Paleo Pork Noodle Soup
Warm up with a comforting bowl of Paleo Pork Noodle Soup, a delicious and nutritious twist on the classic noodle soup. Packed with tender slices of pork tenderloin, nutrient-rich vegetables like zucchini noodles, spinach, and carrots, and infused with bold flavors from garlic, ginger, and fish sauce, this recipe is a perfect choice for those following a paleo lifestyle. The zucchini noodles provide a grain-free alternative to traditional pasta, while the broth, simmered with chicken stock and lime juice, delivers a flavorful base that's both light and satisfying. Ready in under an hour and perfect for meal prep, this gluten-free and dairy-free soup is garnished with fresh cilantro and green onions for a vibrant finish. Whether you're craving something hearty or looking for an easy weeknight dinner, this paleo-friendly soup is sure to hit the spot!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, thinly sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon ginger, grated
- 3 medium zucchini, spiralized
- 2 cups spinach leaves
- 1 lime, juiced
- 2 green onions, sliced
- 0.25 cup cilantro, chopped
- to taste salt
- to taste black pepper
Instructions
Begin by trimming any excess fat from the pork tenderloin and slicing it thinly against the grain.
In a large pot, heat the coconut oil over medium-high heat. Add the pork slices and brown them on each side for about 3-4 minutes. Once browned, remove the pork from the pot and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots and celery to the pot, stirring to combine. Cook for 5 minutes until the vegetables begin to soften.
Pour in the chicken broth, fish sauce, and add the grated ginger. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and return the browned pork slices to the pot. Let simmer uncovered for 20 minutes, allowing the flavors to meld.
Add the spiralized zucchini to the soup and cook for another 2-3 minutes until the zucchini is tender but not mushy.
Stir in the spinach leaves and cook for 1 minute until wilted.
Season the soup with lime juice, salt, and black pepper to taste.
Ladle the soup into bowls and garnish with sliced green onions and chopped cilantro before serving.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 8830 mg | 384% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 33.5 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 519 mg | 40% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 6568 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
