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Pork And Peanut Soup

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Ingredients

4 coriander roots, chopped
2 cloves garlic, chopped
1 teaspoon black peppercorns, cracked
1 tablespoon vegetable oil
225 g (8 oz) lean pork, finely chopped
4 spring onions (scallions), chopped
700 ml (24 fl oz/3 cups) veal stock
55 g (2 oz) skinned peanuts
6 pieces dried Chinese black mushrooms, soaked for 20 minutes, drained and chopped
115 g (4 oz) bamboo shoots, roughly chopped
1 tablespoon fish sauce

Details

Serves: 4


Method

Using a pestle and mortar, pound coriander, garlic and peppercorns to a paste. In a wok, heat oil, add peppercorn paste and cook for 2-3 minutes, stirring occasionally. Add pork and spring onions (scallions) and stir for 1 ½ minutes. Stir stock, peanuts and mushrooms into wok, then cook at just below boiling point for 7 minutes. Add bamboo shoots and fish sauce and continue to cook gently for 3-4 minutes.

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