Asian Pork Noodle Soup

Soups are favorites in our house during cold weather. One of my favorites is an Asian Pork Noodle Soup. I make this often, usually before it gets really cold and something more substantial is needed. I found the recipe in a magazine, but don't recall which one. I have subtracted and added to make it my own. Recipe is below.

Asian Pork Noodle Soup

2¼ cups chicken broth
2¼ cups water
4 half inch slices fresh ginger
1 teaspoon salt
1 level teaspoon red curry paste (I use Thai Kitchen
1 half inch thick boneless pork chop, trimmed of all fat
1 tablespoon vegetable oil
6 ounces rice sticks or other Asian noodles*
½ cup very thinly sliced radishes
½ cup chopped broccoli
¼ cup cilantro leaves

In a large sauce pan, combine the chicken broth, water, salt and red curry paste. Bring to boil, add the 4 slices fresh ginger (I don't even bother peeling it if in a hurry). Bring to boil, then turn heat down and simmer for 30 minutes.

While the broth is simmering, I very thinly slice the pork chop. It slices easily if barely frozen. Brown slices in sauté pan/fry pan in 1 tablespoon vegetable oil.
Prepare the noodles according to package directions.
Remove ginger from broth. Add chopped broccoli and pork, simmer until broccoli is tender but still quite green in color.
Rinse noodles in cold water, add to broth along with cilantro.
Ladle into soup bowls, garnish with sliced radishes.

Yield: 4 servings

* I have used vermicelli or angel hair pasta if I didn't have Asian noodles in the pantry.

Let me know how you like this soup! Thanks for visiting today.

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