SS Superior Sauce USA

Recipe

Crispy Chili Thai Pork Soup with zucchini

ThaiPorkDinnerSoupsThailandDairy Free

Crispy Chili Thai Pork Soup with zucchini is an easy Thai-style recipe with pork, snap peas, rice noodles or rice, and a simple crispy chili sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 servings
Prep Time17 minutes
Cook Time27 minutes
Total Time44 minutes

Why this easy recipe works

Crispy Chili Thai Pork Soup with zucchini is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: Dutch oven or heavy soup pot
  • Heat: medium heat, then a gentle simmer
  • Best side: rice noodles or rice

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 1 lb pork tenderloin, pork chops, or ground pork
  • 2 cups snap peas, cut into bite-size pieces
  • 1 cup rice noodles or rice
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped Thai basil or cilantro
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-5, cutting board and knife: cut pork into small pieces or break ground pork into loose crumbles. Slice snap peas thinly so it cooks fast.
  2. Minute 5-8, Dutch oven: warm 1 tablespoon oil over medium heat, then stir in garlic and ginger for 30 seconds.
  3. Minute 8-14, Dutch oven: add the protein and cook until the outside is no longer raw. Cook pork until browned and cooked through.
  4. Minute 14-20, same pot: add 4 cups broth, sweet chili sauce, lime juice, soy sauce, garlic, ginger, and a small spoon of sesame oil, and snap peas. Bring to a gentle simmer.
  5. Minute 20-28, gentle simmer: add rice noodles or rice and cook until tender. Keep the heat low enough that the soup barely bubbles.
  6. Minute 28-32, bowls: finish with Thai basil or cilantro, taste, and add a little more lime or vinegar if it needs brightness.

Tips

Make it yours

  • Keep the pan at medium heat, then a gentle simmer; lower the heat if the sauce darkens too fast.
  • Cut snap peas evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

Where to buy

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