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Spicy pork noodle soup

Roasted Spiced Pork in a light and fragrant coconut and Thai Green curry broth.

Prep: 10 mins
Cook: 10 mins
Serves: 2
    • 1 tbsp. black peppercorns
    • 1 tbsp. fennel seeds
    • 1 tbsp. coriander seeds
    • 1 tbsp. coarse sea salt
    • 1 tbsp. kalong/ nigella/ onion seeds
    • 300g piece (approx.) pork fillet
    • 1 tbsp. oil, for frying
    • 1 Blue Dragon Thai Green Curry Paste Pot (50g)
    • 1 lt chicken stock
    • 1 can (400ml) Blue Dragon Coconut Milk
    • 3 kaffir lime leaves
    • 1 inch ginger, peeled and finely chopped
    • 2 red chillies, finely sliced
    • small bunch coriander leaves, roughly chopped
    • 1/2 red pepper, sliced
    • 1 head pak choi, finely sliced
    • 3 spring onions, diagonally sliced
    • 100g glass/ mungbean/ vermicelli noodles
    • 1 lime, juiced, to season
    1. First, make the roasted spice mix. Place all the spices in a dry pan and heat over a medium to low heat. When you smell them becoming aromatic remove them from the heat and grind to a powder in a pestle and mortar or food processor. Take care not to burn the spices or they will taste bitter.
    2. Rub the spices on to the outside of a piece of pork fillet. In the meantime, heat a frying pan with the oil until hot. When hot, add the fillet and brown on all sides for 2-3 minutes taking care not to burn the pork or spices. When sealed and a spice crust has formed, place in a roasting tin in a pre-heated oven (200'C/400'f) for 15-20 minutes until cooked through. When cooked place to one side covered with foil, to rest.
    3. While the pork is cooking, make the broth. In a saucepan heat the Thai Green Paste.
    4. Add 1 litre of chicken stock with the Coconut Milk and heat through. Add sliced kaffir lime leaves, sliced chillies and sliced ginger. Cook for 15 minutes. Just before serving add the vermicelli noodles, coriander, red pepper, pak choi and spring onions.
    5. Ladle into bowls. Arrange slices of pork on top of the noodles and broth and season with a squeeze of lime.