Thai Style Soup With Pork Recipes

THAI PORK DUMPLING SOUP

Thai Pork Dumpling Soup image

Provided by Food Network

Time 55m

Yield 10 servings

Number Of Ingredients 14

Ingredients

1/2 bunch fresh cilantro, stems removed
1/2 tablespoon palm sugar or brown sugar
1/2 tablespoon freshly grated ginger
1 teaspoon cracked black pepper
1 teaspoon pureed garlic
1 tablespoon fish sauce
1-ounce cellophane noodles or bean threads
1/4 pound fresh or 2 ounces dried black fungus (wood ear mushrooms)
10 ounces ground pork (or chicken, turkey or shrimp)
1 tablespoon cornstarch
10 cups chicken stock or canned broth
Freshly ground black pepper and fish sauce to taste
1 bunch scallions, white and green parts, thinly sliced
1/2 bunch cilantro, leaves only

Steps:

To make cilantro paste, puree first six ingredients in a mortar and pestle, or blender, until a fine paste is formed. You can also do this by hand by first chopping all ingredients, except fish sauce, together on a board to form a paste. Then mix with fish sauce in a small bowl. Set aside.
Follow directions on packages for reconstituting cellophane noodles and dried mushrooms, if necessary. Noodles usually need to soak in warm water for about 15 minutes; mushrooms about 30 minutes.
While ingredients are soaking, make dumplings by combining ground pork, fish sauce, garlic, and cornstarch in a bowl. With your hands, form small meatballs, about the size of hazelnuts. Set aside.
When noodles and mushrooms are finished soaking, drain. Remove and discard the tough stems and slice mushrooms into julienne strips. Cut noodles into 2 by 3 inch lengths.
Place all ingredients near stove and bring chicken stock to a boil in a large stockpot. Reduce heat to a simmer and add pork balls, mushrooms, and noodles. Cook, uncovered, until pork is done, about 10 minutes. Stir in paste and adjust seasonings with pepper and fish sauce. Ladle into serving bowls, sprinkle with sliced scallions and cilantro leaves, and serve immediately.

THAI PORK AND NOODLE SOUP

Thai Pork and Noodle Soup image

This recipe calls for ground pork, which is one of my favorite budget-friendly meats. Recipe is from Real Simple.

Provided by Pinay0618

Categories Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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 1/2 teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.
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.

Nutrition Facts : Calories 510.2, Fat 33.2, SaturatedFat 10, Cholesterol 84.3, Sodium 658.3, Carbohydrate 25.3, Fiber 2.2, Sugar 2.2, Protein 28.6

THAI-INSPIRED CHICKEN MEATBALL SOUP

Thai-Inspired Chicken Meatball Soup image

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.

Provided by Ali Slagle

Categories dinner, lunch, weekday, poultry, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 (4-inch) piece fresh ginger, peeled
6 garlic cloves, peeled
1 jalapeño
2 pounds ground chicken
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3 tablespoons fish sauce
Kosher salt
2 tablespoons vegetable or coconut oil, plus more as needed
2 cups chicken broth
1 (14-ounce) can full-fat coconut milk
1/2 teaspoon granulated sugar
5 ounces baby spinach
1 tablespoon lime juice, plus lime wedges for serving
Steamed white or brown rice, for serving

Steps:

Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

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