Moo Dang Soup

Why Make This Recipe

Moo Dang Soup is a comforting and flavorful dish that brings together tender pork and fresh vegetables in a savory broth. This easy recipe is perfect for a quick weeknight dinner or when you’re feeling under the weather. With simple ingredients and straightforward steps, you can have a delicious meal ready in no time.

How to Make Moo Dang Soup

Ingredients:

• 8 oz pork tenderloin, sliced
• 4 cups chicken broth
• 2 cups water
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 garlic cloves, minced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 1 cup mushrooms, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Directions:

1. In a pot, combine chicken broth and water, and bring to a boil.
2. Add the sliced pork and cook until it’s no longer pink.
3. Stir in fish sauce, soy sauce, and sugar.
4. Add the minced garlic, onion, bell pepper, carrot, and mushrooms.
5. Simmer for about 10-15 minutes until the vegetables are tender.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro and lime wedges.

How to Serve Moo Dang Soup

Serve Moo Dang Soup hot in bowls. Garnish each bowl with fresh cilantro and add a wedge of lime on the side for a zesty kick. Pair it with steamed rice or bread for a complete meal that everyone will enjoy.

How to Store Moo Dang Soup

To store Moo Dang Soup, let it cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you’d like to freeze it, use a freezer-safe container, and it will last for about 2-3 months. Thaw overnight in the fridge before reheating.

Tips to Make Moo Dang Soup

• Cut the pork into even slices for uniform cooking.
• Feel free to add more vegetables such as bok choy or snap peas for extra nutrition.
• For a spicier version, add sliced chili peppers or a dash of sriracha.

Variation

You can easily switch up the protein in this soup. Instead of pork, try using chicken, shrimp, or even tofu for a vegetarian option. Each type of protein brings its own flavor and texture to the soup.

FAQs

What can I use instead of chicken broth?
You can use vegetable broth or make your own broth at home for a healthier option.

Can I make Moo Dang Soup ahead of time?
Yes, you can prepare it ahead of time. Just keep it in the fridge and reheat it when you’re ready to serve.

Is Moo Dang Soup spicy?
This recipe is not spicy, but you can add chili peppers or hot sauce if you prefer a spicier taste.

Moo Dang Soup

A comforting and flavorful soup featuring tender pork and fresh vegetables in a savory broth, perfect for weeknight dinners or when you're feeling under the weather.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Soup

Cuisine: Asian, Thai

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 oz pork tenderloin, sliced
• 4 cups chicken broth Can substitute with vegetable broth
• 2 cups water
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 1 medium red bell pepper, sliced
• 1 medium carrot, sliced
• 1 cup mushrooms, sliced

Garnishes

• Fresh cilantro For garnish
• Lime wedges For serving

Method

 

Preparation

1. In a pot, combine chicken broth and water, and bring to a boil.
2. Add the sliced pork and cook until it's no longer pink.
3. Stir in fish sauce, soy sauce, and sugar.
4. Add the minced garlic, onion, bell pepper, carrot, and mushrooms.
5. Simmer for about 10-15 minutes until the vegetables are tender.
6. Taste and adjust seasoning if needed.

Serving

1. Serve Moo Dang Soup hot in bowls, garnished with fresh cilantro and a lime wedge on the side.

Notes

To store Moo Dang Soup, let it cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If freezing, use a freezer-safe container, and it will last for about 2-3 months. Thaw overnight in the fridge before reheating.