I stole – ermmm, borrowed – the basic idea for this soup from the very nice folk at delish.com, but needed to make a few changes based on my pantry and the current leftovers in the fridge.
See, I only had one can of coconut milk, and then there was the leftover ranch marinated barbecued pork (details to come); and the fact that I was without a car for a couple of days, and so I was gonna be using whatever I had on hand. All in all, it worked out really well, and we both agreed it is a fine soup.
•1 tbsp avocado oil
•2 cubes Sofrito
•2 cloves minced garlic
•1 tbsp curry powder
•1/2 tsp dried lemon grass
•1/2 tsp Cayenne
•1/2 tsp Aleppo pepper
•1/2 tsp Seasoned Salt
•1 (13.5 oz) can coconut milk
•4 cups unsalted chicken broth
•1 tbsp Sherry Peppers Sauce*
•1/2 cup Sweety Drop peppers, drained
•1 tbsp chopped parsley
•1 tbsp chopped basil
•2 cups chopped cooked pork
•2 packages ramen noodles, sauce packet discarded
•1 tbsp lime juice
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Note: this soup was, for us, nicely zippy. If you would like a milder version, try cutting back on the curry and Cayenne; and perhaps add a second can of coconut milk, as the original recipe called for, but I did not have. Mebbe think about adding that second can of coconut milk anyway, this could’ve used a bit more broth.
Warm the avocado oil in a large pot over medium heat, then add the sofrito cubes and cook for six to ten minutes.
Note: no sofrito? Use two minced onions, two chopped red bell peppers, and one large carrot, diced.
Add the Sherry Peppers Sauce and garlic, then cook for about one minute more, just until you can begin to smell it.
Add one cup of the chicken stock, the curry powder, dried lemon grass, Cayenne and Aleppo pepper, and the Seasoned Salt and stir until the well blended.
Add the coconut milk and remaining chicken stock and bring to a boil.
Lower the heat and simmer for about five minutes, then stir in the Sweety Drop peppers, parsley, and basil.
Add the pork and return to a simmer until the pork is heated through.
Once the pork is warmed and the soup is nicely simmering; add the ramen noodles, cover the pot, and remove from the heat.
Set aside to rest for about five minutes, until the noodles are soft.
Add the lime juice and stir to break up and distribute the noodles throughout the soup.
Serve it with sliced limes and, heck, even peanuts, if you like.
Note: you like the idea of this soup, but gluten is an issue? Try it with rice noodles instead.
Another Note: No leftover barbecued pork? The original recipe called for using pieces of rotisserie chicken.
So… go ahead and make a batch of this most excellent soup! I plan on making it, a lot, this winter, and mebbe even into the spring, summer, and beyond!