Pork and Chicken Soup Recipe

Pork and Chicken Soup Recipe

Ingredients :

500 g pork loin
500 g small chicken

6 cups water
1/2 cup fish sauce
1/2 cup palm sugar
1 teaspoon peppercorns
1 whole cilantro plant, including root

6 dried Chinese mushrooms
90 g cellophane noodles
3 tablespoons chopped scallion, including green leaves
3 tablespoons chopped fresh cilantro leaves
1 red chili, seeded and sliced

Salt to taste


Method :

Cook the pork as in sweet pork recipe. Cool and chill to remove the fat from surface of stock. Put chicken into a saucepan with 6 cups water, peppercorns, well-washed cilantro plant, and salt to taste. Bring to the boil then cover and simmer until chicken is tender. Fill a colander with hot water and soak the dried mushrooms for 30 minutes, squeeze dry and cut off the stems and add stems to simmering chicken for extra flavor. Slice the caps finely and set aside. Soak cellophane noodles in hot water for 15 minutes, drain and cut into short 5 cm lengths.

When chicken is ready, remove from heat and allow to cool in the stock, then lift out, remove skin and bones and cut chicken into small dice. Strain the stock. There should be about 4 cups. Cut half the pork into dice, reserving remaining pork for use in another dish, or simply serve as sweet pork. Measure pork stock and use 2 cups to combine with chicken stock. Bring to a boil, add cellophane noodles and mushrooms and simmer for 10 minutes. Add diced chicken and pork, chopped scallion and cilantro and turn off heat immediately. Garnish with chili slices and serve at once while still hot.


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