Prep 30 mins
Cook 35 mins
Wish I could post the picture as this dish looks so inviting. Recipe is from my Cooking School Thai cookbook.
- 1 tablespoon chili oil
- 1 garlic clove, chopped
- 3 scallions, sliced
- 1 red bell pepper, seeded and finely sliced
- 2 tablespoons cornstarch
- 4 cups vegetable stock
- 1 tablespoon soy sauce
- 2 tablespoons rice wine (or dry sherry)
- 5 1⁄2 ounces pork tenderloin, sliced
- 1 tablespoon lemongrass, finely chopped
- 1 small red chili pepper, seeded and finely chopped
- 1 tablespoon fresh ginger, grated
- 4 ounces fine egg noodles
- 7 ounces canned water chestnuts, drained and sliced
- salt and pepper
- 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.
- 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.
- 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.