Thai · Serves 2
with Dark Meat Chicken, Coconut Milk, Bok Choy & Lime
This coconut curry soup warms our hearts (and our palates!). Tonights’ soup features 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.
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 1⁄2 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.
Open package of chicken* and drain off any excess liquid. Swap in chicken or turkey* for pork (no need to break up chicken into pieces!).
Stir stock concentrates, curry powder, 11⁄2 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.
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.
Chicken is fully cooked when internal temperature reaches 165°.
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