Name: Coconut and lemongrass pork and mushroom soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Coconut and lemon grass pork and mushroom soup; 1 litre (4 cups) chicken stock; 2 x 140ml cans coconut milk; 10 centimetre (20g) stick fresh lemon grass, chopped finely; 5 centimetre (25g) piece fresh ginger, chopped finely; 1 clove garlic, crushed; 2 teaspoon fish sauce; 600 gram pork fillets, sliced thinly; 300 gram oyster mushrooms, halved; 2 fresh long red chillies, sliced thinly; 1 tablespoon lime juice; 4 green onions, sliced thinly

Ingredients

Coconut and lemon grass pork and mushroom soup

1 litre (4 cups) chicken stock

2 x 140ml cans coconut milk

10 centimetre (20g) stick fresh lemon grass, chopped finely

5 centimetre (25g) piece fresh ginger, chopped finely

1 clove garlic, crushed

2 teaspoon fish sauce

600 gram pork fillets, sliced thinly

300 gram oyster mushrooms, halved

2 fresh long red chillies, sliced thinly

1 tablespoon lime juice

4 green onions, sliced thinly

Method

Coconut and lemon grass pork and mushroom soup

1.Combine stock, coconut milk, lemon grass, ginger, garlic and sauce in large saucepan, bring to the boil. Reduce heat, simmer, covered, 10 minutes.

2.Add pork, mushroom, chilli and juice, return to the boil. Reduce heat, simmer, covered, until pork is cooked. Serve soup sprinkled with onion.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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