The morning fog was heavy and thick.

It rolled through the gardens creating ghostly images of shrubs and trees.  It inveigled its chilly  little fingers into your bones.

Time for warming soup – not just any soup but something a little exotic, more than just a bit spicy – something to warm the cockles of ones heart.

This recipe is from a favorite food magazine Bon Appetit.  I have made some changes and tweaked the recipe.

This SPICY PORK AND KALE SOUP  – so quietly easy to create – is the answer.

: soup
Cuisine: Thai
: 4
An Asian flavoured soup with spicy ground pork and good- for- you Kale
  • ½ pound lean ground pork
  • 2 fat garlic cloves, finely chopped, about two tablespoons
  • 2 tsp. finely grated peeled ginger
  • 1 tsp Sichuan or Vietnamese black peppercorns
  • ¾ tsp. crushed red pepper flakes
  • ¼ tsp. cumin seeds
  • 1 tbs. vegetable oil
  • Kosher salt, freshly ground black pepper
  • 6 cups of low-sodium chicken broth preferably home-made
  • 1 bunch organic Black Kale (about 4 cups) coarsely chopped
  • 4 scallions, thinly sliced
  • 2 tbsp. light soy sauce
  • 1 tsp. fish sauce (such as nam pla or nuoc nam)
  • 8 oz. wide rice noodles
  1. Cook rice noodles according to package directions; drain, and set aside.
  2. Coarsely grind peppercorns and cumin in spice mill
  3. In a medium bowl mix pork, garlic, ginger, peppercorns, red pepper flakes and cumin.
  4. Heat oil in a large pot over medium heat.
  5. Add pork mixture; season with salt and a six twists of freshly ground black pepper and cook, stirring and breaking up the pork with a spoon, until browned and cooked through, 8-10 minutes.
  6. Add broth and bring to a boil; reduce heat and simmer until flavours meld, 8-10 minutes.
  7. Add kale, scallions, soy sauce, and fresh sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes.
  8. Taste and season again with a little more soy sauce and fish sauce if desired, and with salt and freshly ground black pepper.
  9. Divide noodles among bowls and ladle hot soup over.
  10. Chef's notes:
  11. To make sure you serve this soup at the right temperature preheat your bowls and be sure your soup is at a "hot: simmer.
  12. For dietary reasons you may substitute the pork with lean ground beef or chicken.


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