Name: Asian Pork Noodle Soup with Swiss Chard, Mushrooms, Cilantro & Lime
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1420 ml chicken or vegetable broth; 1 small bunch cilantro; 0.68 kg cremini mushrooms; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1.02 kg lean ground pork; 1 ½ limes; 1 ½ bunches Swiss chard; black pepper; crushed red pepper; fish sauce; flat rice (pad thai) noodles; neutral vegetable oil; salt; soy sauce

Asian Pork Noodle Soup with Swiss Chard, Mushrooms, Cilantro & LimeAsian Pork Noodle Soup with Swiss Chard, Mushrooms, Cilantro & Lime — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1420 ml chicken or vegetable broth

1 small bunch cilantro

0.68 kg cremini mushrooms

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1.02 kg lean ground pork

1 ½ limes

1 ½ bunches Swiss chard

black pepper

crushed red pepper

fish sauce

flat rice (pad thai) noodles

neutral vegetable oil

salt

soy sauce

Instructions

Wash and dry the fresh produce.

Peel and mince ginger and garlic. Place both in a medium bowl.

Thinly slice mushrooms. Add to the bowl with the ginger and garlic.

Fold chard leaves in half lengthwise and slice off the stems. Cut leaves into bite-sized pieces and thinly slice the stems, keeping them separate. Place leaves in a large bowl, reserving stems for later use.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add ginger, garlic, mushrooms, chard stems, pork, and spices. Cook, breaking the meat apart with a spoon, until the pork is cooked through and chard stems are tender, 6-7 minutes.

Add broth, water, soy sauce, and fish sauce to the pot. Stir to combine, cover, and bring to a boil over high heat.

Once the broth is boiling, uncover, add rice noodles, and stir to combine the soup. Reduce heat to medium and simmer, stirring occasionally, until noodles are almost soft, 6-8 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the chard leaves. (Reserve remaining cilantro for serving.)

Trim and cut green onions crosswise into thin pieces. Add half to the bowl. (Reserve remaining green onions for serving.)

When the noodles are almost soft, add chard leaves, cilantro, and green onions to the pot in handfuls, waiting for the leaves to wilt slightly before adding the next handful.

Continue to cook until noodles and chard leaves are tender, 2-3 minutes more.

Juice limes into the pot, stir to combine, and remove from heat.

To serve, divide soup between bowls, then top with reserved cilantro and green onions. Enjoy!

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