Leeks

The best thing growing in my garden are leeks.  And they were transplanted from the garden when it was on the other side of the house.  I harvested two today.

I have been harvesting tomatoes (grape tomatoes are all I can get to grow) and cucumbers. 

I want to make this soup with the leeks (okay...I don't need the leeks, but I still want to make this soup):

Thai Pork and Noodle Soup

Serves 4| Hands-On Time: 30m | Total Time: 30m

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

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