Thai Porc Broth

Serves: 2-4 | Cooking Time: 15 minutes


  • 225g (8 oz) porc tenderloin fillet, cut into small cubes
  • 5ml (1 tsp) oil
  • 30ml (2 tbsp) Thai green curry paste
  • 400g can reduced fat coconut milk
  • 50g (2 oz) green beans
  • 2 carrots, peeled and cut into thin strips
  • 50g (2 oz) sugar snap peas
  • 3 spring onions, sliced
  • 2 handfuls of spinach
  • 50g (2 oz) frozen peas
  • 100g (4 oz) rice noodles
  • fresh coriander
  • lime wedges


  1. Heat the oil in a large non-stick saucepan, then add and brown the porc. Add the curry paste and coconut milk and simmer for 8-10 minutes until the meat is tender.
  2. Add the beans and carrots and cook for 1-2 minutes.
  3. Add the remaining vegetables and noodles and just heat through. Ladle into bowls and serve with lime wedges and coriander leaves.