Lemon Grass-Scented Spicy Pork Soup

Spring in chicago is anything but soft and warm. it is often cruel, agitated, windy, dark and wet. on such days, it is necessary to hurry home with a bottle of red wine and a hot meal in mind. last week, as i rushed home from the train on a windy, cold evening, i mentally planned out this hearty, healthy and fragrant soup, starring citrusy lemon grass and ground pork. my sister maddy arrived shortly after i got home. i heated the broth for the noodles and slowly chopped the lemon grass, fresh ginger and various fresh vegetables as maddy sat at the counter. we drank wine and discussed things of monumental importance like perfect pizza crust, friends’ failed dates, how much we like eating bread with olive oil, picking out swim suits and what color dress i’d make her wear at sean’s and my wedding next summer.later, sean, maddy and i slowly ate the entire pot of soup and drank the rest of the red wine, talking until the tea light on the table almost burned out. it was just what i needed after feeling especially punished by the malicious chicago spring.

Note:you can easily make this soup vegetarian by removing the pork or replacing it with firm tofu, and eliminating the fish sauce. 

Instructions

• 6 cups chicken or vegetable broth

• 3/4 lb. ground pork

• 1 T. peanut or vegetable oil

• 3 c. bok choy (leaves and stalks), chopped into bite-size strips

• 3 large cloves garlic, chopped

• 2 T. fresh ginger, minced

• 1 stalk lemon grass, bruised with the side of a knife and chopped into 1/2-in. pieces

• 2 carrots, shaved into large curls

• 3 green onions (green and white part), cut into 1-in. pieces

• 1 large jalapeño, minced

• 1 T. fish sauce

• 1 T. sriracha

• 1-2 t. sugar

• 1/3 c. low-sodium soy sauce

• 1 bag chow mein noodles

• 1/2 c. fresh cilantro, for garnish