INGREDIENTS:

Angel hair miracle noodle (1 bag = 1 serving)
3- 4" stalks lemongrass, slightly crushed to release aromatic oils
8 kaffir lime leaves 
2 cloves garlic, finely minced
1 small shallot, chopped
2 tablespoons paprika *add to pork & curry mixture*
2 & 1/2 tablespoons red curry paste
1/2 tablespoon cooking oil 
2 slices galangal about (1/2" thick)
1 teaspoon palm sugar (or regular sugar or sugar substitute)
3 tablespoons chicken bouillon 
1/2 teaspoon salt (adjust to taste)
1 pound ground pork
1 can coconut milk
1 tablespoon fish sauce (adjust to taste)
5 cups water 

GARNISH:

Cabbage, thinly shredded
Carrots, thinly shredded
Bean sprouts
Cilantro
Mint leaves
Lime
Thai chilies

DIRECTIONS:

1. Prepare Miracle Noodle according to package. Set aside.

2. Heat 5 cups of water in a medium stockpot. Add lemongrass, galangal, and kefir lime leaves. Add chicken bouillon and let it come to a gentle boil.

3. Add cooking oil to a small pan. Add garlic and shallots and fry until fragrant.

4. Add the curry paste, frying until it turns a deep red. This should take around 5 minutes.

5. Add one half of the coconut milk, reserving the rest to add to the stock. Bring mixture to a simmer.

6. Add the pork. Once it's cooked all the way through, turn off the heat.

7. Add the remainder of the coconut milk to your stock pot.

8. Gently add your pork mixture into the stock pot and stir to combine.

9. Season with palm sugar and fish sauce. Taste and adjust to preference.

10. Let it all come to a boil, then remove from heat.

11. Garnish with the suggested veggies or your own favorites. Top with a squeeze of lime and Thai chilies. Mix well.

Note: Soup can be served hot, warm, or at room temp.

 

For the video tutorial on this dish, click here.