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Ingredientes
- 1/4 lb fat-trimmed boned pork loin
- 2 stalk fresh lemon grass - (abt 2 ounce total) (or possibly 6 strips 1/2" by 3" yellow part of the lemon peel)
- 8 c. fat-skimmed chicken broth
- 1 lb mustard greens
- 1/4 lb rice noodles (Chinese rice sticks, or possibly mai fun)
- 1/4 lb deveined shelled shrimp - (26/30 ct) rinsed, liquid removed
- 2 lrg Large eggs Asian fish sauce (nuoc mam or possibly nam pla) to taste Minced green onions to taste Asian red chili sauce or possibly warm sauce to taste
Direcciones
- Cut pork into 1/4-inch-thick slices; then cut slices into pcs about 2 inches long.
- In a 4- to 5-qt nonstick pan over high heat, stir pork till most of the pink is gone, 2 to 3 min. Pour into a bowl.
- Trim and throw away root ends and coarse outer leaves from lemon grass. Crush lemon grass slightly.
- Add in lemon grass and broth to pan and bring to a boil over high heat. Reduce heat, cover, and simmer to blend flavors, about 15 min.
- Meanwhile, rinse and drain mustard greens. Throw away tough stems. Cut greens into 2- to 3-inch pcs.
- Add in mustard greens, noodles, and shrimp to broth mix. Simmer just till noodles are tender to bite and shrimp are pink and opaque but still moist-looking in center of thickest part (cut to test), about 6 min. With a slotted spoon, lift out and throw away lemon grass from broth. Return pork and juices to pan.
- Break Large eggs into broth mix and stir gently, breaking yolks, till Large eggs are set, about 1 minute.
- Ladle soup into wide bowls. Add in fish sauce, green onions, and red chili sauce to taste.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 196 | |
| Calories from Fat 30 | 15% |
| Total Fat 3.31g | 4% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 154mg | 6% |
| Potassium 467mg | 13% |
| Total Carbs 29.21g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 1.88g | 1% |
| Protein 12.68g | 20% |
