Thai Pork Soup

Great with rice or noodles or both

Serves 4 (Estimated) Rating 3 (1-5)

Prep Time 10 Minutes Cooking Time 20 Minutes

500 ml chicken stock
3 large shiitake mushrooms sliced
220 g can water chestnuts drained and halved
Light soy sauce to taste
Oyster sauce to taste
1 pinch caster sugar
1 pinch ground white pepper
2 bok choy leaves
100 g lean minced pork
1 tablespoon sunflower oil
2 cloves garlic finely sliced
3 spring onions sliced
1 teaspoon sesame oil or to taste
Put the chicken stock in a large heavy-based saucepan over medium heat and bring to a simmer.
Add the shiitake mushrooms, water chestnuts and season with the soy sauce oyster sauce caster sugar and ground white pepper.
Once the stock has returned to a simmer add the bok choy and minced pork and cook for 5 minutes.
Heat a little sunflower oil in a small frying pan or wok until nearly smoking.
Add the garlic slices and fry till brown.
Remove from the pan and drain on kitchen paper.
Ladle the soup into bowls and top with the spring onions and fried garlic.
Sprinkle with sesame oil before serving.