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Thai green curry pork noodle soup

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Thai green curry pork noodle soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 T sesame oil
400 g pork fillet , very thinly sliced
1 x 70 g Woolworths Thai green curry paste sachet
4 Woolworths Thai lime leaves
1 x 400 ml can coconut milk
2 cups chicken stock
2 T fish sauce

For the roasted Brussels sprouts:

300 g Brussels sprouts
olive oil
½ cup Woolworths Blue Elephant tamarind dressing

Method

1. Heat the oil in a large, deep frying pan. Fry the pork very quickly.

2. Remove the pork from the pan and add the curry paste and lime leaves to the pan. Stir-fry for 1 minute. Pour in the coconut milk and stock and simmer for 5 minutes.

3. Return the pork to the pan and season with fish sauce. Serve with the roasted Brussels sprouts.

4. To make the roasted Brussels sprouts, toss them in the olive oil and place in an air-fryer basket. Fry at 200°C for 15 minutes. Remove, then toss with the dressing. Cook’s note: If you don't have an air-fryer, roast the Brussels sprouts in the oven at 180°C for 30 minutes.

Find more soup recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Cheri Kustner