Rustic Thai pot-au-feu

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10 min


8 Cups (2 L)

* PLUS Cooking time: 14 minutes
Rustic Thai pot-au-feu

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.


  • 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


  • 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
  • 14 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 1 g,
  • Fibre
  • 2 g,
  • Sodium
  • 477 mg.