We had some leftover smoked pork butt to eat. I wanted something that was very different than the usual bbq pork or pulled pork options.
Here are some of the ingredients I found at the grocery store.
This Thai inspired soup took about 30 minutes to make and it was irresistible. The only portion I did not enjoy were the dried mushrooms. The store I chose did not have fresh mushrooms and a second stop was not an option.
The reason I cooked the noodles separate is because I do not like soggy overcooked noodles. You certainly could boil them in the soup pot.
1 tablespoon olive oil
2-3 cups leftover shredded pork
5 cups chicken broth
1 can light coconut milk
4 pieces jarred lemon grass
1/2 cup oyster mushrooms
2 cloves garlic, thinly sliced
1 serrano or thai pepper seeded
1 tablespoon grated fresh ginger
1 large carrot, peeled and sliced
1/2 red bell pepper, seeded and sliced
3 green onions sliced
2 cup sliced bok choy
4 teaspoons fish sauce
1 tablespoon miso paste
2 tablespoons soy sauce
1 tablespoon lime juice plus for garnish
2 teaspoon honey
1/4 cup cilantro leaves
udon noodles, cooked
Combine garlic and ginger in oil in a soup pot. Cook for 1 minute. Add broth, carrot, red bell pepper, lemongrass, mushrooms, miso, soy sauce, green onion, bok choy, honey, fish sauce, pepper, and lime juice. Bring to a boil and boil 10 minutes. Add cilantro and coconut oil. Add shredded pork. Cook another 5 minutes on simmer. Prepare udon noodles in a separate pot. Remove the lemon grass and peppers (if wanted). Place soup over udon noodles. Garnish with more lime juice and cilantro.