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Rustic Thai pot-au-feu

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  • Prep Time10 mins
  • Total Time10 mins
  • Makes8 Cups (2 L)
*PLUS Cooking time: 14 minutes
Rustic Thai pot-au-feu

Michael Graydon

Chatelaine Triple Tested

A classic French peasant dish (loosely translated as "a pot on the fire") becomes a super-fast everyday meal with a spicy Asian twist.

Ingredients

  • 900-ml carton chicken broth

  • 3 slices peeled fresh ginger

  • 4 tsp hot-chili-garlic sauce

  • 6 fresh shiitake mushrooms, or 227-g pkg button mushrooms

  • 2 large unpeeled potatoes, preferably gold

  • 1 pork tenderloin

  • 1/2 lb green beans, trimmed

Instructions

  • Pour broth into a large saucepan and set over medium-high heat. Add ginger and chili-garlic sauce. If using shiitakes, discard stems. Wipe mushroom caps clean with a damp paper towel, then thickly slice. Cut potatoes into chunks and add to broth with mushrooms. Bring to a boil over high heat, then reduce heat to medium. Gently boil, covered, until potatoes are fork-tender, about 14 min.

  • Meanwhile, slice meat into thin bite-sized strips. Slice green beans in half. Add both to broth for the last 5 min of boiling. Stir often. Remove ginger and ladle into wide soup bowls.


Nutrition (per serving)

Calories 140, Protein 14g, Carbohydrates 19g, Fat 1g, Fibre 2g, Sodium 477mg.

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