Sunday, April 8, 2018

The Art of Cambodian Rice Noodle Soup

Similar to building up an oil painting with layers of color, Cambodian soup is served in layers of ingredients from the bottom up. And like any work of art, it takes time.

To serve the soup, set out individual serving bowls and assemble as follows:

For the base, lay a lettuce leaf on the bottom, next add cooked noodles coated in garlic-infused olive oil, and then the long-simmered soup broth. In the middle, choose from optional choices of shredded chicken, sautéed shrimp, pork tenderloin, and/or sautéed ground pork. And for the top, sprinkle with sautéed dried shrimps, fried garlic chips, sprouts, Thai basil, and/or pickled Thai chilis.

This dish was a bit pricey and took days going to various markets to collect all the ingredients (I recommend starting at your local Asian Market). However, it was convenient to have all the fixings to mix and match for quick lunches throughout the week. If you would like to try the recipe, see the link here.

My Paleo Marin Rating: 2.5 Persimmons

Note: For a grain free noodle, use zucchini zoodles or another vegetable of your choice.

#paleo #cambodian #soup #pork #chicken #shrimp #Asian #southeastasian #foodandwine

Recipe adapted from Food and Wine February issue here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

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