Add the oil to a small pan. Once hot stir in the chili powder until the oil is red. Remove from heat and set aside.
Mix the remaining stock ingredients except chicken stock together in a food processor. Process into a paste. Place the stock in a large pot. Add the chili oil and the paste. Bring to a boil and reduce heat to a simmer and simmer 15 minutes. Strain the stock discarding the solids and return stock to pot.
Add the chicken and pork cook 3 to 5 minutes. Stir in the onion, mushrooms, and carrots. Cook for 3 to 5 more minutes. Ladle into bowls and add fish sauce and lime juice to taste garnish with cilantro
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