Craving a bowl of comfort? This 20-minute Malaysian-style noodle soup hits every mark

Good Food logoRich coconut milk, fragrant lemongrass and tender pork come together in one pan for a Malaysian-style curry noodle soup that delivers vibrant flavour fast.You could be slurping one-pan Malaysian curry pork noodle soup in 20 minutes.James Moffatt; STYLING Steve PearceFragrant, creamy and deeply comforting, this one-saucepan noodle soup combines aromatic lemongrass, warm curry spices, tender pork and rich coconut milk for a bowl of Malaysian-inspired flavour that’s ready in no time.Ingredients2 tsp vegetable oil 500g pork mince1 lemongrass stalk, outer leaves removed, trimmed to pale inner core 4 garlic cloves, crushed 2 tbsp chilli jam 1 tbsp curry powder2 tbsp fish sauce 400ml coconut milk 3 cups vegetable stock 200g fresh thick rice noodles200g snow peas, trimmed100g bean sprouts, to serve1 long red chilli, thinly sliced, to serve lime wedges, to serveMethodStep 1Heat the oil in a large saucepan over high heat. Add the pork mince and cook for 4 minutes, until it changes colour, breaking up the mince with the back of a spoon. Finely grate the lemongrass directly into the pan. Add the garlic and cook for 2-3 minutes until the aromatics are fragrant and the pork is well coated.Step 2Stir in the chilli jam, curry powder, fish sauce, coconut milk and stock. Bring to a gentle simmer over medium heat and cook for 6 minutes to allow the flavours to meld. Add the rice noodles to the broth and cook for 4 minutes. Stir in the snow peas and cook for a further 2 minutes until the noodles are tender and the peas are bright green and crisp-tender.Step 3Ladle the soup into bowls. Top with fresh bean sprouts and serve with sliced chilli and lime wedges for squeezing.TIP: Make this soup your own by swapping the snow peas for vegetables such as green beans, broccoli florets or sliced gai laan (Chinese broccoli), and topping the bowls with fresh coriander.The best recipes from Australia's leading chefs straight to your inbox.Sign upSimilar RecipesMore by Jessica Brook