Had some leftover pork shoulder roast that I had also mixed with about six slices of bacon with the idea that I would use it on fathead dough. I’m limiting that now to once a week and wanted to use it up so…
10 ounces cooked pork
6 slices bacon
10 green onions
1 cup fresh basil and mint (just mixed together what I had)
2 inches of ginger
2 cloves of garlic
12 oz bag of fresh cauliflower/broccoli “rice”
1 tbsp fish sauce (or to taste)
The big container of chicken stock…6 cups I think?
2 cups of water
1 tsp better than bullion chicken stock
1 jalapeno
Sriracha to taste
2 tbsp coconut oil
Almost forgot! 1/2 a lime worth of juice and zest…add zest with the first round of vegies and juice at the end.
Cook white part of chopped green onions, ginger, jalapeno and garlic for a bit in coconut oil. Add in pork, cook a bit longer, add in cauliflower rice, give it another minute or two. Add the rest of the ingredients except the herbs and green onion tops and simmer for oh…20 minutes or so. Then toss in the herbie stuff and it’s done. Came out super comforting and nourishing tasting. Kinda pho-ish. Being clear, will freeze well, which was my purpose today for quick lunches.
Made 7 servings of about a 1 1/2 cup each, 4g carbs, 220 or so calories. I’ll let you load it in whatever recipe thingie you use if you decide to try it so you can get your own ingredient amounts. If you cook like me, recipes are just suggestions anyway 
Also, you would be better off having another 2 cups of regular chicken stock, but I ran low so that explains the water and bullion shenanigans.