Spicy Coconut Curry Pork Noodle Soup with Bok Choy and Napa Cabbage

This spicy coconut curry soup is the ultimate comfort food, combining tender ground pork, slurpable ramen noodles and fresh Asian greens in a rich, aromatic broth. The blend of curry powder and coconut milk creates a creamy, fragrant base, while a touch of chili and lemon adds brightness and heat.

Perfect for a cozy night in, this soup comes together in just 20 minutes. It’s a complete meal in a bowl, packed with protein, vegetables and bold flavors that will warm you from the inside out.

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Ingredients

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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

5.07 ounce Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Finely chop the chili pepper. Quarter the lemon.
2. Heat a drizzle of oil in a large pot over high heat. Add the ground pork and ½ tsp salt (1 tsp for 4 servings). Press into an even layer with a spatula; cook undisturbed until lightly browned on the bottom, about 2 minutes. Break the pork into pieces, then add the bok choy and napa cabbage, garlic powder and half the chopped chili (use all for extra heat). Cook until the pork is cooked through and the vegetables are slightly softened, 2-3 minutes more.
3. Stir in the stock concentrates (pork ramen, chicken, veggie pho), curry powder, 1½ cups water (3 cups for 4 servings) and 1 tsp sugar (2 tsp for 4). Cover and bring to a boil; cook until the vegetables are tender, 2-4 minutes. Meanwhile, add ¾ of the ramen noodles to the boiling water (reserve the rest for another use). Cook, stirring occasionally, until al dente, 1-2 minutes. Drain and rinse under cold water for 30 seconds.
4. Stir the coconut milk, drained noodles and a big squeeze of lemon juice into the soup. Season with salt and pepper to taste. Divide among bowls and squeeze remaining lemon wedges over the top before serving.

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.

What if I can't find bok choy and napa cabbage?

Substitute with any Asian greens like baby bok choy, spinach or kale. Adjust cooking time as needed.

Can I make this soup ahead of time?

Yes, but store the noodles separately to prevent them from absorbing too much broth. Reheat the soup and add the noodles just before serving.