Coconut Curry Pork Noodle Soup {in your Crockpot}

These frigid days and even colder nights are making me crave warm dinners so I’ve been making a lot of new soup recipes.  For this one, I decided to combine two of my favorite flavors, coconut and curry in a slow cooker soup.   The coconut milk and brown sugar give the soup a nice sweetness that’s matched by the savory pork, fish sauce and spices. The lime juice and cilantro are the finishing touches to take it over the top with flavor.

What to buy (serves 3-4):

  • 2 tablespoons olive oil
  • 1 small pork tenderloin, cut into bite size pieces
  • salt and pepper, to taste
  • 1 yellow onion, diced
  • 1 red bell pepper, chopped
  • 1/2 cup carrots, chopped (I used 3 small carrots)
  • 2 cups chicken broth
  • 1 can (14 ounces) unsweetened light coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon curry powder
  • 1 tablespoon fresh lime juice (I used 1 lime)
  • ¼ cup cilantro, finely chopped
  • 4 cups cooked pasta (I used shells)

What to do:

  • heat oil over medium heat in pan until it is hot
  • pat the pork pieces dry with a paper towel and season them lightly with salt and pepper before adding them to the hot oil
  • let pork cook for 1-2 minutes, stirring occasionally
  • add the onions and red pepper and cook for 2-3 minutes, until the onions and peppers are slightly softened
  • add chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar, curry powder, lime juice and cilantro to crock pot, stirring to combine
  • add remaining ingredients from pan and cook on low for 5-6 hours or high 3-4 hours
  • ladle soup over a cup of cooked pasta, garnishing with cilantro if you like

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