Coconut Curry Noodle Soup

Servings: 4 to 6
Prep Time: 25 minutes
Cook Time: 45 minutes

Ingredients

For the Soup Base:
  • 1 box rice noodles or ramen, cooked separately
  • Drizzle of toasted sesame oil (optional; to coat noodles)
  • 1 tbsp avocado or coconut oil
  • 1 lb ground pork
  • Kosher salt and freshly cracked black pepper, to taste
  • 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, grated
  • 4 garlic cloves, grated (to taste)
  • 2 green onions, whites and greens separated
  • 2 tbsp Thai red curry paste (to taste)
  • 1 tbsp tomato paste
  • 2 cans (13.5 oz each) full-fat coconut milk
  • 3 cups chicken broth
  • 2–3 baby bok choy, halved
  • Zest of 1 lime
  • Juice of 1 lime, to taste
Spices & Seasoning:
  • 2½ tsp curry powder, divided
  • 2½ tsp ground cumin, divided
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 2 tsp fish sauce, divided
  • 2 tsp soy sauce, divided
  • 1 tsp brown sugar or honey, to taste
Optional Garnishes:
  • Lime wedges
  • Green onion tops
  • Chili oil / chili crisp
  • Cilantro and/or Thai basil
  • Thai or Fresno chili slices

Instructions:

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 1 tbsp 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 flip, break it up and continue cooking until fully browned and lightly caramelized.
  2. Add ½ tsp fish sauce and ½ tsp soy sauce to the pork, stir to coat, then remove it with a slotted spoon and set aside.
  3. Lower the heat to medium-low. Add a touch more oil if needed, then add the shallot, lemongrass, the white parts of the green onions, grated ginger, and grated garlic. Cook for 1–2 minutes until very fragrant.
  4. Stir in 2 tbsp red curry paste and 1 tbsp tomato paste. Cook for 2–3 minutes, letting everything caramelize slightly and deepen in color.
  5. Add the remaining curry powder (2 tsp), remaining cumin (2 tsp), coriander, turmeric, and brown sugar or honey. Stir constantly for about 30 seconds to bloom the spices.
  6. Deglaze the pot with ½ tsp fish sauce and ½ tsp soy sauce, scraping up any browned bits from the bottom.
  7. Pour in both cans of coconut milk and stir well to fully dissolve the curry paste and spices.
  8. Add the chicken broth, remaining fish sauce (1 tsp), and remaining soy sauce (1 tsp). Bring to a gentle simmer and cook uncovered for 10–15 minutes to let the flavors meld. Taste and adjust seasoning as needed.
  9. 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. Add the cooked pork back into the broth and simmer for 3–5 minutes so it absorbs the flavor.
  11. 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.)
  12. 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. To serve, add noodles to bowls and ladle the hot broth, pork, and bok choy over the top.
  14. Finish with Thai chili slices, chili oil or chili crisp, cilantro or Thai basil, green onion tops, and extra lime. Serve hot.