THAI PORK AND VEGETABLE BROTH

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Thai Pork and Vegetable Broth image

Wish I could post the picture as this dish looks so inviting. Recipe is from my Cooking School Thai cookbook.

Provided by DailyInspiration

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon chili oil
1 garlic clove, chopped
3 scallions, sliced
1 red bell pepper, seeded and finely sliced
2 tablespoons cornstarch
4 cups vegetable stock
1 tablespoon soy sauce
2 tablespoons rice wine (or dry sherry)
5 1/2 ounces pork tenderloin, sliced
1 tablespoon lemongrass, finely chopped
1 small red chili pepper, seeded and finely chopped
1 tablespoon fresh ginger, grated
4 ounces fine egg noodles
7 ounces canned water chestnuts, drained and sliced
salt and pepper

Steps:

  • Heat a large pan, then add the oil. Add the garlic and scallions and cook over medium heat, stirring for 3 minutes, until slightly softened. Add the bell pepper and cook for an additional 5 minutes, stirring.
  • In a bowl, mix the cornstarch with enough of the stock to make a smooth paste and stir it into the pan. Cook, stirring, for 2 minutes. Stir in the remaining stock, the soy sauce, and rice wine, then add the pork, lemongrass, chile and ginger. Season to taste with salt and pepper. Bring to a boil, then reduce the heat and simmer for 25 minutes.
  • Cook the noodles according to the package directions. Remove from the heat, drain, then add to the soup along with the water chestnuts. Cook the soup for an additional 2 minutes, then remove from the heat. Ladle into warmed bowls, and serve immediately.

Nutrition Facts : Calories 253.1, Fat 2.9, SaturatedFat 0.8, Cholesterol 49.3, Sodium 289.5, Carbohydrate 40.9, Fiber 3.6, Sugar 5.1, Protein 14.1

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