Pork and coconut curry noodle soup

Name: Pork and coconut curry noodle soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 1 outdoor-reared pork tenderloin fillet (roughly 450g); 5 tsp vegetable oil; 5 tsp curry powder (mild or medium depending on your taste); 200g dried egg noodles; 1-2 red chillies, thinly sliced (remove the seeds if you prefer a milder heat); 2 lemongrass stalks, bashed, then finely chopped; 400g tin full-fat coconut milk; 300g green beans, roughly chopped; 2-3 tsp Worcestershire sauce; Grated zest and juice 1 lime, plus extra lime wedges to serve; Coriander, extra chilli and ready-made crispy onions to serve (optional); You’ll also need; Baking tray lined with foil

By: Katy McClelland

Published: 27 Oct 21
Updated: 25 Mar 24

Test kitchen approved

Simmer noodles in a creamy coconut curry broth, then top with slices of roast pork tenderloin, coriander and crispy onions. Irresistible.

If you love a noodle broth, check out our Thai chicken coconut noodles, too.

Serves 4
Hands-on time 30 min, plus resting

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Ingredients

1 outdoor-reared pork tenderloin fillet (roughly 450g)
5 tsp vegetable oil
5 tsp curry powder (mild or medium depending on your taste)
200g dried egg noodles
1-2 red chillies, thinly sliced (remove the seeds if you prefer a milder heat)
2 lemongrass stalks, bashed, then finely chopped
400g tin full-fat coconut milk
300g green beans, roughly chopped
2-3 tsp Worcestershire sauce
Grated zest and juice 1 lime, plus extra lime wedges to serve
Coriander, extra chilli and ready-made crispy onions to serve (optional)

You’ll also need

Baking tray lined with foil

Method

Heat the oven to 200ºC fan/gas 7. Rub the pork with 2 tsp oil, 2 tsp curry powder and a pinch of salt. Put the pork on the prepared tray and roast for 15-20 minutes until cooked through. Rest for 10 minutes, then slice.
Cook the noodles according to the pack instructions. Drain and rinse under cold water and set aside.
Heat the remaining oil in a large saucepan over a medium heat. Fry half the chillies for 1-2 minutes, stirring now and again, until lightly golden. Add the lemongrass and remaining curry powder, mix well and cook for 1 minute more.
Add 250ml water and the coconut milk, bring to the boil for 1 minute, then lower the heat. Simmer for 10 minutes. Add the beans and Worcestershire sauce to taste, then cook for another 4-5 minutes. Add the noodles to heat through, then the lime zest and juice and more Worcestershire sauce to taste. Serve the soup topped with pork, with lime wedges, plus extra chilli and crispy onions, if you like.

Recipe from October 2021 Issue

Nutrition

Nutrition: per serving

Calories: 570kcals
Fat: 27.5g (16.7g saturated)
Protein: 34.6g
Carbohydrates: 42.2g (4.8g sugars)
Fibre: 7.5g
Salt: 1.0g

delicious. tips

Curry powder comes in a range of heats and has many uses – here
it enlivens a broth.

Worcestershire sauce contains tamarind, molasses and garlic, which give a depth of flavour that’s perfect for soups like this one.

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Pork and coconut curry noodle soup

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