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Coconut Pork and Broccoli Noodle Soup
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5 from 5 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
Course: Main Course
Cuisine: American, Thai, Vietnamese
Servings: 3 people
Calories: 1104kcal

Equipment

Ingredients

PORK AND BROCCOLI

  • 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

BROTH

  • 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

FINISH IT

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

Instructions

  • 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

Nutrition

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