Pork Noodle Soup
340g/12oz pork fillet
1 tbsp coconut oil
2 tsp chopped fresh root ginger
2 garlic cloves, thinly sliced
1 tbsp Thai red curry paste
1 red or yellow (bell) pepper, seeded and thinly sliced
1 x 400ml/14fl oz can coconut milk
600ml/1 pint/2½ cups hot chicken stock
175g/6oz rice noodles
a handful of fresh coriander (cilantro), roughly chopped
1 Cut the pork fillet into thin strips. Heat the coconut oil in a pan and cook the pork over a medium heat, stirring occasionally, for 4–5 minutes until golden brown all over.
2 Add the ginger, garlic, curry paste and red or yellow pepper and cook for 3 minutes.
3 Add the coconut milk and hot stock and simmer gently for 5 minutes. Stir in the noodles and cook for 4 minutes or until the pork is cooked and the noodles are tender.
4 Divide the soup among four warmed soup bowls. Scatter the coriander on top and serve immediately.