I know that there are many Thai Food fans in here, but I'm not sure how many Thai Food Cooks there are. In any case, I'm going to ask a couple of questions about recycling some leftover Thai soup that I hope someone can answer.

Last night my wife and I went to Tana Thai and we each ordered a bowl of Tom Kha soup as a "starter." I had never ordered this before, and each bowl had enough soup to feed about three people so we have a lot left over. It is too good to go to waste, so I was thinking about adding some of those rice or cellophane noodles or stir-fry noodles or even ramen noodles without the seasoning packages (the soup is VERY flavorful as it is).

Here are the questions: Since all of those noodles only take minutes to cook, do you think better results would be achieved by adding the noodles to the soup and letting them warm up with the broth? Or would boiling them separately, for the alloted time, then stirring them into the soup just before serving work better? I'd also like to thicken the broth just a bit so that could be a factor here.

Thanks for any input you might be able to provide.

P.S. Tom Kha soup is a spicy chicken (or shrimp) soup with some interesting seasonings, vegetables, and coconut milk in the background.

if it's a fast cooking noodle, then cook it in the soup... the starch from the noodles will help to thicken the broth. the only concern i'd have is overcooking any delicate vegetables that might be in the soup... you don't want those turning to mush. -M

I know that there are many Thai Food fans in here, but I'm not sure how many Thai Food Cooks there are. In any case, I'm going to ask a couple of questions about recycling some leftover Thai soup that I hope someone can answer.

Last night my wife and I went to Tana Thai and we each ordered a bowl of Tom Kha soup as a "starter." I had never ordered this before, and each bowl had enough soup to feed about three people so we have a lot left over. It is too good to go to waste, so I was thinking about adding some of those rice or cellophane noodles or stir-fry noodles or even ramen noodles without the seasoning packages (the soup is VERY flavorful as it is).

Here are the questions: Since all of those noodles only take minutes to cook, do you think better results would be achieved by adding the noodles to the soup and letting them warm up with the broth? Or would boiling them separately, for the alloted time, then stirring them into the soup just before serving work better? I'd also like to thicken the broth just a bit so that could be a factor here.

Thanks for any input you might be able to provide.

P.S. Tom Kha soup is a spicy chicken (or shrimp) soup with some interesting seasonings, vegetables, and coconut milk in the background.

RM, I don't have an answer for you but I want to thank you for making a post that is understandable and makes sense. LOL