A light and savory Thai soup made with clear glass noodles, tender ground pork, mushrooms, and fresh herbs. This comforting dish is perfect as a starter or a light meal.
Ingredients
For the Soup:
- 6 cups chicken or vegetable stock
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 lb ground pork (or chicken or tofu)
- 1 cup mushrooms, sliced
- 1 cup bok choy or napa cabbage, chopped
- 4 oz glass noodles, soaked in warm water until softened
- 2 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp sugar
For Garnish:
- Fresh cilantro leaves
- Fried garlic
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Cook the Aromatics:
- Heat vegetable oil in a large pot over medium heat. Add minced garlic and sauté until fragrant.
- Prepare the Soup Base:
- Add the chicken or vegetable stock to the pot and bring to a boil.
- Cook the Meat and Vegetables:
- Add the ground pork and cook until fully browned, breaking it into small pieces. Stir in the mushrooms and bok choy, and simmer for 5 minutes.
- Add the Noodles and Seasoning:
- Add the softened glass noodles to the pot. Stir in fish sauce, soy sauce, and sugar. Simmer for 2-3 minutes.
- Taste and Adjust:
- Taste the soup and adjust the seasoning with additional fish sauce or soy sauce if needed.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro, fried garlic, and serve with lime wedges.
Nutritional Information (Per Serving):
- Calories: 250 kcal
- Protein: 15g
- Carbohydrates: 20g
- Fat: 8g
- Sodium: 450mg
Notes
- Substitute ground pork with chicken, shrimp, or tofu for variety.
- Add vegetables like carrots, snap peas, or spinach for extra 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! 😊