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Pork Soup

Pork Soup recipe image
This Thai soup features Teaspoons sugar, Fresh medium shrimp (about 4 oz/, G, peeled and deveined, Thinly sliced spring onion. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 475.9
Dietary: Gluten-free
Description
This Thai soup features Teaspoons sugar, Fresh medium shrimp (about 4 oz/, G, peeled and deveined, Thinly sliced spring onion. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Teaspoons sugar
  • 4 Fresh medium shrimp (about 4 oz/
  • 100 G) , peeled and deveined
  • 1 tablespoons Thinly sliced spring onion
  • 1 tablespoons Crispy Fried Shallots
Directions
  1. 1
    (page 42), to garnish lots, pork, eggplant, lemongrass and peppercorns for about 5 minutes, until cooked. Remove from the heat and set aside. over medium heat, then simmer for about 10 m1nutes and remove from the heat. Remove the fish and set as1de Stra1n the stock. ch1hes and sugar, and s1mmer over med1um heat for about 5 minutes or unt1l the soup has reduced by one-th1rd F1nally, add the shnmp and simmer for with spring on1on and Cnspy Fned Shallots (page 26) Note&# 194;· There are many different grades of dned salted hsh and the better ones can be qu1te expensive, however, any dned or salted hsh Will work With th1s rec1pe-salt cod 1s a good choice R1nse and clean the salted fish thoroughly. Soak for 1 0 to 15 m1nutes Soak for a longer penod of time or overnight for a more subtle flavor, or to remove more of the salt
  2. 2
    Heat the oil 1n a wok or Skillet over medium heat. Stir-fry the garlic, shal-
  3. 3
    Bring the clear stock to a boil aga1n 1n a pot Add the st~r-fned pork mixture,
  4. 4
    Place the fish 1n 1ndiv1dual serv1ng bowls Pour the stew over and spnnkle

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 475.9kcal
% Daily Value *
Total Fat 15.4g24%
Saturated Fat 4.9g25%
Cholesterol 262.0mg88%
Sodium 457.2mg20%
Total Carbohydrate 16.1g6%
Dietary Fiber 1.9g8%
Sugars 5.7g
Protein 65.7g132%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, boil, bring, crispy, deveined, fish, fresh, fried, heat, large, m1nutes, medium, more, onion, p1nk, peeled, pork, remove, salted, saucepan
Read it online: https://www.chefs-mate.com/recipe/pork-soup-11/