Kimchi (Hot & Spicy)
August 9th, 2005
This is one fiery hot soup made in Thailand with decent ingredients. Kimchi is a popular Korean pickled hot & spicy cabbage relish. The Korean style noodle is thicker and round cut, similar to Udon but a little firmer.
As the ingredients cooked, a hearty aroma of vegetable chili fills the kitchen. Nothing tamed here, the hot chili assaulted your mouth right out and overwhelmed some of the flavors in the soup as I ate on. The thicker noodle with its good chewy texture easily counter balanced the fiery soup sauce. After eating most of noodle, I drained away most of the watery soup sauce to finish the tasty morsels of shitake mushroom and other vegetable pieces at the bottom.
For peppery hotness, this one passed the challenge in classic Thai style. A handful of finely cut green onions added on top just before serving should tame it a bit.
Cooking Directions
- Bring to boil 1 1/2 cups of water.
- Add noodles, contents of 3 soup packets and simmer 4 - 4 1/2 minutes, stir occasionally.
- Remove from heat and serve.
Ingredients*
Net wt. 3.17 oz (90g)
Noodle
Wheat Flour, Modified Tapioca Starch, Palm Oil, Salt, CMC.
Powder Soup Base
Salt, Sugar, Spices, Monosodium Glutamate, Miso Powder (Soybean, Salt), Fat Powder (Glucose Syrup, Hydrogenated Palm Oil, Casinate), Citric Acid, Caramel Powder, Kimchi Flavour, Paprika Oil, Disodium Succinate, Anticaking.
Dried Vegetable Mix
Cabbage, Shitake, Leek.
Chili Sachet
Chili Powder.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
Product of Thailand by Thai President Foods Public Co., Ltd.
This is one fiery hot soup made in Thailand with decent ingredients. Kimchi is a popular Korean pickled hot & spicy cabbage relish. The Korean style noodle is thicker and round cut, similar to Udon but a little firmer.
As the ingredients cooked, a hearty aroma of vegetable chili fills the kitchen. Nothing tamed here, the hot chili assaulted your mouth right out and overwhelmed some of the flavors in the soup as I ate on. The thicker noodle with its good chewy texture easily counter balanced the fiery soup sauce. After eating most of noodle, I drained away most of the watery soup sauce to finish the tasty morsels of shitake mushroom and other vegetable pieces at the bottom.
For peppery hotness, this one passed the challenge in classic Thai style. A handful of finely cut green onions added on top just before serving should tame it a bit.
- Bring to boil 1 1/2 cups of water.
- Add noodles, contents of 3 soup packets and simmer 4 - 4 1/2 minutes, stir occasionally.
- Remove from heat and serve.
Ingredients*
Net wt. 3.17 oz (90g)
Disclaimer*