If you want a “clean” soup and what I mean by clean, it is light on the palette and smooth going down. Also, easy on the budget. Serve this Thai dish with a nice hard bread. Perfect!
Thai Pork and Noodle Soup
2 Tablespoons canola or olive oil
2 green onions, thinly sliced, white and green parts
2 cloves garlic, chopped
1 Tablespoon chopped fresh ginger
1/2# ground pork
1/2# mushrooms (any kind)
4 cups chicken broth regular or low sodium
1 Tablespoon Fish Sauce or Soy Sauce
4 ozs of wonton wrappers sliced into 1/2 inch strips or I used lasagna noodles
2 Tablespoons fresh lime juice and lime slices for serving
cilantro leaves optional and red chile peppers or red pepper flakes, also optional
Heat the oil in a large saucepan over medium high heat. Add the green onions, garlic, and ginger and cook, stirring until fragrant, about 30 seconds. Add the pork and cook, breaking it up with a spoon or a chopstick, until browned and cooked through 6-8 minutes. Add the mushrooms and cook, stirring frequently, until tender, 2-3 minutes more.
Add the broth, fish sauce and 2 cups water to the saucepan and bring to a boil. Add the wonton wrappers or noodles, reduce heat and simmer until tender. Stir in the lime juice. Serve with lime slices, chili peppers, and cilantro.