I’ve actually posted photos of this recipe on the blog before, but I added bok choy. Since this is one of our absolute favorite go-to recipes, I thought I’d type it up and properly share it with you all! Nick and I call it Inside Out Wonton Soup, but the real name of it is Thai Pork and Noodle Soup and I discovered it in Real Simple Magazine quite a while ago. I’ve discovered oven the many times of making this is that it is best with a high fat-content ground pork than a very lean variety. I like to use Syracuse’s ground pork. My personal favorite part of this recipe are the wonton strips, but then again, I am a noodle-loving kind of girl! I hope you enjoy this recipe as much as Nick and I do!
Thai Pork and Noodle Soup
Real Simple Magazine
Makes 4 servings; 475 calories per serving
2 tablespoons canola oil
2 scallions, thinly sliced, white and green parts separated
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger (from a 1-inch piece)
1 pound ground pork
1/2 pound shitake mushrooms, stems discarded and caps thinly sliced
4 cups low-sodium chicken broth
1 tablespoon fish sauce or soy sauce
4 ounces wonton wrappers (about 10), sliced into 1/2-inch strips
2 tablespoons fresh lime juice, plus lime wedges for serving
Sliced red chili peppers and cilantro leaves, for serving
Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes. Add the mushrooms and ½ teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.
Add the broth, fish sauce, and 2 cups water to the saucepan and bring to a boil. Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes. Stir in the lime juice. Serve with the scallion greens, chili peppers, cilantro, and lime wedges.