Pork Noodle Soup

 All I can say about this is YUM-DIDLY-YUM! This soup was hands down a WINNER with the family. Even our 6yo and 9yo gobbled it up (including all the greens!) and asked for seconds.

Ingredients

• 3 tablespoons olive oil
• 8 garlic cloves, thinly sliced
• 500g ground pork
• Salt and black pepper, to taste
• 4 cups chicken broth
• 3 tbsp coconut aminos, plus more to taste
• 1 large bunch of silverbeet, thick stems removed, leaves coarsely chopped
• 1 tbsp finely grated fresh ginger 
• 170g rice noodles, cooked and drained
• ½ medium onion, thinly sliced
• 1 cup coriander, leaves, and tender stems, coarsely chopped

Method

1. Heat olive oil in a large, heavy-bottomed pot over medium.
2. Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
3. Add pork to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
4. Add chicken broth, coconut aminos, and 4 cups of water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with more salt, pepper, and coconut aminos, if you want.) Add silverbeet, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
5. To serve, ladle soup over noodles and top with remaining onion, coriander, and toasted garlic.
    

This recipe is approved for our following Healing Diets:
- Adrenal Diet
- Gluten-Free
- Dairy-Free

Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner