Andre Martin/Bauersyndication.com.au
Ingredients
Method
1.In a saucepan, heat oil on medium. Brown pork for 2-3 minutes, then add garlic and paste, cooking for 2-3 minutes, stirring continuously.
2.Pour in stock and bring to the boil. Reduce heat to low. Stir in prawns and simmer for 4-5 minutes until cooked.
3.Mix in sauce and oil. Serve hot soup ladled into bowls topped with spring onions.
Note
- For an extra burst of protein, serve this soup topped with a freshly poached egg. – Ask your butcher to slice the pork belly into rashers
