| Title: | Thai Soup with Pork |
| Wine Pairing: | Gewurztraminer, Reisling |
| We Recommend: |
Balletto Estate 2006 Rose of Pinot Noir Lawson\'s Dry Hills 2007 Sauvignon Blanc |
| Meal Type: | Soup |
| Main Ingredient: | Pork |
| Ingredients: | 1 teaspoon vegetable oil 3 stalks lemon grass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise 3 large shallots, chopped 8 sprigs fresh cilantro leaves, chopped coarse 3 tablespoons fish sauce 4 cups low-sodium chicken broth 2 (14-ounce) cans coconut milk , well-shaken 1 tablespoon sugar 1/2 pound white mushrooms, cleaned, stems trimmed, cut into 1/4-inch slices 1 pound pork tenderloin, halved lengthwise and sliced into 1/8-inch thick pieces 3 tablespoons fresh lime juice from 2 to 3 limes 2 teaspoons red curry paste (Thai) Garnish 1/2 cup fresh cilantro leaves 2 serrano chiles, sliced thin 2 scallions, sliced thin on bias 1 lime, cut into wedges |
| Instructions: | Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add pork and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges. |
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