Thai Pork and Noodle Soup

Photo by Jonny Valiant
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 475 calories
    • Fat 29 g
    • Sat Fat 9 g
    • Cholesterol 80 mg
    • Sodium 950 mg
    • Protein 25 g
    • Carbohydrate 28 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 40 mg


  1. Check 2tablespoons canola oil
  2. Check 2 scallions, thinly sliced, white and green parts separated
  3. Check 2 cloves garlic, chopped
  4. Check 1tablespoon chopped fresh ginger (from a 1-inch piece)
  5. Check 1pound ground pork
  6. Check 1/2pound shiitake mushrooms, stems discarded and caps thinly sliced
  7. Check kosher salt
  8. Check 4cups low-sodium chicken broth
  9. Check 1tablespoon fish sauce or soy sauce
  10. Check 4ounces wonton wrappers (about 10), sliced into 1/2-inch strips
  11. Check 2tablespoons fresh lime juice, plus lime wedges for serving
  12. Check sliced red chili peppers and cilantro leaves, for serving


  1. Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes. Add the mushrooms and ½ teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.
  2. Add the broth, fish sauce, and 2 cups water to the saucepan and bring to a boil. Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes. Stir in the lime juice. Serve with the scallion greens, chili peppers, cilantro, and lime wedges.