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Thai Spicy and Sour Noodle Soup

A delightful fusion of spicy, sour, and savory flavors, this Thai noodle soup brings warmth and comfort, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Broth
  • 2 lb pork bones (or substitute chicken bones)
  • 5 cloves garlic, crushed
  • 5 cilantro roots, smashed or 10 cilantro stems
  • 0.5 tsp white peppercorns, cracked or ground
  • 2 Tbsp water
  • 3 cups pork stock (6 oz per bowl)
For the Soup
  • 200 g ground pork (or substitute ground chicken)
  • 1 tsp fish sauce
  • 5 cloves garlic, chopped
  • 3-4 Tbsp vegetable oil
  • 2 Tbsp sugar (2 tsp per bowl)
  • 2 Tbsp fish sauce (2 tsp per bowl)
  • 4 Tbsp lime juice (1 Tbsp per bowl)
  • 0.5 cup ground roasted peanuts (2 Tbsp per bowl)
  • 160 g fresh egg noodles (or another noodle of choice)
  • 1.5 cups bean sprouts
  • 0.5 cup chopped cilantro
  • Chili vinegar (optional)
For Garnish
  • Roasted chili flakes or regular chili flakes, to taste
  • 100 g Asian-style fish cakes, thinly sliced

Method
 

Prepare the Broth
  1. Wash the bones in cold water, then add to a large stock pot. Cover with about 3 liters of cold water and bring to a simmer.
  2. Let simmer for about 45-60 minutes. Skim off any scum that floats to the top.
  3. Add garlic, cilantro roots, peppercorns, and lemongrass and continue to simmer for another hour.
  4. Keep hot until ready to use.
Cook the Ground Pork
  1. In a small pot, add 2 tablespoons of water and bring to a boil.
  2. Add ground pork and fish sauce. Cook while stirring until fully cooked, about 5-7 minutes.
Make Fried Garlic
  1. In a small pot, place chopped garlic in enough vegetable oil to barely cover.
  2. Fry on medium-low heat until golden brown, then remove from oil to stop cooking, placing on a paper towel to drain.
Prep the Assembly
  1. Blanch bean sprouts and fish cakes in boiling water for about 7-10 seconds, then divide into serving bowls.
  2. Cook noodles in the same boiling water until slightly underdone (about 3-4 minutes), drain, and add to the bowls.
Assemble the Soup
  1. Spoon 2 heaping tablespoons of cooked ground pork into each bowl.
  2. In a medium pot, heat the pork stock without boiling. Stir in sugar, fish sauce, lime juice, ground peanuts, and chili flakes.
  3. Ladle the broth over the noodles, starting with 0.75 cup per bowl, then divide the remaining broth.
Garnish and Serve
  1. Top each bowl with cilantro and fried garlic.
  2. Serve immediately, adjusting flavor with chili vinegar, more fish sauce, lime juice, sugar, or chili flakes to taste.

Notes

This soup is best enjoyed fresh, but you can store leftovers in the fridge for up to 3 days. The flavors will deepen overnight. Timing: Keep an eye on the noodles; undercooked is better than overcooked as they’ll finish cooking in the hot broth.