Thai Pork And Vegetable Broth Recipe

Name: Thai Pork And Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon chili oil, 1 garlic clove, chopped, 3 scallions, sliced, 1 red bell pepper, seeded and finely sliced, and more.

Yes, Thai Pork And Vegetable Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Pork And Vegetable Broth

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