Spicy Coconut Curry Pork Noodle Soup with Bok Choy and Lime

This spicy coconut curry pork noodle soup is the ultimate comfort food for chilly evenings. With tender ground pork, slurpable ramen noodles, fresh bok choy and napa cabbage, all swimming in a rich and creamy coconut curry broth, every spoonful is a warm hug. The heat from chili pepper and the brightness of lime balance the dish perfectly, making it a crave-worthy meal that comes together quickly.

Whether you’re looking for a quick weeknight dinner or a soul-warming lunch, this soup delivers big flavor with minimal effort. The combination of aromatic curry powder, savory pork and silky coconut milk creates a broth that’s both comforting and exciting. Top it with a squeeze of fresh lime for a burst of citrus that cuts through the richness.

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Ingredients

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Finely chop chili. Quarter lime.
2. Heat a drizzle of oil in a large pot over high heat. Add pork and ½ tsp salt (1 tsp for 4 servings). Using a spatula, press into an even layer; cook, undisturbed, until lightly browned on bottom, about 2 minutes. Break up pork into pieces; add bok choy and napa cabbage, garlic powder and half the chili (whole chili for 4). (Use less chili if you prefer a milder soup.) Cook until pork is cooked through and veggies are slightly softened, 2-3 minutes more.
3. Stir stock concentrates, curry powder, 1½ cups water (3 cups for 4 servings) and 1 tsp sugar (2 tsp for 4) into pot with pork and veggies. Cover, bring to a boil and cook until veggies are tender, 2-4 minutes. While soup simmers, add noodles to medium pot with boiling water; cook, stirring occasionally, until al dente, 1-2 minutes. Drain, then rinse noodles under cold water for 30 seconds.
4. Stir coconut milk, drained noodles and a big squeeze of lime juice into pot with soup; season with salt and pepper to taste. Divide soup between bowls. Squeeze juice from remaining lime wedges over top and serve. (Ground pork is fully cooked when internal temperature reaches 160°F.)

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

Yes, ground chicken, turkey or even tofu would work well in this soup. Adjust cooking time as needed.

Can I make this soup ahead of time?

The soup base can be made ahead and refrigerated for up to 3 days. Cook the noodles fresh and add them just before serving to avoid sogginess.

What can I substitute for ramen noodles?

Thin rice noodles, udon noodles or even spaghetti can be used as a substitute. Cook according to package directions.