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Meat Smoke Fire

Thai Soup with Pork pinwheels

Thai Soup with Pork pinwheels

This disch is fresh, vibrant and tangy. We landed on this dish when we were looking for something a little different to pair with Pork Belly Pinwheels.

This is super easy to make and you can change up the protein or use seafood. Whilst we’ve used coriander, you could use basil, thai basil or other fresh herbs of your choice.

 

Serves 4

Cooking surfaces

Cast Iron Grid

BBQ Temperature

200°C

Ingredients

  • 3 sticks of lemongrass
  • 2 fingers of ginger, cut into thin battons
  • 6 kaffir lime leaves, stalk removed and leaves sliced thinly
  • 1.1 litres chicken stock
  • 1 to 2 tbsp palm sugar
  • 4 to 6 tbsp fish sauce
  • juice of 2 limes
  • red pepper
  • red chillies
  • handful of fresh coriander
  • 4 Pork pinwheels

To garnish

  • red pepper flakes
  • 4 spring onions, finely sliced

Equipment

Method

  1. Set up your Egg for a direct cook at 180°c with the stainless steel grid.
  2. Remove outer leaves from the lemongrass and cut each stem into 2cm lengths.
  3. Peel the ginger and slice it into fine batons, about 1.5cm long.
  4. Remove the stem that runs down the centre of the lime leaves. Cut the leaves into fine slithers.
  5. Place the lemongrass, ginger and lime leaves into a pestle and mortar. Give it a bash!
  6. Put the stock in the pot together with the bashed lemongrass, ginger and lime leaves.
  7. Bring the stock to the boil and simmer for 10 minutes.
  8. Add the palm sugar, fish sauce and lime juice.
  9. Have a taste! You want to achieve a good balance between the sweet, sour and salty elements. You may decide to add more of one of the flavours to get the taste you’re happy with.
  10. Add the cooked noodles to the soup and cook for 1 minute.
  11. Remove from the heat, and serve into bowls.
  12. Add the cooked pinwheels to the top of the soup.
  13. Sprinkle of red pepper flakes and a generous portion of fresh herbs.
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