Hey guys, this week I got my paws on some fresh lemongrass stalks, so I decided to make something Thai inspired.
This is directly influenced by tom gai soup. A good helping of lemongrass, ginger and coconut. Instead of chicken, I tried pork belly, with some great results. this recipe is a one pot dish – set it and forget it for an hour, and return to a flavourful, comforting winter soup.
You will need:
- 1lb fresh pork belly, cubed small (1cm)
- 2 stalks lemongrass, bruised and chopped into small rounds (remove outside leaves, don’t use dried up bits. Use the tender parts inside)
- 2T ginger powder or minced fresh ginger
- 2T garlic powder or minced garlic
- 1 can full cream/fat coconut milk
- Salt & pepper
- 4t fish sauce
- 1 large bunch dandelion greens or watercress
Quickly brown the pork cubes in the soup pot. It will likely stick to the bottom a bit, so use a bit of water to deglaze.
Add the other ingredients except the greens, plus roughly 2-3c of water, or enough to cover everything. Simmer on medium-high for an hour, stirring occasionally to prevent sticking. Add the greens 20 mins before serving.
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