Tuesday- Thai Spicy Pork Soup

Adapted from Clean Eating

Chef’s Notes: Man alive! It’s hot outside! I would like to pardon my abundant over-squash use. Feel free to leave it out, but if you happen to have a bumper squash crop like I do outside, let me show you how to use it up!

Plan of Attack:

1. Cook all in ONE pan!

Ingredients for 2-3:

1 Tbsp olive oil

8 oz boneless pork loin, trimmed and cubed

8 oz mushrooms

¼ C red onion, chopped

1 roma tomato, diced

1 C chicken broth

¼ C red wine

¼ C water

1 jalapeno, minced

1 yellow squash, cut into rings

¾ C light coconut milk

1 tbsp pressed ginger (ginger sent through a garlic press)

½ tsp brown sugar

Fresh cilantro, chopped

Salt to taste

1 Tbsp lime juice

Instructions:

1. Heat ½ Tbsp olive oil large pot over medium-high heat. Add pork and cook for 2-3 minutes until lightly browned. Then remove from pan; set aside
2. Add other ½ Tbsp olive oil to pot. Then sauté mushrooms & red onion for 2-3 minutes
3. Return the pork back to the pan along with tomato, squash, jalapeno, water, red wine, chicken broth and salt.
4. Bring to a boil, reduce heat, cover and simmer for 10 minutes
5. Uncover and add coconut milk, ginger, brown sugar and cilantro; simmer a final 5 minutes
6. Season with lime juice and Enjoy!

On a random aside, because I know you secretly love them. SmithCale squealed with glee (which really sounded more like the loud yelling of a curse (one vice healing at a time, I guess)) when he opened his latest issue of his arty magazine to see he got 450 pounds (British mag.) of FREE FONTS!

A gift only a graphic designer could love.

Food for Life,

the SupperSmiths, forging one meal at a time