Pork, lemongrass, chili and tomato soup
Inspired by two Thai soups, this meat and vegetable soup is citrusy, tangy and salty with heat from ginger and finger chilies.
Servings 4 people
Ingredients
- 2 tablespoons cooking oil
- 500 grams boneless pork (1.1 pounds) cut into two-inch cubes
- 4 cloves garlic peeled and smashed
- 2 shallots peeled and thinly sliced
- 2 to 3 stalks scallions sliced
- 2 stalks lemongrass (lower portions only) peeled and sliced
- 2 finger chilies sliced
- 1 two-inch knob ginger peeled and sliced
- 4 to 5 stalks cilantro (roots and stems) finely sliced
- 6 to 8 tomatoes cut into wedges
- 2 tablespoons fish sauce (you may need more)
- cilantro (leaves only) to serve
Instructions
- Heat the cooking oil in a pot.
- Over high heat, spread the pork cubes in the hot oil, leave the undersides to brown lightly then stir to continue browning.
- Lower the heat to medium. Add the garlic, shallots, scallions, lemongrass, cilantro roots and stems, finger chilies and tomatoes. Drizzle in the fish sauce. Saute for three to five minutes or until the vegetables are softened.
- Pour in enough water to cover the pork and vegetables by two inches and leave to boil.
- Set the heat to low, cover the pot, and cook the pork and vegetables until the meat is tender. Taste the broth every ten minutes or so and add more fish sauce, as needed.
- Ladle the pork and vegetables into bowls, sprinkle in cilantro leaves and serve immediately.
