🥣 Thai Yellow Curry Shredded Pork Soup with Potatoes, Rice, Spinach, Coconut Milk & Fried Garlic

Serves: 4

Time: ~1 hour

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🧄 Ingredients

For the pork:

• 1 lb (450 g) pork shoulder or pork loin

• 1 tsp salt

• 1 Tbsp soy sauce

• 1 Tbsp fish sauce

• Water (enough to cover pork for simmering)

I used the pork from a previous recipe:

**Asian Slow-Roasted Pork (Falling Apart Tender**

For the soup:

• 1 Tbsp vegetable oil (plus more if needed)

• 5 cloves garlic, minced (plus 2 extra cloves for fried garlic)

• 1 small onion, chopped

• 1–2 Thai chilies, sliced (optional)

• 1-inch piece ginger, thinly sliced or minced

• 2–3 Tbsp Thai yellow curry paste (Mae Ploy or similar brand—adjust to taste)

• 1 large potato, peeled and cut into 1-inch cubes

• 4 cups pork or chicken broth (use the broth from simmering the pork)

• 1 cup coconut milk (unsweetened, full-fat)

• 1 cup cooked jasmine rice

• 2 Tbsp fish sauce

• 1 Tbsp soy sauce

• ½ tsp white pepper (or black pepper)

• 1 tsp sugar (to balance saltiness)

• Juice of ½ lime (or more totaste)

• 2 cups fresh spinach leaves

• 1 tomato (quartered)

For garnish:

• Fried garlic (see below)

• Fresh cilantro or green onions

• Optional: extra lime wedges, Thai basil, chili oil, or crispy shallots

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🍳 Instructions

1. Cook and shred the pork

• In a pot, add pork, salt, soy sauce, and fish sauce. Cover with water and simmer for 30–40 minutes until tender.

• Remove the pork, shred it with forks, and set aside.

• Strain and keep the cooking broth (about 4 cups).

**Skip this step if using leftover pork **

2. Make fried garlic

• Heat 2–3 Tbsp oil in a small pan over medium-low heat.

• Add 2 minced garlic cloves and fry until golden brown (watch closely).

• Remove and drain on paper towel. Keep the garlic oil—it’s delicious for cooking.

3. Build the curry base

• In a large pot, heat 1 Tbsp oil (or garlic oil) over medium heat.

• Add the remaining minced garlic, onion, ginger, and chilies. Sauté for 1–2 minutes until fragrant.

• Stir in yellow curry paste and cook for another 1–2 minutes until aromatic and the oil separates slightly.

4. Add potatoes and broth

• Stir in the potato cubes, coating them in the curry mixture.

• Pour in the reserved pork broth and bring to a simmer.

• Cook for 12–15 minutes, until the potatoes are nearly tender.

5. Add pork and seasonings

• Add the shredded pork, fish sauce, soy sauce, sugar, and pepper.

• Simmer for 5 more minutes to meld flavors.

6. Add coconut milk and rice

• Stir in coconut milk and cooked jasmine rice.

• Simmer gently for 5 minutes. Do not boil hard (to prevent coconut milk from curdling).

7. Finish with spinach and lime

• Add spinach and cook just until wilted.

• Taste and adjust with lime juice, fish sauce, or chili to balance the flavors.

8. Serve and garnish

• Ladle into bowls.

• Top with fried garlic, cilantro, and any other garnishes you love.

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🌿 Flavor Tips

• For a creamier, richer version, increase coconut milk to 1½ cups.

• Add a splash of fish sauce or lime juice right before serving to brighten the flavors.

• This soup reheats beautifully — the curry flavor deepens overnight.

#SOUP #thai #comforting #hearty #food