link is: www.spoonforkheart.com/blog/thai-boat-noodle-soup
+Torill Furenes Thank you so much for the awesome compliment. I hope you try the boat noodle recipe, you will love it. Check it out on my website if you want to see more pics and have more info. www.spoonforkheart.com/blog/2015/12/25/thai-boat-noodle-soup-s1e49
Hello there! May you please tell the brand name of soy bean paste or which video you had posted the product in? Thank you so much again for sharing this recipe!!
+OldManCooking Thank you Tom, it is one of my favorites. Some people opt to leave the beef blood out of this recipe, but traditionally it should be made/eaten with a little beef blood added right at the end :-)
Yes, some chef will make it that way. But the most popular way is to add a little of the beef blood in each bowl as you're making each bowl. There are two reasons I like to do it this way. 1) Not everyone liked beef blood in their soup, and some people like a little while other like a lot. Adding the beef blood when you're making the bowl allows you to control the portion size. 2) When beef blood boils it tends to coagulate or turn solid when it boils. You can minimize the coagulation when adding it to the broth in the bowl that has cooled down a little.
