Rice Noodle Soup With Bean Sprouts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 Ingredients:
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 |
Directions:
1. Prepare Rice Noodles according to the directions for pasta. Rice Noodles are done when they are al dente.
2. 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.
3. Add chicken broth. Bring to a boil. Reduce heat and simmer for 5 minutes.
4. Add eggs, stirring constantly until the eggs solidify.
5. Take off heat.
6. Add bean sprouts, cilantro and cooked rice noodles into soup bowls.
7. Ladle soup into bowls over sprouts, cilantro & noodles. Garnish with thinly sliced hot red chili pepper if you like.
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