Thursday, March 1, 2012

Thai Pork and Noodle Soup

Recipe by Real Simple, slightly modified.

I looove this soup! It is so fresh and has so much flavour. The recipe calls for red chili peppers, but I didn't have any, so I used some chili flakes and a seeded diced jalapeno. It still tasted wonderful, but I think the red would really have made this soup look as delicious as it tasted. 

What you'll need
2 tbsp Canola oil
2 Scallions, thinly sliced, white and green parts separated
2 Cloves garlic, chopped
1 tbsp Ginger, finely shredded
1 lb Ground pork
1/2 lb Shiitake mushrooms, stems discarded and caps thinly sliced
4 cups Chicken broth
1 tbsp Fish sauce or Soy sauce
4 oz Wide vermicelli noodles, cooked
2 tbsp fresh lime juice, plus lime wedges for serving
Red chili peppers, for serving
Cilantro leaves, for serving

How to
1.  Heat oil in large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds.

2.  Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6-8 minutes.

3.  Add the mushrooms and 1/2 tsp salt and cook, stirring frequently, until tender, 2-3 minutes more.

4.  Add the broth, fish sauce, and 2 cups water to the saucepan (I didn't add the water, and I think the soup turned out perfect. Give the soup a taste though and use your own judgement). Bring to a boil.

5.  Add the noodles, reduce heat and simmer until heated through, about 1 minute. Stir in the lime juice.

6.  Serve with scallion greens, chili peppers, cilantro, and lime wedges.

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