To add insult to injury, my poor husband has the flu. Last night, I made him spicy pork and kale soup with rice noodles. It was hearty, warming and delicious. It's the perfect meal for when you have a cold or when you're freezing from the frigid weather. Enjoy!
Spicy pork and kale soup
- 2 pound ground pork
- 2 garlic cloves, finely chopped
- 2 teaspoons finely grated peeled ginger
- 1 teaspoon Sichuan peppercorns, crushed
- 3/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon cumin seeds, coarsely chopped
- 1 tablespoon vegetable oil
- Kosher salt, freshly ground black pepper
- 8 cups low-sodium chicken broth
- 1 bunch of kale, torn (about 4 cups)
- juice from 2 limes
- 4 tablespoons reduced-sodium soy sauce
- 2 teaspoon fish sauce (such as nam pla or nuoc nam)
- 8 ounces wide rice noodles
Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.
Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add kale, lime juice, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.
Meanwhile, cook noodles according to package directions; drain.
Divide noodles among bowls and ladle soup over.
Can also use mustard greens, beet greens or turnip greens.
adapted from bon appetit.