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Spicy Coconut Curry Pork Noodle Soup
Spicy Coconut Curry Pork Noodle Soup

Spicy Coconut Curry Pork Noodle Soup

with Bok Choy, Napa Cabbage & Lime

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This coconut curry soup warms our hearts (and our palettes!). 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.

Tags:Easy PrepSpicy
Allergens:WheatTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Ramen Noodles


1 unit

Chili Pepper

1 unit


10 ounce

Ground Pork

4 ounce

Bok Choy & 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

(ContainsTree Nuts)

Not included in your delivery

1 teaspoon

Cooking Oil

1 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories880 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber8 g
Protein36 g
Cholesterol95 mg
Sodium2080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pot
Instructionsarrow up iconarrow up icon
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• Bring a medium pot of salted water to a boil. Wash and dry produce. • Finely chop chili. Quarter lime.


• 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, without stirring, 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. • While soup simmers, 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 lime juice into pot with soup; season with salt and pepper to taste. • Divide soup between bowls. Squeeze juice from remaining lime wedges over top and serve.