Spicy Coconut Curry Pork Noodle Soup
with Bok Choy, Napa Cabbage & Lemon
This coconut curry soup warms our hearts (and our palates!). Our chefs made tonights’ soup with ground pork, slurpable ramen noodles, fresh bok choy and cabbage, and all the craveable coconut curry and chili flavors. Curl up in your favorite spot, because you’re about to be warmed from head to toe with this delicious, spicy soup.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Ramen Noodles
(Contains Wheat)
1 unit
Chili Pepper
1 unit
Lemon
10 ounce
Ground Pork
4 ounce
Bok Choy and Napa Cabbage
1 teaspoon
Garlic Powder
1 unit
Pork Ramen Stock Concentrate
1 unit
Chicken Stock Concentrate
1 unit
Veggie Pho Stock Concentrate
1 tablespoon
Curry Powder
5.07 ounce
Coconut Milk
(Contains Tree Nuts)
Not included in your delivery
1 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Finely chop chili. Quarter lemon.
• Heat a drizzle of oil in a large pot over high heat. Add pork* and ½ tsp salt (1 tsp for 4 servings). Using a spatula, press into an even layer; cook, undisturbed, until lightly browned on bottom, 2 minutes. • Break up pork into pieces; add bok choy and napa cabbage, garlic powder, and half the chili (whole chili for 4). (TIP: Use less chili if you prefer a milder soup!) Cook until pork is cooked through and veggies are slightly softened, 2-3 minutes more.
• Stir stock concentrates, curry powder, 1½ cups water (3 cups for 4 servings), and 1 tsp sugar (2 tsp for 4) into pot with pork and veggies. Cover, bring to a boil, and cook until veggies are tender, 2-4 minutes. • Meanwhile, add ¾ of the noodles (use the rest as you like) to medium pot with boiling water; cook, stirring occasionally, until al dente, 1-2 minutes. • Drain, then rinse noodles under cold water, 30 seconds.
• Stir coconut milk, drained noodles, and a big squeeze of lemon juice into pot with soup; season with salt and pepper to taste. • Divide soup between bowls. Squeeze juice from remaining lemon wedges over top and serve.
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