We love Asian cuisine. There are so many delicious dishes you can quite easily recreate at home. Of course, it’s good to have an Asian supermarket nearby to get all the necessary ingredients…. not every »regular« supermarket necessarily has everything on hand that you need for those recipes. However, the ingredients for this delicious Coconut Red Curry Soup with Rice Noodles & Crispy Pork are not super exotic. Most of them are easy to find in regular supermarkets these days ;)
For most people, autumn, and winter are the seasons to cook soups and stews. We think, however, that these dishes can also be prepared and enjoyed on hot summer days. Depending on the degree of spiciness you might get a bit sweaty sometimes, but that’s ok ;P Thanks to the red curry paste this soup here can get quite spicy too (if you want to) ;)
Red and green curry paste are essential components of Thai cuisine. Depending on how you prepare a curry paste, or which ready-made product you use, the degree of spiciness can be quite different. Green curry paste is usually the hottest of the spice pastes, red curry paste is a little less spicy and the mildest one is definitely the yellow curry paste. Though that one is not too common in Thai cuisine.
If you prepare your curry paste at home, you have full control over the spiciness. In case you get your curry paste from a supermarket you will have to test first how hot & spicy the paste really is. If you are into Asian dishes but can’t quite tolerate super spicy dishes you might want to make sure you get a curry paste that says »mild« on the package. Or instead of green or red curry paste you get yellow curry paste right away. No matter what color – you can prepare this soup with any of the pastes ;P
The preparation of this soup is quite simple. There is actually not much to do, not much to chop. This means the soup is a great weeknight dinner option. Nobody wants to spend a lot of time in the kitchen after a long day at work, right? You can also prepare the soup in advance and store it in the fridge for another day. Soup, rice noodles, and crispy pork should be stored separately though. Or you prepare the soup and prepare the rest »just in time« when needed – I had economy classes when I was younger and some of it actually stuck ;)
If you want to try more spicy stuff, you might also want to check out the two recipes here. The Udon Noodles are one of our favorite dishes (of all time) and the Red Thai Curry is also extremely delicious. Definitely worth trying!
INGREDIENTS / ZUTATEN
(4 servings)
For the crispy pork:
some roasted sesame oil* for frying
7 oz. (200g) minced meat (pork)
1 tsp. cayenne pepper
salt, pepper
2 tbsp. soy sauce
For the soup:
some roasted sesame oil* for frying
1 red onion, diced
2-3 garlic cloves, finely chopped
1 small piece of ginger, finely chopped
1.8 oz. (50g) red curry paste*
33.8 fl. oz. (1l) veggie broth
1 can (14 oz./ 400g) coconut milk
2 tbsp. peanut butter
1 (pointed) bell pepper, in strips
3.5 oz. (100g) baby spinach
salt, pepper
some chiliflakes
7 oz. (200g) rice noodles*
some additional chopped coriander & peanuts (optional)
some lime wedges for serving
(4 Portionen)
Für das Crispy Pork:
etwas geröstetes Sesamöl* zum Anbraten
200g Hackfleisch (Schwein)
1 TL Cayennepfeffer
Salz, Pfeffer
2 EL Sojasoße
Für die Suppe:
etwas geröstetes Sesamöl* zum Anbraten
1 rote Zwiebel, gewürfelt
2-3 Knoblauchzehen, fein gehackt
1 kleines Stück Ingwer, fein gehackt
50g rote Curry Paste*
1l Gemüsebrühe
1 Dose (400g) Kokosmilch
2 EL Erdnussbutter
1 Spitzpaprika, in Streifen
100g Babyspinat
Salz, Pfeffer
einige Chiliflocken
200g Reisnudeln*
zusätzlich gehackter Koriander & Erdnüsse (optional)
Limettenspalten zum Servieren
DIRECTIONS / ZUBEREITUNG
1. For the crispy pork, heat some sesame oil in a frying pan and cook the minced meat until nicely browned all around. Season with cayenne pepper, salt, pepper, and soy sauce. Set aside and keep warm.
2. For the soup start preparing the veggies by peeling and finely dicing/chopping the onion and garlic. Peel the ginger and chop very finely as well. Clean the bell pepper, remove the seeds, and cut them into thin strips. Wash and dry the spinach. Wash, dry, and coarsely chop the cilantro. Set everything aside.
3. Heat up some sesame oil in a large pot (Dutch oven). Sauté the chopped onion, garlic, and ginger, then add the red curry paste and sauté everything for 1-2 minutes. Stir constantly! Deglaze with veggie broth and coconut milk. Stir in the peanut butter and let the soup simmer for about 5-6 minutes over medium heat.
4. While the soup is cooking, you can prepare the rice noodles according to the package instructions. In my case, they only needed to cook for about 5 minutes. Rinse with cold water and drain, so they don’t get too soft!
5. Add the bell pepper strips to the soup and let cook for about 1-2 minutes, then add the baby spinach, stir in, and let it briefly wilt down. Season with salt, pepper, and some chili flakes to your liking.
6. In Case the cooked rice noodles stick together just rinse them with some warm water, then divide between serving bowls. Pour the soup on the noodles, add the still-warm crispy pork on top, and sprinkle with some chopped cilantro and peanuts (optional). Serve with lime wedges.
1. Für das Crispy Pork etwas Sesamöl in einer Pfanne erhitzen und dann das Hackfleisch darin anbraten, bis es rundum Farbe bekommen hat. Mit Cayennepfeffer, Salz, Pfeffer und Sojasoße würzen. Zur Seite stellen und warm halten.
2. Für die Suppe zuerst das Gemüse vorbereiten und dafür die Zwiebel und den Knoblauch schälen und würfeln bzw. fein hacken. Den Ingwer schälen und sehr fein hacken. Die Paprika säubern, das Innenleben entfernen und dann in dünne Streifen schneiden. Den Spinat waschen, aussortieren und trocknen. Koriander waschen, trocknen und grob hacken. Alles zur Seite stellen.
3. Etwas Sesamöl in einem großen (gusseisernen) Topf erhitzen. Gehackte Zwiebel, Knoblauch und Ingwer kurz anschwitzen, dann die rote Curry Paste dazugeben und alles für 1-2 Minuten anrösten lassen. Immer wieder rühren! Mit der Gemüsebrühe und der Kokosmilch ablöschen. Erdnussbutter einrühren und die Suppe dann etwa 5-6 Minuten bei mittlerer Hitzezufuhr köcheln lassen.
4. Während die Suppe kocht, kann man die Reisnudeln nach Packungsanleitung zubereiten. In meinem Fall mussten sie nur etwa 5 Minuten kochen. Mit kaltem Wasser abschrecken und abtropfen lassen, damit sie nicht zu weich werden!
5. Die Paprikastreifen in die Suppe dazugeben und etwa 1-2 Minuten mitköcheln lassen, dann den Babyspinat dazugeben, unterrühren und nur kurz zusammenfallen lassen. Nach Belieben noch einmal mit Salz, Pfeffer und einigen Chiliflocken würzen.
6. Die gekochten Reisnudeln ggf. noch einmal mit etwas warmem Wasser spülen, für den Fall, dass sie zusammenkleben, dann auf Schüsseln aufteilen und mit der Suppe übergießen. Das noch warme Crispy Pork auf die Suppe geben und mit gehacktem Koriander und Erdnüssen bestreuen (optional). Mit Limettenspalten servieren.
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Coconut Red Curry Soup with Rice Noodles & Crispy Pork
- Prep Time: 00:20
- Cook Time: 00:25
- Total Time: 00:45
- Yield: 4 1x
- Category: Soup
- Cuisine: International
Description
A super easy-to-prepare Asian soup with tons of flavors. Red curry meets coconut, rice noodles and crispy pork. An absolute family favorite!
Ingredients
For the crispy pork:
some roasted sesame oil* for frying
7 oz. (200g) minced meat (pork)
1 tsp. cayenne pepper
salt, pepper
2 tbsp. soy sauce
For the soup:
some roasted sesame oil* for frying
1 red onion, diced
2–3 garlic cloves, finely chopped
1 small piece of ginger, finely chopped
1.8 oz. (50g) red curry paste*
33.8 fl. oz. (1l) veggie broth
1 can (14 oz./ 400g) coconut milk
2 tbsp. peanut butter
1 (pointed) bell pepper, in strips
3.5 oz. (100g) baby spinach
salt, pepper
some chili flakes
7 oz. (200g) rice noodles*
some additional chopped coriander & peanuts (optional)
some lime wedges for serving
Instructions
1. For the crispy pork, heat some sesame oil in a frying pan and cook the minced meat until nicely browned all around. Season with cayenne pepper, salt, pepper, and soy sauce. Set aside and keep warm.
2. For the soup start preparing the veggies by peeling and finely dicing/chopping the onion and garlic. Peel the ginger and chop very finely as well. Clean the bell pepper, remove the seeds, and cut them into thin strips. Wash and dry the spinach. Wash, dry, and coarsely chop the cilantro. Set everything aside.
3. Heat up some sesame oil in a large pot (Dutch oven). Sauté the chopped onion, garlic, and ginger, then add the red curry paste and sauté everything for 1-2 minutes. Stir constantly! Deglaze with veggie broth and coconut milk. Stir in the peanut butter and let the soup simmer for about 5-6 minutes over medium heat.
4. While the soup is cooking, you can prepare the rice noodles according to the package instructions. In my case, they only needed to cook for about 5 minutes. Rinse with cold water and drain, so they don’t get too soft!
5. Add the bell pepper strips to the soup and let cook for about 1-2 minutes, then add the baby spinach, stir in, and let it briefly wilt down. Season with salt, pepper, and some chili flakes to your liking.
6. In Case the cooked rice noodles stick together just rinse them with some warm water, then divide between serving bowls. Pour the soup on the noodles, add the still-warm crispy pork on top, and sprinkle with some chopped cilantro and peanuts (optional). Serve with lime wedges.
Notes
Make something amazing in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
