Thai Pork and Noodle Soup

Thai Pork and Noodle Soup

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Ingredients

  • 2 T. canola oil
  • 2 scallions, thinly sliced, white and green parts separated
  • 2 cloves garlic, chopped
  • 1 T. chopped fresh ginger (from a 1-inch piece)
  • 1 lb. ground pork (we used chicken thighs cut in small pieces)
  • 1/2 lb. shiitake mushrooms, stems discarded and caps thinly sliced
  • kosher salt
  • 4 c. low-sodium chicken broth
  • 1 T. fish sauce or soy sauce
  • 4 ounces wonton wrappers (about 10), sliced into 1/2-inch strips
  • 2 T. fresh lime juice, plus lime wedges for serving
  • sliced red chili peppers and cilantro leaves, for serving

Instructions

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds.
  3. Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes.
  4. Add the mushrooms and 1/2 teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.
  5. Add the broth, fish sauce, and 2 cups water to the saucepan and bring to a boil.
  6. Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes.
  7. Stir in the lime juice.
  8. Serve with the scallion greens, chili peppers, cilantro, and lime wedges.
  9. By Sarah Copeland , December, 2011

Notes

Serves 4
Hands-On Time: 30m
Total Time: 30m

  • 2 T. canola oil
  • 2 scallions, thinly sliced, white and green parts separated
  • 2 cloves garlic, chopped
  • 1 T. chopped fresh ginger (from a 1-inch piece)
  • 1 lb. ground pork (we used chicken thighs cut in small pieces)
  • 1/2 lb. shiitake mushrooms, stems discarded and caps thinly sliced
  • kosher salt
  • 4 c. low-sodium chicken broth
  • 1 T. fish sauce or soy sauce
  • 4 ounces wonton wrappers (about 10), sliced into 1/2-inch strips
  • 2 T. fresh lime juice, plus lime wedges for serving
  • sliced red chili peppers and cilantro leaves, for serving

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