Pork Noodle Soup

Name: Pork Noodle Soup
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 tablespoons roasted peanuts, finely chopped; 3 crunchy lettuce leaves, shredded; 2 tablespoons fresh coriander leaves, chopped; 50 g (2 oz) beansprouts; 4 cloves of garlic, finely chopped and fried until crisp; 150 g (6 oz) very thin, Chinese dried egg noodles; 2 tablespoons fish sauce; 1 tablespoon caster sugar; 225 g (8 oz) Roast Red Pork, or any cooked lean pork, cut into thin slices; 2 litres (3½ pints) chicken Thai soup stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

Another nourishing soup, practically a main course in its own right. And, as long as you already have some Roast Red Pork, cooked, it is something you can knock up in literally minutes. All you need are soup spoons and chopsticks and a bottle of rice wine, and you can’t go wrong.

Ingredients

2 litres (3½ pints) chicken Thai soup stock
225 g (

Oceania
Australia
Main course
Soup

Method

Bring the chicken stock to the boil in a large pan, then add the pork. Stir in the sugar and fish sauce. Reduce the heat and tip in the egg noodles. Simmer gently for 5 minutes, until tender, then add the garlic, bean-sprouts and shredded lettuce. Pour into serving bowls and sprinkle with chopped coriander. Serve the chopped peanuts in a separate dish so that people can help themselves.