Prep 20 mins
Cook 30 mins
A tasty Asian-flavored soup (but no soy sauce!) that makes a warm and filling meal. If using pork, rather than chicken, slicing it works best if you place it in the freezer for about 30 minutes--but not longer so that it doesn't freeze--before slicing.
- 12 ounces pork chops or 12 ounces pork tenderloin
- 8 ounces shrimp, peeled and deveined (raw or cooked)
- 5 ounces thin egg noodles
- 1 tablespoon vegetable oil or 1 tablespoon safflower oil
- 2 teaspoons sesame oil
- 4 shallots, sliced
- 1 tablespoon fresh gingerroot, sliced paper thin
- 1 clove garlic, pressed
- 1 teaspoon sugar
- 1 1⁄2 quarts chicken stock or 1 1⁄2 quarts chicken bouillon
- 2 kaffir lime leaves, shredded
- 3 tablespoons fish sauce
- 1⁄2 lime, juice of
- 4 sprigs cilantro (optional)
- 2 scallion tops, chopped (optional)
- Remove fat and bones from meat; slice thin for stir-frying; set aside.
- Cook noodles according to pkg directions; rinse in cold water and set aside.
- Heat a wok or large skillet over medium heat; add oils and heat through.
- Add shallots and stir-fry 3-4 minutes until evenly browned; remove and set aside.
- Add ginger through chicken stock and bring to a simmer.
- Add lime leaves through lime juice.
- Add pork, lower heat and simmer 15 minutes.
- Add shrimp and noodles and simmer 3-4 minutes if using cooked shrimp or longer until cooked through if using raw shrimp.
- If desired, serve topped with cilantro sprigs and chopped scallion greens for garnish.