Spicy Coconut Curry Pork Noodle Soup
with Bok Choy, Napa Cabbage & Lemon
- Wheat
- Tree Nuts
This coconut curry soup warms our hearts (and our palates!). Our chefs made tonights’ soup with ground pork, slurpable ramen noodles, fresh bok choy and cabbage, and all the craveable coconut curry and chili flavors. Curl up in your favorite spot, because you’re about to be warmed from head to toe with this delicious, spicy soup.
Ingredients
6 ounce
Ramen Noodles
(Contains: Wheat)
1 unit
Chili Pepper
1 unit
Lemon
10 ounce
Ground Pork
4 ounce
Bok Choy and Napa Cabbage
1 teaspoon
Garlic Powder
1 unit
Pork Ramen Stock Concentrate
1 unit
Chicken Stock Concentrate
1 unit
Veggie Pho Stock Concentrate
1 tablespoon
Curry Powder
5.07 ounce
Coconut Milk
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Finely chop chili. Quarter lemon.
• Heat a drizzle of oil in a large pot over high heat. Add pork* and ½ tsp salt (1 tsp for 4 servings). Using a spatula, press into an even layer; cook, undisturbed, until lightly browned on bottom, 2 minutes. • Break up pork into pieces; add bok choy and napa cabbage, garlic powder, and half the chili (whole chili for 4). (TIP: Use less chili if you prefer a milder soup!) Cook until pork is cooked through and veggies are slightly softened, 2-3 minutes more.
• Stir stock concentrates, curry powder, 1½ cups water (3 cups for 4 servings), and 1 tsp sugar (2 tsp for 4) into pot with pork and veggies. Cover, bring to a boil, and cook until veggies are tender, 2-4 minutes. • Meanwhile, add ¾ of the noodles (use the rest as you like) to medium pot with boiling water; cook, stirring occasionally, until al dente, 1-2 minutes. • Drain, then rinse noodles under cold water, 30 seconds.
• Stir coconut milk, drained noodles, and a big squeeze of lemon juice into pot with soup; season with salt and pepper to taste. • Divide soup between bowls. Squeeze juice from remaining lemon wedges over top and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, delicious curry flavors, with some calling it restaurant-quality and craving it afterwards 🍲.
- Ease of prep: Customers found this quick and easy to make, with several noting it was ready in about 20 minutes.
- Suggestions: Consider adding extra vegetables like bell peppers, mushrooms, or carrots for more variety and nutrition.
- Portions: Generous portions satisfied most, though a few wanted more broth or vegetables to balance the noodles.
- Noodles: Some found the ramen noodles got mushy; try adding them at the very end or serving separately.
Reviews from our home cooks
This soup is AMAZING and packed with flavor! It reminded me a lot of the curry soup we used to order (pretty much daily) when we were living in Thailand. It was creamy and filling and the coconut milk was not overpowering, as it sometimes can be. The lime added a little bit of tartness that contrasted nicely with the slightly sweet, slightly spicy broth. We changed it up just a tiny bit by adding all of the noodles (instead of 3/4) and the whole pepper (instead of 1/2) - we also used much less salt than recommended and it was still super flavorful!
The spicy coconut curry pork noodle soup is very easy to make & has the perfect flavor balance. The recipe gave alternate shrimp directions, looking forward to giving that a try.
This soup was fantastic - the lime / curry / coconut milk combo was terrific. Definite one of the top 5 favorites. Everyone loved it and it's one of the quickest recipes too.
Flavor was delicious and the noodles were a great texture. It was quite spicy but paired well with the creamy coconut sauce. I cooked the noodles directly in the sauce to save time and dishes, and it thickened it like a pasta rather than soup.
Liked this meal, and liked that it included Bok Choy and Napa cabbage for a variety of vegetables. Would have liked double the amount of the vegetables so there was a higher ratio of the vegetables to carb/meat. Also note that it wasn't spicy at all (although note that my "hot" pepper was the smallest I've ever seen - it was only an inch long and centimeter wide (not an exaggeration)- and wasn't hot at all).
Absolutely delicious - the soup was the perfect consistency to be light but still satisfying. The coconut milk is the hero ingredient here
It was really tasty. I did make some modifications based on my personal taste. I added 1/2 of the curry powder (curry flavor is very strong to me) and I did not add the spicy pepper or coconut milk. It still came out very well! Since everything is separate, you can adjust to your liking. It was very simple and easy to make, which was a bonus. The recipe says to boil the noodles separate, but I think you could get away with cooking it in the same pot to save time, dishes, & have the flavors seep into the noodles more.
This was so easy to prepare and the taste was outstanding! The concentrates, the curry spice and the coconut milk made for a delicious broth. Hope to see this one again soon please!!!
The flavors were excellent on this dish! Just the right amount of spice and complexity while still being creamy and comforting. The Napa cabbage/bok choy are always more of the stalk part, rather than the greens on this dish. We would love for more of a balance with the greens, less of the stalk.
Loved loved loved the flavors in this soup!! I had to make some tweaks though - I cooked the noodles in the soup and compensated by adding some more broth I'd say too if I made it as the recipe said it would not be brothy enough. Also I think you need to double the amount of bok choy and cabbage and made the addition of some shredded carrots. Over all delicious!! I'll definitely be getting this one again!
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