"Pho"-ish Shrimp Soup with Ginger-Basil Veal Balls and (Optional) Rice Noodles

The other day, I was sitting at home dealing with a feverish child. A brisk walk to the mailbox revealed a blustery, cold day and a bright white sky. All I could think about was "Pho". I wanted the nourishing experience so badly, but I lacked the motivation to make myself presentable and load 4 kids into the van. Being the resourceful and unique gal that I am, I just *happened* to have the ingredients for a mock-attempt at a Vietnamese noodle soup. I don't have a *drop* of Vietnamese in me...so I realize that attempting this was pretty gutsy. The results were so comforting and satisfying that I decided to compile the recipe. I hope you love it as much as my family and I did and that you can recognize a panel of flavors that hit your "pho" spot!

INGREDIENTS
For the broth:
2 TBS extra virgin coconut oil
2 TBS Kerry Gold butter
8 cloves garlic, finely diced
1 red bell pepper, de-seeded, roughly chopped
1 & 1/2 bunches green onion, chopped
Sea salt to taste
Black pepper to taste
Red pepper flakes to taste
About 2 TBS coriander seed, ground with mortar & pestle
the juice from 2-3 limes
2 cartons seafood stock (I used "Kitchen Basics" brand)
1 carton beef or chicken stock
1 can coconut milk (optional)
About 2 lbs raw, peeled, de-veined shrimp

For the ginger-basil veal balls:
1 pound ground veal
1-2 eggs
1/2 bunch green onion, finely chopped
finely chopped fresh basil (as much as you want)
1 TBS dried (ground) or fresh minced ginger
2-3 tsp sea salt
black pepper
a pinch red pepper flakes

Finishing Touches:
"Pad Thai" style rice noodles--the only ingredient should be rice. These come dry, uncooked, usually in the "Asian" section of the grocery store, wrapped in clear plastic. Of course, the noodles can be avoided for super low-carb Paleo eaters, however if you are looking for a "safe" starch to splurge on, these are great.
Lime wedges
Rough-chopped fresh cilantro (this is a MUST!)
Fresh basil leaves (also a MUST!)
Mung bean sprouts (optional)
Gluten-free peanut sauce (optional, & technically peanuts are a legume; I don't sweat small amounts of stuff like this)
Siracha Rooster hot sauce (optional)

DIRECTIONS
1) If you plan to use rice noodles, prep them first. Fill a clean sink with HOT tap water (hottest it will go). Submerge a colander/strainer containing the dry Pad Thai noodles in the hot water. Let those sit while you do the next steps.

2) Preheat a large stock pot on the stove at MED-HIGH heat. Add the coconut oil and butter. Let the oils get all melty and slightly bubbly.

3) Add the garlic & chopped yellow or white onion. Lower the stove temp to medium, and lightly sautee while stirring occasionally, for about 3-4 minutes; Allow to soften but not to brown.

4) Add salt, black pepper & red pepper flakes, coriander, a pinch of yellow curry, the lime juice, as well as the seafood and chicken or beef stock. Now would be a good time to add a can of coconut milk if you want to. The first time I made this, I did not. The second time, I did, and it was MUCH richer in flavor.

5) Add the peeled/de-veined/raw shrimp to the broth. Cover the stockpot, and turn up the temp to MED-HIGH.

6) Wait and watch for the broth to approach a boil. Avoid a rolling boil, since that will overcook the shrimp. During this time, thoroughly mix all of the ingredients for the ginger-basil veal balls in a separate bowl.

7) When the broth is almost boiling, lower the stove temp to MEDIUM. Using your fingers, make small (about 1 tsp-sized) balls out of the veal mixture. Gently drop them into the broth, and let them cook for about 4 minutes. Stir lightly.

8) Turn off the burner. The last step is to add the chopped bell peppers and green onions. Allow them to "cook" in the residual heat. This way, they will retain some freshness and look vibrant.

9)Time to serve! Grab a small handful of the softened rice noodles and place them in the bottom of a bowl. Ladle the steaming soup over the noodles so that the broth covers them. Be sure to get some of everything--a few shrimp, a few veal balls, some veggies, etc. Let the noodles steep in the hot broth for about 2 minutes. Squeeze a lime wedge over the top and sprinkle with the fresh cilantro. Serve with mung bean sprouts, fresh basil leaves, as well as the peanut sauce and Siracha hotsauce, if desired.

Note: Dishes with Asian flavor profiles usually include many ingredients. This is not uncommon. :)