| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Thai | Pork, Rice, Soups & ste, Taste | 4 | Servings |
INGREDIENTS
| 6 | c | Pork or chicken stock |
| 1 | T | Minced fresh gingerroot |
| 2 | Shallots, minced and crushed | |
| 1 | Stalk lemon grass, cut into | |
| 2" pieces | ||
| 3/4 | c | Rice |
| 1/2 | lb | Minced ground pork |
| 2 | T | Thai fish sauce |
| 1 | Cubes firm bean curd, for | |
| garnish | ||
| Sliced scallion, for garnish | ||
| Deep-fried shallots, for | ||
| garnish | ||
| 1 | Sprig fresh cilantro, for | |
| garnish |
INSTRUCTIONS
In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste. Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge- like consistency. Remove and discard lemon grass. Add the pork and fish sauce and simmer 5 minutes more. Garnish with scallion, shallots and cilantro. From Taste Show #TS4824 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997
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