Rustic Thai pot-au-feu
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- Prep Time10 min
- Total Time10 min
- Makes8 Cups (2 L)
Michael Graydon
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.
