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THAI PORK SOUP

Serves six.

• 1 pound boneless pork chops, cut into 3/4-inch cubes
• 2  14 1/2-oz. cans chicken broth
• 2 large carrots, diagonally sliced 1/4-inch thick
• 1 medium onion, chopped
• 2 tablespoons grated fresh ginger root
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon crushed red pepper
• 1  15-oz. can coconut milk (unsweetened)
• 1 medium red bell pepper, seeded and cut into 1/2-inch pieces
• 2  4-oz. cans button mushrooms, drained
• 1/4 cup snipped fresh cilantro
• 6 tablespoons chopped roasted peanuts (Garnish) 


Cooking Directions
In 3 1/2-4 quart slow cooker, combine pork, broth, carrots, onion, ginger root, garlic, lemon zest and crushed red pepper.

Cover, cook on Low for 6-7 hours (or High for 3-3 1/2 hours).

Stir in coconut milk, bell pepper, mushrooms and cilantro; cover and let stand for 5-10 minutes.

Sprinkle each serving of soup with a tablespoon of peanuts.

Serving Suggestions
Exotic and tasty, this flavorful soup is worth the few minutes it takes to put together in the morning. Serve with warmed flour tortillas.


Nutrition Facts
Calories 341 calories; Protein 20 grams; Fat 26 grams; Sodium 741 milligrams; Cholesterol 41 milligrams; Saturated Fat 16 grams; Carbohydrates 11 grams; Fiber 4 grams
 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com 
crock pot, slow cooker