Thai Beef Noodle Soup

2 tbsp olive oil

1 1/2 lbs shaved beef

8-9 cups of low-sodium beef broth

2 inches peeled fresh ginger, grated

4 cloves of garlic, grated

4 tbsp soy sauce

4 tbsp rice vinegar

4 tbsp chili paste

1 cup shredded carrots

1 cup shredded cabbage

3/4 cup green onions, diced

1 1/2 cups rice noodles (soaked in hot water for 5 mins and rinsed under cold water for 1 min)

 juice from 3 limes

salt

Heat olive oil over medium-high heat.  Add beef.  Brown slightly.  Meat should still be slightly pink. Remove and set aside.  Add broth, ginger, garlic, soy sauce, rice vinegar and chili paste.  Simmer for 10-15 minutes.   Add carrots, cabbage and onions.  Simmer for 10-15 minutes or until veggies have softened.  Add noodles and beef.  Simmer for 10 more minute or until beef has finished cooking.  Add fresh lime juice and salt to taste.  Serve in individual bowls and garnish with your choice of toppings.