Thai · Dinner
Jungle Curry Soup With Pork
Pork shoulder simmers in a clear, herbal broth built from red curry paste, lemongrass, and Thai basil, with green beans, bamboo shoots, and fresh chilies for crunch and heat. No coconut milk is used, keeping the soup lean, peppery, and sharp with fish sauce, lime, and aromatic depth.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
398Calories
34.2gProtein
22.6gFat
15.8gCarbs
6.8gSugar
3.9gFiber
1680mgSodium
115mgChol
7.1gSat Fat
890mgPotassium
75mgCalcium
3.2mgIron
0.8mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Slice pork shoulder thinly against the grain. Smash lemongrass and cut into 2-inch pieces. Mince garlic. Slice bamboo shoots and chili. Tear lime leaves. Cut green beans into 2-inch lengths.
2
Saute
Heat vegetable oil in a small pot over medium heat. Fry red curry paste and garlic for 1 minute, stirring, until fragrant and oil separates at edges.
3
Simmer
Add pork shoulder to pot over medium-high heat and stir for 2 minutes until outside turns opaque. Pour in chicken stock, add lemongrass and lime leaves, bring to a boil, then simmer over medium for 12 minutes until pork is tender.
4
Simmer
Stir in green beans, bamboo shoots, and sliced chili; simmer over medium heat for 4 minutes until beans turn bright green and just tender.
5
Finish
Off the heat, stir in fish sauce, sugar, lime juice, and Thai basil. Taste and adjust so broth is sharp, salty, and hot. Ladle into a deep bowl and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp red curry paste
- 1 1/2 cup360ml chicken stock
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 1 cup100g green beans
- 1/2 cup60g bamboo shoots
- 44 makrut lime leaves
- 22 fresh red chili
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp sugar-white
- 1/2 cup20g Thai basil leaves
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp vegetable-oil
