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Thai Glass Noodle Soup


Prep Time: 20 Minutes

Cook Time: 30 Minutes



  • 3 garlic cloves, roughly chopped
  • 2 shallots, roughly chopped
  • 2 red chilies, roughly chopped
  • 3 coriander roots, roughly chopped
  • 3.5 ounces peeled and deveined shrimp, half finely minced, half coarsely chopped
  • 8.5 ounces ground chicken
  • 1 Tbsp. white pepper
  • 1 Tbsp. Dynasty Fish Sauce
  • 1 Tbsp. Kikkoman Soy Sauce
  • 1 tsp Dynasty sesame oil

For the Thai Glass Noodle Soup:

  • 3 garlic cloves, roughly chopped
  • 3 red chilies, roughly chopped
  • 2–3 shallots, thinly sliced
  • 1 lemongrass stalk, outer tough layers removed and finely minced
  • 3 kaffir lime leaves, destemmed and finely minced
  • 2 Tbsp. canola oil
  • 5 cups water
  • 1 Tbsp. Dynasty fish sauce
  • 1.5 Tbsp. Kikkoman Soy Sauce
  • ½ tsp white pepper
  • ½ tsp kosher salt
  • ½ tsp Thai chili powder
  • 4 ounces Dynasty Saifun Bean Threads, prepared according to package instructions
  • ¼ cup roughly chopped coriander
  • 2 green onions, cut into 1.5-inch pieces
  1. Using a mortar and pestle, pound the garlic, shallot, coriander, and chilies into a coarse paste.
  2. Transfer the garlic chili paste to a large mixing bowl, and add the chopped shrimp, ground chicken, ground white pepper, Dynasty fish sauce,  Kikkoman soy sauce, and Dynasty sesame oil. Mix until combined well.
  3. Heat the canola oil in a large Dutch oven stockpot over medium-high heat. Once hot, add the shallots and sauté for 30 seconds. Then add the garlic chili paste mixture, lemongrass, kaffir lime leaves, and sauté for a minute. Pour in the water and season with Dynasty fish sauce, Kikkoman soy sauce, ground white pepper, kosher salt, and Thai chili powder. Use a teaspoon to scoop up the chicken and shrimp meat mixture an to slide it into the soup. Simmer for 2-3 minutes.
  4. When ready to serve, add the Dynasty Saifun Bean Threads and stir in the chopped coriander and green onion.

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Dish Type / Ethnic Cuisine