Spicy pork noodle soup | Recipes | Blue Dragon

Ingredients

• 1 tbsp. black peppercorns
• 1 tbsp. fennel seeds
• 1 tbsp. coriander seeds
• 1 tbsp. coarse sea salt
• 1 tbsp. kalong/ nigella/ onion seeds
• 300g piece (approx.) pork fillet
• 1 tbsp. oil, for frying
• 1 Blue Dragon Thai Green Curry Paste Pot (50g)
• 1 lt chicken stock
• 1 can (400ml) Blue Dragon Coconut Milk
• 3 kaffir lime leaves
• 1 inch ginger, peeled and finely chopped
• 2 red chillies, finely sliced
• small bunch coriander leaves, roughly chopped
• 1/2 red pepper, sliced
• 1 head pak choi, finely sliced
• 3 spring onions, diagonally sliced
• 100g glass/ mungbean/ vermicelli noodles
• 1 lime, juiced, to season