Clear noodle soup with pork
Recipe of clear noodle soup with pork & celery is quick & easy despite of mincing meat. This soup is delicious, light and healthy. Recipe is adapted for European reality: in original soup Thai cooks put leaves of celery and straw mushrooms.
Ingredients (capacity of pot 5 l.):
- 500 g of stems or/and leaves of celery
- 150 g of champignons (optional)
- 100 g of dry rice or glass noodles
- 3 tsp of salt
- 2,5 l. of water
Minced meat:
- 700 g of pork
- 1 medium onion bulb (100 g)
- 2 cloves of garlic
- 0,5 tsp of freshly grounded black pepper
- 3 tsp of salt
Instructions
1. Mince pork and put it in a pot just the way it is – Thais do not shape meatballs for this soup but of course it shouldn’t be a single 700 g meatball. I mince meat in food processor, so I need to check if it contains any sinews, so I put grounded meat in a pot the way it is after check.
2. Add water and salt, cover and bring to a boil.
3. While the soup is coming to a boil, wash celery and mushrooms. Cut celery stems in 1-2 cm long pieces (leaves – in 3 cm long) and champignons, if they are not too big – in halves.
4. Stir foam that appears over the soup back into the soup (it won’t affect transparency of liquid, then why should one get rid of nutrients?). As soon as the soup began to boil, add celery and mushrooms, cover and simmer 5 min.
5. Add noodles and switch off the stove. Leave soup to rest (covered) for at least 20 min.
