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    You are in: Home / Recipes / Thai Pork and Vegetable Broth Recipe
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    Thai Pork and Vegetable Broth

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    Nancy's Pantry's Note:

    Wish I could post the picture as this dish looks so inviting. Recipe is from my Cooking School Thai cookbook.

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    Units: US | Metric


    1. 1
      Heat a large pan, then add the oil. Add the garlic and scallions and cook over medium heat, stirring for 3 minutes, until slightly softened. Add the bell pepper and cook for an additional 5 minutes, stirring.
    2. 2
      In a bowl, mix the cornstarch with enough of the stock to make a smooth paste and stir it into the pan. Cook, stirring, for 2 minutes. Stir in the remaining stock, the soy sauce, and rice wine, then add the pork, lemongrass, chile and ginger. Season to taste with salt and pepper. Bring to a boil, then reduce the heat and simmer for 25 minutes.
    3. 3
      Cook the noodles according to the package directions. Remove from the heat, drain, then add to the soup along with the water chestnuts. Cook the soup for an additional 2 minutes, then remove from the heat. Ladle into warmed bowls, and serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Thai Pork and Vegetable Broth

    Serving Size: 1 (188 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 253.1
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.8 g
    Cholesterol 49.3 mg
    Sodium 289.4 mg
    Total Carbohydrate 40.9 g
    Dietary Fiber 3.6 g
    Sugars 5.1 g
    Protein 14.1 g

    The following items or measurements are not included:

    chili oil

    vegetable stock

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