Rustic Thai pot-au-feu
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* PLUS Cooking time: 14 minutes
A classic French peasant dish (loosely translated as "a pot on the fire") becomes a super-fast everyday meal with a spicy Asian twist.
, or 227-g pkg button mushrooms
, preferably gold
- 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)
- 14 g,
- 19 g,
- 1 g,
- 2 g,
- 477 mg.