Coconut Pork and Broccoli Noodle Soup

Coconut Pork and Broccoli Noodle Soup

This bowl of coconut pork and broccoli noodle soup might be the most comforting thing I have ever made. The broth is so creamy delicious and the pork has so much flavor! There is a lot of heat from gochujang in the broth but its warm in the background since it is a little muted by the fatty coconut. Overall the flavors are perfection for a fall evening when there is a little crisp in the air!

Where did I come up with the recipe?

I was craving a creamy and spicy soup so I looked around at what I had in the house and this idea came together pretty quickly. Some leftover pork shoulder and broccoli sounded like just the thing I needed to make this soup comforting and really filling. It has been absolutely frigid here the past few weeks and this soup helped me warm up. The gochujang and coconut combo is one I am not sure if I have had before but it came together great and added a much needed kick to the creamy broth.

Roasting the broccoli and pork

I wanted to grill the pork and veggies but there was snow that day so I decided to broil the veggies and pork. Was I being lazy? Maybe! But everything got a nice char in the oven and tasted great in the coconut pork noodle soup.

broccoli on the pan

The pork is a quick take on Vietnamese style, marinated in sugar and fish sauce, and “grilled” under the broiler. I love the way meat comes out when it is marinated and cooked like this! If you want more info and a more authentic version, check out this blog post. I actually treated the broccoli the same as the pork by tossing it in the same marinade and broiling it and it worked out great! I always broil my broccoli because I love the char and also love when it isnt overcooked and soggy.

Charred pork

Making the coconut gochujang broth

Coconut based soups can be bland sometimes because coconut sort of sucks the flavor out of the other ingredients. That’s why you need to go BOLD! Lot’s of gochujang is the kind of bold we need for this coconut pork noodle soup. I also added some garlic broth.

Whisking the broth

Building the coconut pork noodle soup bowls

Get the pork, broccoli, and noodles into the bowl and pour your broth over. Simple! I really love how easily these bowls come together. It adds to the comfort level when it’s easy to make too!

Pour the broth over the noodles

This coconut pork noodle soup is like a warm hug on a cold day. So much flavor and goodness! I topped mine with a squeeze of lime, some scallions, and chili oil. YUM.

coconut pork noodle soup

This soup was so good! Super comforting, a little spicy, and really hit the spot.

coconut pork and broccoli noodle soup

I put more pictures of the coconut pork noodle soup than normal cause they just make me so hungry.

Noodle pull with coconut pork and broccoli

Twists on coconut pork noodle soup

I think grilling the broccoli and pork would be an awesome enhancement to the overall soup. You could also make these with any other veggie you like, instead or along with the broccoli!

Any meat would be fine to swap out with the pork, just make sure it’s sliced thin. You could also do a vegan meat or mushrooms instead if you prefer!

If you are in the mood for soup, check out my ham and mushroom ramen bowls, sweet potato coconut udon, or chorizo squash soup!

Coconut Pork and Broccoli Noodle Soup
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5 from 3 votes

Coconut Pork and Broccoli Noodle Soup

A big bowl of spicy coconut broth filled with grilled pork and broccoli, and rice noodles.
Cook Time30 minutes
marinate time1 hour
Servings: 3 people
Calories: 1104kcal




  • 2 cups broccoli florets
  • 3/4 pound boneless pork shoulder steaks thin sliced
  • 1/4 cup fish sauce
  • 2 tablespoons sugar
  • 2 tablespoons sesame oil
  • pinch salt


  • 28 ounces canned coconut milk
  • 3 cups broth I used garlic broth but you can use what you have around
  • 1/4 cup gochujang
  • 2 tablespoons soy sauce


  • 12 oz cooked rice noodles
  • 3 scallions sliced
  • 2 tablespoons chili crisp


  • Put the broccoli in one bowl and the pork in another. Stir together the fish sauce, sugar, and sesame oil in a measuring cup. Season both the pork and broccoli with a little salt, then pour half of the marinade on each of them. Allow to sit for an hour in the fridge or on the counter.
  • Preheat broiler to high. Put the broccoli on one pan and the pork on another. Broil on high for a few minutes to char, flipping half way for even browning.
  • Stir together the coconut milk, stock, gochujang, and soy sauce in a sauce pot. Bring to a simmer and cook on low heat for 15 minutes. NOTE- Different brands of gochujang will have different heat levels so start slowly and add more as desired.
  • Put some noodles, pork, and broccoli into bowls and pour the broth over them. Top with scallions and chili oil. Serve


Calories: 1104kcal | Carbohydrates: 67g | Protein: 25g | Fat: 87g | Saturated Fat: 60g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 46mg | Sodium: 3269mg | Potassium: 1327mg | Fiber: 9g | Sugar: 23g | Vitamin A: 1050IU | Vitamin C: 68mg | Calcium: 109mg | Iron: 7mg


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