3 cups (750 ml) chicken broth

1 can 14 oz (398 ml) coconut milk

2 green onions, finely chopped

1 tablespoon (15 ml) fish sauce (nuoc-mam)

Grated zest and juice of 1 lime

1/2 leek, cut into julienne

1/4 cup (60 ml) peanut oil

1/4 lb (125g) pork cutlets, cut into strips

1/4 lb (125g) raw shrimp, peeled

1 teaspoon (5 ml) medium curry powder

4 oz or a handful (120g) Yet ca mein noodles, cooked (500 ml / 2 cups)

Cilantro, for garnish

Salt and pepper

In a saucepan, bring the broth, coconut milk, green onions, fish sauce, lime zest and juice to a boil. Set aside on low heat.

In a wok or large skillet, stir-fry half the leek in 30 ml (2 tablespoons) oil over medium heat.

In the same oil, repeat with the remaining leeks. Drain on paper towels. Season with salt.

In the same skillet, add the remaining oil and stir-fry the pork strips over high heat. Add the shrimp and curry powder. Sauté until the shrimp are pink. Season with salt and pepper.

Pour the soup into bowls, then add the noodles. Divide the shrimp and pork mixture among the bowls. Top with the leek and coriander.

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