good eats | spicy pork and kale soup

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


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