Warm up your night with this Thai green curry flavoured noodle soup. Loaded with green beans, spring onion & topped with crispy pork slices. This one is bursting at the seams with flavour!
Thai Green Noodle Soup & Pork
Thai Green Noodle Soup & Pork
with green beans & fresh coriander
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Coconut Milk
- Egg Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Green Beans
- Lime
- Limes
- NOMU Oriental Rub
- Pork Rump
- Spring Onion
- Spring Onions
- Thai Green Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
SOUP ON THE GO
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the spring onion whites, the curry paste (to taste), and ½ the rub. Fry for 2-3 minutes until fragrant, shifting constantly. Pour in the coconut milk and 150ml of water. Reduce the heat and leave to simmer for 10-12 minutes until slightly reduced. In the final 4-5 minutes, add the sliced green beans. On completion, season with a squeeze of lime juice, a sweetener of choice (to taste), salt, and pepper.
SOME LIKE IT HOT
Boil the kettle. While the soup is simmering, deseed & finely slice the chilli. Rinse and pick the coriander.
OODLES OF NOODLES
Fill a pot with boiling water for the noodles. Add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
MAKE IT PORK
Place a pan over a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel, and coat in seasoning. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until browned and cooked through. During the final 1-2 minutes, baste with the remaining rub and a knob of butter (optional). Remove from the pan and rest for 3-5 minutes before slicing. Lightly season the slices.
SLURP IT UP!
Bowl up the noodles. Pour over the soup and top with the pork slices. Sprinkle over the spring onion greens, the sliced chilli (to taste), and the picked coriander. Serve with a lime wedge. Well done, Chef!
Spring Onion - 1
Thai Green Curry Paste - 5ml
NOMU Oriental Rub - 15ml
Coconut Milk - 100ml
Green Beans - 80g
Lime - 1
Fresh Chilli - 1
Fresh Coriander - 4g
Egg Noodles - 1 cake
Pork Rump - 150g
SOUP ON THE GO
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the spring onion whites, the curry paste (to taste), and ½ the rub. Fry for 2-3 minutes until fragrant, shifting constantly. Pour in the coconut milk and 300ml of water. Reduce the heat and leave to simmer for 10-12 minutes until slightly reduced. In the final 4-5 minutes, add the sliced green beans. On completion, season with a squeeze of lime juice, a sweetener of choice (to taste), salt, and pepper.
SOME LIKE IT HOT
Boil the kettle. While the soup is simmering, deseed & finely slice the chilli. Rinse and pick the coriander.
OODLES OF NOODLES
Fill a pot with boiling water for the noodles. Add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
MAKE IT PORK
Place a pan over a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel, and coat in seasoning. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until browned and cooked through. During the final 1-2 minutes, baste with the remaining rub and a knob of butter (optional). Remove from the pan and rest for 3-5 minutes before slicing. Lightly season the slices.
SLURP IT UP!
Bowl up the noodles. Pour over the soup and top with the pork slices. Sprinkle over the spring onion greens, the sliced chilli (to taste), and the picked coriander. Serve with a lime wedge. Well done, Chef!
Spring Onions - 2
Thai Green Curry Paste - 10ml
NOMU Oriental Rub - 30ml
Coconut Milk - 200ml
Green Beans - 160g
Lime - 1
Fresh Chilli - 1
Fresh Coriander - 8g
Egg Noodles - 2 cakes
Pork Rump - 300g
SOUP ON THE GO
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the spring onion whites, the curry paste (to taste), and ½ the rub. Fry for 2-3 minutes until fragrant, shifting constantly. Pour in the coconut milk and 450ml of water. Reduce the heat and leave to simmer for 12-15 minutes until slightly reduced. In the final 4-5 minutes, add the sliced green beans. On completion, season with a squeeze of lime juice, a sweetener of choice (to taste), salt, and pepper.
SOME LIKE IT HOT
Boil the kettle. While the soup is simmering, deseed & finely slice the chillies. Rinse and pick the coriander.
OODLES OF NOODLES
Fill a pot with boiling water for the noodles. Add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
MAKE IT PORK
Place a pan over a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel, and coat in seasoning. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until browned and cooked through. During the final 1-2 minutes, baste with the remaining rub and a knob of butter (optional). Remove from the pan and rest for 3-5 minutes before slicing. Lightly season the slices.
SLURP IT UP!
Bowl up the noodles. Pour over the soup and top with the pork slices. Sprinkle over the spring onion greens, the sliced chilli (to taste), and the picked coriander. Serve with a lime wedge. Well done, Chef!
Spring Onions - 3
Thai Green Curry Paste - 15ml
NOMU Oriental Rub - 40ml
Coconut Milk - 300ml
Green Beans - 240g
Limes - 2
Fresh Chillies - 2
Fresh Coriander - 12g
Egg Noodles - 3 cakes
Pork Rump - 450g
SOUP ON THE GO
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the spring onion whites, the curry paste (to taste), and ½ the rub. Fry for 2-3 minutes until fragrant, shifting constantly. Pour in the coconut milk and 600ml of water. Reduce the heat and leave to simmer for 15-20 minutes until slightly reduced. In the final 4-5 minutes, add the sliced green beans. On completion, season with a squeeze of lime juice, a sweetener of choice (to taste), salt, and pepper.
SOME LIKE IT HOT
Boil the kettle. While the soup is simmering, deseed & finely slice the chillies. Rinse and pick the coriander.
OODLES OF NOODLES
Fill a pot with boiling water for the noodles. Add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
MAKE IT PORK
Place a pan over a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel, and coat in seasoning. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until browned and cooked through. During the final 1-2 minutes, baste with the remaining rub and a knob of butter (optional). Remove from the pan and rest for 3-5 minutes before slicing. Lightly season the slices.
SLURP IT UP!
Bowl up the noodles. Pour over the soup and top with the pork slices. Sprinkle over the spring onion greens, the sliced chilli (to taste), and the picked coriander. Serve with a lime wedge. Well done, Chef!
Spring Onions - 4
Thai Green Curry Paste - 20ml
NOMU Oriental Rub - 60ml
Coconut Milk - 400ml
Green Beans - 320g
Limes - 2
Fresh Chillies - 2
Fresh Coriander - 15g
Egg Noodles - 4 cakes
Pork Rump - 600g
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