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Chilli Pork and Coconut Noodle Soup
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Chilli Pork and Coconut Noodle Soup
- Preparation time: 10 minutes
- Cooking time: 15 minutes
-
Total time:
25 minutes
Serves: 4
Ingredients
- 500g pork fillet, trimmed
- 1 tbsp oil
- 1-2 tbsp Blue Elephant Red Thai Curry Paste
- 2 x 400ml cartons Bart Reduced-Fat Coconut Milk
- 2 courgettes, diced
- 1-2 tsp fish sauce
- 2 tsp palm sugar
- 20g pack coriander, roughly chopped
- 250g pack Sharwood’s Thai Rice Noodles
Method
- Cut the pork fillet into strips. Heat the oil in a large frying pan, add the curry paste and stir over a medium heat for 1-2 minutes. Add the pork strips and cook over a high heat for 2-3 minutes or until the pork is lightly browned.
- Add the coconut milk and courgettes, bring to the boil and simmer for 4-5 minutes or until the courgettes and pork are cooked.
- Season the broth with fish sauce and palm sugar then stir in the coriander. Cook the rice noodles according to packet instructions. Divide the noodles between 4 deep bowls and spoon the pork and coconut sauce over the top.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2092.0kJ 500.0kcal |
|---|---|
| Fat | 14.8g |
| Saturated Fat | 9.1g |
| Sugars | 4.5g |
| Salt | 1.6g |
This recipe was first published in Mon Sep 01 01:00:00 BST 2008.
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