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Recipes

Red Curry & Ground Pork Soup

By Swanson®
Image may contain Food Meal Bowl Dish and Lunch

What you’ll need

Ingredients

4

ounces green beans

1

/4 medium red cabbage

3

small shallots

1

small bunch fresh mint leaves

3

/4 pounds rice noodles

1

/4 cup canola oil

1

pound ground pork

Kosher salt and freshly ground black pepper

3

tablespoons red curry paste

4

cups Swanson® Chicken Broth

1

(13.5 ounce) can full-fat coconut milk

Need to make a substitution?

Preparation

  1. Step 1

    Trim and very thinly slice the green beans crosswise. Peel the shallots and thinly slice into rounds, discard ends.

    Step 2

    Juice 3 tablespoons of juice from the lemons. Pick the mint leaves.

    Step 3

    Finely shred the cabbage.

    Step 4

    Bring a large pot of water to a boil. Add the rice noodles and cook per package instructions, about 2 to 3 minutes. Drain.

    Step 5

    Meanwhile, in a medium saucepan, heat the oil over medium heat. Add the thinly sliced shallot and cook, stirring, until golden, about 5 minutes Using a slotted spoon, remove shallot to one half of a large well.

    Step 6

    Increase the heat to medium-high and add the pork. Season with salt and pepper. Cook, breaking up the pork into small bits with a slotted spoon, until pork is browned and cooked through, about 10 minutes. Using the slotted spoon transfer pork to another plate.

    Step 7

    Add the curry paste to the saucepan and cook, stirring, until fragrant, about 1 minute. Stir in the Swanson® Chicken Broth.

    Step 8

    Add coconut milk. Bring to a boil. Remove from the heat.

    Step 9

    Pile noodles into bowls and ladle broth over top. Top each bowl with some of the browned pork, green beans, cabbage, shallots, and mint. Serve with remaining toppings on the side.