Hot and Sour Pork and Pumpkin Soup

Ingredients

  • Chopped green onion and cilantro for garnish
  • Freshly ground black pepper
  • 2 tablespoon fish sauce
  • ¼ cup fresh lime juice
  • 4 Kaffir lime leaves (optional)
  • 2 quart low-sodium chicken broth
  • 1 cup dry white wine
  • + 8 more ingredients
    • 4 cup shredded roasted pork
    • 1 (2 1/2-pound) fresh pie pumpkin, peeled, seeded and cut into 1-inch cubes (about 3 cups)
    • 3 lemon grass, ends trimmed and tough outer leaves discarded (optional)
    • 2 to 3 fresh Thai chiles, seeded and chopped
    • 1 tablespoon peeled and chopped fresh ginger
    • 1 tablespoon chopped garlic
    • 1 cup coarsely chopped onion
    • 2 tablespoon vegetable oil

Heat oil in 5-quart saucepan or Dutch oven over medium heat. Add onion, garlic and ginger, chiles and lemongrass (if using); cook until onion is tender, about 4 minutes. Add pumpkin, pork, wine and broth. Bring to a boil, reduce to a simmer and cook, covered, until pumpkin is tender, about 20 min...

View full recipe at Spry Living

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