27min 4 ppl
Thai Suki
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 9 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 32g
Carbs 30g
Fats 18g
About this dish
Thin-sliced pork belly and chicken thigh simmer in a light stock with glass noodles and morning glory, finished with a sharp garlic, chilli and lime dipping sauce at the table.
Allergy Info
Gluten, Eggs, Soya, Celery, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Morning glorycut into 5cm lengths150 g
- Beansprouts100 g
- Garlic clovespeeled; half crushed for the broth, half pounded for the dipping sauce8
- Bird's Eye Chilliesfinely chopped, for the dipping sauce4
- Fresh Corianderroughly chopped, plus extra to garnish20 g
- Lime juicefreshly squeezed, for the dipping sauce45 ml
Meat & Poultry
- Chicken Thighsboneless, skinless, thinly sliced200 g
- Pork Bellythinly sliced200 g
Dairy & Eggs
- Eggs2
Plant Proteins
- Firm tofucut into 2cm cubes150 g
Tins & Jars
- Chicken stock1000 ml
Dried Goods
- Glass noodlessoaked in warm water until pliable100 g
- Sugar10 g
Spices & Seasonings
- White pepper1 pinch
Oils & Condiments
- Fish saucefor the broth20 ml
- Light soy saucefor the dipping sauce15 ml
- Vegetable Oil15 ml
Utensils
- Large saucepan
- Mortar and pestle
- Chopping board
- Sharp knife
- Ladle
- Meat thermometer
Method
1
Pound half the garlic with the chillies and half the coriander in a mortar and pestle until coarsely crushed, then stir in the lime juice, light soy sauce and a pinch of the sugar to make the dipping sauce.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan over medium heat and fry the remaining garlic for 1 minute until fragrant.
Approx. 3 minutes
3
Pour in the chicken stock, bring to a simmer, and season with the fish sauce, remaining sugar and white pepper.
Approx. 5 minutes
4
Add the chicken and pork to the simmering broth and cook for 8 minutes, checking with a meat thermometer that the chicken has reached 74°C at its thickest point.
Approx. 8 minutes
5
Stir in the tofu and drained glass noodles and simmer for 4 minutes until the noodles are tender.
Approx. 4 minutes
6
Crack the eggs into the broth and poach gently for 3 minutes until the whites are set.
Approx. 3 minutes
7
Add the morning glory and beansprouts and cook for 2 minutes until just wilted.
Approx. 2 minutes
8
Stir half the chopped coriander through the broth and taste, adjusting the seasoning with extra fish sauce or sugar.
Approx. 2 minutes
9
Ladle the hot pot into bowls, scatter with the remaining coriander, and serve with the dipping sauce alongside.
Approx. 4 minutes
