Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
Rice Noodle Soup with Pork and Bean Sprouts
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
15 minutes to cook
Total time: 25 minutes
4-6 Servings
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
15 minutes to cook
Total time: 25 minutes
4-6 Servings
This classic Thai soup is quickly prepared and very satisfying. Rice noodles, pork and our A Taste of Thai ‘first press’* Fish Sauce gives this soup its distinct Thai flavor. Don’t be afraid to add more Fish Sauce, ginger or garlic.
Ingredients
- 1/2-16 oz box or bag (8 oz) Rice Noodles, any width
- 1 tablespoon oil
- 1/2 pound ground pork
- 1 tablespoon Fish Sauce
- 3 shallots, minced
- 4 large cloves garlic, finely minced
- 1 tablespoon finely minced ginger
- 4-14 oz cans chicken broth
- 2 eggs, beaten
- 2 cups mung bean sprouts
- 2 tablespoons chopped cilantro
- Optional garnish: thinly sliced hot red chili peppers
Directions
- Prepare Rice Noodles according to the directions for pasta on box. Rice Noodles are done when they are firm yet tender.
- In a soup pot, heat the oil over medium heat. Add ground pork, Fish Sauce, shallots, garlic and ginger. Stir fry until the meat is no longer pink.
- Add chicken broth. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Pour eggs (in a thin stream) into soup, stirring constantly until the eggs solidify.
- Immediately add bean sprouts, cilantro and Rice Noodles.
- Stir once or twice and ladle into soup bowls. Garnish with thinly sliced hot red chili pepper if you like.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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