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Thai Pork and Napa Cabbage Broth

Name: Thai Pork and Napa Cabbage Broth
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions
Cuisine: thai
Ingredients: 300 g Pork tenderloin; 200 g Napa cabbage (Chinese cabbage); 150 g Button mushrooms; 2 stems Lemongrass; 1 piece Fresh ginger; 2 tbsp Fish sauce; 800 ml Chicken broth

A clear Thai-style broth with lemongrass and ginger, topped with thin slices of pork and melting napa cabbage. Light and aromatic.

25 min2 servings290 kcalDifficulty: Easy

Ingredients

300 g Pork tenderloin
200 g Napa cabbage (Chinese cabbage)
150 g Button mushrooms
2 stems Lemongrass
1 piece Fresh ginger
2 tbsp Fish sauce
800 ml Chicken broth

Instructions

Step 1
Slice the pork into thin strips. Shred the napa cabbage and quarter the mushrooms. Crush the lemongrass and slice the ginger.
Step 2
Bring the broth to a boil with the lemongrass and ginger. Let infuse for 5 minutes.
Step 3
Add the pork and mushrooms. Cook 5 minutes over medium heat.
Step 4
Add the napa cabbage and fish sauce. Cook for 3 minutes. Remove the lemongrass before serving.

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