- 11/2 tablespoons ghee or avocado oil
- 4 garlic cloves, minced
- 2 tablespoons ginger, finely chopped
- 1 medium onion, thinly sliced
- 8 dried shiitake mushrooms
- 1 cup shiitake mushroom stock
- 1 cup full-fat coconut milk
- 11/2 tablespoons red curry paste
- 4 cups chicken stock
- 1/2 cup cilantro, chopped, plus more for serving
- 1 tablespoon fish sauce
- 1 stalk lemongrass, chopped
- 3 cups spinach or any hearty greens
- 8 ounces pork belly, thinly sliced
- 5 ounces ramen or rice noodles
- lime, for serving
- sliced green onion for serving
Add mushrooms to a medium bowl and cover with hot water. Cover the bowl and leave for 30 minutes to rehydrate. Once the mushrooms have marshmallow-like fluff to the caps, thinly slice and remove stalk. Reserve the stock for later use.
Heat oil in a large pot or dutch oven over medium heat. Add ginger, garlic, and onions. Stir occasionally until onions are translucent, 3-4 mins.
Add mushrooms and cook until mushrooms have softened and browned, 6-8 mins.
Add red curry paste and mix well into onion/mushroom mixture. Add chicken stock, shiitake stock, coconut milk, fish sauce and lemongrass. Bring to a boil and reduce to a simmer. Stir in ¼ cup of cilantro and cook for an additional 15 mins.
While the soup is simmering, start cooking the pork belly. Coat the bottom of a skillet with a thin layer of oil and heat over a medium flame. Add pork belly to the pan and cook until well-browned on both sides, 4-7 minutes. You'll want both sides to be nice and crisp. Once cooked thoroughly, transfer to a plate and add a whisper of salt on both sides (optional).
In a separate large pot, cook the ramen or rice noodles in boiling water as directed on the package. While you're waiting for the noodles to cook, add spinach to the pot of red curry soup and reduce heat to low.
Just before serving, remove lemongrass from the soup and discard.
Once noodles have finished cooking, drain and divide among 2-3 bowls. Ladle soup over noodles and top with remaining cilantro, green onion, pork belly, and a squeeze of a lime wedge.