The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork Tom Yum Soup with Brown Rice Noodles & Mushrooms
A comforting broth, inspired by a classic Tom Yum Soup. Spiced with red Thai paste, fresh lime juice, and coriander. We've done the hard work for you, by slow-cooking British free-range pork until melt-in-your-mouth tender! Just heat it up with oodles of noodles and mushrooms, then tuck in.
Ready in 20
High protein
Serving size
Ingredients
- 1 unwaxed lime
- 100g brown rice noodles (Brown Rice Flour, Water)
- 40g baby spinach
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 275g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 25g honey
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 chilli
- 1 handful of fresh coriander
- 75g seasonal tomatoes
- 60g chestnut mushrooms
Nutritional Information
Calories: 604
Protein: 33g
Carbs: 53g
Fat: 30g
Ingredients
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 75g seasonal tomatoes (use half)
- 40g baby spinach (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 handful of fresh coriander (use half)
- 60g chestnut mushrooms (use half)
- 25g honey (use half)
- 1 chilli (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 unwaxed lime (use half)
- 140g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
Nutritional Information
Calories: 604
Protein: 33g
Carbs: 53g
Fat: 30g
Pork Tom Yum Soup with Brown Rice Noodles & Mushrooms
A comforting broth, inspired by a classic Tom Yum Soup. Spiced with red Thai paste, fresh lime juice, and coriander. We've done the hard work for you, by slow-cooking British free-range pork until melt-in-your-mouth tender! Just heat it up with oodles of noodles and mushrooms, then tuck in.
Getting hungry?
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No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a 2 medium saucepans, a measuring jug & a sieve
Get started
- Quarter the mushrooms
- Heat a medium saucepan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 3-4 mins, until golden
Prep the veg
- Halve the tomatoes. Roughly chop the coriander. Deseed and finely slice the chilli
Build the tom yum soup
- Add the Thai curry paste and tomatoes to the mushroom pan and cook for 1 min
- Stir in the honey, then add the pork (with all its juices from the bag), stock powder, half the sliced chilli and 400ml hot water (200ml for 1 person)
- Gently pull apart any larger pieces of pork and simmer for 4 mins, until tender and piping hot
- In the final minute of cooking, rinse the spinach and add to the pan, along with the coriander. Stir until wilted
Time to noodle
- Meanwhile, bring the other medium saucepan filled with salted hot water to a boil
- Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Plate up
- Squeeze the juice from half the lime into the pork and season with salt
- Share the noodles between bowls, then ladle over the pork tom yum soup. Garnish with the remaining chilli (for those who'd like the heat) and lime, cut into wedges
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