| 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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