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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Thai Pork And Vegetable Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions