🍜 Comfort food Sundays: Thai inspired noodle soup

Today’s dinner was inspired by a social media photo from my morning feed. Today I'm working with ingredients I have on hand, which includes lemongrass, pork sirloin tip, and a boatload of veg.

Pork and mushrooms

Toss pork and mushrooms with ingredients and set aside in the fridge to marinate for up to a few hours.

Note that the same basic recipe works quite well with tofu too, just treat it like the pork (and omit the fish sauce).

Fry the mixture in a non-stick pan on medium, stirring or flipping regularly. You’re looking for a good browning, but try to keep the meat at rare. Set aside and add to the soup to finish cooking through.

Soup base

Start the soup base in a large 5-6L (or quart) saucier on medium heat, with some coconut oil (or the solids from the coconut milk if you bought the good stuff). Add the curry paste and stir, cooking until aromatic.

Add onions and celery and heat until things start sticking. Deglaze with remaining coconut milk, add stock, and scrape any fun bits off the bottom of the pan. Add remaining veg, and simmer until veg is almost soft enough to eat.

Add the noodles and pork mixture, and continue simmering. Season to taste and serve in large bowls.