Traditionally made with chicken, this version of Tom Kha uses pork fillet, which brings tenderness and a mild richness that works beautifully with a silky coconut broth. Shiitake mushrooms soak up the coconut flavour like little sponges, while baby pak choi adds crunch and colour. Recipe compliments of SA Pork.

Ingredients

For the soup:

• 3 tablespoons olive oil
• 500 g pork fillet, cut into thin strips
• Salt and pepper, to taste
• 4 garlic cloves, crushed
• 4 shallots, sliced
• 1 red chilli, roughly chopped
• 1 knob fresh ginger, sliced
• 1 stalk lemongrass, bruised and roughly chopped
• 1 tablespoon Thai red curry paste
• 1 litre chicken stock
• 2 cups water
• 1 tin coconut milk
• 1 teaspoon fish sauce
• Juice of ½ lime (or more to taste)
• 200 g shiitake mushrooms
• 200 g baby pak choi, halved
• 170 g dry egg noodles

To serve:

• Fresh coriander
• Spring onion, sliced
• Chilli, sliced
• Lime wedges

Method

1. Heat 2 tablespoons olive oil in a pan over medium-high heat.
2. Season the pork strips with salt and pepper, then sear until golden brown. Remove from the pan and set aside. In a large pot, heat the remaining olive oil over medium heat.
3. Sauté the garlic, shallots, red chilli, ginger and lemongrass for 3-4 minutes until fragrant.
4. Stir in the Thai red curry paste and cook for another minute to develop the flavour.
5. Pour in the chicken stock and water, then bring to a simmer. Let the broth gently bubble for 15 minutes to allow the aromatics to infuse. Strain the broth to remove the solids and return the stock base to the pot.
6. Add the coconut milk, fish sauce and lime juice to the broth and stir to combine. Taste and adjust seasoning if needed with more fish sauce or lime juice. Simmer gently for 5-10 minutes.
7. Add the mushrooms and pak choi and cook until just tender, about 3-5 minutes. Meanwhile, in a separate pot, cook the egg noodles according to the packaging instructions and drain well. Return the seared pork to the soup and let it warm through for 2-3 minutes.