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Thai Market Soup Recipe

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This recipe for Thai Market Soup, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Rooney
Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound ground pork
2 chicken breasts cut into French fry strips (do this while they are frozen)
2 slices of pork loin cut into French fry strips (do this while they are frozen)
2 large cans or four regular size chicken broth
Ĺ pound of baby shrimp peeled (frozen or fresh, not canned)
Three or four hands full of fresh bean sprouts
Five rounds of Chinese egg noodles

Directions:
Directions:
Sauce made of three tablespoons brown sugar, two tablespoons of lime juice, one rounded tablespoon of dried chopped red peppers and about a third of a cup of fish sauce
(If you really canít do the fish sauce, use three tablespoons of soy sauce)

Optional toppings after served:
1/3 cup chopped cilantro,
1/3 cup crushed peanuts,
1/3 cup dried roasted garlic flakes (add Ĺ teaspoon of olive oil and microwave for 10 seconds),
1/3 cup dried red onion flakes

Cook Chinese noodles according to directions. (I boil water; add noodles, one tablespoon olive oil, boil for five minutes). Remove from heat, pour into strainer, rinse with cold water and rinse again

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Can be frozen for later use

 

 

 

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