THAI PORK RAMEN — This flavorful, coconut milk based ramen-style soup is loaded with shredded pork, noodles and tons of fresh vegetables. You’ll feel like you’re eating at your favorite Thai restaurant!
Whenever I make a pork roast, I always seem to have leftovers. Not quite enough to feed my family tacos or burritos with the next night though. Which means I’m always struggling to figure out how to use it up. Enter this Thai Pork Ramen!
This soup is the perfect way to use up leftover pork, because really, it doesn’t matter how much (or how little) you have.
Not only is this savory soup a great way to use up leftovers, it’s perfect for hectic evenings because it only takes about 20 minutes to throw it together. Come to think of it, this is a great way to use up leftover veggies too!
I’ve added just the basics here, to keep the picky eaters in my family happy, but there’s really no limit to the additional vegetables you could add.
I highly recommend mushrooms and bean sprouts, if your children will allow it!
Basically, you start with a chicken broth and coconut milk base, then toss in your veggies, meat and some rice noodles and simmer everything until the noodles are done. And if you can’t find rice noodles, regular spaghetti, or even linguine, will work in a pinch.
This is definitely one of those soups where I kind of just toss in what I have. So don’t be afraid to make changes and additions to suit your family’s tastes. The recipe is just there to serve as a guideline.
One thing to note, you can make this soup as spicy (or not) as you like by adjusting the amount of red chili paste and cayenne pepper you use.
I like to serve sliced jalapenos on the side for those who like it really hot, along with other garnishes like chopped green onions, cilantro and lime wedges.
Be sure to save this Thai Pork Ramen recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Thai Pork Ramen
- Olive oil
- Red chili paste
- Produce: garlic, fresh ginger, matchstick carrots, green onions, fresh cilantro
- Chicken broth
- Rice noodles
- Shredded pork
- Spices: salt and pepper, cayenne pepper
- Coconut milk
- Lime juice
- Soy sauce
- Optional toppings: peppers, bean sprouts, green onions, fresh cilantro, sesame seeds
For the soup:
- 1 tablespoon olive oil
- 2-3 tablespoons red chili paste
- 2 cloves garlic, minced
- 2 teaspooons freshly grated ginger
- 6 cups chicken broth
- 6 ounces rice noodles
- 1 cup matchstick carrots
- 1-2 cups cooked shredded pork
- Salt and pepper, to taste
- 1/4 teaspoon cayenne pepper
- 1 (13.5 oz.) can coconut milk
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- Sliced sweet and hot peppers
- Bean sprouts
- Chopped green onions
- Chopped fresh cilantro
- Sesame seeds
- In a large stock pot or dutch oven, heat the oil over medium heat. Add the chili paste, garlic and ginger and cook for a few minutes, until fragrant.
- Add the chicken broth to the pot and bring to a boil. Add the rice noodles, carrots and shredded pork and continue to simmer until noodles are just tender, 7-10 minutes. Season with salt and pepper, to taste.
- Stir in cayenne pepper and coconut milk and return to a simmer. Just before serving, stir in the lime juice, soy sauce green onions and cilantro.
- Ladle into bowls and top with optional toppings, if desired.
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Who Dished It Up First: This is an original recipe.