Thai Pork and Noodle Soup

Ingredients

2 tablespoons canola oil
2 scallions, thinly sliced, white and green parts separated
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger (from a 1-inch piece)
1 pound ground pork
1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
kosher salt
4 cups low-sodium chicken broth
1 tablespoon fish sauce or soy sauce
4 ounces wonton wrappers (about 10), sliced into 1/2-inch strips
2 tablespoons fresh lime juice, plus lime wedges for serving
sliced red chili peppers and cilantro leaves, for serving

 

Directions

Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds.

Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes.

Put in the mushrooms and ½ teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.

Pour the broth, fish sauce, and 2 cups water to the saucepan and bring to a boil.

Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes. Stir in the lime juice.

Serve with the scallion greens, chili peppers, cilantro, and lime wedges.