In search of the perfect noodle soup

One of my favorite noodle soups is the beef stew noodle soup from King of Thai—a Thai restaurant chain prevalent throughout San Francisco.

Once in Thailand, I embarked on a noodle soup journey, looking for the same soup. But it was never the case. The broth was often very flavored—spicy like the Thai way. Then full of vegetables. Balanced portions of noodles, meat and veggies. And in smaller portions.

Never in my 12 days in Thailand (2 days in Cambodia) did I find anything like the beef stew noodle soup.

Then I realized. The American versions of all these soups are…fattening, full of the cheap meat, overflowing with broth. Veggies? Nearly absent.

Am I too American too appreciate a true Thai noodle soup? Next weekend, I’ll see as I experiment again and trying not to fail at the Tom Kha soup I made yesterday.

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