|1||Garlic clove; crushed|
|½ teaspoon||Ground coriander|
|¼ teaspoon||Ground black pepper|
|8 ounces||Pork,lean; thinly sliced|
|Finely chopped spring onions|
|1 tablespoon||Fish sauce|
|40 fluid ounce||Stock; chicken or meat|
|12 ounces||Bamboo shoots; thinly sliced =OR=- watercress|
This northern Thai soup works well with tinned bamboo shoots and is thus well suited to the Western kitchen. I also find that in winter, black radish substitutes very well.
Heat the oil in a large Saucepan and stir in the garlic, and ground spices. Fry a few seconds until the garlic is just lightly browned.
Stir in the pork and stir fry the meat until browned on both sides.
Add the fish sauce, sugar and stock and bring to the boil. reduce the heat, cover and simmer 15 minutes.
Add the thinly sliced bamboo shoots or radish, stir well, return to the boil, adjust the seasoning, and serve garnished with a light sprinkling of finely chopped spring onions (scallions) or watercress.
From "A Taste of Thailand" by David Scott & Kristiaan Inwood ISBN 0 7126 1291 2 Typed & MMed by Ian Hoare Submitted By IAN HOARE On 10-29-95
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