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 a rich, aromatic broth made from coconut milk and curry powder, tender ground pork and slurpable ramen noodles, every spoonful is a warm hug. Fresh bok choy and napa cabbage add a delightful crunch, while a squeeze of lime brightens the flavors.

Ready in just 20 minutes, this soup is perfect for a quick yet satisfying dinner. The combination of spicy chili, creamy coconut and savory pork creates a bowl that’s both nourishing and deeply flavorful. Customize the heat level by adjusting the chili pepper to your liking.

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Ingredients

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of water to a boil. Add ramen noodles and cook according to package directions until tender. Drain and set aside.
2. While noodles cook, heat cooking oil in a large pot or Dutch oven over medium-high heat. Add ground pork and cook, breaking it into small pieces, until browned and cooked through, about 4-5 minutes. Season with salt, black pepper and garlic powder.
3. Stir in curry powder and cook for 1 minute until fragrant. Add the bok choy and napa cabbage and cook, stirring, until wilted, about 2 minutes.
4. Pour in the coconut milk, pork ramen stock concentrate, chicken stock concentrate and pho stock concentrate. Add 2 cups of water and bring to a simmer. Cook for 3-4 minutes to allow flavors to meld.
5. Stir in the cooked ramen noodles. Taste and adjust seasoning with salt, pepper and a pinch of sugar if desired.
6. Slice the chili pepper thinly (remove seeds for less heat). Cut the lime into wedges.
7. Ladle the soup into bowls. Garnish with sliced chili pepper and serve with lime wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen with udon, soba or rice noodles. Adjust cooking time according to package instructions.

How can I make this soup vegetarian?

Replace ground pork with crumbled tofu or tempeh and use vegetable stock concentrates instead of pork and chicken.

Can I freeze leftovers?

Yes, but note that the noodles may become softer upon reheating. Store in an airtight container for up to 3 months.