Thai Pork and Noodle Soup

My husband and I are trying out a new way of eating this week.  Check out What a Girl Eats and take a look at the plan we are following.

This is my husband Boyd's recipe for Thai Pork and Noodle 
Soup. I'm allergic to shellfish, so he modified it to take out the fish sauce which often has shrimp in it. It fits in with our new diet. Love the rice noodles!:


Okay, here it is. This is my variation of a recipe I saw in some magazine somewhere, at some point in time. I modified it by deleting the fish sauce and replacing it with soy sauce, and using Thai rice noodles instead of sliced wonton wrappers. It makes about four servings.
2T canola oil
3 scallions, thinly slices, white and green parts separated
2 cloves chopped garlic
1 ½ T fresh ginger, chopped
1lb ground pork
½ lb shitake mushrooms, stems discarded, caps thinly sliced
4 cups low-sodium chicken broth
2 cups water
1T soy sauce
7 oz linguini style rice noodles
2T fresh lime juice, plus several wedges for serving
2 red jalapeno or anaheim chili peppers, sliced
½ cup fresh cilantro leaves.
1/2t kosher salt
¼t ground white pepper

---Put a 3 qt sauce pan ¾ full of water on high heat, and bring to a boil. Remove it from heat and put in the noodles, stir them occasionally for about 8 to 10 minutes, then drain and rinse them in cold water. Leave them in the colander until later.

---Heat the oil in a large sauce pan (I use a dutch oven) over medium- high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant (about 30 seconds). Add the pork and cook, breaking it up with a spoon, until browned and cooked through (about 6-8 minutes). Add the mushrooms, salt, and pepper, and, stirring frequently, cook until the mushrooms are tender (about 2 or 3 minutes).

---Add the broth, soy sauce, and 2 cups of water and bring to a boil. Reduce heat to a simmer, add the noodles and simmer until the noodles are re-heated. Stir in the lime juice.

---Serve with scallion greens, chili peppers, and cilantro liberally sprinkled on top, and put a coupe of lime wedges as a crown.

And it took more time to write this than it takes to make the soup….so there!