RICE NOODLE SOUP WITH BEAN SPROUTS
A bit of window screen mesh over a wide mouth Mason jar with a jar ring is all you need to sprout your own sprouts! Rinse twice a day & tilt to drain & in a few days you've got lots & lots of sprouts for soups, salads & fresh spring rolls! I love this soup - tasty, filling but not heavy. Perfect for hot weather when a cold meal alone just won't hit the spot. Easy too! from Taste of Thai - adapt directions
Provided by Busters friend
Categories Clear Soup
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Rice Noodles according to the directions for pasta. Rice Noodles are done when they are al dente.
- In a soup pot, heat the oil over medium heat. Add ground pork, fish sauce, shallots, garlic and ginger. Stir fry until the meat is no longer pink.
- Add chicken broth. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Add eggs, stirring constantly until the eggs solidify.
- Take off heat.
- Add bean sprouts, cilantro and cooked rice noodles into soup bowls.
- Ladle soup into bowls over sprouts, cilantro & noodles. Garnish with thinly sliced hot red chili pepper if you like.
Nutrition Facts : Calories 362.4, Fat 13.7, SaturatedFat 4.3, Cholesterol 106.1, Sodium 1245.7, Carbohydrate 37.5, Fiber 1.3, Sugar 2.5, Protein 20.4
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