“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.”

Ingredients Nutrition

  • 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 12 quarts chicken stock or 1 12 quarts chicken bouillon
  • 2 kaffir lime leaves, shredded
  • 3 tablespoons fish sauce
  • 12 lime, juice of
  • 4 sprigs cilantro (optional)
  • 2 scallion tops, chopped (optional)


  1. Remove fat and bones from meat; slice thin for stir-frying; set aside.
  2. Cook noodles according to pkg directions; rinse in cold water and set aside.
  3. Heat a wok or large skillet over medium heat; add oils and heat through.
  4. Add shallots and stir-fry 3-4 minutes until evenly browned; remove and set aside.
  5. Add ginger through chicken stock and bring to a simmer.
  6. Add lime leaves through lime juice.
  7. Add pork, lower heat and simmer 15 minutes.
  8. Add shrimp and noodles and simmer 3-4 minutes if using cooked shrimp or longer until cooked through if using raw shrimp.
  9. If desired, serve topped with cilantro sprigs and chopped scallion greens for garnish.

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