Spicy Coconut Pork Broccoli & Noodle Soup
This recipe is so simple to make, and packed full of flavour you won't be disappointed! Korean chilli paste, creamy soup and delicious noodles - how could you go wrong?
1 hr 25 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 350g SunPork Fresh Foods Scotch Steaks, diced
- 1 head broccoli, in florets
- 4 Tbsp. fish sauce
- 2 tsp. palm sugar
- 2 Tbsp. sesame oil
- 400ml coconut milk
- 400ml coconut cream
- 700ml chicken stock
- 2 Tbsp. gochujang
- 2 Tbsp. soy sauce
- 1 pack frozen Korean Jjajangmyeon noodles or egg noddles
- 1 shallot, finely chopped
- Fresh chilli, to garnish
How to make it
- In a bowl, combine fish sauce, palm sugar and sesame oil, then divide equally into 2 bowls and set aside.
- Place diced pork into a bowl, add fish sauce mixture and toss to coat.
- In a separate bowl, place broccoli florets, then add remaining fish sauce mixture and toss to coat.
- Place both bowls into the fridge to marinate for 1 hr.
- In a fry-pan over med. heat, saute broccoli pieces until tender, remove and set aside.
- In the same fry-pan, cook pork, turning as needed until golden brown.
- While frying the broccoli and pork – add coconut milk, coconut cream, stock, gochujang and soy sauce to a saucepan over med. heat, then bring to the boil, reduce heat and simmer for 15 mins.
- Cook noodles according to pack instructions.
- Divide noodles, pork and broccoli equally into 4 bowls, pour over broth and garnish with shallots.
- Serve and enjoy!
