A Whole30 and Paleo take on the classic Thai Beef Noodle Soup.
In a mortar and pestle, add in the garlic, cilantro root, and black peppercorn. Grind into a rough paste.
In a large pot, preheat over medium-high heat with avocado oil. Once heated, add the rough paste and cook for about 30 seconds.
Season the beef with kosher salt and add to the pot. Mix it well with the paste and sear on each side for about one minute.
Lower the heat to low, add in the beef bone broth, whole star anise, cinnamon stick, coconut aminos, and fish sauce.
Cover the pot, and let the soup simmer for at least 90 minutes. Check on the soup occasionally and remove and bits and pieces that float to the top.
After the 90 minutes, remove the beef from the pot and shred or cut into smaller bite size pieces.
Taste the broth to see if you need more fish sauce or salt. This will depend on the type of beef bone broth you used.
Add in the baby bok choy and basic Asian meatballs and let it simmer for a few minutes or until the baby bok choy has wilted and the basic Asian meatballs is heated through.
In a bowl, place a single serving size of veggie noodles, a handful of the shredded beef, and then ladle the soup into the bowl with the baby bok choy and a few meatballs.
Garnish with things like: cilantro, Thai basil, bean sprouts.