Thai Coconut Pork Soup

• Pork tenderloin(500 g)
• Rice Noodles(180 g)
• Coconut milk(400 ml)
• Chicken Stock(750 ml)
• Mushroom(250 g)
• Bok Choy(2)
• Shallot(2)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Lemongrass(2)
• Red Curry Paste(2 tbsp)
• Fish sauce(2 tbsp)
• Brown sugar(2 tsp)
• Lime(2)
• Vegetable oil(1 tbsp)
• Fresh cilantro(15 g)
• Thai Basil(10 g)optional
• Chili flakes(½ tsp)optional
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Slice {Pork tenderloin} into thin bite-size pieces. Slice the {Mushroom}, chop the {Bok Choy}, finely chop the {Shallot}, mince the {Garlic}, grate the {Ginger}, bruise the {Lemongrass}, and cut the {Lime} into wedges.

   ~14 min

2. 2

   Heat {Vegetable oil} in a large pot over medium heat. Cook the {Shallot}, {Garlic}, {Ginger}, and {Lemongrass} for 2 minutes until fragrant, then stir in the {Red Curry Paste} for 1 minute.

   ~3 min

3. 3

   Add the {Pork tenderloin}, {Salt}, and {Black pepper}. Stir for 3 minutes until the pork loses its raw color and starts to firm up at the edges.

   ~3 min

4. 4

   Pour in the {Chicken Broth} and {Coconut milk}, then add the {Fish sauce} and {Brown sugar}. Bring to a gentle boil, add the {Mushroom}, then lower the heat and simmer for 10 minutes.

   ~10 min

5. 5

   Add the {Rice Noodles} and simmer for 4 minutes, stirring to loosen them. Add the {Bok Choy} and simmer for 2 minutes more until the noodles are tender and the greens are just wilted.

   ~6 min

6. 6

   Turn off the heat and squeeze in the {Lime}. Ladle into bowls and finish with {Fresh cilantro}, {Thai Basil}, and {Chili flakes} if using.

   ~2 min