Nam Ngiao is a traditional Northern Thai soup with a spicy and tangy tomato-based broth, tender pork, and rice noodles. It’s aromatic, rich, and full of bold flavors.
Ingredients
For the Broth:
- 6 cups pork or chicken stock
- 2 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 tbsp fermented soybean paste (optional)
- 2 cups cherry tomatoes, halved
- 1 tbsp fish sauce
- 1 tsp sugar
For the Pork and Toppings:
- 1 lb pork shoulder or belly, sliced into bite-sized pieces
- 8 oz rice noodles, cooked according to package instructions
- 1/2 cup fried garlic
- 1/4 cup pickled mustard greens (optional)
For Garnish:
- Fresh cilantro leaves
- Lime wedges
- Red chili flakes
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Serves:
4 people
Instructions
- Cook the Aromatics:
- Heat the vegetable oil in a large pot over medium heat. Add red curry paste and stir-fry for 1-2 minutes until fragrant. Stir in the fermented soybean paste if using.
- Add the Broth:
- Pour in the pork or chicken stock and bring to a boil. Add the cherry tomatoes, fish sauce, and sugar. Simmer for 10 minutes.
- Cook the Pork:
- Add the pork pieces to the pot and simmer for 15 minutes until tender and cooked through.
- Prepare the Noodles:
- Cook the rice noodles according to package instructions. Divide the noodles among serving bowls.
- Assemble the Soup:
- Ladle the hot broth with pork and tomatoes over the noodles in each bowl.
- Add Toppings and Serve:
- Top with fried garlic and pickled mustard greens if using. Garnish with fresh cilantro and serve with lime wedges and chili flakes.
Nutritional Information (Per Serving):
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
- Sodium: 500mg
Notes
- Substitute pork with chicken or tofu for variation.
- Add vegetables like bok choy or mushrooms for extra texture and nutrients.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊