Crispy Pork Khao Soi
Inspired by Northern Thai cuisine, these nourishing noodles are drenched in coconut red curry sauce and topped with crispy pork, zesty lime and tonnes of fresh flavours.
Ingredients for 2 people
You'll also need
Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil a full kettle
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Peel and finely slice the red onion[s]
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the sliced red pepper to the pan and cook for 2-3 min
Add 3/4 of the sliced red onion (save the rest for later!) and cook further for 1-2 min
Add the chopped garlic, ginger and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1-2 min or until fragrant
Once fragrant, add the Thai red curry paste and cook for a further 1-2 min – this is your khao soi base
Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly
Combine the chopped coconut cream with 500ml [1L] boiled water, fish sauce, the juice of 1/2 [1] lime, and 1/2 tsp [1 tsp] of sugar
Stir it all together until everything has dissolved – this is your coconut stock
Add the coconut stock to the khao soi base and bring to the boil over a high heat
Once boiling, reduce the heat to medium, season with a generous pinch of salt and cook for 5-8 min or until the sauce has thickened slightly – this is your khao soi
Whilst everything is cooking, heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the pork mince to the pan, season with a pinch of salt and pepper and cook for 8-10 min or until golden and crisp - this is your crispy pork
Meanwhile, pick the coriander leaves from their stalks, discard the stalks
Add the fine egg noodles to a pot, cover them with boiled water until fully submerged
Bring to the boil over a high heat and cook for 1-2 min or until tender, then drain
Once drained, add the cooked noodles to the khao soi
Add the remaining sliced red onion to a bowl and squeeze over the juice from the remaining lime
Bash the roasted peanuts with a rolling pin (keep them in the bag so you don't lose any!)
Serve the khao soi in bowls, topped with the crispy pork, sliced red onion, coriander leaves and crushed peanuts
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, fish, gluten, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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