We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring water to a boil in a saucepan and cook the rice noodles for about 2 minutes less than packet instructions, stirring occasionally. Rinse under cold water and set aside.
Heat vegetable oil in another pot on medium heat. Fry the red onion and garlic for a few minutes until fragrant.
Add the minced pork and let it sear without moving it first, then break it up and cook until browned.
Stir in the curry paste and fry briefly to release the aroma.
Pour in the coconut milk, chicken stock, and water. Add the chillies, fish sauce, and sugar.
Add the noodles, wontons, and bean curd sheets. Cover with a lid and cook until the wontons are done.
Top with spring onions and crispy garlic before serving.
Want to keep this recipe for later? We can email it to you!
Rinsing the noodles under cold water stops the cooking process and prevents them from becoming mushy.
Can I use a different type of curry paste?
Yes, you can substitute Panang curry paste with red or green curry paste, but the flavor profile will change.
What can I use instead of bean curd sheets?
You can use tofu or omit it altogether if you prefer.
How do I know when the wontons are done?
The wontons are done when they float to the top and the wrappers are translucent.
Can I make this soup vegetarian?
Yes, substitute the minced pork with mushrooms or tofu and use vegetable broth instead of chicken broth.
How spicy is this soup?
The soup has a moderate level of spiciness from the Panang curry paste and red chillies, but you can adjust the heat by adding more or less chillies.
