Express

Thai-Style Pork Soup

with coconut and lime

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 4 days

Contains: Tree Nuts (Coconuts), Wheat

  • Under 625 calories
    Under 35g carbs
    Over 30g protein
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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In Your Box (serves 2)

  • 10 oz. Ground Pork
  • Info
    5⅗ fl. oz. Coconut Milk
  • 1 Poblano Pepper
  • 3 oz. Corn Kernels
  • 1 Lime
  • 4 tsp. Chicken Broth Concentrate
  • ½ oz. Puffed Red Rice
  • Info
    ¼ oz. Flour
  • ¼ oz. Cilantro
  • 2 tsp. Asian Garlic, Ginger & Chile Seasoning
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    620
  • Carbohydrates
    31g
  • Net Carbs
    27g
  • Fat
    44g
  • Protein
    30g
  • Sodium
    1640mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.

  • If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.

  1. 1

    Cook the Pork

    Place a medium pot over medium-high heat and add 1/2 tsp. olive oil.

    Add ground pork and Asian garlic, ginger & chile seasoning (use less if spice-averse) to hot pot. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    While pork cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Halve lime. Cut one half into wedges and juice the other half.

    Stem cilantro and reserve whole leaves.

    Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

  3. 3

    Add the Vegetables and Flour

    Add corn and poblanos (to taste) to hot pot with pork. Stir occasionally until vegetables are slightly tender, 2-3 minutes.

    Add flour and stir until no dry flour remains.

  4. 4

    Add Broth and Finish Dish

    Add coconut milk, chicken base, 1/4 tsp. salt, and 1 cup water to hot pot. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.

    Stir constantly and bring to a boil.

    Once boiling, stir occasionally until thoroughly combined, 3-5 minutes.

    Remove from burner. Stir in 2 tsp. lime juice.

    If broth is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Season with a pinch of salt, if desired.

    Plate dish as pictured on front of card, topping soup with puffed rice and cilantro. Squeeze lime wedges over to taste. Bon appétit!

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