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Pork Soup Thai-Style
Nb persons: 4
Yield:
Preparation time:
Total time:
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| 1 tbsp. | cooking oil |
| 1/2 lb | pork tenderloin |
| 1 tbsp. | red curry paste |
| 4 cups | chicken broth |
| 14 ounce (398 ml) | can of baby corn |
| 1 cup | thinly sliced red pepper |
| 1 tsp. | fish sauce |
| 1 tsp. | brown sugar |
| 2 cups | fresh spinach |
| 2 tbsp. | fresh basil |
| 1 tbsp. | lime juice |
1. Heat oil in large pot on med-high. Add pork. Cook for about 5 min. Transfer to bowl. Cover to keep warm
2. Heat and stir curry paste in same pot on med for about 1 min.
3. Add next 5 ingredients. Bring to a boil on med-high and reduce to medium low. Cover and simmer for 5 min until red pepper is softened.
4. Add pork and spinach. Stir. Simmer for about 2 min until heated through and spinach is wilted.
5. Add basil and lime juice. Stir. Serves 4. 199 cals per serving
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