Books & Spoons Recipe PORK THAI SOUP WITH RUTABAGA

​I love this Thai-flavored soup. I'm not sure if I love it more eaten hot or cold leftovers, but it is delicious and one of my favorites for sure. Last time I made it the heat of the taste was so that my eyes teared up, but you don't have to use as much chili peppers in the soup, or you can add coconut milk to it to make it more family friendly if you so desire. 
The difference with this soup is that I sauté all the other ingredients in a pan except the noodles. Those I cooked in a vegetable broth that also became the liquid in the soup. You set noodles and broth at the bottom of the serving dish and add the rest of the ingredients on top of the noodles. Make sure you use enough broth while cooking the noodles since they soak up the liquid like a sponge.

I surely will keep you warm, hope you enjoy it. Till next time
~ Cheers!

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THAI SOUP (for 2 adults+2children)

- 400g / 14oz thinly sliced pork loin
- 1/2 rutabaga peeled and thinly sliced
- a small thumb size piece of shredded ginger ~ 10 g/0,35 oz
- 2 cloves of garlic fine cut
- 1 red chili pepper seeded and thinly sliced
- 3 spring onions thinly sliced

- 2 Tbs Olive oil
- 2 Tbs soya sauce
- salt
- pepper
- 1 lime

- 1,5 liters/34oz vegetable broth
- 1 pkg egg noodles 

​(coconut milk one can if so desired to soften the taste)

1. Prepare all the ingredient ready to be used as directed on the ingredients list. (Leave a tiny piece of rutabaga to be shredded and little green part of spring onions for the garnish of the dish.)
2. Set oil and soya sauce in the medium warm pan, with garlic, chili, ginger, and the pork. 
3. Fry on the pan until the pork gets a good color and is thoroughly cooked.
4. Season with salt, pepper, and fresh lime juice.

5. Cook up the vegetable broth and cook the egg noodles as directed on the package.

6. Portion the noodles into the serving bowls, add the pork mix and the cooking liquid.
​7. Garnish with shredded rutabaga and thinly sliced spring onions.