Anticiplate

This is another Donna Hay recipe.  I love all the flavors that she uses in her dishes. They are simple, but then you learn the basics of the flavors (like Thai flavors), and you can eventually make the dish your own. This soup could be made with chicken instead of pork, and you could also add different vegetables. I used one whole can of light coconut milk and 1/2 can of regular coconut milk. This lightens the dish, but still adds a richness from the full fat coconut milk. 

Serves 4

Prep time: 10 minutes

Cook time: 15 minutes

Broth:

1/2 box stir-fry rice noodles, recommended brand Thai Kitchen

1 tbsp. red curry paste, recommended brand Thai Kitchen 

1 stalk lemongrass, thinly sliced

3 lime leaves, thinly sliced (these are at Whole Foods)

2 tsp. grated fresh ginger

2 1/2 c. coconut milk (1 1/2 cans) 

1 c. chicken stock

1/2 c. water

2 big handfuls green beans or snow peas (my favorite), trimmed 

1 tbsp. fish sauce

Pork:

1 pork tenderloin (about 1 lb.), trimmed of fat and sliced 1/2 in. thick

1 tsp. chili powder

1 tsp. cracked black pepper

Kosher salt (I think I used about 1/2 tsp.)

1 tsp. chinese five spice powder

1 tbsp. rice flour (this is to thicken the crust on the meat)

1 tbsp. vegetable oil

In a pot of water to boil. Once the water is boiling, add rice noodles and let them steep off the heat for two minutes. Drain and set aside. 

Make the marinade for the pork by combining all of the spices and the rice flour. Toss in the dry mixture until ready to cook. Shake off excess. 

Heat a large saucepan over high heat. Add the curry paste, lemongrass, lime leaves, and ginger and heat for 1 minute.  Add the coconut milk, stock, and water and bring to a boil. Simmer for 3 minutes. Add the green beans and simmer for another 3 minutes. Add fish sauce. Add noodles. Let sit. 

Heat a large skillet with the vegetable oil over high heat. Cook pork for 3 minutes on the first side, and 2 minutes on the second side or until golden brown. 

To serve, divide broth among bowls. Use tongs to divide noodles evenly. Then top with the pork. Serve with lime wedges if you prefer.