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.

Read more

Ingredients

  • 2 litres ( pints) chicken Thai soup stock
  • 225 g (8 oz) Roast Red Pork, or any cooked lean pork, cut into thin slices
  • 1 tablespoon caster sugar
  • 2 tablespoons fish sauce
  • 150 g (6 oz) very thin, Chinese dried egg noodles
  • 4 cloves of garlic, finely chopped and fried until crisp
  • 50 g (2 oz) beansprouts
  • 3 crunchy lettuce leaves, shredded

To Garnish

  • 2 tablespoons fresh coriander leaves, chopped
  • 2 tablespoons roasted peanuts, finely chopped

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.

Loading
Loading
Loading