Chilli Pork and Coconut Noodle Soup
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Preparation time:
10 minutes
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Cooking time:
15 minutes
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Total time:
25 minutes
Ingredients
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500g pork fillet, trimmed
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1 tbsp oil
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1-2 tbsp Blue Elephant Red Thai Curry Paste
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2 x 400ml cartons Bart Reduced-Fat Coconut Milk
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2 courgettes, diced
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1-2 tsp fish sauce
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2 tsp palm sugar
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20g pack coriander, roughly chopped
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250g pack Sharwood’s Thai Rice Noodles
Method
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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.
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Add the coconut milk and courgettes, bring to the boil and simmer for 4-5 minutes or until the courgettes and pork are cooked.
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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
Glossary
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Boil
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Coconut
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Coriander
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Curry paste
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Fillet
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Fish
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Heat
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How to Cook Rice | Types of Rice | Waitrose
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How to Store, Prepare & Cook Courgette | Waitrose
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Milk
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Noodles
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Oil
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Paste
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Pork
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Season
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Simmer
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Stir
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Strips
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Sugar
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This recipe was first published in September 2008.
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