Creamy Tom Yum Noodles with Caramelized Pork Mince
Creamy Tom Yum Noodles with Caramelized Pork Mince
Ingredients
For the Caramelized Pork Mince
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
For the Creamy Tom Yum Broth
- 1 can coconut milk, full-fat, 13.5 oz
- 4 cups beef bone broth, unsalted
- 2 tablespoons red curry paste
- 4 kaffir lime leaves, crushed
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 1 lime, juiced (about 2 tablespoons)
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
For the Noodles and Toppings
- 12 ounces ramen noodles, or other preferred noodles
- 4 large eggs
- 1/2 cup scallions, chopped
- 2 teaspoons sesame seeds, toasted
- 4 teaspoons chili oil, for drizzling
Instructions
- 1
Prepare the Caramelized Pork Mince: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and break it up with a spoon. Cook, stirring occasionally, until the pork is browned and crispy, about 8-10 minutes. Drain any excess fat. Stir in the soy sauce and cook for another minute until slightly caramelized. Remove from heat and set aside.
⏱️ 12 min
- 2
Prepare the Soft-Boiled Eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cooled, peel the eggs and set aside.
⏱️ 10 min•🌡️ 212
- 3
Prepare the Creamy Tom Yum Broth: In a large pot or Dutch oven, combine coconut milk, beef bone broth, red curry paste, kaffir lime leaves, and lemongrass. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the curry paste. Let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 15 min
- 4
Finish the Broth: Remove the kaffir lime leaves and lemongrass pieces from the broth. Stir in the lime juice, fish sauce, and brown sugar. Taste and adjust seasonings as needed; it should be a balance of spicy, sour, sweet, and savory.
⏱️ 3 min
- 5
Cook the Noodles: While the broth is simmering, cook the noodles according to package instructions. Drain well and divide among four serving bowls.
⏱️ 8 min
- 6
Assemble the Dish: Ladle the hot creamy tom yum broth over the noodles in each bowl. Top each serving with a generous portion of the caramelized pork mince. Halve the soft-boiled eggs and place two halves in each bowl.
⏱️ 5 min
- 7
Garnish and Serve: Garnish each bowl with chopped scallions and toasted sesame seeds. Drizzle with chili oil just before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tom Yum Noodles with Caramelized Pork Mince
For the Caramelized Pork Mince
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
For the Creamy Tom Yum Broth
- 1 can coconut milk, full-fat, 13.5 oz
- 4 cups beef bone broth, unsalted
- 2 tablespoons red curry paste
- 4 kaffir lime leaves, crushed
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 1 lime, juiced (about 2 tablespoons)
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
For the Noodles and Toppings
- 12 ounces ramen noodles, or other preferred noodles
- 4 large eggs
- 1/2 cup scallions, chopped
- 2 teaspoons sesame seeds, toasted
- 4 teaspoons chili oil, for drizzling
Instructions
- 1
Prepare the Caramelized Pork Mince: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and break it up with a spoon. Cook, stirring occasionally, until the pork is browned and crispy, about 8-10 minutes. Drain any excess fat. Stir in the soy sauce and cook for another minute until slightly caramelized. Remove from heat and set aside.
⏱️ 12 min - 2
Prepare the Soft-Boiled Eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cooled, peel the eggs and set aside.
⏱️ 10 min•🌡️ 212 - 3
Prepare the Creamy Tom Yum Broth: In a large pot or Dutch oven, combine coconut milk, beef bone broth, red curry paste, kaffir lime leaves, and lemongrass. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the curry paste. Let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 15 min - 4
Finish the Broth: Remove the kaffir lime leaves and lemongrass pieces from the broth. Stir in the lime juice, fish sauce, and brown sugar. Taste and adjust seasonings as needed; it should be a balance of spicy, sour, sweet, and savory.
⏱️ 3 min - 5
Cook the Noodles: While the broth is simmering, cook the noodles according to package instructions. Drain well and divide among four serving bowls.
⏱️ 8 min - 6
Assemble the Dish: Ladle the hot creamy tom yum broth over the noodles in each bowl. Top each serving with a generous portion of the caramelized pork mince. Halve the soft-boiled eggs and place two halves in each bowl.
⏱️ 5 min - 7
Garnish and Serve: Garnish each bowl with chopped scallions and toasted sesame seeds. Drizzle with chili oil just before serving.
⏱️ 2 min