Chinese noodles, Thai soup base, bok choy and patty pan squash. Literally a melting pot of goodness. Finding the Thai basil plant at the farmer's market gave me sustainable Thai flavor for as long as I remember to water it. Time to make soup!
The key ingredient--Tom Kha paste, turns mere water into a broth that would have required a list of unobtainable ingredients and Thai ancestry. Directions are vague on Asian foodstuffs--put two spoonfuls into 3 cups of water. Two tablespoons? On the noodles....bring water to boil, add noodles and when it boils again add a cup of cold water, when it boils again they should be done, this should take 6-7 minutes. I just boiled the damn things for 7 minutes and taste-tested. The noodles should be boiled separately from the soup and added to the hot broth or your soup will be cloudy.
Chop up some bok choy and patty pan squash and add to the boiling soup base along with a branch of Thai basil. Reduce heat to a simmer until vegetables are crisp-tender. Place noodles in a bowl and ladle broth on top.
Add a squeeze of lime and garnish with fresh Thai basil.
Use chopsticks for authentic Asian experience.