Bone Broth,
dairy free,
Diabetic friendly,
low carb,
pork,
slow food,
soup,
Spring
Thai Vegetable Soup with Pork Amaze-Balls
7:25 AM
Asian soups are great. Lately I've been obsessed with creating super-flavorful/authentic-tasting bone broth based soups. This will probably be the first in a series of similar soups I'll be trying out. This one was actually fairly quick and easy to make and went great with a side of brown rice.
Thai Vegetable Soup with Pork Meatballs
3 cups chopped baby bok choi
1 cup frozen mixed mushrooms (fresh work too!)
1/2 daikon, peeled and cut into matchsticks
2 tbsp fish sauce
2 tbsp garlic powder
1 tbsp chili powder
2 tsp ground coriander
3 green onions, minced
Meatballs
1/2-3/4 lbs ground pork
1 tbsp garlic powder
3 tsp Oyster Sauce
1 tbsp fish sauce
Make your meatballs first. Combine ground pork, garlic, oyster sauce and fish sauce in a bowl and use your hands to squish the mixture together. Roll out into small balls and set aside.
Combine duck stock, fish sauce, garlic, chili powder and coriander and bring to a low boil. Add meatballs, daikon and mushrooms and simmer for about 10 minutes. Add bok choi (or any other dark leafy green of your choice) and simmer for an additional 2 minutes. Sprinkle with green onion and serve over (or with) rice.
Enjoy!
