Thai Egg Noodles and Pork Soup (Ba Mee Nam)
INGREDIENTS:
2 c Split peas; rinsed 1/2 ts Ground cumin, or to taste
6 c Water 1 lb Pork sausage
1 ts Salt
2 c Split peas; rinsed 1/2 ts Ground cumin, or to taste
6 c Water 1 lb Pork sausage
1 ts Salt
Soak split peas in water 2 hours. Place peas with soaking water, salt and cumin to taste in medium saucepan. Simmer, covered, about 1 1/2 hours or until smooth and soft, stirring occasionally. Add more water if needed for soupy consistency. Adjust seasonings to taste.
Just before serving, pan-fry chopped sausage until done. Serve soup in individual bowls. Sprinkle cooked sausage over soup. Makes 6 servings.
Each serving contains about: 515 calories; 918 mg sodium; 43 mg cholesterol; 24 grams fat; 51 grams carbohydrates; 26 grams protein; 2.47 grams fiber.
Printed in the December 17, 1992, issue of the Los Angeles Times. Submitted
Just before serving, pan-fry chopped sausage until done. Serve soup in individual bowls. Sprinkle cooked sausage over soup. Makes 6 servings.
Each serving contains about: 515 calories; 918 mg sodium; 43 mg cholesterol; 24 grams fat; 51 grams carbohydrates; 26 grams protein; 2.47 grams fiber.
Printed in the December 17, 1992, issue of the Los Angeles Times. Submitted