Coconut Curry Noodle Soup

Ingredients

• 1 box rice noodles or ramen, cooked separately
• 1 tbsp neutral oil or coconut oil
• 1 lb ground pork
• Kosher salt and freshly cracked black pepper
• 1 stalk lemongrass, bottom white part only, smashed and cut into 2–3 pieces (or 1 tbsp lemongrass paste)
• 1 large shallot, finely diced
• 2 inches fresh ginger, finely grated
• 4 garlic cloves, grated
• 2 green onions, whites and greens separated
• 2 tbsp Thai red curry paste, or
• 2 tbsp tomato paste
• 2 tsp curry powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp fish sauce, plus more
• 1 tsp soy sauce
• 1 tsp brown sugar or honey
• 2 cans (13.5 oz each) full-fat coconut milk
• 3 cup chicken broth
• Zest of 1 lime
• Juice of 1 lime
• Drizzle of toasted sesame oil
• 2 baby bok choy, halved
• Thai or Fresno chili slices, for garnish
• Lime wedges, for garnish
• Green onion tops, for garnish
• Cilantro or Thai basil, for garnish
• Chili oil or chili crisp, for garnish

Steps

1. 1Mark step 1 done

   Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the oil. Add the ground pork and season with salt, pepper, ½ tsp curry powder, and ½ tsp cumin. Let the pork cook undisturbed for 4–5 minutes to develop a deep golden crust, then break it up and continue cooking until fully browned and lightly caramelized.

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2. 2Mark step 2 done

   Add a small splash of fish sauce and soy sauce to the pork if desired, then remove it with a slotted spoon and set aside.

3. 3Mark step 3 done

   Lower the heat to medium/medium-low. Add a touch more oil if needed, then add the shallot, lemongrass, grated ginger, grated garlic, and the white parts of the green onions. Cook for 1–2 minutes until very fragrant.

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4. 4Mark step 4 done

   Stir in the red curry and tomato paste and cook for 2–3 minutes, letting it caramelize slightly and deepen in color.

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5. 5Mark step 5 done

   Add the curry powder, cumin, coriander, turmeric, and brown sugar. Stir constantly for about 30 seconds to bloom the spices.

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6. 6Mark step 6 done

   Optional but recommended: deglaze the pot with a few splashes of fish sauce and/or soy sauce, scraping up any browned bits from the bottom.

7. 7Mark step 7 done

   Pour in both cans of coconut milk and stir well to fully dissolve the curry paste and spices.

8. 8Mark step 8 done

   Add the chicken broth, fish sauce, and soy sauce. Bring to a gentle simmer and cook uncovered for 10–15 minutes to let the flavors meld. Taste and adjust seasoning as needed.

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9. 9Mark step 9 done

   While the broth simmers, cook the noodles separately according to package directions. Drain and toss lightly with a touch of sesame oil so they don’t stick.

10. 10Mark step 10 done

    Add the cooked pork back into the broth and simmer for 3–5 minutes so it absorbs the flavor.

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11. 11Mark step 11 done

    Add the bok choy directly to the broth, cover, and steam gently for 2–3 minutes just until tender and bright green. (For filming or extra-pretty bowls, you can blanch it separately instead.)

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12. 12Mark step 12 done

    Remove and discard the lemongrass. Finish the soup with lime zest, lime juice, and a small drizzle of toasted sesame oil. Taste one last time and adjust seasoning.

13. 13Mark step 13 done

    To serve, add noodles to bowls and ladle the hot broth, pork, and bok choy over the top.

14. 14Mark step 14 done

    Finish with Thai chili slices, chili oil or chili crisp, cilantro or Thai basil, green onion tops, and extra lime. Serve hot.