Coconut Pork and Broccoli Noodle Soup

Coconut Pork and Broccoli Noodle Soup

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.

The pork is Vietnamese style, marinated in sugar and fish sauce, and “grilled” under the broiler.

I treated the broccoli in the same way as the pork, tossed in fish sauce and sugar and charred.

For the broth I mixed coconut milk with a little stock and added lots of gochujang.

Pour over the rice noodles, pork, and broccoli.

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

I topped it with a little chili oil before serving.

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: 2 people



  • 2 cups broccoli florets
  • 1/2 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 onion broth but you can use what you have around
  • 1/4 cup gochujang
  • 2 tablespoons soy sauce


  • cooked rice noodles
  • sliced scallions
  • chili oil


  • 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.