Ingredients

• 1 tablespoon coconut oil
• 1 tablespoon grated peeled ginger
• 2 cloves garlic
• 2 scallions or chives
• 2 tablespoons red curry paste
• 300 g ground pork meat e.g. shoulder
• 1/3 red bell pepper
• 1 liter broth
• 3 tablespoons fish sauce
• 50 g vermicelli pasta
• 1 cup coconut milk
• piece of lime
• optionally: piece of chili pepper, cilantro, red onion

Preparation

1. In a wide pot or wok with oil, briefly sauté the grated ginger, grated garlic, chopped white parts of scallions and curry paste.
2. Add meat and sauté, stirring occasionally, for about 10 minutes. Add bell pepper cut into small cubes and mix.
3. Pour in hot broth and bring to a boil. Add fish sauce, cover and cook for about 10 minutes.
4. Add dry pasta and cook over low heat for about 5 minutes.
5. Pour in coconut milk and cook for another 1 minute.
6. Sprinkle the finished soup with scallion greens (the green parts of the scallions) and drizzle with lime juice.
7. You can sprinkle with chopped chili, cilantro, red onion.