Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Pork and Zucchini Noodle Coconut Soup {whole30 + paleo + gluten free}


  • Author: Nyssa Tanner
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

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

Scale

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 45 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 
  • 1/41/2 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

  1. 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. 
  2. Add chicken broth, coconut milk, coconut aminos, and hot sauce to a large soup pot and bring to a simmer. 
  3. Add zucchini noodles and simmer until zoodles are tender – about 10 minutes. 
  4. Season to taste with juice of 1 lime and salt.
  5. While zucchini noodles and broth are simmering, heat sesame oil over medium high heat in a large skillet
  6. Add shallots and cook, stirring frequently, until starting to soften and caramelize – about 3-5 minutes. 
  7. 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.
  8. 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.
  9. Season with the juice of 1 lime and salt to taste. 
  10. Divide broth and zoodles into bowls. Top with a large scoop of the crispy pork and any desired garnishes. 
  11. Serve immediately and enjoy!

Notes

If you don’t have a veggie spiralizer but still want to use zucchini noodles for this soup you have a few options. Lots of grocery stores do carry pre-made zucchini noodles, so you could check there first. I know Whole Foods sells them in their fresh produce department, and Trader Joe’s has a frozen version. Also this blog post has a list of other kitchen tools that can be used to make zucchini noodles. 

  • Category: Soup
  • Method: Stove top
  • Cuisine: Asian

Keywords: zucchini, zoodles, soup, comfort food, pork, asian