Serves: 1

Pork Noodle Soup

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Pork Noodle Soup

The spicy warmth of this pork noodle soup will keep you going in the colder weather while keeping your Checks low

  • 300 g lean pork (cooked & shredded)
  • 150 g whole wheat noodles
  • 1.2 litres chicken stock
  • 4cm piece root ginger (thinly sliced)
  • 2 tbsp Thai red curry paste
  • 200 g broccoli (thickly sliced)
  • 200 g sugar snap peas (halved lengthways)
  • 100 g beansprouts
  • 1 red chilli (seeded and thinly sliced)
  • 4 spring onions (thinly sliced)
  • Handful fresh coriander leaves
  • 1 lime (cut into wedges, to serve)
  1. Place noodles in a large bowl, cover with a kettle of hot water and set aside to soak.
  2. Place the stock, ginger and curry paste in a large pan and bring to the boil.
  3. Add the pork and simmer for 2 mins then add the broccoli, sugar snaps and beansprouts and cook for a further minute.
  4. Drain the noodles and divide between four deep bowls.
  5. Pour over the pork broth then scatter over the chilli, spring onions and coriander leaves.
  6. Serve with lime wedges.