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Coconut Soup with Crispy Pork and Zucchini Noodles

This crispy pork and zucchini noodle coconut soup is a warming Asian-style bowl that’s full of bright, savory flavors and totally slurp-worthy. Made with ground pork, coconut aminos, coconut milk, zoodles, lime, and fresh garnishes, it’s brothy, satisfying, and an easy weeknight dinner. Whole30, paleo, and gluten-free friendly.

Soup with a rich coconut broth and plenty of lime is one of my favorite comfort meals. It’s warming and wholesome, and the deep, layered flavors make every spoonful satisfying.

Below is a simple method for making a favorite version of this soup that features crispy seasoned pork. It comes together quickly and has become a weeknight staple. Read on for tips, ingredients, photos, and storage suggestions.

Why you’ll love this soup

The soup is:

  • Comforting
  • Brothy and light
  • Savory with bright citrus notes
  • Wholesome and satisfying
  • Easy to customize
Overhead shot of a bowl of zucchini noodle soup with crispy pork and a coconut broth. Topped with thinly sliced radishes, green onions, jalapeno, cilantro, and chili oil. In a light colored bowl on a white background.
Overhead shot of the different ingredients needed to make this crispy pork and zucchini noodle coconut soup. Ground pork, thinly sliced shallots, zoodles, chicken broth, spices, limes, cilantro, and various sauces in small bowls. On a light colored background.

Ingredients

This zucchini noodle soup is made in two main parts plus the fresh garnishes. Ingredients are organized for the crispy pork, the coconut broth, and the garnishes to keep preparation simple.

For the crispy pork

  • 1 lb ground pork (or substitute ground beef, turkey, or chicken)
  • 2 teaspoons sesame oil
  • 2 large shallots, thinly sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon fish sauce
  • 1/4 to 1/2 cup coconut aminos, to taste
  • Juice of 1 lime
  • Salt, to taste

For the coconut broth

  • 4 cups chicken broth (or your preferred broth)
  • 1 (13.5 oz) can full-fat coconut milk (or light coconut milk if preferred)
  • 1/4 cup coconut aminos
  • 2 teaspoons hot sauce, or to taste (optional)
  • Juice of 1 lime
  • Salt, to taste
  • 2 large zucchini, spiralized (about 3 cups zoodles), or 4–5 small zucchini

Fresh garnishes

Garnishes brighten and texturize the soup. Prepare these before serving:

  • Thinly sliced radish
  • Fresh cilantro leaves
  • Chopped green onion
  • Sliced jalapeño
  • Chili oil
  • Lime wedges
Large white ceramic pot with coconut broth, with a hand pouring coconut aminos into the pot.
Overhead shot of a medium sized non stick skillet filled with raw thinly sliced shallots.
Overhead shot of a medium sized non stick skillet filled with caramelized thinly sliced shallots.
Overhead shot of a medium sized non stick skillet filled with caramelized thinly sliced shallots and raw ground pork.
Close up shot of cooked ground pork, with a hand pouring coconut aminos into the pan.
Overhead shot of a large white ceramic soup pot filled with coconut broth, and bright green raw zucchini noodles.

How to make

This recipe is prepared in two straightforward parts: the coconut broth with zucchini noodles and the crispy pork. Prepping garnishes and ingredients ahead of time makes the process faster and cleaner.

Step 1: Prep the garnishes

Thinly slice radishes and jalapeño, chop cilantro and green onion, cut lime wedges, and set out chili oil. Having everything ready keeps assembly quick.

Step 2: Make the coconut broth

In a large pot, combine chicken broth, coconut milk, coconut aminos, and hot sauce if using. Bring to a gentle simmer. Add the spiralized zucchini and cook until tender, about 8–10 minutes. Finish with lime juice and salt to taste.

Step 3: Make the crispy pork

While the broth simmers, heat sesame oil in a large skillet over medium-high heat. Add the sliced shallots and cook, stirring often, until they begin to soften and caramelize, about 3–5 minutes. Add the ground pork and break it into small pieces, cooking until fully browned. If excess fat remains, spoon some out. Stir in garlic powder, fish sauce, and coconut aminos, and continue to cook until the sauce reduces and coats the pork and shallots. Finish with lime juice and salt to taste.

Step 4: Assemble and serve

Ladle the hot broth and zucchini noodles into bowls. Top each bowl with a generous scoop of the crispy pork and the fresh garnishes. Serve immediately while hot and fragrant.

Overhead shot of a bowl of zucchini noodle soup with crispy pork and a coconut broth. Topped with thinly sliced radishes, green onions, jalapeno, cilantro, chili oil, and lime wedges. In a light colored bowl on a white background.

Storage, reheating, and freezing

To store: Keep the soup in covered containers in the refrigerator for 4–5 days. For best texture, store the crispy pork and garnishes separately from the broth and zoodles and assemble bowls at serving time.

To reheat: Warm gently on the stove, stirring frequently until hot. Reheating the broth and zoodles separately from the pork helps maintain the pork’s crispness. You can also microwave portions for a minute or two until heated through.

To freeze: Freezing may alter the texture of fresh zucchini noodles. If you plan to freeze, consider cooking only the broth and pork, and add fresh zoodles after thawing and reheating. I have not heavily tested freezing this recipe, so results may vary.

Other soups to try

  • Nourishing Chicken and Cauliflower Rice Soup
  • Dairy-Free 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

If you made this recipe, please share how it turned out and any variations you tried. Thank you for cooking with us!

Crispy Pork and Zucchini Noodle Coconut Soup

Author: Nyssa Tanner

Total time: 40 minutes

Yield: 4 servings

Diet: Gluten Free