Spicy Coconut Curry Pork Noodle Soup

🥘 Ingredients

• bok choy and napa cabbage
  8 oz
• chicken stock concentrate
  2 unit
• chili pepper (finely chopped)
  1
• coconut milk
  10.14 oz
• cooking oil
  1 tsp
• curry powder
  2 tbsp
• garlic powder
  2 tsp
• ground pork
  20 oz
• lemon (quartered)
  2
• pork ramen stock concentrate
  2 unit
• ramen noodles
  12 oz
• salt
• sugar
  2 tsp
• veggie pho stock concentrate
  2 unit

🍳 Cookware

• medium pot
• large pot

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Finely chop chili pepper . Quarter lemon .

   chili pepper: 1 (finely chopped), lemon: 2 (quartered)
2. 

   2

   Heat a drizzle of cooking oil in a large pot over high heat. Add ground pork and ½ tsp salt (1 tsp for 4 servings). Using a spatula, press into an even layer; cook without stirring until lightly browned on the bottom, ⏱️ 2 minutes .

   cooking oil: 1 tsp, ground pork: 20 oz, salt
3. 

   3

   Break the pork into pieces; add bok choy and napa cabbage , garlic powder , and half the chili (whole chili for 4 servings). (TIP: use even less chili if you prefer a milder soup!) Cook until pork is cooked through and veggies are softened, ⏱️ 2-3 minutes .

   bok choy and napa cabbage: 8 oz, garlic powder: 2 tsp
4. 

   4

   Stir pork ramen stock concentrate , chicken stock concentrate , veggie pho stock concentrate , curry powder , 1½ cups of water, and 1 tsp sugar (2 tsp for 4 serving) into the pot. Cover, bring to a boil, and cook until vegetables are tender, ⏱️ 2-4 minutes . Meanwhile, add ¾ of the ramen noodles (use the rest as you like) to the boiling water; cook, stirring occasionally, until al dente, ⏱️ 1-2 minutes . Drain, then rinse noodles under cold water, ⏱️ 30 seconds .

   pork ramen stock concentrate: 2 unit, chicken stock concentrate: 2 unit, veggie pho stock concentrate: 2 unit, curry powder: 2 tbsp, sugar: 2 tsp, ramen noodles: 12 oz
5. 5

   Stir coconut milk , the drained noodles, and a big squeeze of lemon juice into the soup; season with salt and pepper to taste. Divide soup between bowls. Squeeze juice from the remaining lemon wedges over the top and serve.

   coconut milk: 10.14 oz