Thai Coconut Pork Noodle Soup

What You’ll Need

For the Soup

• 1 lb pasture raised ground pork
• 1 tbsp neutral oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 stalk lemongrass, finely minced (or 1 tbsp lemongrass paste)
• 1 tbsp brown sugar
• 1½ tbsp fish sauce
• 2 tsp curry powder
• 1 tsp ground coriander
• 2 tsp chili garlic paste (adjust to taste)
• 1 (14 oz) can full-fat coconut milk
• 2 cups chicken broth
• 1 cup vegetable broth
• 1 cup mushroom broth
• Zest of 1 lime
• Juice of ½ lime

For the Noodles

• 7–8 oz fresh egg noodles, ramen noodles, or rice noodles

For the Toppings

• 1 serrano pepper, thinly sliced
• .5 cup purple cabbage, very thinly shredded
• 2 green onions, sliced
• Fresh cilantro
• Lime wedges

Let’s Cook

1. Cook the Noodles

Bring a pot of water to a boil. Cook noodles according to package instructions until tender.
Drain, rinse lightly, and set aside.

2. Brown the Pork

Heat oil in a large pot over medium-high heat. Add ground pork and cook 5–6 minutes, breaking it apart, until lightly browned. Transfer to a plate, leaving a little of the rendered fat in the pot.

3. Build the Aromatic Base

Reduce heat to medium. Add: garlic, ginger, and lemongrass. Cook 30 seconds until fragrant. Stir in: brown sugar, and fish sauce. Cook 30–45 seconds until lightly caramelized. Add: chili garlic paste, curry powder, and coriander. Cook 30 seconds, stirring constantly. This follows the quick Thai-style curry base technique that builds a lot of flavor fast.

4. Build the Broth

Pour in: chicken broth, vegetable broth, mushroom broth, and coconut milk. Bring to a gentle simmer. Add lime zest and return the browned pork to the pot. Simmer 6–8 minutes so the flavors come together. Finish with lime juice.

5. Assemble the Bowls

Divide noodles between bowls. Ladle the hot coconut pork broth over the noodles.

6. Finish & Serve

Top each bowl with: sliced serrano, shredded purple cabbage, green onions, and fresh cilantro. Serve with lime wedges on the side. Enjoy