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 and a medley of bok choy and napa cabbage, every spoonful is packed with rich, aromatic flavors. The creamy coconut milk and curry powder create a luscious broth that’s perfectly balanced with a kick of chili and a bright squeeze of lime.

Best of all, this soup comes together in just 20 minutes, making it an ideal weeknight dinner. It’s hearty enough to satisfy big appetites but light enough to leave you feeling warmed from head to toe. Serve it steaming hot with extra lime wedges on the side for a fresh finish.

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

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

Yes, ground chicken, turkey or beef would work well. You can also use tofu for a vegetarian version.

How can I make this soup less spicy?

Reduce or omit the chili pepper. You can also add a dollop of yogurt or extra coconut milk to mellow the heat.

Can I prepare this soup ahead of time?

The soup base can be made a day ahead and refrigerated. Cook the noodles fresh and add them just before serving to avoid them getting too soft.