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Spicy Coconut Curry Beef Noodle Soup with Bok Choy, Napa Cabbage & Lime

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.

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Spicy Quick lunches dinners lunch-soup weeknight-meals
Prep: 15 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 4.5 oz ramen noodles
  • 1 chili pepper
  • 1 lime
  • 10 oz ground beef
  • 4 oz bok choy and napa cabbage
  • 1 tsp garlic powder
  • 1 pork ramen stock concentrate
  • 1 chicken stock concentrate
  • 1 veggie pho stock concentrate
  • 1 tbsp curry powder
  • 1 coconut milk
  • salt
  • pepper
  • 1 tsp cooking oil
  • 1 tsp sugar
  • 9 oz ramen noodles
  • 1 chili pepper
  • 2 limes
  • 20 oz ground beef
  • 8 oz bok choy and napa cabbage
  • 2 tsp garlic powder
  • 2 pork ramen stock concentrates
  • 2 chicken stock concentrates
  • 2 veggie pho stock concentrates
  • 2 tbsp curry powder
  • 2 coconut milks
  • salt
  • pepper
  • 1 tsp cooking oil
  • 2 tsp sugar

Instructions

  1. • Bring a medium pot of salted water to a boil. Wash and
    dry produce.
    • Finely chop chili. Quarter lime.
  2. • 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.
    Swap in beef or turkey for pork.
  3. • 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 noodles to medium pot with
    boiling water; cook, stirring occasionally, until al dente,
    1-2 minutes.
    • Drain, then rinse noodles under cold water, 30 seconds.
  4. • 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.
    Ground Beef is fully cooked when internal temperature reaches 160°.