Thai curry pork noodle soup with wild sorrel

Thai curry pork noodle soup - cooking at De Tout Coeur Limousin

Thai curry pork noodle soup - cooking at De Tout Coeur Limousin

Mmmm noodle soup - one of my favourite comfort foods. From my Polish grandmothers traditional chicken noodle soup to fiery Asian inspired broths spiked with chilli and garlic - i'm happy as long as noodles and a full flavoured restorative broth are involved.

If you have a cold or just want to ward one off this is the perfect simple slow cooked recipe - just add it all to the pot and let it simmer away.  A real Autumn warmer full of spice in honour of Curry Week.  It's not just chicken soup that's good for the body & soul! This is food as healing & comfort. There is a reason there are variations of this in cultures throughout the world. I could write a book on noodle soups alone - from searing hot Vietnamese pho, Italian minestrone to my Babcia's ultimate Polish chicken soup - the list goes on...

In the mean time I hope you give this recipe a try and let me know how it goes. Let me know your favourite noodle soup recipe too - I may even include it in the book!  

recipe author:  Ema at De Tout Coeur Limousin 
preparation time:  15 minutes
cooking time:  2-3 hours 
serves 4-6 (with leftovers of pork) 

Tips:  

• The leftover pork is a great starting point for further meals over the coming few days - from stir-fries, pasta dishes or adding to Mexican tortillas - just a few suggestions.  So as well as being a healthy and tasty meal it also provides great value.  
• You can substitute the veg I use to finish the soup for whatever you have in the fridge/need to use up too.  It would be equally good with peppers, mushrooms, leeks etc...I just used what I had around.  
• I used wild sorrel that I foraged from my local area as it's in season here in the Limousin at the moment - but this can easily be substituted with spinach/chinese greens.  As with all foraging ALWAYS seek expert advice and don't take any risks with what you pick/eat.  There are courses and training available to help you learn more about foraging and wild food.  You can read more about my experience of foraging in the Limousin area here.

Ingredients

For the stock:  

1-1.5 kg pork (I used a bone-in pork shoulder - fat trimmed/removed)

2 carrots chopped

1 large onion chopped

1-2 tbs Thai curry paste (I used red thai curry)

Thumb sized piece of ginger grated/finely chopped

1 tbs fish sauce (nam pla) 

1 tbs soy sauce

1 tbs sugar

10-15 Kaffir lime leaves

1 head garlic (cut in half) 

1-2 fresh chillies

1 tsp turmeric powder 

2 star anise 

Salt & pepper

2 litres water 

To finish the soup: 

250-300g noodles (I used vermicelli - but egg/rice noodles would be good too)
2-3 chopped carrots

1 cup peas/green veg of choice 

Small bunch wild sorrel (or spinach/Chinese greens as an alternative)

Sesame oil

Small bunch chopped mint/coriander 
1-2 fresh chopped chilli
salt and pepper

Method: 

1. Put the pork into a large saucepan with the stock ingredients, bring to the boil then turn down to a very low heat & simmer for 2-3 hours. Skim off any 'scum' that rises to the surface every now & then. 
2. Drain your stock through a sieve and remove the pork to one side and discard the rest of the stock ingredients. All the flavour from them will now be in the stock  liquid.
3. Put the stock back on the heat & add the noodles, carrots and peas to cook through for a few minutes  
4. Slice enough pork for 4-6 servings and add this to the soup to heat through.  When the rest of the pork is cooled store covered in the fridge (see tip above).  
5. Finish by adding the wild sorrel (or greens), chopped fresh herbs, chopped chillies and a dash of sesame oil and check for seasoning.  
6. serve immediately.  I always add a spoonful of my ultimate hot & sweet chilli & garlic jam too.  Enjoy and bon appetit! 

For more of my recipes you can check out the recipe page here  

My recipe is also featured on:

Elizabeth's Kitchen Diary No Waste Food Challenge hosted by Vohns Vittle's

credit crunch munch with  a new addition blog, fuss free flavours and fabfood4all.co.uk

November's Tea Time Treats - Bonfire Night challenge - hosted by The Hedgecombers & Lavender & Lovage

Add caption

Tea Time Treats

November's Simple and in Season hosted by Ren Behan and Feeding Boys and a Firefighter

Slow Cooked Challenge hosted by Farmersgirl Kitchen