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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE Feb 2011 Ingredients:
1 1/4 tsp olive oil |
220 g mushrooms, sliced |
100 g (165 g raw) pork chops, cut into 1/2 inch cubes |
80 g onion, finely chopped |
20 g jalapeno, finely chopped |
300 g tomatoes, chopped |
2 cups low sodium chicken broth |
140 g coconut milk |
1 tbsp fresh ginger, grated |
70 g (1 small) lime |
Directions:
1. Heat 1/2 tsp olive oil (spray) in a large pan over medium heat. Add pork and cook for 2 minutes or until almost opaque in center, stirring frequently; set aside on a plate.
2. Cook mushrooms in 1 tsp olive oil for 2 minutes, then add onions and cook for 2 more minutes, or until mushrooms are soft, stirring occasionally. Return pork and any accumulated juices back to pan. Add tomatoes, broth and jalapeno. Bring to a boil over high heat, the reduce, cover and let simmer for 10 minutes. Stir in remaining ingredients except for lime, and cook for 5 minutes. Serve soup with lime wedges on the side or squeeze into soup, as desired.
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