Thai-Style Soup with Pork

Name: Thai-Style Soup with Pork
Yield: Serves 6 to 8 as an appetizer
Cuisine: Asia, Thai
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); 1/2 cup, fresh cilantro leaves; 2 , serrano chiles, sliced thin; 2 , scallions, sliced thin on bias; 1 , lime, cut into wedges

6 comments

Appears in Cook's Illustrated July/August 2007

Traditional tom kha relies on ingredients such as galangal and makrut lime leaves to achieve bright, complex flavor. Our pared-down version with pork gets these from store-bought red curry paste.

SERVES6 to 8 as an appetizer

TIME50 minutes

WHY THIS RECIPE WORKS

For a complex Thai-inspired coconut soup recipe, we developed a rich base by using equal parts chicken broth and coconut. Our substitution for some of the traditional ingredients was jarred red curry paste, which includes all the flavors we...

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