Ingredients with Measurements:
- 1 lb. boneless pork loin, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. ginger, minced
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. lime juice
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1 jalapeno pepper, sliced
Special equipment needed:
- Deep fryer or large pot for frying
- Large soup pot
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, black pepper, garlic powder, and onion powder.
2. Dip pork pieces into beaten eggs, then coat with flour mixture.
3. Heat vegetable oil in a deep fryer or large pot over medium-high heat.
4. Fry pork pieces until golden brown and crispy, about 5-7 minutes. Drain on paper towels and set aside.
5. In a large soup pot, sauté onion, garlic, and ginger until softened, about 5 minutes.
6. Add chicken broth, coconut milk, fish sauce, and soy sauce to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Add lime juice, cilantro, green onions, and jalapeno pepper to the pot. Simmer for an additional 5 minutes.
8. Add fried pork pieces to the soup and simmer for 2-3 minutes to heat through.
9. Serve hot and garnish with additional cilantro and green onions, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for frying pork pieces
Simmer for soup
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 28g
Protein: 28g
Sodium: 1500mg
Substitutions for ingredients:
- Pork can be substituted with chicken or shrimp.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Jalapeno pepper can be substituted with Thai chili pepper or red pepper flakes.
Variations:
- Add sliced mushrooms to the soup for an earthy flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add rice noodles to the soup for a heartier meal.
Tips and tricks:
- Make sure the oil is hot enough before frying the pork pieces to ensure they are crispy.
- Use a slotted spoon to remove the pork pieces from the oil to prevent excess oil from getting into the soup.
- Adjust the amount of fish sauce and soy sauce to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls and garnish with cilantro and green onions.
Garnishes:
Cilantro, green onions, lime wedges, sliced jalapeno pepper
Pairings:
Thai iced tea, steamed rice, stir-fried vegetables
Suggested side dishes:
Spring rolls, fried rice, pad Thai
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk to thin it out.
- If the soup is too thin, simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Kai Tord Gup Moo Soup is a traditional Thai soup that combines crispy fried pork with a flavorful broth.
Flavor profiles:
Savory, crispy, spicy, tangy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Thai