Rustic Thai pot-au-feu

Prep 10 min
Plus Cooking time: 14 minutes
Makes 8 Cups (2 L)

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900-ml carton
3 slices
peeled fresh ginger
4 tsp
hot-chili-garlic sauce
fresh shiitake mushrooms, or 227-g pkg button mushrooms
2 large
unpeeled potatoes, preferably gold
1/2 lb
green beans, trimmed


  • 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.


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