Noodle and pork soup
4 servings
30 minutes
Noodle soup with pork is a vivid example of Thai cuisine that combines rich flavors, aromatic spices, and fresh ingredients. Its roots trace back to Thailand's street food where it became one of the most popular dishes due to its simplicity and rich taste. The rich chicken broth adds depth to the dish while thin slices of pork provide tenderness. Egg noodles make the texture soft and pleasant, and fried garlic adds a crunchy zest. Fresh vegetables like lettuce and green beans bring lightness and freshness. Serving with coriander, dried chili pepper, and roasted peanuts allows everyone to create their perfect plate. This dish is a harmony of flavors, the warmth of home comfort, and the aroma of Thailand's streets—perfect for a warming dinner.
1
In a large pot, bring chicken broth to a boil, add pre-cooked and thinly sliced pork, sugar, and fish sauce. Reduce the heat. Add egg noodles (which can be replaced with any other type you prefer) and cook until the noodles are soft.
- Thai chicken broth: 2 l
- Pork: 250 g
- Sugar: 1 tablespoon
- Fish sauce: 2 tablespoons
- Egg noodles: 150 g
2
Finely chop the garlic and fry until crispy, slice the lettuce leaves into thin strips. Add to the pot with noodles, including the bean pods, and immediately remove the pot from the heat. Pour into a large bowl, garnish with coriander leaves, and serve with dried chili flakes, sliced shallots, and ground roasted peanuts in separate bowls away from the soup.
- Garlic: 4 cloves
- Lettuce leaves: 3 pieces
- Green beans: 50 g
