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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.
Soup, especially an asian style soup with a rich coconuty broth and plenty of lime juice is one of my favorite comfort food meals.
It’s so warming and nourishing – between the broth and all the flavor nothing hits quite like it!
Today I’m going to show you how to make a version of comforting zucchini noodle soup that is made with crispy pork. It’s so easy to throw together it’s become a fast favorite at our house. I’m sure you’re going to love it, too!
Why you’ll love this crispy pork and zucchini noodle coconut soup
This asian zucchini noodle soup is:
- Comforting
- Brothy
- Flavorful
- Nourishing
- Savory
- Warming
- SO tasty!
Ingredient notes for this crispy pork and zucchini noodle coconut soup
This healthy zucchini noodle soup recipe is made in 2 easy parts, plus the garnishes. So to keep things simple I’ve separate ingredients for the crispy pork, the coconut broth, and all the fresh fixings that bring this soup together.
(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)
For the crispy pork:
- Ground pork – I like the crispiness of ground pork in this asian soup recipe, but you could also substitute another ground meat like ground beef, ground turkey, or even ground chicken.
- Sesame oil
- Shallots
- Garlic powder
- Fish sauce
- Coconut aminos – Coconut aminos stand in for soy sauce in the crispy pork. They bring a savory and sweet depth of flavor that makes the pork shine!
- Lime juice
For the coconut broth:
- Chicken broth – Or another type of broth that you prefer
- Coconut milk – Full fat coconut milk makes the creamiest broth, but feel free to substitute light coconut milk if that’s all you have.
- Coconut aminos – Coconut aminos add a savory fullness to the broth. You could substitute soy sauce (not Whole30), but keep in mind that it tends to be more salty and less sweet than coconut minos, so you might want to use less, and possibly add a bit of a natural sweetener like coconut sugar.
- Hot sauce – Hot sauce is totally optional, but I love the bright hit of acid and heat that it adds to the broth. One of my favorite brands of Whole30 hot sauce is Yellow Bird.
- Lime juice
- Spiralized zucchini noodles – This is the veggie spiralizer that I own and love, but there’s a ton of options out there! And if you want to make this soup and substitute another noodle option you can totally do that. If you’re not Paleo or doing a Whole30 it would also be delicious with rice!
Fresh garnishes:
- Radish
- Cilantro
- Green onion
- Sliced jalapeno
- Chili oil
- Lime wedges
How to make this crispy pork and zucchini noodle coconut soup
You’ll make this easy coconut soup is made in two basic parts – the crispy pork, and the broth.
Having your all of your ingredients prepped before you start (including the garnishes) is the simplest way to make this recipe.
(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)
Here’s the step-by-step instructions
Step 1: Prep the garnishes
I find it’s easiest to get this step out of the way at the very beginning.
Thinly slice radish, green onion, cut some lime wedges, chop some cilantro, and grab your chili oil. Set everything aside.
Step 2: Make the coconut broth
Add chicken broth, coconut milk, coconut aminos, and hot sauce (if using) 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 lime juice and salt.
Step 3: Make the crispy pork
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.
Season with the juice of 1 lime and salt to taste.
Step 4: Assemble & serve the soup
Divide broth and zoodles into 4 bowls. Top with a large scoop of the crispy pork and any desired garnishes.
Serve immediately and enjoy!
How to make zoodles (zucchini noodles) without a spiralizer
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.
Additionally you can use some other kitchen tools to get the job done. This post has some good ideas for making zoodles – or zucchini noodles – without a spiralizer.
How to store, re-heat, and freeze this nourishing chicken and cauliflower rice soup
To store:This crispy pork and zucchini noodle soup can be stored in a covered container in the refrigerator for up to one week. 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 heated 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.
Love this healthy Whole30 zoodle soup? Here’s some other yummy soup recipes to try!
- Nourishing Chicken and Cauliflower Rice Soup
- Healthy Whole30 Chicken Pot Pie Soup
- Roasted Cauliflower and Mushroom Soup
- Creamy Dairy Free Chicken and Vegetable Soup
- Creamy Dairy Free Chicken and Cauliflower Rice Soup
- Dairy Free Tomato and Red Pepper Soup
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Crispy Pork and Zucchini Noodle Coconut Soup {whole30 + paleo + gluten free}
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
- Author: Nyssa Tanner
- 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 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
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove top
- Cuisine: Asian
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