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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Thai Green Noodle Soup & Pork?
The preparation time for Thai Green Noodle Soup & Pork with green beans & fresh coriander is between 10 and 25 minutes.
What is the total time required to make Thai Green Noodle Soup & Pork with green beans & fresh coriander?
The total time required to make Thai Green Noodle Soup & Pork with green beans & fresh coriander is between 25 and 35 minutes.
How many servings does Thai Green Noodle Soup & Pork provide?
4 servings
What are the main ingredients in Thai Green Noodle Soup & Pork?
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
What is the nutritional information of Thai Green Noodle Soup & Pork?
Calories: 814, Carbs: 64 grams, Fat: grams, Protein: 37.2 grams, Sugar: 6.7 grams, Salt: 1031 grams
How do I prepare Thai Green Noodle Soup & Pork?
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!
What should be prepared from my kitchen to make Thai Green Noodle Soup & Pork?
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
How many calories does Thai Green Noodle Soup & Pork have?
814 calories
How much fat content does Thai Green Noodle Soup & Pork have?
grams
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