Pulled Pork Tom Yum Noodle Soup
Ingredients
- 1 red chilli
- 1 handful of fresh coriander
- 50g honey
- 2 lime
- 120g chestnut mushrooms
- 80g baby spinach
- 1 chicken stock cube (Celery)
- 200g brown rice noodles
- 110g seasonal tomatoes
- 3 tbsp thai red curry paste
- 550g pulled pork
Description
- Quarter the mushrooms. Heat a large frying pan or wok with 1 tbsp oil on medium-high heat. Cook the mushrooms for 3 mins until golden.
- Boil a kettle. Finely slice the chilli (removing seeds for less heat). Halve the tomatoes. Roughly chop the coriander. Add the tom yum paste and tomatoes to the pan and cook for 1 minute. Stir in the honey then add the pork and its juices, 900ml boiling water and half the chilli. Crumble in the stock cube. Simmer gently for 4-5 mins, breaking up the pork with a wooden spoon, until hot. Add the spinach and coriander in the final minute of cooking to wilt.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under hot water.
- Squeeze in the juice of a lime to the pork and season with sea salt to taste. Serve the noodles in bowls and ladle over the pork. Sprinkle with remaining chilli (to taste) and serve remaining lime as wedges.
