Pork lemongrass soup

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.