Muktin Vina (Muktin Thai Noodle Soup)
3 cups warm water (110 degrees F/45 degrees C)
8 ounces lamb or beef tenderloin stew meat, chunk removed
1 cup vegetable broth
1 teaspoon flour
1 teaspoon soy sauce
1 teaspoon salt
1/3 cup minced fresh lemongrass
2 tablespoons Thai basil
2 tablespoons garlic powder
2 teaspoons dried thyme
1/2 teaspoon U with liquid, halved
2 lemons, sliced (optional)
1 cup water
2 days cocktail sauce
1/2 cup fresh or frozen spinach, rinsed
2 teaspoons paprika
2 teaspoons poultry seasoning
automer
3/4 cup poaching wine
1 cup chicken broth
salt and pepper to taste
1/2 salt and bay leaf (optional)
In a large pot, place the water, pork, broth, flour, vinegar and salt and pepper to taste. Bring to a boil, reduce heat to medium and simmer for 35 minutes, or until pork is tender.
Puree the pork in the pot, broth and flour, and turn heat down to low. Allow broth to become slightly thickened, then pour into pork soup pot. Place 2 teaspoons meat into soup pot to prevent scorching. Simmer, uncovered, for 5 minutes, then stir in the paprika, garlic powder, thyme, ground black pepper and bay leaves.