Sweet Potato Coconut Pork Udon Bowls

Sweet Potato Coconut Pork Udon Bowls

Nothing like a big bowl of soup for comfort this time of year. I wanted to make a broth that had slight khao soi vibes but was a little more simplified and used sweet potato as the base. I decided to serve it with a coconut braised pork and thick udon noodles to really sop up the broth. This was easy to put together and came out great for a weeknight dinner!

Onions and sweet potato in the pan.

After you cook the sweet potato with the broth and coconut milk, blend it up real smooth. The pork is cooked in a coconut milk, soy sauce, and chili paste mixture.

Serve over udon noodles.

And top with lime and mint. So good!

Sweet Potato Coconut Pork Udon Bowls

A broth lightly inspired by khao soi that uses sweet potato as a base, served with udon noodles and slow cooked coconut pork.
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main Course
Cuisine: American, Thai
Keyword: pasta, Soup, Spicy


  • 1 pound boneless country style pork ribs
  • 1 can coconut milk
  • 2 tablespoons soy sauce
  • 1/4 cup sambol chili paste
  • 2 tablespoons rice vinegar
  • 1 teaspoon salt
  • 1 large onion diced
  • 5 cloves garlic minced
  • 3 inches ginger minched
  • 1 large sweet potato peeled and diced
  • 2 tablespoons rice vinegar
  • 1 quart chicken stock
  • 1 can coconut milk
  • pinch to taste cumin
  • pinch to taste curry powder
  • 8 ounces mushrooms sliced
  • 16 ounces udon noodles cooked according to package instructions rinsed and cooled.
  • limes
  • mint


  • Make the pork – mix the pork with the coconut milk, soy sauce, chili paste, vinegar, and salt in a baking dish. Cook at 300 for about 2 hours until the pork is fork tender. Shred the pork and keep it in the liquid until ready to use.
  • Cook the onion with a little oil over medium heat until lightly browned on the edges. Add in the garlic, ginger, and sweet potato and cook another 3-5 minutes.
  • Add in the vinegar and stir to combine. Scrape the pan to remove all the browned bits. Add in the stock, coconut milk, cumin, and curry. Bring to a simmer.
  • Cook about 30 minutes until the sweet potato is soft. Blend smooth with a stick blender. If it feels gritty at all, simmer a bit more and blend again.
  • Add in the mushrooms and simmer 5 minutes. Add in the pork and simmer another 5 minutes.
  • Build a bowl with the noodles first, then ladle on the broth with some of the mushrooms and pork. Serve with mint and limes

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