Description
This crispy pork and zucchini noodle coconut soup is a warming asian style soup that is flavorful and totally slurp worthy! Made with ground pork, coconut aminos, coconut milk, zucchini noodles, lime, and plenty of fresh garnishes. It is brothy, satisfying, and perfect for dinner any night of the week! Whole30, paleo, and gluten free.
Ingredients
For the coconut broth
- 4 cups chicken broth
- 1 13.5 ounce can full fat coconut milk
- 1/4 cup coconut aminos
- 2 teaspoons hot sauce, or to taste. optional
- juice of 1 lime
- salt, to taste
- 2 large zucchini, spiralized (or 4–5 small zucchini) – or about 3 cups of zoodles
For the crispy pork
- 2 teaspoons sesame oil
-
2 large shallots, thinly sliced into half moons
- 1 pound ground pork
- 1 teaspoon garlic powder
- 1 teaspoon fish sauce
- 1/4 – 1/2 cup coconut aminos, to taste
- juice of 1 lime
- salt, to taste
For the garnishes
- thinly sliced radish
- cilantro
- green onion
- sliced jalapeños
- chili oil
- lime wedges
Instructions
- Start by prepping the garnishes for the soup. Thinly slice radish, green onion, cut some lime wedges, chop some cilantro, and grab your chili oil. Set everything aside.
- Add chicken broth, coconut milk, coconut aminos, and hot sauce to a large soup pot and bring to a simmer.
- Add zucchini noodles and simmer until zoodles are tender – about 10 minutes.
- Season to taste with juice of 1 lime and salt.
- While zucchini noodles and broth are simmering, heat sesame oil over medium high heat in a large skillet.
- Add shallots and cook, stirring frequently, until starting to soften and caramelize – about 3-5 minutes.
- Add ground pork and cook, breaking up with the spatula into small pieces, until completely browned. If there’s a lot of extra fat in the skillet after the pork is cooked you can spoon some of it out.
- Add garlic powder, fish sauce, and coconut aminos, and continue to cook, stirring frequently, until sauce has reduced and is clinging to the crispy pork and shallots. You can add more or less coconut aminos to your taste preference.
- Season with the juice of 1 lime and salt to taste.
- Divide broth and zoodles into bowls. Top with a large scoop of the crispy pork and any desired garnishes.
- Serve immediately and enjoy!
Notes
To store: This crispy pork and zucchini noodle soup can be stored in a covered container in the refrigerator for 4-5 days. I like to keep the broth and zoodles in a separate container from the crispy pork and garnishes, and then assemble a bowl just before serving.
To re-heat: To re-heat this coconut soup, simply warm gently on the stove, stirring frequently, until warm. To keep the crispy pork nice and crispy you may want to re-heat the broth and zoodles separately. Alternatively it can be re-heated in the microwave for a minute or two, until warmed through.
To freeze: I have not tested freezing this soup, but I imagine it would work well. I would recommend freezing the coconut zoodle base with the crispy pork together for the best texture when thawing out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove top
- Cuisine: Asian