Coconut Curry Noodle Soup

配料

I feel like everyone is starting to get sick right about now, so the finale of my fall soup series couldn’t come at a better time. I’m not claiming it’s going to be as good as takeout, but it’ll get you pretty darn close.

Ingredients below, full recipe is in my bio!

1 box rice noodles or 2 packs ramen, cooked separately (I used @thaikitchen stir fry rice noodles)

1 tbsp neutral oil or coconut oil (I used @primalkitchenfoods)

1 lb ground pork

Kosher salt and freshly cracked black pepper, to taste

1 stalk lemongrass, bottom white part only, smashed and cut into 2–3 pieces (or 1 tbsp lemongrass paste)

1 large shallot, finely diced

2 inches fresh ginger, finely grated

4–5 garlic cloves, grated

2 green onions, whites and greens separated

2 tbsp Thai red curry paste, or to taste

2 tbsp tomato paste

2 tsp curry powder, to taste

2 tsp ground cumin, to taste

1 tsp ground coriander, to taste

½ tsp ground turmeric, to taste

1–2 tsp fish sauce, plus more to taste

1 tsp soy sauce

1–2 tsp brown sugar or honey, to taste

2 cans (13.5 oz each) full-fat coconut milk @nativeforestbrand

3 cups chicken broth

Zest of 1 lime

Juice of 1 lime, to taste

Drizzle of toasted sesame oil

2–3 baby bok choy, halved

Thai or Fresno chili slices, for garnish

Lime wedges, for garnish

Green onion tops, for garnish

Cilantro or Thai basil, for garnish

Chili oil or chili crisp, for garnish