Ingredients with Measurements:
- 1 pound pork belly, sliced
- 1 pound pork shoulder, sliced
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced oyster mushrooms
- 1/2 cup sliced enoki mushrooms
- 1/2 cup sliced baby corn
- 1/2 cup sliced carrots
- 1/2 cup sliced onions
- 1/2 cup sliced scallions
- 1/2 cup sliced cilantro
- 1/2 cup sliced Thai basil
- 1/2 cup sliced mint leaves
- 1/2 cup sliced lemongrass
- 1/2 cup sliced galangal
- 1/2 cup sliced kaffir lime leaves
- 1/2 cup sliced bird's eye chilies
- 1/2 cup sliced garlic
- 1/2 cup sliced shallots
- 1/2 cup sliced ginger
- 1/2 cup sliced lime wedges
- 1/2 cup sliced fish sauce
- 1/2 cup sliced soy sauce
- 1/2 cup sliced sugar
- 1/2 cup sliced rice vinegar
- 1/2 cup sliced chicken stock
- 1/2 cup sliced coconut milk
- 1/2 cup sliced water
- Salt and pepper to taste
Special equipment needed:
- Mu Kratha grill or hot pot
- Large pot or Dutch oven
Step-by-step instructions:
1. Preheat the Mu Kratha grill or hot pot over medium-high heat.
2. In a large pot or Dutch oven, combine the pork belly, pork shoulder, mushrooms, baby corn, carrots, onions, scallions, cilantro, Thai basil, mint leaves, lemongrass, galangal, kaffir lime leaves, bird's eye chilies, garlic, shallots, ginger, lime wedges, fish sauce, soy sauce, sugar, rice vinegar, chicken stock, coconut milk, and water.
3. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.
4. Season the soup with salt and pepper to taste.
5. Transfer the soup to the Mu Kratha grill or hot pot and cook for 10-15 minutes, or until the pork is cooked through and the vegetables are tender.
6. Serve the Mu Kratha soup hot with rice or noodles.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Mu Kratha grill or hot pot: medium-high heat
- Soup: low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 25g
- Protein: 35g
Substitutions for ingredients:
- Pork belly and pork shoulder can be substituted with chicken or beef.
- Shiitake, oyster, and enoki mushrooms can be substituted with any mushrooms of your choice.
- Baby corn and carrots can be substituted with any vegetables of your choice.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add noodles or rice to the soup for a heartier meal.
- Use different meats or seafood for a different flavor.
- Add more or less chilies depending on your spice preference.
- Add more or less sugar depending on your sweetness preference.
Tips and tricks:
- Use a variety of herbs and spices for a more complex flavor.
- Make sure to slice all the ingredients thinly for even cooking.
- Adjust the seasoning to your taste.
- Serve the soup with lime wedges and fresh herbs for added freshness.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with fresh herbs and lime wedges on top.
Garnishes:
- Fresh herbs, lime wedges, and sliced chilies.
Pairings:
- Serve the soup with rice or noodles.
Suggested side dishes:
- Steamed vegetables or a salad.
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or heavy cream to balance the heat.
Food safety advice:
- Make sure to cook the pork and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
- Mu Kratha soup is a popular Thai dish that originated from the northeastern region of Thailand.
Flavor profiles:
- The soup is savory, sweet, and spicy with a complex flavor from the herbs and spices.
Serving suggestions:
- Serve the soup hot with rice or noodles for a complete meal.
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Region: Thai