Ingredients
- 1 Pound Ground Pork Chicken or Turkey would work, too.
- 1/2 Cup Sliced Yellow Onions Vertical and thin
- 1/2 Cup Sliced Carrots Diagonal and thin
- 3 Cloves Garlic Finely chopped
- 1 Tbsp. Grated Ginger Or to taste
- 1 Quart Chicken broth Asian flavored if you can find it.
- 2 Tsp. Fish Sauce Or to taste
- 1 Tbsp. Soy Sauce Reduced sodium
- Juice of 1 Lime
- 3 Cups Shredded Napa Cabbage
- 1/2 Red Bell Pepper Thinly sliced
- 6 Green Onions Sliced
- 1-2 Chilis Jalapeno or Thai
- 2 Ounces Asian Noodles Your choice
- 1/4 Cup Chopped Cilantro
- 1 Tbsp. Oil Coconut or Canola, divided
Servings:
Instructions
- Heat 1/2 tablespoon oil in a soup pot. Add the ground pork and cook until it is no longer pink. Remove with a slotted spoon and set aside.
- Add the remaining oil to the pan and add the onions and carrots to the pan and cook for a few minutes until they are fragrant. Add the garlic and ginger and cook 2 minutes longer.
- Return the pork to the pan and add the broth, fish & soy sauce and lime juice. simmer for 15 minutes to allow the flavors to blend.
- Give the soup a taste and add whatever you think it needs. Add the cabbage, red pepper, chilis and green onions. s\Simmer for 5 minutes or so.
- While the soup is cooking, prepare the noodles per the package directions. Add the cooked noodles to the soup and let everything get acquainted for another 5 minutes.
- Serve with a sprinkle of chopped cilantro and a squeeze of lime. You could also add a splash of Sriracha if you like.
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