Thai Pork and Cabbage Soup

 

thai pork and cabbage soup - Copy

We had so much fun this weekend at the lake, we got sick.  We literally made ourselves sick with fun and it was totally worth it.  That being said, readjusting to reality has been a bit difficult and certainly required the appropriate comfort/detox foods.  This Thai pork soup has a little bit of comfort, a lot of veggies and tons of garlic and chili flavor – perfect recovery food if you ask me!  Yes, I suppose I could have gone the easy route and picked up some Campbell’s, but even sick I’m bougie…sue me.

Thai Pork and Cabbage Soup

  • 5 cups of chicken stock
  • 1 medium sized pork tenderloin
  • 1 head of cabbage, chopped into 1-2 inch cubes (I used savoy)
  • 2 teaspoons of thai garlic chili paste (we love the stuff!)
  • 2 tablespoons of chopped scallion
  • 4 tablespoons of fish sauce
  • 3 tablespoons of soy sauce
  • 1 package of rice noodles
  • 3/4 cup of bean sprouts

Simmer the pork tenderloin in the chicken broth until cooked through.  Remove the loin and let cool, shred or cut the pork into bite sized pieces and set aside.  Bring the stock to a boil and add the cabbage, chili paste, soy sauce, fish sauce and rice noodles.  Cook for 10 minutes on high until the noodles are nearly done (it seems weird to say al dente when they’re rice noodles…anyone know a more appropriate equivalent?).  Add the chopped pork, bean sprouts and scallions back to the pot and cook for another 1-2 minutes until the bean sprouts are just hot.  I also squeezed a lime into the bowl before eating, but I think that might be a personal preference!

Enjoy!

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