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 & Chestnut 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 high-protein British pork for hours until melt-in-your-mouth tender! Just heat it up with oodles of noodles and mushrooms, then tuck in.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 160g baby spinach
- 200g brown rice noodles (Brown Rice Flour, Water)
- 550g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 40g creamed coconut
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 6 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 unwaxed lime
- 1 handful of fresh coriander
- 110g baby tomatoes
- 1 chilli
- 120g chestnut mushrooms
Nutritional Information
Calories: 613
Protein: 34g
Carbs: 49g
Fat: 32g
Pork Tom Yum Soup with Brown Rice Noodles & Chestnut 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 high-protein British pork for hours until melt-in-your-mouth tender! Just heat it up with oodles of noodles and mushrooms, then tuck in.
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Cooking Instructions
Before you start
- Boil a kettle
- Pull out a large frying pan or wok, a large saucepan, a measuring jug & a sieve
Soften the mushrooms
- Quarter the mushrooms. Halve the tomatoes. Deseed and finely slice the chilli
- Heat the large frying pan or wok with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 4 mins, until golden brown. Season with salt and pepper
Combine the flavours
- In the measuring jug, dissolve the creamed coconut with 800ml boiling water
- Add the Thai curry paste, tomatoes and half the chilli to the frying pan and cook for another 2 mins
- Stir in the honey, tamari and coconut mixture. Bring to the boil, then add the pork, along with all the juices from the bag. Gently pull apart any larger pieces of pork and simmer for 4-5 mins, until tender and heated through
Time to noodle
- Meanwhile, bring the large saucepan filled with salted water to a boil
- Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Last bits & plate up
- Roughly chop the coriander. Halve the lime
- In the final minute, rinse the spinach and stir into the pork pan, along with the coriander, to wilt
- Squeeze in the juice from half the lime (or to taste). Season with a pinch of salt
- Serve the noodles into bowls, then ladle over the pork tom yum soup. Sprinkle with the remaining chilli (for those who'd like the heat) and garnish with the remaining lime, cut into wedges
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