Spicy Coconut Curry Pork Ramen Soup with Bok Choy and Cabbage

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 simmered in a rich coconut curry broth, every spoonful is warming and satisfying.

The broth gets its depth from a trio of stock concentrates and a punch of curry powder, while fresh chili and lime add brightness and heat. It comes together in just 20 minutes, making it perfect for a quick yet flavorful dinner.

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Ingredients

6 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

5.07 ounce Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Finely chop the chili. Quarter the lime.
2. Heat a drizzle of oil in a large pot over high heat. Add the ground pork and ½ teaspoon salt. Press into an even layer with a spatula and cook without stirring 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 more heat). Cook until the pork is cooked through and the vegetables are slightly softened, 2-3 minutes.
3. Stir in the pork ramen stock concentrate, chicken stock concentrate, veggie pho stock concentrate, curry powder, 1½ cups water and 1 teaspoon sugar. Cover the pot, bring to a boil and cook until the vegetables are tender, 2-4 minutes. Meanwhile, add about three-quarters of the ramen noodles to the boiling water pot and cook until al dente, 1-2 minutes. Drain and rinse under cold water for 30 seconds.
4. Stir the coconut milk, drained noodles and a generous squeeze of lime juice into the soup. Season with salt and pepper to taste. Divide the soup among bowls and squeeze remaining lime wedges over the top before serving.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef would work well. Adjust cooking time as needed.

Can I make this soup vegetarian?

Omit the pork and use vegetable stock concentrate instead of the pork and chicken concentrates. Add tofu or extra veggies for protein.

How can I store leftovers?

Store the soup and noodles separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.