Thai Pork and Noodle Soup

Thai Pork and Noodle Soup
Jonny Valiant
Create your own quick-cooking noodles by slicing wonton wrappers into strips and adding to the soup a minute or two before serving.

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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

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

Directions

  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.

 

Sarah Copeland
November 2011

Nutritional Information

  • Per Serving
  • Calories 475
  • 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
What does this mean? See Nutrition 101.

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