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Tom Yum-Style Pork and Sprout Soup

Name: Tom Yum-Style Pork and Sprout Soup
Total time: 15 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 100g Thin-Sliced Pork Belly; 1/2 bag Bean sprouts; 1 knob Ginger; 2 tsp Chicken Bouillon; 1 tbsp Fish sauce; 1 tbsp Lime juice; 1 tsp Sugar; 1 Red Chili Pepper; 1 (if available) Lemongrass; 400ml Water

Soup

⏱ 15 min

👥 Serves 2

Difficulty ⭐

A sour, spicy soup of bean sprouts and pork belly made with fish sauce, lime, and chili — no tom yum paste.

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📖 The Story Behind This Dish

A creative dish recreating the sour, spicy, savory combination of Thai tom yum soup without a special paste, using fish sauce, lime juice, and chili. The fillings are pork belly and bean sprouts, easy to find in Japanese homes, and it's quick to make. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: On a hot summer night, people sip sour, spicy soup while breaking a sweat, enjoying the crunch of the sprouts.

🥕 Ingredients (serves 2)

Thin-Sliced Pork Belly 100g
Bean sprouts 1/2 bag
Ginger 1 knob
Chicken Bouillon 2 tsp
Fish sauce 1 tbsp
Lime juice 1 tbsp
Sugar 1 tsp
Red Chili Pepper 1
Lemongrass 1 (if available)
Water 400ml

👩‍🍳 Instructions

Cut the pork belly into 3cm pieces and slice the ginger thinly.
Bring the water, chicken stock powder, ginger, chili, and lemongrass to a boil in a pot.
Add the pork, skim the scum, and cook through.
Add the bean sprouts and simmer briefly.
Turn off the heat and season with the fish sauce, sugar, and lime juice.

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