Prep 10 mins
Cook 20 mins
A bit of window screen mesh over a wide mouth Mason jar with a jar ring is all you need to sprout your own sprouts! Rinse twice a day & tilt to drain & in a few days you've got lots & lots of sprouts for soups, salads & fresh spring rolls! I love this soup - tasty, filling but not heavy. Perfect for hot weather when a cold meal alone just won't hit the spot. Easy too! from Taste of Thai - adapt directions
- 8 ounces rice noodles, any width
- 1 tablespoon oil
- 1⁄2 lb ground pork
- 1 tablespoon fish sauce
- 3 shallots, minced
- 4 large garlic cloves, finely minced
- 1 tablespoon gingerroot, finely minced
- 56 ounces chicken broth
- 2 eggs, beaten
- 2 cups mung bean sprouts
- 2 tablespoons cilantro, chopped
- Prepare Rice Noodles according to the directions for pasta. Rice Noodles are done when they are al dente.
- In a soup pot, heat the oil over medium heat. Add ground pork, fish sauce, shallots, garlic and ginger. Stir fry until the meat is no longer pink.
- Add chicken broth. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Add eggs, stirring constantly until the eggs solidify.
- Take off heat.
- Add bean sprouts, cilantro and cooked rice noodles into soup bowls.
- Ladle soup into bowls over sprouts, cilantro & noodles. Garnish with thinly sliced hot red chili pepper if you like.