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Thai Market Soup Recipe

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This recipe for Thai Market Soup is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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
½ 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 can’t 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 ½ 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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