| Prep: 30 mins | Cook: 40 mins – 50 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 304 | 11g | 4g | 23g |
| sugars | fibre | protein | salt |
| 3g | 2g | 26g | 2.2g |
Why I Love Thai Pork and Glass Noodle Soup
When I first tasted the Thai dish of Pork and Glass Noodle Soup, I was instantly reminded of my Nebraska roots where soup was often a comforting mainstay on the dinner table. The rich broth and delicious blend of tender pork and transparent noodles brought back memories of the hearty stew my mom used to whip up on cold winter nights. This foreign dish, a world away from my Midwestern upbringing, managed to capture the essence of comfort I’ve always associated with home.
The Art of Fusion Cooking
The Pork and Glass Noodle Soup recipe brings together the essence of Thai cooking and my love of Midwestern comfort food. I’ve always had an appreciation for Nigella Lawson’s fusion cooking—the way she incorporates classic British dishes with exotic, world cuisine. This Thai dish marries the simplicity of Nebraskan stews with the flavorsome charm of Asian cuisine, creating a comforting bowl of soup that is familiar and yet uniquely intriguing.
Serving Suggestions
This soup pairs well with side dishes that complement its distinct flavors. Thai basil fried rice or jasmine rice would make a wonderful accompaniment while maintaining the authenticity of the Thai cuisine. For those who prefer a more Western twist, consider serving it with a side of buttered cornbread— a nod to my Nebraskan roots. Alternatively, for an even heartier meal, a grilled cheese sandwich would bring a comforting, filling contrast to the light, transparent glass noodles and flavorful soup.
Just like the corn casseroles and beef stews my mom used to make for warmth during the chilling Nebraskan nights, this Thai Pork and Glass Noodle Soup offers that same sense of comfort. To me, dishes such as these are more than just a bowl of nourishment; they serve as a familiar reminder of home—a nostalgic trip down memory lane—no matter where I might be in the world.
What You’ll Need
- 1 lb. of pork tenderloin, slices
- 6 cups of chicken stock
- 2 cups of water
- 2 oz. of glass noodles (Mung Bean Noodles)
- 2 tablespoons of fish sauce
- 2 teaspoons of soy sauce
- 4 cloves of garlic, minced
- 1 medium-sized onion, chopped
- 1 bunch of cilantro, chopped
- 1/2 cup of green onions, sliced
- 2 tablespoons of vegetable oil
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 2 limes, wedge
Method
Step One
Heat the vegetable oil in a large soup pot over medium heat. Once the oil is hot, add the garlic and onion. Cook until the onion becomes translucent and the garlic is fragrant.
Step Two
Add the slices of pork tenderloin to the pot. Season with the salt and black pepper. Let it cook until the pork is browned and cooked through.
Step Three
Pour in the chicken stock and water into the pot. Stir well, making sure to scrape off any bits stuck at the bottom of the pot.
Step Four
Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 15-20 minutes.
Step Five
While the soup is simmering, soak the glass noodles in warm water until they are soft, which usually takes around 5-10 minutes. Drain the water once done.
Step Six
Add the softened glass noodles to the soup pot. Stir in the fish sauce and soy sauce.
Step Seven
Allow the soup to simmer for an additional 10-15 minutes until the noodles are cooked and have absorbed the flavors of the soup.
Step Eight
Just before serving, stir in the chopped cilantro and sliced green onions. Ladle the soup into bowls.
Step Nine
Serve the soup hot, with a wedge of lime on the side. The lime can be squeezed into the soup for added tanginess, according to personal taste preference. Enjoy your delicious Pork and Glass Noodle Soup!
