Buy some goat bones with some meat on them (the same
goes for lamb). Cover with water and place the pot on a low fire. Add a
whole onion as well as a few slices of green ginger, two or three cloves
and a small piece of cinnamon and a carrot.
Let this simmer very slowly for two hours until you have a strong broth.
Take the meat from the bones and cut it into small pieces. Take two
medium size potatoes, peel and cut them in small cubes. Also needed are
a small saucer of shredded leeks. The same with shredded cabbage, a
saucer with bean sprouts, a bowl of soaked Woon Sen or transparent
noodles, and a plate of finely cut spring onions.
Pound in a mortar:
Two cloves of garlic, three teaspoons of coriander seeds, a few slices
of Kah (Alpinia Galangar), one finely sliced stalk of lemon grass, a
tiny piece of Poh Hom (optional), a small piece or turmeric, two
teaspoons of peppercorns and a few slices of ginger.
When this is well pounded, add two tablespoons of vegetable oil to a
soup pot and add the spices. Sauté briefly and add the leeks. When they
become transparent, add the strained stock and the pieces of meat. Also
add the potato cubes. When this has simmered for ten minutes, add
cabbage. Cook for ten minutes and add the Woon Sen as well as the bean
sprouts. Transparent noodles need almost no cooking at all. Add salt to
taste and serve the soup with crisp fried, finely sliced red onions, the
spring onions and a slice of lime.
