COCONUT CURRY PORK & UDON SOUP

Ingredients

For The Pork

  • 1 lb / 450 g ground pork

  • 2 tsp / 12 g salt

  • 2 tsp / 4 g black pepper

  • 2 tsp / 4 g curry powder

  • 2 tsp / 4 g cumin

For The Broth

  • 1 large / 100 g shallot

  • 2 scallions

  • 1 stalk / 30 g lemongrass, white part only

  • 2 tbsp / 32 g tomato paste

  • 2 tbsp / 30 g Thai red curry paste

  • 6 cloves / 18 g garlic

  • 2 inches / 20 g ginger

  • 4 cups / 960 ml chicken broth

  • 2 cans / 800 ml coconut milk

  • 3 tsp / 15 ml fish sauce

  • 1 tbsp / 15 ml soy sauce

  • 2 tsp / 8 g brown sugar

  • 2 tsp / 4 g curry powder

  • 2 tsp / 4 g ground cumin

  • 2 tsp / 4 g ground coriander

  • 1 tsp / 2 g ground turmeric

For The Rest

  • 1 lb / 450 g beef (optional)

  • As needed udon noodles

  • As needed bok choy

  • To taste chili crisp

  • To taste scallions for garnish

Method

  1. Prep Aromatics: Prepare a garlic and ginger paste using a pilon (mortar and pestle).

  2. Sear Pork: Add the ground pork to a dutch oven and attempt to get a sear. Season with salt, pepper, cumin, and curry powder. Cook until finished, then remove from the pot.

  3. Sauté: In the same pot, add the shallots, scallion whites, garlic/ginger paste, and lemongrass. Cook for a few minutes.

  4. Bloom Pastes: Add the red curry paste and tomato paste, cooking for about one minute.

  5. Deglaze: Pour in the soy sauce and fish sauce to deglaze the bottom of the pot.

  6. Simmer: Add both cans of coconut milk and 4 cups of chicken stock. Bring the mixture to a simmer.

  7. Beef (Optional): If using beef from the freezer, cook it and set aside.

  8. Strain: Strain the broth through a sieve, then add the liquid back to the pot. If using beef, add it to the broth now.

  9. Noodles & Greens: Loosen the udon noodles and blanch the bok choy until vibrant.

  10. Combine: Plate by adding the noodles and bok choy to a bowl, pouring over the hot broth, and topping with the seasoned pork. Garnish with chili crisp and sliced scallions.

ADDITIONAL NOTES

  • Noodle & Green Options: I typically always use udon noodles and bok choy because they are my favorite, but remember you can use whatever you want.

  • Protein Preference: I might have preferred to use ground beef here instead of ground pork; I’ll probably use ground beef next time.

  • Spice Level: Remember, if there is any spice you don’t like, simply omit it; no one is forcing you to do anything.