Online Recipes

Crispy Pork and Zucchini Noodle Coconut Soup {whole30 + pale

Name: Crispy Pork and Zucchini Noodle Coconut Soup {whole30 + pale
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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; 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; thinly sliced radish; cilantro; green onion; sliced jalapeños; chili oil; lime wedges

4 servings

servings

15 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

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

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

thinly sliced radish

cilantro

green onion

sliced jalapeños

chili oil

lime wedges

Directions

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!

Nutrition

Serving Size

1 bowl

Calories

603

Total Fat

47.4 g

Saturated Fat

27.4 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

86.8 mg

Sodium

1868.8 mg

Total Carbohydrate

24.9 g

Dietary Fiber

0.9 g

Total Sugars

3.7 g

Protein

23.8 g