Spicy Indonesian Pork Soup
This recipe turns simple ramen noodles into a complex-tasting soup.
2 boneless pork chops, cut into stir-fry strips
1 (3-ounce) package Oriental-flavor ramen noodle soup
2 teaspoons vegetable oil
1/2 cup chopped onion
1/4 cup finely chopped macadamia nuts or blanched almonds
2 teaspoons minced ginger root
1 minced garlic clove
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 (14.5-ounce) cans chicken broth
3 tablespoons lemon juice
1/2 teaspoon crushed red pepper
Sliced green onions, chopped hard-cooked egg, lemon slices (optional)
- Discard the seasoning packet from the noodle soup (or save for another use). Cut the dried noodles in half crosswise. Cook the noodles according to package directions. Drain well; set aside.
- Meanwhile, in a medium skillet heat the oil over medium heat. Cook and stir onion, nuts, ginger, garlic, coriander and turmeric until onion is tender. Add pork; cook and stir for 4 minutes or until browned. Stir in the broth, lemon juice and red pepper. Bring to a simmer; lower heat, cook, covered, for 10 minutes.
- To serve, place noodles in soup bowls. Using slotted spoon, remove pork mixture from broth and place on top of noodles. Ladle hot broth into bowls. Serve soup with assorted garnishes, if desired.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.